How to Make Bone Broth

Delicious Homemade Bone Broth Tutorial- How to make perfect bone broth

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If you aren’t already making bone broth regularly, I’d encourage you to start today! It is an incredibly healthy and very inexpensive addition to any diet and the homemade versions beat store bought broth in both taste and nutrition (although there is some amazing homemade organic broth you can buy pre-made now).

This is the one nutrient rich food that anyone can afford to add!

What is Broth?

Broth (or technically, stock) is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices. You’ll find a large stock pot of broth/stock simmering in the kitchen of almost every 5-star restaurant for its great culinary uses and unparalleled flavor, but it is also a powerful health tonic that you can easily add to your family’s diet.

Broth is a traditional food that your grandmother likely made often (and if not, your great-grandmother definitely did). Many societies around the world still consume broth regularly as it is a cheap and highly nutrient dense food.

Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.

It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added.

Why Broth?

Anyone who has read Gut and Psychology Syndrome knows the many benefits of bone broth and how it can improve digestion, allergies, immune health, brain health, and much more.

What isn’t as well known is that broth can help reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues and remineralize teeth.

Broth is also helpful to have on hand when anyone in the family gets sick as it can be a soothing and immune boosting drink during illness, even if the person doesn’t feel like eating.

Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc). The Paleo Mom has a great explanation of the importance of these two amino acids:

In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts and secretion of gastric acid.  It is involved in detoxification and is required for production of glutathione, an important antioxidant. Glycine helps regulate blood sugar levels by controlling gluconeogenesis (the manufacture of glucose from proteins in the liver). Glycine also enhances muscle repair/growth by increasing levels of creatine and regulating Human Growth Hormone secretion from the pituitary gland. This wonderful amino acid is also critical for healthy functioning of the central nervous system. In the brain, it inhibits excitatory neurotransmitters, thus producing a calming effect. Glycine is also converted into the neurotransmitter serine, which promotes mental alertness, improves memory, boosts mood, and reduces stress.

Proline has an additional role in reversing atherosclerotic deposits. It enables the blood vessel walls to release cholesterol buildups into your blood stream, decreasing the size of potential blockages in your heart and the surrounding blood vessels.  Proline also helps your body break down proteins for use in creating new, healthy muscle cells.

What Kind of Broth?

Homemade, nutrient dense bone broth is incredibly easy and inexpensive to make. There is no comparison to the store-bought versions which often contain MSG or other chemicals and which lack gelatin and some of the other health-boosting properties of homemade broth.

In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.

There are several places to find good bones for stock:

  • Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)
  • Online from companies like US Wellness Meats (also where I get grass fed Tallow in bulk- they sell pre-made high quality broth) or Tropical Traditions (I order high quality beef, bison, lamb and chicken bones from them at good prices)

This recipe for broth is my favorite and is an adaption of the recipe in Nourishing Traditions.

4.7 from 33 reviews
How to Make Bone Broth
Prep time
Cook time
Total time
Serves: 16+
  • 2 pounds (or more) of bones from a healthy source
  • 2 chicken feet for extra gelatin (optional)
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons Apple Cider Vinegar
  • Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
  • You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
  1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
  2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
  4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
  5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
  6. During the last 30 minutes, add the garlic and parsley, if using.
  7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
Detailed instructions below.

Bone Broth Ingredients

  • 2 pounds (or more) of bones from a healthy source
  • 2 chicken feet for extra gelatin (optional)
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons Apple Cider Vinegar
  • Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Bone Broth Instructions

The first step in preparing to make broth is to gather high quality bones. As I said, you can find them from sources listed above or save them when you cook. Since we roast chicken at least once a week, I save the carcass for making broth/stock.

Chicken for Bone Broth

I usually aim for 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water (completely optional!).

You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. Typically, I add (per gallon of water and 2 pounds of bones):

  • 1 onion
  • 2 large carrots (if from an organic source, you can rough chop and don’t need to peel)
  • 2 celery stalks, rough chopped

bone broth vegetables

I also add, per batch, a bunch of parsley from the garden. Since I make in bulk, I usually use about 4 times the amount of each of these. You can make in any amount, just multiply or divide the recipe up or down.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.

Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Making Homemade Bone Broth

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

  • Beef broth/stock: 48 hours
  • Chicken or poultry broth/stock: 24 hours
  • Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

How to Use Bone Broth

Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to saute or roast vegetables.

Especially in the fall and winter, we try to drink at least 1 cup per person per day as a health boost. My favorite way is to heat 8-16 ounces with a little salt and sometimes whisk in an egg until cooked (makes a soup like egg-drop soup).

In times of illness (which doesn’t happen often) we will usually just drink bone broth until we start feeling better as it supports the body but is very easy to digest so the body’s energy can go to healing. In cases of stomach bugs or vomiting, bone broth often calms the stomach very quickly and helps shorten the duration of the illness.

If you aren’t already, make bone broth a regular part of your kitchen routine. It’s health boosting, inexpensive and easy… you can’t afford not to!

Featured Download: Download a complimentary copy of my Bone Broth Recipes Digital Guide and learn new ways to use nature’s skincare superfood. Send it to Me!

Do you already make bone broth? Will you try it now? Share your tips or questions below!

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Reader Comments

  1. You said you roast a chicken about once a week, but also that you make your broth in bulk… how do you store the carcasses until you have enough to make broth? I have made broth in the crockpot with a single chicken carcass but it obviously didn’t have enough gelatin because it was very runny. Your way seems much more efficient, as long as my bones wont go bad in the fridge before I get a chance to make it 🙂

      • I do the same with leftover chicken bones .. or fresh ones that I remove from the breasts before freezing. I also freeze all veg scraps eg: onion skins ends of carrots/asparagus etc. and make my broth from all that. It’s like free food really

        • Katie-
          I’ve always thrown my vegetable scraps in the freezer to make stock as well. But I’m always on the fence about whether to make the vegetable stock separately first, strain and then use that liquid for the bone broth- or probably better yet, bone broth first and then strain and then add vegetables. My two concerns are: if I’m doing a chicken carcass I like to really pick the meat clean after the stock is done so I’m afraid adding the vegi’s will make it too hard to sort through the strained material. I also wonder if I add vegetables to beef broth do they just get cooked to death? I guess after that long it’s really just the minerals that remain and that’s what we’re going for anyway so maybe it doesn’t matter? Any thoughts on that?
          Also- I’ve always used my pressure cooker to make bone broth because it’s so much quicker and gets the bones really soft. Can you think of any reason this is not a good idea? thanks a bunch!

          • I’m reading nourishing traditions right now and they recommend not using a pressure cooker ever because it’s an unnatural way to cook food that can destroy essential vitamins that are heat sensitive. I’m sure you probably still get the benefits of the gelatin and some vitamins and minerals but I’m sure there would be more vitamins in traditional broth making techniques.

          • Regarding the vegetables, they do kinda get cooked to death.. they are still in whole pieces, they don’t disintegrate, but if you taste one it just tastes of…. nothing.
            I cook in a slow cooker for 24 hours though so it might be different on the stove. And I have no idea about a pressure cooker 😛

          • pressure cooker will give more flavor
            u wont b able to eat the vegetables or whatnot but all the flavor from the veggies/chicken will b throughly infused with the broth.

          • Hi.

            Here in Slovenia we cook bone broth mainly from beef bones. But we also leave some meat on them. Usually the cooking time is no greater than five hours. The carrots from the broth are used, also the bone merrow and what comes of the bone. (This I eat alone, to my wife and kids is disguisting).

            The main reason for posting this comment at all is, that I was quite sick a couple of years ago. From flu, pneumonia, bronchitis and sinusitis at the same time. It is hard to describe, how bad I felt at that time. Then I said that that’s enough. A year ago I started a diet with daily bone broth of 500ml with added a teaspoon of turmeric powder, ginger powder and chilly powder to what I can bare. Also I started using essential oils regularly, mostly putting a few drops on my pillow before sleep (mix of tea tree, mentha, basil, eucalyptus and lavender. Beleive me or not, I wasn’t sick from then. I don’t know, what helped me most, but I’, thankfull that I’m healthy now.

            I know I went a bit off topic and sorry for my grammar.

            Stay away from artificial chemicalls and processed foods and be well,


          • I would avoid the use of a pressure cooker (presumng its made of aluminium) or any other aluminium pan for that matter. Use of an acid is recommended in the making of a broth to dissolve some of the nutrients from the bone (such as apple cder vinegar) and acids attack aluminium too. The aluminium is in part dissolved into the broth and is toxic to the body. A slow cooker that sits on your side is probably the safest option n the long run.

          • Srecko- thanks for mentioning the added spices you use.

            I first, looked into broth as a food for my baby, but now after some more reading I’m very excited to make it for the entire family. 🙂

          • If you are cooking the meat with the carcass you could take the meat off when it is done and return the carcass for its long haul. At that time you would add the veggies which are intended for flavor, as well as their own nutritious contribution. Remember, you are making broth, not soup. The whole thing will be strained and the solids discarded. You would add back the meat, and any new veggies when the broth is done.

          • To MaryLou and others who asked about fat – sorry for some reason I can’t reply to you directly, only the comment that you replied to. The layer that forms on top of the broth after you’ve refrigerated it is not gelatin it is pure fat. The gelatin is in the broth. The fat layer on top can be skimmed off and used for cooking. I take the fat off, give it a rinse under running water (to remove any traces of broth that will go bad) and store it in an airtight glass container in my fridge. This fat is high-heat safe, making it wonderful for sautéing veggies, pan-frying meat, etc. It also lasts a long time in the fridge & can also be frozen.

          • Living in the mountains in a trailer cooking on propane limits my options. Pot-and-pan storage space and fuel are at a premium. My partner in town started making bone broth trying various recipes and simmering times (6 hrs., 12 hrs., 24 hrs.) and her results got better and better. Beef and bison. I got intrigued enough to try making my own, but again, the limitations up here were space and propane. So I did basically what she did (roast the bones, add carrot, onion, celery, garlic, spices–I also use mined sea salt from Utah, she goes salt-free), only I used a stainless 4 quart Presto pressure cooker (NEVER aluminum, NEVER Teflon when cooking). I achieved in about three and half hours pretty much what she does in 24, with fresh, local grass-fed beef bones, co-op and garden vegetables. I pressure-simmered till the marrow fully dissolved into the water (the vegetables were of course discard mush), and the stuff smelled so good I wanted to just drink it standing over the sink while straining it.

            I freeze the strained broth in 2 or 4 pint Ziploc freezer containers (they stack nicely in my tiny trailer freezer) Omega 3-rich fat, gelatin and all. I do no skimming. When I make bean and rice soups and stews (a mainstay of what my ex-girlfriends have called my “cowboy” diet), instead of co-op cartons of organic broth for $4-$5 a pop, out comes a container of frozen bone broth.

            Great for gravies, too. Anywhere you’d use bouillon or meat juice.

            Bachelor roast chicken broth: Eat all the good stuff (drumsticks, breast slices, whatever else suits), break up the rest and put it in the 1 gal. stainless pressure cooker with all juices and scrapings. Sufficient filtered, distilled, or spring water to bring it up to the 3 quart level. Pressure cook for 20 minutes or so (till the remaining meat is falling off the bones).

            Intermission phase: quick-cool/depressurize the pot in the sink under cold tap water. Use tongs to remove everything solid or semi-solid from the warm broth, put it on a plate. Put the pressure cooker back on simmer without the lid. Sort through the previously boiled results, pulling out every bit of meat you’d want to bite into if it were in a bowl of soup placed in front of you. Anything which doesn’t fit that description, toss it back into the simmering open pot. Scrape the plate into the pot as well.

            Now add a tablespoon of raw vinegar, a teaspoon of mined sea salt, a few peppercorns, onion-carrot-celery-garlic, spices as desired. Add sufficient healthy water to bring it back up to the maximum 3 quart level. Put the lid back on and bring to a boil, lower it to simmer (gently rocking pressure regulator). Pressure simmer it for two hours. Watch a game or a movie.

            When it’s done (mind you, you can only undercook bone broth, it’s pretty hard to overcook) let it stand to cool. Pour the results through a fine mesh strainer. Dump the junk–any nutritional value it once possessed is now dissolved into the water. You have bone broth.

