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Brodo Chef Marco Canora's Chicken and Beef Bone Broth
A batch of bone broth simmering on the stove
Meena Duerson / TODAY
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Rating:
4.076923 (26 rated)

Marco Canora, the chef behind Hearth restaurant and New York's bone broth bar Brodo, shares a version of his go-to broth recipe here. This can be used as a stock in cooking, or you can sip on it to warm you up.

RELATED: What happened when a TODAY editor tried bone broth for a week

Ingredients

    • 4 pounds chicken bones (any combination of backs, necks, and feet)
    • 2 pounds beef bones (shin or neck)
    • 2 small onions, peeled and quartered
    • 4 small carrots, cut into 1-inch pieces
    • 4 stalks celery, cut into 1-inch pieces
    • 1/2 bunch flat-leaf parsley
    • 1 bunch fresh thyme
    • 12 ounces canned tomatoes, drained
    • 1 head garlic, halved crosswise
    • 1 teaspoon black peppercorns
    • 2 bay leaves

Preparation

Combine the bones in a deep 8-quart pot.

Rinse with cold water, scrubbing with your hands.

Drain and pack the bones in the pot.

Cover with 4 inches of cold water and cook over medium-high heat until the liquid boils, about 45 minutes.

Reduce the heat to medium and move the pot so the burner is off to one side. (This helps the broth to circulate.)

Simmer until the broth looks clear, about 1 hour, occasionally using a ladle to skim off the surface fats and foamy impurities.

When the broth looks clear, add the remaining ingredients and simmer for an additional 2 hours.

Use a spider skimmer to remove and discard bits of meat.

Put a fine-mesh strainer over another large pot and pour the broth through it; discard the solids.

Drink immediately, or let cool before storing. 

Adapted from A Good Food Day, by Marco Canora