While making broth is time-consuming, the basic formula is pretty simple. Masterclass explains that you’ll need an acid like vinegar or lemon juice to help release collagen, but other than that, all you really need are bones, water, salt, and plenty of time. While some recipes call for additional vegetables, Bon Appétit reports that their senior food editor, Andy Baraghani, is staunchly against adding too many extra ingredients.
According to Baraghani, a few aromatics like garlic or onions are ok, but too many vegetables can overcomplicate the broth. He’s particularly opposed to carrots, which can impart an undesirable sweetness. Instead, Baraghani recommends blanching the bones, then roasting them in the oven at 450 degrees F until they’re browned and caramelized. This process adds depth to the flavor and prevents the funky, unpleasant taste that some people associate with bone broth. However, not everyone agrees with his minimalist approach. Author Kanchan Koya recommends adding vegetables to her broth recipe, and even Bon Appetit publishes broth recipes that call for carrots and onions. While you shouldn’t treat bone broth like vegetable stock and toss in any old kitchen scrap, additional vegetables can add flavor or help balance the savory taste with a little sweetness. If you do decide to toss a few carrots into the pot, Food.com recommends holding off till your broth has simmered for a while, though. Adding them too early will make them break down and give your broth a bitter flavor.
So if you do decide to make some bone broth, keep it simple!