            Beef, bison, venison, elk, javelina, pig…same basic drill, only go for three hours or so instead of two. When doing larger (or longer) cuts of bone, use a wooden spoon handle to push the marrow out into the broth during the intermission phase. If you want to get fanatical about it, take a hammer to the bones so the inner nutrients are more accessible to the pressurized acidified water. You can also add rinsed crushed eggshells, for more minerals. (Don’t scrub out the inner membrane, there’s valuable stuff in there, too.)

            I’ve never tried fish, I imagine the time requirements would depend on the size of the fish. But you can only screw up bone broth in one of three ways: Don’t use enough bones; don’t simmer them long enough; don’t try making this marvelous stuff at all (your loss).

          • I really want to add bone broth to my diet. I see that simmering for 24 to 48 hours is mentioned. My question is….does it become necessary to add more water at some point? I plan to try this in my crock pot so I’m assuming the lowest setting is the temperature to use but my experience with other foods tells me that moisture escapes during long cooking periods. Any recommendations or advice is appreciated.

          • Kit, I am currently simmering beef bones on the stove and have been adding water as it needs it.

          • I throw the whole pot in the oven for 24 hours at 250 its out of the way and is a more traditional way of cooking.

          • I agree that the veggies cooked for long hours turn to mush and perhaps the vitamins dissipate, however, the flavor is so enhanced by the veggies and the little bit of meat left on the bones. I usually add the onion skins, outer layer of onion and veggie scraps to the crockpot for the 12-24 hours. Then, I strain out everything. If I use part of the broth for soup I will add in fresh carrots & celery that only cook till tender. Although I have not added parsley to my broth for the long cooking, once I did add the carrot tops to beef bones. That was the first batch that did NOT gel. When I asked the farmer about it, she said it was because of the greens. Since every other batch of bones, from the same farmer, gelled nicely, I’ve never used greens again. But it sounds like gelling is not an issue with parsley.

        • I’ve been making broth for 20 years and I love it! (I’m also a professional chef) If your vegetables and meat from the broth are not mushy and tasteless, then you didn’t cook it long enough. When making broth, you want every ingredient going into the pot to give up 100% of it’s essence to the water. Chicken should be tasteless fiber. Vegetables should be flavorless mush. I also taught my students to not only roast the bones, but roast the vegetables too. It adds a warm caramel color and under flavor that will set your broth apart. Enjoy!

          • Thanks for that comment Snoozie! I have a gas stove, not interested in having it on for 24 hours so I was going to use my slow cooker. I was wondering how I would know it was done.

          • Hi

            I have read that it is better to put raw bones and meat into the slow cooker as more of the goodness goes into the stock which may be lost through cooking them first – especially at high temperature roasting – also I have recently read that there is quite a lot of glutamate released when bones are cooked over a long period and I’m not sure if that will suit everyone – my son suffers with Crohns disease and I have to be so careful with what he eats. Great website wellness Mama.

          • I also cook on gas(propane) stove and do not want it on for that long. In fact I think the tank would run out at 80-90 a pop, no thanks. A crock pot would have to do for me.

          • Thanks for making this interaction possible. . I am just learning the benefits of Bone cooking. . I listened to kaaya Daniel,phd. And has written a book on Nourishing Bone Broth..she discusses the history and benefits..I wish to add the process of bone broth cooking to my routine.. the meat , broth were so delicious. . I drank the broth from chicken bones and it arrested an inflammation that was starting.. I have chronic pulmonary problems and want learn more as I put this into practice. . Thanks Srecko for your comments. .I hope my reply is beneficial.

          • While that carmelization is oh so delicious, most choose to make bone broth for health moreso than taste. That caramel yuminess is actually full of AGEs -advanced glycolsylated end products-which damage the lining of blood vessels and promote wrinkles with their oxidative and inflammatory effects.

            Roasting the vegetables might actually counteract the health benefits of bone broth!

          • I appreciate this post and all the comments. Since I juice, is there any reason not to use the pulp from the juicer to make broth? Thanks

          • Love idea of roasting vegis too. Do you just put them on the same pan as bones and roast for the same amount of time? Also, does the lid stay on or off, for how long or never? Thank you Chef!

          • Do you really need to simmer the soup for 48 hours? I don’t feel comfortable leaving my stove on overnight. Pls advise your cook time.

          • Thanks Susie! Good to just hear the facts and not all the mushy confusing questions! I’m gonna be getting some bones this week.!

          • I freeze my venison bone / veg. broth soup after straining all solid particles. my first couple of batches at room temp. when poring into pan to warm up I would discard the solidified white/yellow fat and it tasted great. Today I decided to leave the solids in and warm up and it seemed to greasy . probably 2 tbsp. per 20 oz. Any insight as to leave fat in or remove. Would hate to miss out on valuable nutrition. Thanks Richard St John

          • This is a (late??!) reply to Andrea, and anyone else who is concerned with leaving the stove on for 48 hours. (There was also someone concerned w/ burning so much propane…? I’m a propane user too, so I get it — expensive!!)

            My brothing life was changed by getting a Hamilton Beach 22-qt. oven roaster. (NO affiliate association here, just my honest testimonial.) Basically, it functions like a GIANT crockpot and does broth beautifully. I feel fine leaving it on for 48 hours, and I put it in the dining room so it’s not taking precious space in my wee kitchen.

            And Katie, THANK YOU for this wonderful information & forum for us to learn!!

            Marcy Axness
            Author, “Parenting for Peace: Raising the Next Generation of Peacemakers”

          • Have you ever added organ meat to your bone broth? I have trouble getting my family on board with organ meat, so thought adding it to my bone broth might be a way to extract some of the nutrients from the organ meat. I’m afraid it might make my broth taste to “liver-y” though. Anyone had any experience with this?

          • I’m nervous leaving my stove on for 48 hours for beef bone broth. No one is home while I’m at work. Suggestions??

          • I’m with you on also roasting the vegetables. I’m making a batch as I write. My butcher gives me beef bones for free (all grass fed, I’m in Ireland), so I usually roast a kilo of beef shin, sawn into three or four pieces, an onion sliced, two carrots and two sticks of celery chopped, a tomato and a Portobello mushroom halved, a head of garlic and half a small turnip (swede). I put half a glass of red wine in the bottom of the roasting pan and give the lot an hour at 220C, by which time everything’s nice and caramelised, and the wine has prevented any burning and added richness. Then I simmer with the same amount of fresh veg added on top of the roasted veg for six to eight hours. I add peppercorns, bay, thyme, sometimes rosemary (scantily, I find it’s a bully in the flavour department) and sometimes a teaspoon of yeast extract. It is to die for. Nectar! I just hope that this doesn’t become one of those gimmicky faddish things that prompt butchers to start charging for bones. I remember when you could get a lamb shank for 50p. Gone are the days. Chefs: leave peasant food alone for us peasants! Stick to haute cuisine and leave our cheap cuts and bones alone! [Wink.]

          • Thank you for all the comments. I’m pretty new to cooking, and I attempted a bone broth yesterday and nearly burnt down my house. I woke up due to an awful smell. Yhe pot was bone dry and everything was charred. I added water before going to bed even though the recipe didn’t mention adding water. What did I do wrong? I even covered the pot, hoping to reduce evaporative loss. The gas stovetop was on 4, which is the lowest number that produced any bubble. Any suggestions greatly appreciated.

          • I think it goes without saying, if you are attempting wellness, organic is the only way. I wouldn’t imagine gmo/pestcide ridden veggies would make a good broth.

          • Just made my first batch of beef bone broth in the crock pot. When finished, I placed into Mason Jars and refrigerated. This morning there is a layer of gelatin/fat on top.
            Should I discard this before drinking or am I losing valuable nutrients if I do?

        • After juicing yesterday, I looked at all the scraps of carrots and celery pulp and said to myself that there has to be a use for these (other than doing compost). I make broth like this regularly. Why I never put the two together? Well Idk! smh at myself, lol! Thanks for connecting the dots. Eating health hurts the pockets enough, so every little bit helps.

          • I also juice, but howdo you get anything out of the vegetables that have been all squeezed out and juiced? Is there anything left in them for the broth?

          • I also juice, but find the pulp to taste bitter. All the pleasant flavor of the veggies is in the juice. So, for me I wouldn’t want my broth to be more bitter, but heck, I might try it at least once!

      • Dear Wellness Mama,

        Ok, so it’s now 36 hrs and my beef/lamb bone broth is smelling and looking an tasting so good, I helped myself to about a pint of it. Now, my question is:

        “Can I add water to the remaining stock to make up for this 16 ozs of guilty pleasure and will the product gel if I do?”

          • I just finished my 4th batch of bone broth. This one mostly beef bones with a chicken back. It didn’t gel like it normally does after I put it into the fridge. I did add more water to this batch because it kept loosing water levels over night. I simmer for typically 48 hours. It still tastes a great as ever but my question is should I not replace the water that evaporates? I do cover it at all times, and it still evaporates. I also add my garlic, celery, onions and carrots the last 5 hours. Don’t know if that makes a difference but I always feel if I put them in the beginning I cook the nutrients out of the veggies…and it’s less nutritious. Thanks for any tips.

          • The first time I made bone broth from beef bones from grass fed cows it formed a gel after refrigeration. The second time using bones from same cow the broth did NOT gel after refrigeration. I simmered both batches for 48 hours. I did add more water to the non- gelled batch.
            Is the non-gelled bone broth just as nutrition.

          • Katie…. whats your suggestion on the simmer period as i too dont want to leave my stove overnight

          • Excuse any ignorance but can you advise me how many cook the broth for 24 hours let alone 48?!
            I wouldn’t leave anything cooking while out or asleep which leaves me with pockets of time.. I Imagine I could time getting the bones when I know I’ll be home for as long as possible, just also the idea of cooking up broth for 6 hours and stopping maybe overnight and again cooking for another 6, having left the pot to sit???? Is that safe re bacteria?
            (No budget to go and buy a pressure cooker either)

            REALLY looking forward to a helpful solution so I can start introducing broth making into my routine and start getting it into my toddler and my mealtimes!

          • Can anyone explain to me why you want your broth to “gel”? Ichh. Is that healthier than just plain clear broth?

      • When you roast the chicken first, do you use the juices left over in the roasting pan for your bone broth? (See your pic above of the chicken in the roasting pan). Thanks!

        • I usually toss the pan juices (and the skin that stuck to the bottom of the pan!) in with my broth. I don’t know if that’s “officially correct”, but I do know it adds a lot of flavor. 🙂

          • Yes me too! I do the same with beef bones after I coat them in coconut oil and roast them with herbs and half the veggies – I pour the fat and juices into the crockpot. You’re not going to eat the fat (you skim it off at the end) but it deepens the flavor while the broth cooks.

      • I’m in a tiny apartment with a tiny fridge and freezer. Would I need to pressure can if I were to can instead of refrigerate or freeze?

        • Vicki,
          Canning is the best way to store for up to a year (sometimes I will go beyond this, but if you read any literature on canning, it is not recommended to consume post 12 months). I learned from my grandparents how to do it… which is many moons ago, and I have never looked back!

          When choosing a pressure cooker, look as if your going to have it for a lifetime – cause more than likely you will! As far as brands or recommendations, I really can’t speak directly to one over-another. The new models out have great features but have a price tag that goes along with them. You can find some older/used ones on Craigs list, or Amazon that will serve the purpose just as well. If you go used (which I have a done as well), ensure you talk with whom ever your purchasing it from and try and get all the paperwork that goes with it – usually these are pressure recommendations, they might have replacement part lists and other such things. I have only had to replace one pressure cooker and it was because the original company went out of business 45 years ago and I could not get replacement parts which I found later with another company who started making replacement parts. Had I not had the part number they would not have been able to help me.

          Size is your next decision… I chose mine with the idea that I would do as many as I could in one batch, and then I would be done with the process – which means I went REALLY BIG!!! If it is only you at your house, I would probable go with something that can hold quart size jars in hight, and between 4-6 in a round pattern on the bottom. This will equal out to about 6-8 smaller quart size jars, and you can stack pint jars if you go that size. You can always go bigger later… I have three now!

