Why Bone Broth Can Taste Bland
Many people are introduced to bone broth through store-bought versions that can often taste watery, salty, or simply lacking in depth. A homemade broth, too, can miss the mark if key steps are overlooked. The most common reasons for a lackluster flavor include not roasting the bones, skipping essential aromatic vegetables, and insufficient simmering time. When bones are not browned beforehand, the resulting broth lacks the rich, deep umami notes that roasting creates. Similarly, without a solid base of vegetables like onions, carrots, and celery, the broth can taste one-dimensional. A rushed cooking process prevents the collagen and minerals from fully extracting, which is crucial for both nutrition and mouthfeel.
How to Make a Homemade Bone Broth That Tastes Good
Creating a flavorful homemade bone broth is a straightforward process that yields a far superior result. Starting with high-quality, pasture-raised bones is key. A combination of different bones, like meaty beef shank and marrow bones, or a whole chicken carcass with feet, can provide a fuller flavor and more gelatin.
Step-by-Step for a Delicious Broth
- Roast the Bones: Preheat your oven to 425°F. Spread bones on a baking sheet and roast for 30–40 minutes until deeply browned. This process, known as the Maillard reaction, creates the savory, complex flavors you want.
- Sauté Aromatics: In a large stockpot, sauté coarsely chopped onions, carrots, and celery until they begin to soften and caramelize slightly. Adding a tablespoon of tomato paste can further enhance the flavor.
- Combine and Deglaze: Add the roasted bones to the pot with the vegetables. Use a splash of apple cider vinegar in the roasting pan to scrape up any browned bits and add to the pot; the acid helps extract minerals from the bones.
- Simmer Slowly: Cover everything with cold, filtered water. Bring to a boil, then immediately reduce to a gentle simmer. Skim any foam or scum that rises to the surface during the first hour. For beef broth, simmer for at least 12–24 hours, while chicken broth can be done in 6–12.
- Add Herbs and Seasoning: In the final 30 minutes, add fresh herbs like parsley, thyme, and bay leaves. Season with quality salt and whole peppercorns towards the end to avoid over-concentration.
A Quick Fix: Enhancing Store-Bought Bone Broth
If you don't have time to make your own, a good store-bought broth can be vastly improved with a few simple additions. Even well-regarded options can benefit from a flavor boost. Here are a few ways to upgrade your carton of broth into a gourmet experience:
- Umami Boosters: Whisk in a spoonful of miso paste, add a Parmesan cheese rind, or simmer with a handful of dried shiitake mushrooms for savory depth.
- Fresh Aromatics: Quickly sauté fresh garlic, ginger, and thinly sliced scallions before adding the broth. This creates a fresh, vibrant base.
- Herbal Infusion: Tie fresh sprigs of rosemary, thyme, or oregano into a bundle and simmer with the broth for 15 minutes to infuse it with fresh, earthy notes.
- Acid and Spice: A squeeze of lemon juice, a dash of hot sauce, or a pinch of red pepper flakes can brighten and add a kick to the flavor.
- Reduce and Concentrate: Simply simmering the broth uncovered for a period of time will reduce its volume and concentrate the existing flavors.
Top-Rated Bone Broth Brands for Flavor
| Brand | Key Features | Standout Flavor | Pros | Cons |
|---|---|---|---|---|
| Kettle & Fire | Shelf-stable cartons, various flavors | Turmeric Ginger (Bold) | Widely available, organic ingredients, many flavor options | Can be pricey, some flavors may be overpowering for sipping |
| Brodo | Frozen or shelf-stable, founded by chef Marco Canora | Hearth Broth (Rich and Savory) | Intense, complex flavor profile; high quality sourcing | Premium price point, sometimes requires online ordering |
| Bonafide Provisions | Frozen, made with organic bones | Organic Chicken (Clean and Mild) | Authentic, homemade-style taste; high quality ingredients | Requires freezer space, milder flavor may need enhancement |
| Zoup! | Shelf-stable jars | Really Good Chicken Bone Broth (Savory, Smooth) | Smooth texture, no aftertaste, widely available | Some may find it slightly acidic, not all flavors are equally balanced |
Conclusion: Savory Satisfaction is Within Reach
Whether you prefer the hands-on satisfaction of a homemade brew or the convenience of a store-bought option, the goal of a delicious bone broth is entirely achievable. By focusing on fundamental cooking techniques like roasting and slow simmering, or by using strategic flavor enhancements, you can transform a bland liquid into a truly satisfying and nourishing experience. The key is to be proactive about building flavor from the ground up, whether with high-quality ingredients at home or clever additions to a packaged broth. For more tips on elevating everyday meals, visit the Bon Appétit cooking archives.