          As you go through the posts you will see people that cook in their pressure cookers, and which ever you choose will probable have recipes; I caution against using them as a cooking utensil – Many of them are aluminum and while many would argue that they don’t ‘off gas’ I am of the club that says they do, and aluminum hydroxide is a known carcinogen. Be assured this does not mean that your goods will have aluminum inside the jars, those are sealed and there is no exchange as long as they are sealed properly.

          Finally, I know it has been posted here before, but I will reiterate in case you missed the posts, when doing any sort of meat product in a can it MUST be pressure cooked! Water bath boils will not kill off the bacterial growth and consuming any product that has not been properly canned can lead to serious illness and death! If you get a pressure cooker that does not have instructions, there are several sites online that are good sources for the processing of foods. Ball, Kerr, and USDA to name a couple.

          Happy cooking,

          • As a Master Food Preserver, may I suggest the best sites to go to for information are the various agricultural extension sites. These organizations test recipes constantly to assure that they are safe. Unfortunately, a lot of individual sites will post information that is outdated and sometimes outright dangerous. One of my favorite sites for safe canning recipes is

      • I’m new to making bone broth….can I use chicken bones after roasting the chicken or do they need to be fresh?

        • I’ve used the bones from roasted chicken many times. I’ve always used to to make chicken broth type soups, I never thought about bone broths. I would simmer the chicken bones for about 4 hours and it would come out great, but never gel. I’m sure this is because I didn’t cook it long enough and only used the bones from one chicken. I’m sure if I froze the chicken bones until I have 2 or 3 carcasses, then It would be much better for a bone broth than just one chicken.

          • Melissa, I don’t think there are too many people out there that know exactly where gelatin (collagen) comes from. If you buy the bulk gelatin, it will usually say on the label somewhere how the gelatin is sourced. I believe both Great Lakes and Vital Proteins come from the skin of the animal. This made perfect sense to me as collagen is very beneficial for skin regeneration and maintenance. I mentioned this before on another thread that young chickens SKIN has tons and tons of collagen…Do NOT throw out the skin! My mom told me this years ago, and she is absolutely correct. We usually buy 6 chickens at a time, my husband butchers and skins them and throws the bones AND the skin in the roaster for me to deal with. That isn’t to say you can’t use only one chicken, you just use a smaller pot and less water and get a smaller amount. Our rule is to use the right size pot for the amount of bones and skin you have, and fill with just enough water to cover it all. I do add water when it cooks down, but IMO, you don’t have to. It will just result in a more concentrated broth. You can always add water later if you find it too strong. Better that than having watered-down broth to start with. Do this, and you will have great broth with lots of gelatin in it.

            Everyone seems to agree that roasting adds a deeper flavor. I find that it does. As a matter of fact, my broth never ever has anything, not even salt added to it. I like it “virgin” because to me it makes it more versatile in recipes where you may not want the salt or other flavors.

            I want to mention too, that the young chickens (at least the ones we buy) seem to have more fat also, so you will have more fat to skim….BUT don’t throw that out either! I separate it and freeze it in 1/4 cup portions usually. It is an awesome substitute for other fats, including breads and even cookies. I am a frugal person and I love butter so I just use butter on my popcorn LOL. Pound for pound, chicken fat is waayy cheaper and you would be shocked at how good it tastes in your baking.

      • My sister just found about about this site and called me; I have lupus and I’m recovering from a gunshot wound to my foot. This is the perfect time for me to start making this recipe. I also look forward to trying other recipes.

      • I just made my first batch of bone broth (beef). It’s almost done, but I am having a problem with how to store it. I want to freeze it, but what type of containers do you use. I am trying to stay away from plastic as much as possible.

        • Kate says she puts in in a 5 gallon glass containers.

          Hi Katie thanks fir your tips and info. I am making bone broth for the first time. I hope it comes out ok.

        • I use lansinoh breast milk storage bags to store my stock. They are bpa free and store up to 8 ounces or 1 cup. Perfectly premeasured for most of my recipes. Lay them flat to freeze and they take less space. I’ll sometimes lay them on a rimmed cookie sheet or 11×13″ pan until frozen. This way they don’t slide all over and freeze in goofy shapes. If I forget to place in the fridge to thaw, I simply put it in my quart measuring cup with hot water and it thaws pretty quick. The storage bags are not cheap, but often on sale at the grocery store or target. They are even available in 100 ct box. I have tried Ziploc and can only say they don’t make them like they used to. They leak out the sides or are not sealed directly under the zippered part. In addition they are not bpa free. I have problems detoxing with my liver. So I am off plastics as much as is possible.

      • Adding a Parmesan rind or two makes it good enough to sip by itself!!! Most cheese places will sell them to you CHEAP.

      • After you make beef broth and refrigerate it, should you scrape off the fat and discard it?

        Thank you!


      • Hi is it normal for a beef bone broth to have a very strong smell? I’ve finished cooking it for 2 days and it stunk out the house. So much that we put the slow cooker outside after 1 night! Now its finished the smell of the broth is also quiet strong. They were organic beef bones and roasted before slow cooked. Not sure if this is normal? Thank you for your reply ?

      • Hi is it normal for a beef bone broth to have a very strong smell? I’ve finished cooking it for 2 days and it stunk out the house. So much that we put the slow cooker outside after 1 night! Now its finished the smell of the broth is also quiet strong. They were organic beef bones and roasted before slow cooked. Not sure if this is normal? Thank you for your reply ?

        • Tegan- organic beef is not equal to grass- fed. Organic is fed organically grown grains, not pastured to graze on grass. Grass-fed is what you need. Its cooking aroma is wonderful, never stinks. For those who cannot eat grains due to a damaged small intestine, those with Leaky Gut and auto- immune conditions, the grain that is fed to organic beef, albeit organic, will be discerned, identified by the body, and could give a negative reaction and immune response to it. Grass- fed is really the way to go. Even worse is the non- organic beef, and those organ meats are so filthy and putrid that my dog won’t even touch them. Talk about stink! Check your local Farmer’s Market for grass- fed, or a local buying group that orders in bulk. I think Westin A. Price Foundation website has listings of buying groups around the country for such healthy purchases, where you might find a group for your area. I would consider a horrid stink to be a very bad sign of something very wrong.

      • Hi Katie! Do you try to remove the meat from the bones before cooking bone broth? Or just leave it on while cooking?

      • Do you really have to simmer the broth for such a long time? I typically put mine in the crockpot in the afternoon and leave overnight so around 16 hours. It seems to soften the bones up nicely. Would you say that would be long enough?

        • I have been looking forever for a good 6 qt crockpot that allows me to slow simmer bone broth soup, but they all seem to cook too hot. Is there a good one for this? Thanks!

      • I have been saving bones to make bone broth but with the first batch of bones I saved it didn’t occur to me that I should freeze them so I left them sitting on my counter for over a week before putting them in the freezer. Can these still be used or are they bad?

    • My husband has Hodgkin’s lymphoma (cancer) and I am researching the benefits of broths during his worse treatment days, and/or on a regular basis to help him boost his immune system. Just to make sure I read correctly: you simmer your broths for 24/48/8 hrs at a time? isn’t this costly when it comes to your electric bill? just wondering if a slow cooker might do the job as well. Any thoughts on this?
      Thank you!

      • I use a slow cooker to make my broth. I had a really bad GERD episode. Was looking for anything that would help. This broth is amazing. So far, I have used a whole organic chicken, pour water from my brita and pour in a tbsp of Apple cider vinegar with the mother. I let it sit for 30 min at least, The slow cooker on high to bring it up a bit then Switch to low. And cook it for about 24 hours. I do find that the chicken bones get soft in about 12 hours.
        I add veggies and herbs for flavor and I”ve found adding a couple of beef marrow bones to give it a depth of flavor. I roast them first or retrieve them from my beef broth.

        With Everything your husband is dealing with, I really believe that he will find this very tasty and nourishing.

        • Jennifer, This will be my 1st time making bone broth. I don’t have a stock pot, just a slow cooker. When you say the whole chicken into the slow cooker, is it an entire raw chicken, an entire previously cooked chicken or just the left over bones from a previously cooked chicken? Also, how long do you leave it on high before switching to low? And is it to be cooked 24 hours in the slow cooker as well? Thank you!

          • We eat it as do all of my relatives. After all, it is traditionally a peasant dish that comes from a time when nothing was wasted. When we were kids, the broth was a meal served with small pasta or what we call pastina, and the meat and veg were eaten after. Sort of entrée and main meal in a sense.

          • I know this is old, but my understanding from Katie’s recipe is that she roasts the chicken in the oven, takes the meat of the bone, then takes the empty carcass and makes the broth with it.

          • I know this is old and even the newest post to it is old but I cook the whole raw chicken in the crock pot (sometimes two whole cut into pieces so they fit) and then take the meat off the bones and use/eat or even freeze, put the bones and skin, all scraps back in the crock pot add water and veg and let that cook on low for 24-48 hrs.

        • I’m doing this for the first time , with chicken. l got the bones from a butcher shop. When l was ready to put it the pot I noticed a lot of chicken meat on it, so l cooked it in the oven a bit before putting them in the pot of water along with the veggies required. It started off in the pot on the stove but, because l have to sleep and go to work, l put it in crockpot. it’s been a few hours and l just tried a little bit, is it suppose to be greasy?

          Is beef better?
          Thanks for any info!

      • I read your post with interest because I was diagnosed with non-Hodgins Lymphoma, specifically Indolent Lymphoma, in my bone marrow in August. I am 78 years old and have been pretty vigilant about eating right for a number of years. I would rather, if possible, not do chemo. I have dogs and rescued cats I care for in my old age and want to continue to do so.

        I am researching how to eat even more carefully. Juicing, bone broth, etc. You young people are teaching me so much about nutrition and cooking more healthily. I am very grateful for your wisdom.

        I believe in Jesus and have no fears about death, but would like to continue to do the job I have right now. I pray for your husband’s strength and continued recovery.

    • I made my first batch. I bought a crocpot to do it.
      It never came to a boil. I waited like 2.5 hours. I had to leave so I put it on low and left. When I got home it was the same, a really low simmer just barely a bubble. Do you think it’s ok?

      • Thats perfect. I just start it on high and watch it when it starts to boil then put on low I cook mine for up to 72 hours. Get a crock pot that does not shut off after eight hours unless you put in on late at night so you can make sure it dosn’t turn itself off.

          • I also cook mine up to 72 hours, per my ND. I have a super old Crock Pot that doesn’t turn off til you tell it to!

          • I make mine in a crockpot and I use the cheapy old fashioned one that doesn’t shut off–I think it is 2 Qt. I buy a rotisserie chicken at Costco, pull off the meat, put the bones, skin and pour the juices in the crock pot, cover it with filtered water and cook it on low for 24 hours. The resulting broth is SO good and I use it for chicken soup. The flavor is just SO good. Sometimes I also cook bone in chicken from raw in the crockpot, pull off the meat for enchiladas, cover with water and cook another 24.

      • I get my marrow bones from US Wellness grass fed beef and have been very happy They arrive in a frozen state. I take what I am using – usually 2-4 lbs of lamb, beef bones – and put in a pot of water on stove. Bring this to a boil – then transfer to crock pot which has been on high for about 30 minutes with about a cup of water.

        I then add this to the crock pot after about 30 minutes after it comes to a full boil. As soon as you put it in your crock pot on high it will quickly come to a boil. After it comes to boil, put it on low for 48 hrs. I add carrot, celery, onion (with skins) and then 30 minutes before I am ready to put it into jars or serve I add fresh parsley and garlic (about 4 cloves).

        It’s terrific.

        • Sounds good, Susan! I just received some big bison bones from US Wellness Meats & am excited to try this with them. Do you turn on your crockpot with nothing in it? Is that ok so it doesn’t damage the pot? Thanks!

        • I have been looking forever for a good 6 qt crockpot that allows me to slow simmer bone broth soup, but they all seem to cook too hot. Is there a good one for this? Thanks!

    • I had to get my wife used to the “Bags ‘o Bones” in the freezer, I freeze them all. Finally bought 32 and 20 quart dream pots, frankly you can’t cook anything in an 8 quart pot as I have been trying for years.

      So the first batch of chicken stock using web recipes and an abundant amount of additional spices rendered a fantastic stock I subsequently used as a Chicken Soup base for wifies cold and to stock up the freezer.

      Oh we did buy a bigger freezer, wish it was bigger again to hold the big batches of soups and stocks I now make as well as bone shipments. Frankly if I am going to go through the trouble to make a stock, why not ten or fifteen quarts, almost the same time commitment.

      My lovely Lass is now consuming the beef stock daily after her rotator cuff surgery, she’s hooked! The beef stock definitely has a deeper richness and is more satisfying than plain chicken stock.

      A few hints regarding stocks: No onion skins! makes it bitter; I am now cooking the beef stock for 72 hours, the first 24 or so with only grass fed beef bones and apple cider vinegar; then the veggies and hard spices go in, and the last 12 or so hours the remainder of spices go in. Do not be afraid to spice it to your liking, cardamom, star anise (a MUST), fennel, pepper, rosemary, thyme all go a long way to kicking up the flavor dial. It will also get some tomato paste and coconut aminos, all depends on your troops taste buds.

      Roasting the bones is critical, I use 400 degrees until well cooked, then the carrots and onions get caramelized in the pan with the drippings and finally the pan gets water, is scraped and put in the broth. The broth cooks at about 190 degrees for the three days, the exhaust in the stove hood keeps the house from smelling, which I don’t mind except when trying to sleep. lol

      Love the idea of the egg drop beef stock, can’t wait to home and try it!

      Anyone on the edge, just go do it! It is easier than you think after you get used to having the stove on for three days.

      A little safety advise, keep your stock above 140 degrees at all times it is not in the fridge or freezer, basic food safety, no cooling on the counter overnight, use an ice bath if you want to cool it for the fridge.

      • Hello.

        Your reply is very informative and thank you for sharing it. I’m just wondering if doesn’t roasting of beef bones and bone marrow destroy it in a way (in nutritional sence)… Also, why simmering for so long? Is it more beneficial or more nutrients destroyed? We cook bone broth (beef soup) for about five hours. But I wid definitely try the 72h version 🙂

        Thanks and best regards,

      • Can you go into detail about how to cool it properly before fridge or freezer? How do you properly do an ice bath with it? Sorry I’m very new to all of this

        • Jessica,
          I just put a load of ice into the sink (after cleaning it) and fill it about a third with cold water. Place the put in the cold bath and let it cool off, stirring from time to time. This drops the temperature quickly so I can bag the broth for the freezer (2 qt ziplock freezer bags), some in ice cube trays to freeze or put some in the fridge.
          Good luck,

        • Jim’s advice is all good, but I’m not sure it’s necessary to go to the bother of an ice bath. Just let it cool a bit on the hob, strain it into another pot or two or three smaller ones, and stick it in the bottom of the fridge. Skim it the next day (reserving the omega 3-rich fat from the top for roast potatoes!) and freeze in food bags. I freeze in pint and half-pint portions. Half-pints are handy for gravies and sauces, and two pints will do soup for three people. I’ve seen some people fussing about plastic bags for freezing here too. It’s rubbish, as long as you’re using plastic made for food storage, you’re fine. The only caveat I’d add about using plastic bags is that I wouldn’t defrost in the microwave. Do it in the fridge overnight. It may not fully defrost but it’ll come out of the bag and then you can heat it from frozen in a pot. Enjoy!

        • I am just now starting my first bone broth. I went to the grocery store today and got beef bones. I was nervous about asking for bones…..apparently, I am not the only one locally who is doing this!!

          I am diabetic, have high blood pressure and a finicky tummy – I am hoping this broth will give me a real boost in my health.

      • I contacted my local DNR – Department of Natural Resources – and they said deer can be used for bone broth as long as the animal was healthy and properly processed.

    • Hi,
      I just made my 2nd batch of beef bone broth, ever. I’m still getting the hang of it. I am not as fancy as you. Love yours. I just don’t have time with a 5 month old. I just reintroduced beef into my diet after going beef free for 20 years. I am drinking bone broth for medicinal purposes to heal my leaky gut syndrome. Wondering if after straining it’s good to drink? After straining with a cheese cloth is it good to go–store and eat???:-)

      • I know what you mean about not having time with kids! There really is nothing time consuming about making bone broth. Just get in the cupboard to grab spice, clean few veggies, place bones in crock pot, add water, and keep an eye on it until it boils, then drop down the heat. Once you try making your first batch, even if it does not come out perfect, you gain benefits from drinking it.

        Personally I had the most awful dry skin on my elbows. Embarrassed for anyone to see them. I drank a batch of this baby up, and my elbows are baby soft now. Imagine what it is going to do to my face. I am personally drinking it to heal my gut up and gain any other benefit.

        There are plenty of helpful tips here on this page to guide you into making a better batch if yours did not turn out. I pray you find time to try this awesome healing drink out that will be to an advantage to you and your baby too.

    • How do you leave a stove on for 24hrs? Isn’t that a bit dangerous; running all night unless
      you have someone up to supervise. I would love to make this. Is an 8 hr cooking time as
      Please advise.
      Thank you…

      • If you simmer for only 8 hours your making stock NOT bone broth. I use a stainless steel pot and cook it for 36 hours on the stove top. I always make sure it has liquid and I’ve NEVER had an issue. The broth turns out perfect every time. Ultimately if your not comfortable then just simmer your bones for 8 hours.

      • I make mine in a slow cooker, since that is what it is designed for; long cooking. I too wouldn’t feel comfortable leaving the stove on (semantics I guess)

        Same cooking time, I roast in oven for 30-45 min, then transfer to a crockpot that’s been on high, bring to boil then turn to low

      • I have been making bone broth for about 2 years now. There are times when I will simmer the broth for 12 hours, cool down in an ice bath and then refrigerate until morning. The next day, I bring it back to a boil and then turn it down to a simmer for another 12 hours. It still gels properly and tastes wonderful!

    • Hi, Can you make it in the oven as well as on the hob? For one I’d be scared of it burning dry overnight, also I’d like to aviod all the steam from this long term boiling.

      ps., my first bone broth effort about to begin!

      • It should be simmering so low that it does not evaporate much at all (It’s an art, trust me). It will still steam in the oven, it just won’t be easily accessible to add water to. Good luck!

        • Hi Katie!
          I’ve read a lot of the comments for making bone broth. Maybe I’m doing mine too simply. I just add my raw bones (beef or poultry), ACV, filtered water, salt, pepper and veggies or herbs to my crock pot. Set it on high for an hour to get it going good then to low for another 12 to 15 hours. I just peek through the lid to check the liquid level. When strained I get a lovely broth with a nice flavor that gels every time. I’ve been doing it this way 2 to 3 times a month for the past year. I use my broth to cook other veggies or just sip it. Is it really supposed to be as involved as I’m reading here?

        • Hi all. I’m having trouble figuring out what kind of simmer we’re talking about here. The first attempt, I burned my bones to the bottom of the pot. Now I’m afraid my simmer is too low, and the bones won’t cook/render completely. It seems silly to ask for a bubble-per-second count here, but I could really use some simmer insight!! Thanks!

          • I set mine at the lowest possible setting on my stove. There is very little bubbling, but the surface of the broth vibrates a bit, so I know that the temperature is at or near boiling.

          • Karen S., thank you for your response. This helps me very much! I think my concern is heightened because I read somewhere that when bone broth is made correctly, the bones should be soft at the end. I’ve been simmering my beef bones (rib and marrow bones) for about 36 hours now, and they don’t seem to have softened much at all. I have to push my fork pretty darn hard to even make an indent. Should the bone density/softness be a concern for me?

          • I don’t own a crockpot, so I cook it on the stove, and it’s only about 12 or 13 hours. So I never get to the point where the bones are very soft. They do soften slightly, and they feel like they’ve dried out a bit. Hopefully, somebody else can give you a better answer.

          • I use the low setting on my crockpot and it burbles in a few spots. I let it do this for 48 hours. I never lose liquid either – maybe the lid has a good seal. I assume you can go beyond the 48 hours too, if you think the bones need more time. Enjoy!A

    • I made the beef bone stock per recipe in a crockpot and simmered 48 hours. I have strained it and the broth is very very greasy or oily. Is this truly grease or gelatin? It leaves a film in my cup as I drink. I did cook the bones in the oven 30 minutes first. Did I do this correctly? I need help on this because I came down with diverticulitis this week and I want nourishing broth. Please help.

        • Katie, I am about to make the broth for my 18 mo who is not supposed to have vinegar due to his leaky gut. Is vinegar necessary? Also, our oven is on the fritz, is it possible to grill the bones? Finslly, he is allergic to chicken, are there any other feet I could add to get the gelatin effect besides chicken feet? Thank you

          • Vinegar is not necessary and you can leave it out if you must. Grilling the bones should be fine. As far as other feet go… I am not sure. I have not used anything but chicken feet, but maybe someone else has?

          • I would not use other types of feet, mostly because they are going to probable be pickled, like pigs feet, and therefore contains vinegar – The other thing is that most other types of feet are hooves, and really it is about the joint, unlike chicken feet, which are tissue.

            Knuckle bones on the other hand would be really good – those would be the ankle bones on a hoofed animal, and contain a lot of gelatin and cartilage that would be great in a bone broth!

      • hi, maybe you can help – i just tried to make bone broth – cooked the beef bones for 8 hours in a crock pot. tried to get the fat from the top – decided to put in fridge so the fat would rise to the top and be easy to remove , but now i have a casserole full of gelatin. is this bone broth? what do I do with this? do i heat it up and strain it, won’t it turn into gelatin when i refrigerate it again?

        any help would be appreciated, thanks, joann

        • Congratulations! You have your first pot of bone broth. 🙂 It will be gelatin when chilled and liquid when heated up. That gelatin is where the real benefit comes from. You will love the flavor it gives soups and stews and the health benefits are so great.

          • I’ve never had gelatin in my beef or chicken bone broth. What am I doing wrong?
            I’ve used clean bones, but sometimes, not so clean.


          • @Annie – The bones can have meat on them or be clean. Doesn’t matter. Slow simmer, and you may need to extend the time you’re cooking it for. Did you go for a full 24 hours? When I said 6-8, I’ve gotten good broth but 24-36 hours will give you the full gelatinized brother you’re looking for. Good Luck! 🙂

    • I recently found a free download on Amazon, downloaded it out of curiosity and now i’m just discovering the broth! OMG, where has it been all these years.

      Skin hair and nails hasn’t been like this in over a decade. Let the brothing begin!

      P.S. perhaps it’s still free on Kindle; BONE BROTH FOR THE SOUL

  2. How many chicken carcasses do you need to make a couple pounds? Also, this is probably a stupid question, do you only save the carcass as bare as possible? or does the carcass have fat left on it at all?

      • I roast a chicken every Sunday. I have a small crockpot that I use for my broth and it is perfect for the bones from one chicken. Sometimes I have a few bones from other chicken legs or thighs I may have cooked earlier in the week and throw them in. I cook it about 24 hours, strain the broth then cook the bones again with new water for another 24 hours. It’s not as gelatinous, but I use it for cooking.

          • Agreed! How irresponsible to promote 24 hours of a gas stove being on….anyone care about the environment?

          • @Michelle, I don’t know if this is the case with @MARIA, but I know that for my grandmother, she has to type in ALL CAPS so that she can read what she’s writing on the screen. Her eyesight is starting to go and it’s the only way to spell/grammar-check her work.

          • When you understand that you’re using a GIANT pot NEARLY FULL OF WATER that has already boiled, now turned down to a mere simmer, a tiny flame, and that the pot has a well- fitting lid on it, there should be almost no evaporation at all, maybe only a quarter inch over a long night, then you will realize it is safe and not irresponsible. Naturally, you have nothing flammable near the stove, and well out of children’s reach. Further, most crockpots these days use aluminum in the outer shell, which some of us don’t want to use because it’s an unstable metal and toxic when exposed to heat, off- gassing into the air we breathe, even if it doesn’t touch the interior food. Thus, to use a giant stainless steel stock pot on the stove for a very long simmer makes cooking sense for our health of breathing and drinking the broth.

          • Lowest simmer. You’re not going to have it at a rolling boil. Lid it and it won’t lose the volume it would if the steam can escape. Lid it, lowest flame and it’s fine. Clearly, you’re not going to leave a kitchen towel near the flame.

  3. I love this site and in theory I would love to be able to make the broth…however we cannot even begin to afford organic meats to get these bones to make this amazing broth. I know you never advocate nonorganic but for those of us who have a stringent budget would it provide some of the needed nutrients???

    • I’m in the same boat. But I just called one of the butchers in town and found out they have bones for broth for $1.09/lb. And the bones are from grass-fed, hormone and antibiotic free beef. I can handle that price. I was shocked it was that inexpensive. I still can’t afford the beef but I can afford the bones at least. Maybe you could find the same situation in your town? Good luck!

      • I get them in five pound back from a local butcher–all grass-fed, organic, hormone and antibiotic free! Also, another butcher gives me scrap and bones from butchering lamb and has tons of bones every hunting season. All I have to do is go into the shop on a butchering day with an empty box and he’ll give me all I want for free!

        • Now when you say butchers are you referring to Sprouts, Albertson’s ect? I’ve never ever ever seen just a butcher shop. Please explain!!

          • I’m sorry, perhaps it is different where I live (Oregon). We have local butchers who butcher and wrap meat from local ranches and also for hunters who bring in their venison. But we are in a more rural area in central Oregon. Maybe try googling butchers in your area? When I lived in Albuquerque, I talked to the butchers at my local Whole Foods. they carried grass-fed beef and free range poultry. Might try there or talk to the butcher at your local grocers like Albertson’s and see what they can recommend.

          • Sorry, but today’s Supermarkets simply import their meatcase supplies these days. Butchers were considered too expensive and the way meat is “processed” these days (I remember when it was “raised”), I doubt any butcher worth a damn would touch it.
            Check what is available within 50-100 miles of you. Check online. Check any local ranchers. I know how difficult it can be, but once you find someone, you may find like I did that if you can find 4-5 families/friends, you can all go in together and buy an entire side of cow. We did that and found we can get grass-raised, hormone-&-antibiotic free beef for as little as $4.38/lb. And that’s down the road from Notre Dame on the IN/MI border.

          • Also try your local farmers markets – which is where we get ours at $1.47 a pound, and they usually are in a 5 lb batch, which we make into nearly 3-4 gallons of broth! Yes I did say GALLONS! When your drinking a pint a day – sometimes up to three of them it goes fast! We also use our bones until there is little left of them, then it gets turned into dog and cat wet food (see another post). Just keep putting more bones in the pot… I usually use bones for 2 batches, and then add more to them. on the 3rd or 4th time through, the older ones are really soft and mushy when straining out, these are put to the side for other purposes.

      • Hello there if buying organic meats at your local natural food store is too expensive, there are also places where you can buy a half of a cow ect. for a great price. My family buys one every year, you get so much meat for a great price overall. You end up saving more buying that way. Also its great because you know exactly where the meat is coming from & what the cows ect. were fed.

          • I believe you can google that information. Just search “buy half a cow, near me” That should give you results.

          • Love the 4H idea, these kids so deserve your support, plus you get a far superior meat quality. Still, you should know that these usually cost more. Please do support your local 4Hers when ever possible. Another source is small farmers. For example, my parents usually raise 3 each year. One to keep and 2 to sell. If you can’t find this, call a “meat packaging” company. They can usually sell quality meat or give you bones. They can also give you names of farmers who can get you what you want. Finally, most states have County Extension Offices that can help with all this. (Extensions of agricultural university) Phone numbers can be found on Google or local phone book.

          • I found local farms with organic, pastured meats through You may also want to try Googling “CSA near [your zip code]” to see what farms offer purchasing programs for organic produce, eggs, and meats. For example, one local CSA is $20/week and meets for distribution on Wednesdays in the parking lot of a local Walmart; it’s enough to last a family of four an entire week! It’s also a great way to network with other crunchies. 🙂

        • Go to eat local grown website and put in your zip code. It will list farmers and farmers markets in your area.

      • We are so lucky that the cheapest place that I buy groceries has Amish chickens. I am assuming that they are pastured and “organic”.

        • Try to check that. While they do farm “simply,” they do not have the greatest track record for care of animals.

        • I would ask, just the same. While at a farmer’s market a few years ago, I overheard a gentleman asking an Amish woman if her tomatoes were organic. I thought the question to be ludicrous but was shocked to here her reply that they used insecticide on their vegetables. She said it was too difficult to grow without them.

          • Everyone thinks that the Amish is so trustworthy…don’t let them fool you…they are the biggest offenders for puppy mills….this is another reason I have been checking out bone marrow broth, because my rescue Labradoodle, at 7 years old, he has severe bilateral hip dysplasia and arthritis in his neck and spine…this is a product of backyard breeders and puppy mill dogs…I mention this because, this broth is suppose to do wonders along with the gelatin, to ease the arthritis pain and inflammation ….

        • Never assume Amish chickens are organic. Our local Amish chicken rancher said, when I asked if they used GMO feed, replied; “Of course we do. If we used organic feed we’d have to raise prices and people wouldn’t buy our chickens.” Depressing news.

          • Agree about Amish communities. There’s an Amish store nearby and I found what they do is buy their spices in bulk, divide it up and sell it for profit. There’s nothing organic about it.

            I’ve enjoyed reading all the comments and I’m currently cooking my first pot of bone broth in the slow cooker (I have leaky gut due to long term use of NSAIDs). And, I’m ecstatic to read that I can feed these broken down bones to my dogs for dog food (I’ll continue to research on how to make the dog food) to supplement their diets as well.

            Thank you for this wonderful post!

      • Where I kive (northern California) I have had to pay $4.99/lb for bare, no meat at all, beef bones from grass fed cows. That’s too much for me so I use chicken bones I can get for less. I think word is out about broth so butchers have upped the price of bones.

        • I live in Northern California as well. (Redding). We have a butchers here, you can also google CSA with your zip code and it will come up with a list of farmers in or close to your area. Just a thought. Also, while traveling around stop at one of the many farms and speak with the farmers. They might be willing to just give you the bones. Just another thought.
          Does anyone know about Harris Ranches cattle practices?

    • It would, and definitely do that if you need to, but I regularly find grassfed bones here from butchers for less than $1 per pound. They can sometimes be tough to find, depending on the area, but I’d bet you can find some near you…

    • I am single and can’t eat a whole chicken by myself but I love to
      drink and use a lot of bone broth. I was trying to think of a way to get
      just the bones when I asked the deli of my local Whole Foods if could
      buy the left over roasted chicken bones after they removed the meat for
      use in the prepared foods they serve. At first the deli gal had to ask a
      few of the Higher ups at the store before it was decided that I could
      have them for free anytime I wanted. Now when I want to make broth I ask
      them to save a few frames for me and I pick them up after they close.
      They still have some meat on them, sometimes most of the dark meat is
      left on ( free meat bonus!!) I save the larger pieces of meat and put
      the frames in my biggest pot with celery, carrots, onions, garlic, bay
      leaves, peppercorns, salt, apple cider vinegar, and what ever veggie
      scraps I have saved in the freezer. I bring it to a boil for 20 minuets remove any scum and reduce the heat to the lowest my burner can maintain and cook for 2-3 days then I strain it through a fine metal strainer and use what I need then and cool and chill the rest as fast as I can. after its chilled completely its the consistency of jello. I remove the solid fat to use for other things and either freeze what I don’t use then, (if I only made a few quarts)or pressure can it if I made a few gallons. (I make enough to can only in the winter because I can keep the broth at a safe temp outside in a cooler filled with snow without taking up all the fridge space.) I try to can as much as possible during the winter so I have enough to get me through the
      warmer months. Its so nice to have it ready for me when the mood strikes
      for a mug of broth or a quick soup dinner. It only coasts me about $5 to make 4 gallons and that is mostly the cost of the veggies.

      I know the meat isn’t the ideal pasture raised organic meat I go out of my
      way to buy for myself, but the Whole Foods roasted chicken is bound to be better/healthier than the roasted chicken from anywhere else. One day I will have a family and a farm to raise all of my own meat the way I believe is
      right, but for a poor single gal in her 20?s this is the best I can do
      for now.

      • I’m wondering if you notice a difference in the bone broth you keep in the refrigerator and the bone broth you can. I am interested in canning my broth because of lack of freezer space but am having trouble finding any information other than directions on how to do it.

        • I used an old Ball cookbook and used my pressure cooker since I’m dealing with a meat product (water bath CANNOT get hot enough to be safe!). They didn’t have a technique for stock, so I just used the direction for vegetable/beef soup. Check out the FDA’s or Ball’s canning site; I’m sure it’s there somewhere.
          As for taste, my husband and I cannot detect a difference between our canned broth and our frozen. So use whatever you have the most room for.

        • I pressure can broth year round from chicken and turkey left-overs and beef bone broth made from scratch. I cook it all for 24-48 hours before canning. I generally do not put any vegetables in it except for an onion and minimal seasoning. I use the least recommended amount of salt before pressure canning and can everything in pint jars. My canner holds 17 jars and ocassionally one of a load will not seal. Check USDA for recommended times for chicken, turkey and beef broth pressure processing. I think they taste the same as the fresh and we actually use them because we can see the jars on the shelf. Many things that go into the freezer just get forgotten. Hope this helps.

    • You can find great poultry these days … Purdue has whole chickens with no hormones, antibiotics etc. pastured chickens and I get them at Price rite for about a dollar per pound. Just look around

      • If you are under the assumption that Purdue farms quality or humane chicken I suggest you watch the documentary Forks Over Knives, if only to see the disgusting conditions in which Purdue gets its chickens. None are pastured, and they are all very sick animals. Also, that speil about hormone and antibiotic free… no chickens in the US are given hormones because it is illegal, and the antibiotics are not injected directly into the chickens but they are consumed in their GMO feed. Buying from a large corporation such as Purdue farms the lowest quality sick poultry you can buy.

    • Then use the non organic. I understand because I can not afford all the organic foods either. I do buy organic carrots, celery, spinach…greens for smoothies but the meats no I don’t. I buy what I can afford. Still get the nutrients from the non organic.

      • That was my comment too. I peel everything. and Cut out ALL grains because of the same reason.
        We are lucky to survive what is being sprayed by planes and with tractors ect. God Save us from this maddness.

      • As far as the meat goes, go to Eat wild .com and find a rancher in your area that sells grass-fed beef. I find it is less costly than the junk you buy in the store. They tell you all about the differences in the two. Yes you do LOSER all the good nutrints and Gain all the bad stuff by eating cattle that are from a feed lot. check it out. could save you money . You cant buy in the store or even on line the stuff that is processed and shipped to you is Way to high.

        • Thank you so much for the Web address! You completely opened up my world with your one little comment! Thanks to you, I just found three places to buy grass-fed meats and they’re all within a 2-hour radius. Living in Eastern KY has made it hard to locate the healthy foods I want. We’re an organic farm, but we don’t raise meat animals, just eggs and plants. I can’t wait to make some fabulous beef stock!

    • From what I understand, the bones from animals that are not pasture-raised contain concentrated amounts of contaminants like heavy metals. I would rather go without than make broth from conventionally-raised animal bones.

      You can buy pasture-raised gelatin and collagen hydrolysate in powder form and use those if you cannot afford to buy soup bones from a health food store or butcher that processes grass-fed animals. Buying a deep-freeze is a great suggestion, there are also some local co-ops that sell organic meats. I have always prioritized organic food in my budget, there are classes like Dave Ramsey’s FPU if budgeting is an issue.

      • “I would rather go without than make broth from conventionaly-raised bones.” That’s a pretty harsh statement to make to someone trying to be healthier, lucky you that you can manage healthier meats but not all can. I would think you would encourage someone to do the best they can with what budget they have. Not everyone can afford organic but they will still be dealing with many illnesses. Should they just suffer? It seems that anything is better than running out and buying store bought broth. Every step towards good health propels you to the next step. Remember encourage and lift up, not judge and put down.

        • Thank you! Yes, not all of us can afford organic! I’m making this broth right now with non-organic bones and it smells wonderful. Can’t wait to try it!

    • Organic Free-Range whole chickens have been ~$3/lb in both CO & CA grocery stores where we’ve been living. This has been a great investment in my mind. First a roast chicken meal, then leftovers for another meal, then bone broth or the best chx noodle soup that lasts several more meals. And all for $10-14!! I make broth/soup from just 1 carcass using a similar recipe as listed here so no need to freeze & wait.
      I’m curious to know, how much does this meat cost all of you?

      • I’ve searched pretty much all over where I live (in San Antonio), and maybe prices will go down at the farmer’s market after spring really gets here, but organic, pasture-raised/fed chicken here is $6-10 per pound, depending on if there are any sales going on. I’m still looking around for somewhere to get the best meat here for a low price (as a one-income family with a toddler, there are certain things we just can’t buy on our current budget hehe), but until then, I get the best quality that I can afford.

        After reading some of these comments though, maybe–at least for the broth–I should just start hitting up some butcher shops for bones!

        • Costco (in Austin at least) has good prices on whole organic chickens. They come two to a pack for approx $24 which is about $3/lb. Not bad for organic meat!

        • I live in-town on the southern Maine coast. I have had laying hens for 12 years so that I can have fresh organic eggs – no roosters. I generally let my girls enjoy life after laying and die naturally because my in-laws have an organic farm and we raise our meat birds there. You can of course butcher your own hens after they slow down production – they will not have enough meat on their carcass but they will make a rich calcium bone broth. Laying hens have added calcium in their feed – organic too – for strong shells, so their bones will be richer than a roaster. Too much calcium for a meat bird reeks havoc on their digestive system. Our family shares in the butchering, we have the chicken feet and the healthy organs like liver and heart which also provide many nutrient. In addition, when I make my bone broth I add dried seaweed – kombu, dulse – that is harvested from pristine locations on the Maine coast which add many trace minerals. My kids have grown up eating the strips of seaweed in their soup from a young age, but it can be added to the broth stage and removed too. In terms of organic vs. inorganic, the Environmental Working Group assesses the health of foods, soaps, etc. and provide the toxicity of them. They have a “dirty dozens” list that suggest which food are the worst and should be organic, and preferably local/seasonal because “organic” is becoming an over-used buzz word. Not all organic companies are sound – in fact, Monsanto controls many companies such as Muir Glen and Santa Cruz. Knowing the source of where your food comes from and how it is made – homemade – is the best choice you can make. In fact, a first edition (~ 1945) of the Joy of Cooking explains how to butcher the hens from your back yard. We do have some choices.

          • Enjoy this moment, that they haven’t woken up yet to the true value of bones. This reminds me of the time when chicken wings were 10 cents a pound. ( They were considered poor peoples food) until one day someone come up with Buffalo Wings. Now they are $5.00 a pound and I can no longer afford them. I hope your luck holds out !!!

        • I’m with ya on the high prices. I really believe organic/grass fed/no antibiotics are so much better, but here in the cornfields of Kansas, prices for good chickens is $4.50/lb and up. I bought some beef bones yesterday, all excited about making bone broth, now it kinda feels like I’m better off throwing them away (pretty sure they aren’t grass fed, etc). How discouraging…:(

      • In the north IN/southern MI area, it depends where you shop.
        For chicken, I’ve only seen it in the grocery, but I’ve only been in the region for less than 2 yrs. I’ve a feeling down in Goshen, Amish area, some are done organically, some not but probably cheaper.
        My local market has only 2 kinds of chicken brands – Tyson and Amish Farms. Only Amish Farms sells a purportedly (and priced 2X) organically raised bird that gets only non-GMO, organically grown feed and no “un-necessary” antibiotics. For just boneless breasts, runs about $6.99/lb., whole birds clock in about $3.59/lb.

    • Hi Erin,
      Check out real butcher shops. The prices are not really that much higher than say wally world or a discount store (we have Cash saver). I was really surprised. If you have a large family to feed a butcher makes it even easier because instead of buying say 2 roasts to get a meal, he can cut you a really big one with a bone.

      Mark a freezer bag “STOCK” and throw any and all bones in it until you get enough. I never thought I would spend what I do on organic foods but the money I save going to a doctors (no insurance) makes a huge difference and you’ll find that your family stays “fuller” longer with really good food.

      Good luck!

      • I make my dog food, and go thru 2 organic chickens a week making their chicken stew. I’ve always felt there should be something I can use those chicken carcasses for rather than just toss them. This is excellent news! I can do a batch of broth every week from the 2 carcasses. Outstanding.

    • You don’t have to buy meat – just bones… I got some from the butcher shop in our area that sells
      “home grown” not mass grown meat. I got about 6 LB. of frozen beef knuckle bones and used only those
      along with the veg. etc. the cost for the bones – about $5.00…. I hope this helps. Happy cooking.

      • You got 6lbs of bones for $5?! Were they organic & grassfed?? I live in an area with lots of health food stores but grassfed organic beef bones are all about $5 per pound. “Natural” bones are $3.50/lb. I’ll check with the small butchers to see if they’re more reasonable. Though bone broth is also becoming much more popular, esp in my area, so they may raise their prices too, because they can…

  4. Have you ever heard of “Perpetual Soup?” I read about it somewhere and made it a couple times. You basically do everything you said, except place everything in the crock pot on high for an entire week. After 24 hours you can start to use the broth, and it was suggested to use 1/2 the broth a day (then replenishing with water) so it doesn’t taste burnt or too watery. I was concerned about having fats heated for that long a period of time, but I haven’t been able to find any good info telling me it was dangerous. Do you have any thoughts on this?

    • I actually do something similar sometimes too… if we’re eating a lot of broth, I’ll just keep it on perpetual simmer on the stove and replenish the water as we go. As long as it isn’t at a constant boil, the fats shouldn’t be affected and you will get a really high concentration of minerals this way…

      • If I did this in a crock pot how long until I would need to replenish the bones? How often do you replace bones?

          • I use elk bones all the time in my bone broth. Sometimes I do a mixture of bones I have saved from the freezer but I do roast the elk in the oven. I love using organic chicken my neighbor raises and butchers,even the feet. [remove the toenails or you might loose your appetite discovering one in your soup] or organic pigs feet. Lots of gelatin. I cook it forever. [at least 2 days] Adding extra water as needed. After I strain it. I use the pointed end of my meat thermometer to make sure any bones with rich bone marrow are emptied into the broth. I put them into two to four cup portions in zip lock bags in the freezer. When I get done with the bones even the dogs aren’t interested in them.Get addition to any diet. Takes a bit of effort but great benefits.

    • I had the same thought….not a silly question. It says to cook the beef broth for 48 hours. That’s two nights of leaving the stove on. Would cooking it in a crock pot be a safer way to cook it?

        • I just started doing this with chicken. I cook the chicken in the crock pot first, no liquid but with seasonings, onions, herbs, on high for about 5 hours. this last time I made broth, I threw in the egg shells I’ve been keeping, figuring they will add calcium. I’m wondering your thoughts on this. also, with thanksgiving coming up, we’ll be eating at a relative’s and don’t have control over the quality of the bird. I’m new to all of this (and don’t have unlimited funds) and haven’t fully switched everything to organic/free range, etc. but I’m wondering just how bad it is for this one day (plus leftovers) to eat a conventional bird and also use the carcass for broth.

      • I make a big stock pot so my much smaller crock pot wouldn’t work. Just keep the heat down low and check to see if you need to add more filtered water before bed to keep the bones covered as the water does evaporate.

          • I have a gas stove too, and I’d be way too nervous to cook it for that long! Is there a way, I wonder, to cook it all day, fridge it overnight, and then resume the next day?

          • I have an electric stove and I think it is never a good idea to leave a stove on overnight, no matter what kind it is. I turn it off when I go to bed and then turn it on high briefly in the morning until it starts boiling vigorously and then I turn it down to a simmer until I go to work. Then I turn it off. When I come home I make it boil again and then turn it down until a simmer until bedtime. I do this for several days. 48 hours is a basic guideline of how long it takes to get out all the good stuff. What I do is every so often is take one or two spoonfuls out and put it in a tiny bowl into the fridge. When this gels in the fridge…its done. You are trying to get out the collagen and gelatin and when you have these you also have the minerals and amino acids too. Chicken bones don’t take as long as beef or pork. Fish bones take even less time from what I understand

          • Jennifer and everybody for that matter!
            I have been a health care provider for over 25 years – along with doing preventive medicine for much of that time – YOU CANNOT LET IT GO BELOW 140 DEGREES!!!!

            Bacterial growth happens at temperatures below 140 degrees and can be really dangerous! While I share in your concern about not keeping the stove on – if you are going to take it off and then put it back on later – YOU HAVE TO rapidly chill it to below 45 degrees. Several professional chefs that blog here also recommend doing an ice bath and then refrigerate.

            I keep mine on simmer for the entire time – call it what you will, but I have seen botulism poisoning – its not pretty – and it is a silent bacterium, meaning there is no smell, no taste, no anything that tells you that the bacterium has grown into the substance that it is living in. It does not need oxygen, and to kill it by heat you would have to basically cook it at a boiling rate for a really long time. And that is just one of many that can grow if you don’t do this properly.

            PLEASE take heed and either do the entire process right or don’t do it at all!

          • Please, all heed Shawn O’Reilly’s great advice. All of us need to be crazy about kitchen cleanliness and food temperatures. The US is a bit behind on this and you even notice it in restaurants where the food is delivered at unsafe temperatures on cold plates, very different in Europe.

            I prefer to cook my broth on the stove and leave it on for 48 hours with the exhaust fan. Everything is on low and works just fine. I have a thermometer (a MUST) to monitor the broth temperature and to set the stove to maintain that temperature. I always try to keep the broth above 190 and below a boil. If you are adding a lot of water then the broth is too hot (boiling).

            The BEST advice I have found here besides the lovely recipe and support from our gracious hostess is the use of an ice bath. As I graduated from the 12 to 20 and now 32 quart pots, I found it a challenge to cool off the mass of broth. Now I save up some ice, load it in the sink with the pot and some water and a stir now an again and the whole batch is ready for the fridge or freezer in a short time, even faster than putting it out on the porch in the winter and I don’t worry about critters getting into it.

            In an effort to get rid of the plastic and glass containers, we have invested in some Vollrath Super Pan V Stainless Steel Storage Containers, they will last a life time (well I’m on the wrong end of the curve on that one). These are available in many sizes and with plastic or stainless steel lids. The rectangular, stacking containers are much more efficient than round containers. I have not tried them in the freezer yet but do not think it would be a problem if you don’t fill them to the brim. There are a lot of web restaurant supply shops online where you can find them or similar containers.

            Now if I could only get rid of that morning cup (or two) of Joe!

      • I have a gas stove and I do leave my stockpot on low at night. LEAVE THE LID ASKEW if you decide to do this! One night at 11pm the top blew off the stockpot and half its contents went all over the kitchen. Good beef broth is sticky, so it was a mess to clean up and would have been dangerous if any people or animals were close by. Apparently, the sticky broth glued the lid down and pressure built up inside the pot. There is a little hole in the top of the lid but that must have gotten clogged too (or it just didn’t release enough steam). I still leave my stockpot on at night but I just make sure the lid is slightly tilted so that steam can escape. That also helps the broth cook down and makes it more concentrated, which I prefer. If you don’t want to leave the stove on at night (which I can understand) then just use a crockpot. I have done it both ways and either way is fine. I just prefer to make larger batches so I use the stockpot.

        • Yes, leaving it on all night freaks me out. I don’t want a fire!! So, I think I’m going to invest in a crockpot.

      • Do you think you could cook it during the day, put it in the fridge at night to stop germs from growing and then put it back on the heat again? It would probably take about four days.

        • You could certainly try it, although I have heard that changing the temperature dramatically like that can make it bitter. Let us know how it works if you try it!

        • A little late in the convo here but I’ve read it actually encourages bacterial growth to drastically change temperature like that, especially to heat then cool, then reheat then cool again (similar to how they recommend using thawed out meats within a couple days rather than refreezing them). A technique many people use to be on the safe side is to immerse the soup pot in the sink filled with ice water to safely and slowly bring the temperature down. I’ll be honest though, I just pop my pot in the fridge when it’s done. But I’d discourage cooking and cooling it multiple times.

          • When I went to culinary school we had time limits to cool things down from the danger zone. Here is a good article on that:


            Basically – “Foods that are cooked and then cooled must get from 135 degrees down to 41 degrees quickly to prevent bacterial growth. The temperature range from 41-135 degrees is known as the danger zone since it is the range of temperature that bacteria can grow in. Temps below 41 degrees are too cold for bacteria to reproduce and temps above 135 are too hot. When cooling foods back down after cooking, there is a time frame of 2 hours for food to go from 135 down to 70 degrees and an additional 4 hours to get from 70 down to 41 degrees. “

      • So MANY merry musings about the magic of Bone Broth that I’m not sure if I missed this tip! Living in earthquake country (California) I’m not comfortable w/ all night gas stove on, but prefer to get it first to a gentle bubbling boil, scrape any frothy bits, then pop it in the oven, set to 210-215 degrees. (Water boils at 212 degrees F.) At least it’s contained within confined space in case we have a shaker! I’m on my 8th round of broth and lovin’ the results. BTW, I’ve heard (and experienced) that the fat is the elixir… so welcomed by bodies starved for healthy fats! Not to be thrown away! Love the tip about rinsing it just a bit to be sure the broth is off… lasts longer!

        Thanks, Wellness Mama!


    • Such good information, my question is do I use Bone Marrow bones? It seems that what I am reading just indicates organic meat bones…? I am a cancer patient , and this is very important to me.

    • Use induction cooker. It is safe, it doesn’t even work without propper pot. It cannot cause fire. Also it is most efficient, since it generates the heat in the pot’s bottom (must be a propper, iron bottom pot). I started with a standalone induction cooker. Then I went to induction hob. Try it and you’ll never use a conventional heather again. At least I didn’t. But I see, that in the US it is not very common.

  5. I make mine in a pressure cooker. It takes about an hour, and the chicken bones are basically disintegrated after that.

  6. Great post. You might address someone on the GAPS diet, who is trying to heal autism or some other brain issue…OCD, bipolar, dyslexia, etc. It is very important that they not use bone broth until their symptoms are gone and the gut has been sealed. The free glutamates from the bone broth can act very much like MSG…these patients need to avoid this, b/c it can trigger their condition. For this type of patient, they would continue and only use meat stocks, which are cooked for just a few hours. It can make a big difference in their healing.

    • This is all very interesting, and I am so confused. I started w/GAPS about 14 months ago, and even though I didn’t do it strictly by the book, I feel that there has been significant healing of my intestinal lining. This is based on the fact that I’m going to the bathroom much better and can tell that my adrenals are healing as well. What I DON’T understand is why lately I have gotten SO BIG! I’m suspicious that it’s the way I’ve been making the broth, and drinking it on a daily basis. Here’s what I’ve been doing: Put a marrow bone in the crock pot and fill w/water and cook on low. After about 6 hours the marrow is ready, I take it out, eat it and have a cup/cup and a half of broth. I add water and keep cooking (on low) until I go to bed. Then I put the pot in the fridge until the next morning when I add another marrow bone and repeat the process. Needless to say that after the 3rd, or 4th day there’s a lot of fat, but according to GAPS, that’s supposed to be good, right? Any insight, or suggestions? I feel so thick from the waist down as though I’ve been od’ing on estrogen, or something. I’m going to start making my broth according to WM instructions, and I’ll see if there’s any change, but like I said, I would love some insight. Another thing that confuses me is on another website the woman claims that bone broth is an ANTI-ESTROGEN! I’m definitely NOT having that experience…

    • We work with a nurse practitioner who is GAPS certified, and prior to that she worked specifically with specialists who work in the area of autism treatment, and she told us that none of that is true regarding the bone broth. What she did tell us was not to use roasted bones. But other than that she wanted my daughter (with autism) drinking bone broth.

  7. I keep a ziploc bag in my freezer and fill it with bits of vegetables that I might normally throw away – – – onion and garlic skins, carrot tops, peelings – – – anything except rotten stuff or things from the brassica family (no cabbage or broccoli). These bags fill up pretty fast for me. I use several gallon bags in with my bones to make the broth.

    • Can I ask why no Brassica fam veg? I’m making broth now and it has cabbage and cauliflower leaves in it… Is that bad? Ta

      • I have done that and it gives everyone gas. I used the cooked sludge for the dog and it even gives HER gas afterwards. No brassica here!

      • I’m with you Tama ~ Eat it, Eat it, change it and Eat it again! Last night was the night to “clean out” the fridge. That means that everything I cooked all week and and veggies close to the end becomes….You guessed it SOUP! Yes I mix meals…Adobe chicken, Chili lime chicken, Mushroom beef tips and White Chicken Chili ..celery mushrooms tomatoes, broccoli any and all in the pot. Dinner for 2 or 3 more days! I am blessed with a husband that eats what is put in front of him. I know it’s good when he wants seconds..LOL

        • I, too, make “trash soup”, as my kids dubbed it, from leftovers; chicken,ham, veggies,whatever was left after 4 days, or bits and pieces from the freezer. A fresh batch of homemade corn muffins, and dinner is served! Have just started making bone broth and was wondering about the canning process? Does the high temps diminish the healthy benefits?

          • Not any more than cooking it! Fact is that really all you are doing is putting it under pressure and heat to cause the death of the microbiology within the can so that it will not spoil. So anything that it in it (minerals vitamins… ect.) are preserved, not changed or degraded.
            But be well read on the preservation of food!!!! I cannot stress this enough, preserving done wrong can be really dangerous, not just sick for a couple of days with food poisoning, rather it will end you up in the hospital or can lead to death if not done properly. And in many cases can be “silent” or undetectable by the eye or by the nose.
            While it is an easy process, and a really great way to preserve food, understanding what you are doing and doing it right is key!

          • I have a better name for “trash soup”. In Germany, while I was an exchange student, I remember we had a lot of “Eintopfsuppe” which means “one top soup” (minus the umlauts which i can’t seem to get my computer to do)- everything under one top.

  8. Do you simmer it covered or uncovered? I have read stock recipes that call for you to do one or the other. Thank you for posting this!

  9. I just made this recipe. Thank you so much for posting. I had to cut the recipe in half because I only had 1 chicken available that I had roasted. The broth is in the refrigerator but it is still liquid. Isn’t it supposed to gel?

    • It is supposed to gel… How long did it boil? It could just be that there weren’t enough bones or that it didn’t boil long enough… Did you use chicken feet too? Those usually thicken it up a lot

      • Thanks for your help. It boiled for 24 hours. No chicken feet though, so I guess I will try that and more bones next time. I had no idea you could make stock from already cooked bones – this is such a money saver!

        • I know this comment was from forever ago… But you’re not supposed to boil it for 24 hours. You bring it to a boil and then simmer for ~24 hours.

      • Yea I was going to say… I make my own broth A LOT!!! I usually use Deliciously Organics Recipe, but I want to try this one now, always use a pastured raw chicken, veggies spices etc, and my broth has NEVER gelled. What exactly am I doing wrong??

        • I let it go for more like 48 hours until the bone literally crumble apart. I have also taken the bones out after a day in the crock & smash them open to reveal the marrow. Cabbage can overpower the flavour of the broth. Best choices are carrots, celery, bay, onion, leek, garlic. We have a pot going every week. Enjoy.

          • The biggest problem is the way they’re cutting the bones. Manufacturers cut the bones long so they serve as steak cuts, more $$$. Soup bones cost more than they should most times because they have to go off production to cut these by hand, laterally, so that the majority of marrow is exposed.
            That’s why you almost have to have a butcher who has a dedicated band saw (yes, just like a carpenter) and tell him exactly what you’re using the bones for.
            Or I suppose you could just go Buy a band saw, get an enormous hunk of bone, sterilize a room and go to town, LOL!

      • I use the bones of at least one whole chicken and about 5 chicken feet and use a crockpot and twice I have had the broth not gel. My current broth cooked for a couple of days and it did not gel and the fat is not the solid, easy to lift off fat I get when it gels. The fat on this non-geled batch has to be laboriously skimmed off because it’s soft fat. I hope someone can tell me what I’m doing wrong. I really need good broth for my health. Thank you.

      • I attempted my first beef broth and it did not go well. A friend told me to use 8 cups of water in my crock pot with the crock pot on low for 48 hours. I used all the same bones and veggies you listed. All the water evaporated out. What did I do wrong?

    • Mine didn’t gel either 🙁
      I’m pretty sure it’s because I didn’t use enough bones. Trying again with beef bones so I hope it comes out right.
      I’m used to making regular stock for soup, which remains in liquid form, so from that frame of reference, I put too much water for the amount of bones.
      Prob would have helped if I’d used the feet, but can’t wrap my mind around it yet. Hopefully will get there eventually!

      • I read on another blog re: bone broth , it is ok if yours doesn’t gel. It just means you boiled your soup at too high of a heat. BUT you are still get the benefits of the gel ( the and the soup)… ALL the same benefits. The gel is just boiled down , so to speak.

      • It has nothing to do with the temperature. Some bones simply have more gelatin than others. The feet and other parts with high cartilage content will cause more gelling. It doesn’t matter if your broth is gelled or not though; the gelling only means that you have more gelatin, you still have just as many nutrients from the marrow.

  10. my family and I are Americans but we currently live in Bolivia,SA! They sale the cow bones in the grocery store in the meat department here. I always wondered why I would buy that 🙂 now I know! I just figured it was to make the soups they cooked here taste good. I’ll definitely be sharing with all of my Bolivian friends all the benefits of bone broth and be buying some myself! thanks for sharing

    • I have a local farmer here. I’d definitely only buy these from a trusted source, but call around. There isn’t usually a huge demand for them so some farmers or butchers will virtually give them to you.

    • Try your local ethnic markets. I can find them here in Phoenix at an Asian supermarket and a small Hispanic market.

    • You can buy chicken feet through for $57 for a 40# box. I buy it and split with two friends. If you aren’t buying through the Azure Standard national co-op, you should check it out. Most people can find a drop-site close enough to justify making the drive to meet the truck once a month. You can get fresh produce, frozen products, healthy items, household items. They have a huge supply of organic products.

  11. I will say that roasting beef bones in the oven before boiling them the water greatly improves the flavor. I’ve tried making broth with raw beef bones and it just doesn’t taste as good. Taste is important if you have finicky family members like I do.

  12. Is the broth supposed to be oily? I used beef bones from our local farmer and it’s been sitting the crockpot for about 24 hours at the time I am posting this comment. My husband wanted to taste it and as I was straining, I noticed how oily it was…just curious.

  13. I’ve been making my own broth for a few years. I make a huge batch after Thanksgiving and another after Christmas. I just throw the carcasses into the freezer until life is a little calmer after each holiday. I can mine. It is extremely easy. I blogged the instructions

    For a while I was making gelatin tea to get health benefits. Have you tried that? I was actually mixing it with the natural calm for additional magnesium (and the added flavor didn’t hurt).

    We are a family of 8. I make about 60 pints of chicken broth a year and 20 of beef, which doesn’t cover what I need for cooking. I can’t imagine what I would need if I fed each of us a cup a day. Certainly a delicious addition to the day, but I would need a lot of bones. One thing I do to get those nutrients in our diets is cook with bone in meats instead of boneless whenever possible, especially in the crock pot. How much broth do you make in a year?

  14. Thanks for this great post. I have been making broth for years, since reading “Nourishing Traditions.” I use citric acid by squeezing a lemon and a crock pot on low for a couple of days (poultry only). I unplug it at night–the acid continues to leach minerals from the bones. I find that if I boil a whole chicken for just a couple of hours, I get broth that gels readily in the fridge, but if I remove the meat and simmer the bones for another day or two, the broth stays thin in the fridge. This is how it usually is when I use just bones w/necks and meat attached. I often use chicken feet. Am I cooking it too long and somehow destroying the gelatin?

  15. My nearly 4 year old twins are not fans of drinking broth–we have usually added beans or grains to broth to encourage them to consume. Any better suggestions (grain or bean free?) thanks! sheila

  16. I just learned this yesterday:

    “Whatever form of gelatin is used, it should never be cooked or
    reheated in the microwave. According to a letter published in The
    Lancet, the common practice of microwaving converts l-proline to
    d-proline. They write,”The conversion of trans to cis forms could be hazardous because when cis-amino acids are incorporated into peptides and proteins instead of their trans isomers, this can lead to structural, functional and
    immunological changes.” They further note that “d-proline is neurotoxic
    and we have reported nephrotoxic and heptatotoxic effects of this
    compound.”55 In other words, the gelatin in homemade broth confers
    wonderous benefits, but if you heat it in the microwave, it becomes
    toxic to the liver, kidneys and nervous system.”

    I’m glad I found out because I was reheating my healthy homemade bone broth in a mug in the microwave!! UGH Hope this saves someone else from making the same mistake. Here is the article, very thorough explanation regarding bone broths……

    • Thank you for sharing this!! I am trying to stay away from microwaving altogether but was wondering if I would heat broth in the microwave at work or something….now I shall not!

      • The microwave has become a bad, lazy habit for many of us, destroying our health as we used it. I depended on it for 25 years, thinking I could not break the habit. But when you find yourself sick enough, you can STOP using it on a dime, whip out your stainless steel and cast iron pots and pans, and make a New habit of using the stove, as I had to do. When you keep in mind what that thing does to health, the temptation to use will vanish. Better to consume something cold, than to use the microwave. I gave mine away years ago. Don’t compromise on it. It’s not worth it. To your soundness and health!

    • Hooray… We’ve tossed our MW oven a year ago. But before that I didn’t know, that heating baby food in plastic containers harms them, but it’s OK now. The signs of autism are almost gone and I beleive, taht (besides vaccines) this was a main factor. I use induction technology now. Maybe we’ll toss it out next year 🙂

  17. I am getting ready to try this and was curious if you can only use the bones you mentioned or if you can also use venison bones or any other game animals? (my husband is a hunter so we usually have alot of those)

  18. Is 24 hours for chicken bones the minimum to cook? I just received my organic chicken bones (yaaayy!!) and Im just waiting for them to defrost. I’m a bit worried that my dad might dislike the idea of having the stove on all night, which is why Im asking why it takes 24 hours. I hope to be able to justify my actions in a logical manner. Thanks for helping me with this!!!

      • Oufff, I live in a house full of paranoid people, unfortunately. I boiled everything and it’s been simmering for about an hour, my dad is telling me that as soon as he leaves he will turn it off (in about 30 mins). I can’t stay home either, and Im almost convinced that I just ruined and wasted my precious bone broth. My question is: if I am to take it off the stove after an hour, can I resume cooking it tomorrow? This is my only hope for now.

        Thanks so much!

          • Cooking geek here… my understanding is that bringing a finished stock to a hard boil (which you would want to do if you’re trying to sterilize it) can emulsify the fat throughout. This is fine if you plan to include the fat in your broth dose; if you don’t , you’ll want to de-fat your stock before you boil it, as it is a pain in the tush (though not impossible) to remove the fat once it’s emulsified. From a culinary perspective, you don’t want to remove ALL of the fat anyway– it makes for better flavor and mouthfeel. And as you and Julia Child have pointed out, “You need some fat in your diet, or your body can’t process your vitamins”.

            I was a little surprised when I read your simmering times… many cooking forums explicitly say not to simmer any stock–but especially fish stock– for more than six hours. Personally, I’ve left various types of stock going at the lowest possible heat overnight, and it’s never ruined it. I feel vindicated by this post, WM! Thanks! 🙂

          • My mother and then my wife kept a stock pot going on the coal/wood stove 24/5 and on Saturday stock was strained and jarred for the fridge. Not only was the stock pot simmering as long as the stove was burning but it was being used as available stock as needed by the ladle for cooking but it was there to take on vegetable, meat and bone scraps as they developed. We left the farm in 1969 but only really began to miss it a few years ago as we both started cooking for flavor and not just sustenance. We have always made stock from poultry carcasses, ham bones, and occasionally beef, pork and lamb bones but only since I’ve retired have we systematically put meat, bone and vegetable scraps in the freezer for later use. Making a special lamb bone stock as I write this. Yummy supper tonight ! ! !

    • You can also use a crock pot or a slow cooker if you’re worried about leaving the stove on for 24 hours… plus it’s less energy used.

  19. I tried my first attempt at making bone broth. I kept it on simmer but kept loosig my liquid and kept having to add more water. Is this expected? Should I keep adding water? How much water should be in the pot for the best flavor/vitamin content? unfortunately after 2nd night I woke up and all the water evaporated. I don’t understand why I added water AGAIN before going to bed. I assumed since all water was gone it was longer good. Was it? Thanks for help.

  20. My broth turned out dark brown as opposed to a lighter version that I usually buy. Is this normal? Should I dilute it before using? I cooked it about 30 hrs on low.

  21. Help…now I am wondering if the broth I’ve been making all this time has all the benefits you mentioned above. I just use the whole pastured, organic chicken. Everything else I add is the same. But I don’t use bones that are leftover from something we’ve eaten or roasted. Does using the whole, uncooked chicken provide the same benefits? What’s the difference b/n using a whole, uncooked chicken versus just the bones. Thanks! I make my broth about every two weeks and I hope I am getting all the benefits you listed!

      • It’s almost a year later and I am finally making bone broth with 5 lbs of marrow bones from our local farmer (grass fed). It’s been 24 hours of a simmer and the broth is clear. I expected it to be brown like your picture. I bought the big pot from your link and added 3 gallons of water (from berkey) to 5lbs marrow bones. I did not roast them. Any ideas why my broth is very,very light? Should I let it simmer another 24hours. It’s still on the stove as I write this. Thanks.

          • Thanks for the quick reply. I read this and kept the broth on the stove for another 24 hours. It turned out nice and brown. I’ve had it in mason jars in the fridge for about 12 hrs and it still hasn’t gelled. If it hasn’t formed a gel by now should I assume it won’t…..maybe I used too much water.

            Also having trouble with the taste. Not as enjoyable as chicken broth. I can’t quite place the taste. I am thinking bc I didn’t roast the marrow bones.

  22. Hello,

    I bought 2 lbs of beef soup bones at my local farmers market and want to make broth in the crock pot. Will this work? I plan on roasting the bones in the oven for 30 min, Placing them in the crock pot with cold H20, vinegar, and veggies for another 30 minutes, and then bringing to a boil. After it boils, do I let it simmer for 48 hours? Just want to make sure I’m not missing any crucial steps. Thanks!

  23. I am making my first chicken bone broth. I have been cooking the bones for almost 24 hours and just realized I forgot to add vinegar first. Is it too late to add it?

    • I did the same thing! Anyone know if I should just throw the ACV in the pot after simmering for 8 hours or so? Or should I just leave it out this time and remember next time?

      Also, throwing in gelatin at the end of the broth sounds like a good idea as I don’t really get much of a gelatin effect. Thanks for the idea Wellness Mama!

  24. I’ve made the chicken stock multiple times, but I’m making my beef broth right now! I got grass-fed beef bones from our local farm for $1.99/pound and I’m using it to make beef stew – yum.

  25. I started doing this for a veggie broth. I cook with fresh vegetables with all my meals and with the ends and peelings, I just put in a saucepan with water to cover and some fresh herbs. I simmer them for several hours then strain and store in the refrigerator. This saves me a lot when recipes require vegetable stock and I have some handy in the fridge/freezer for free. I also use the veggie stock in replacement of water when making rice. It gives the rice a more fuller taste and it is economical as well. I tried making a chicken stock but I didn’t simmer for as long as you recommended. I will definitely try again because I use chicken stock for water with my more savory dishes that require rice too. Thanks for the information – very useful and excited to try!

  26. If you start with 1 gallon of water, how much broth should you expect to end up with? And then when you use it, do you add more water to dilute it or drink it as is?

  27. I use my slow cooker but the last few times I have used bison and it stunk up the house pretty good so then I tried mixing beef with bison same thing. Never had this problem with good organic beef bones. I thought the bison would be good but I guess not, I don’t think it should stink. After I have my bone broth I simmer some veggies in it for about 4 hours and it is the best. My gums are looking healthier and my teeth feel good. I have been doing this for about a month.

    • I did this with lamb bones in the slow cooker just this week and HOLY COW. I thought something had died in our home. Seriously. The smell was horrendous and I like lamb. I was so sad, but I had to dump the whole crock pot of the stock and toss the bones. 🙁 I will just stick with beef bones and chicken bones.

      • Sometime I will plug my my crock pot or dehydrator (anything with a strong smell) outside under a covered area and then my whole house isn’t filled with intense smells… just have to make sure animals can’t get into it : )

  28. That’s pretty much exactly how I make broth. Every time we have a leftover chicken carcass from roasting a chicken, I make stock, but I don’t simmer as long, usually about 4 hours (I just forget about it for a while). Once it’s cooled to room temperature, I put it into ziplock bags in 1 cup portions and freeze it. To thaw, I run the bag under hot water in the sink until the plastic bag pulls away from the broth ice cube, then dump the ice cube into a pot on the stove to heat it up. I use it in so many recipes.

  29. My mother used to do something similar… well, it was actually just a broth (meat, bone and vegetables). I was telling my husband about how good a bone broth is so he made one, or we thought so. I didn’t know it had to be simmered for 24 hrs!! We both work, if cooking with a pressure cooker, how long do we need to simmer it? Thanks, love your blog!!

  30. I did something similar in the crock pot the other day and it was gross tasting. I feel like I did something wrong! I simmered it with the cover on for about 20 hours. I included all of the carcass and skin from the free range chicken we had that night. I ended up throwing it away :(. Any suggestions?? I really want to do it in the crock pot as we have a gas range stove and I don’t like the idea of leaving it unattended.

    • I also use the crockpot. When it’s finished after 24 hours, I strain it and let it set overnight in the fridge. The next day, I skim off the fat (which I save). I saute celery and carrots in butter and add my broth to the pan. I let it simmer and add a bay leaf and some ginger, and sea salt, which will give it a magnificent flavor.

      • I am making my first pot/batch of bone broth. I did not boil it first and it didn’t really simmer…. I just put the bones in the crock pot, covered them with filtered water, added 1 T of apple cider vinegar and set it to low. I did that yesterday at 2:15pm. Then this morning I read about how it was suppose to be boiled for awhile first and then set to simmer. I did not see any simmering going on when I looked through the clear lid. There was/are water droplets on the inside of the lid. I also skimmed some cloudiness off the top a few times when it started yesterday. After talking with my sister, she said to boil it this morning for 1 1/2 hours which I did about that time. My husband said 20 min would fine to just kill any germs and bacteria. Do you think my broth is still ok even though I did not boil it first or have it on a simmer. After boiling it for almost 1 1/2 hours, I turned it back down to low and it’s not simmering. At 2:15pm it will be 24 hours. I am not sure if my metal strainer is fine enough and I will probably use a coffee filter with it as well.

        My daughter has leaky gut and adrenal and thyroid issues; she read that bone broth would help with it. I am not a cook as I don’t like to cook but knew I had to make this for her. I plan to learn to cook more now that I know how important home cooked food is.

          • Thank you! My husband drank some and did not get ill but my daughter is very sensitive with a low immune system. I am going to make some more this Monday after roasting another chicken on Sunday. This time I think I will use a good quality 8 qt. stock pot I bought from Bed Bath and Beyond. I did order the 16 qt. that you recommend, it should be here Monday. But since I am only making one chicken, the 8 qt. should be fine.

            The broth I made is still in the fridge. I strained it through a coffee filter that I put into the metal sieve over a glass measure cup and poured it into pint size mason jars. I will pour them into bags used for breast-milk or smaller mason jars. I am new to home made cooking…. I appreciate your blog/site.

          • Thank you. I bought an 8 quart stock pot and one like you suggest in your post but it has not arrived yet. I am starting out slow and small. I thought I’d try again today using the stock pot instead of the crock pot. Is it ok to strain through an unbleached coffee filter inside the metal strainer? When I strained it without a coffee filter it had bits of dark things in it and I wasn’t sure what that was. I left 2 qts. with the bits in and strained the other quart. My husband had some of my first batch and did not get sick, so I froze the 3 qts. that I made and will try to use them in the near future. I need to probably boil the stock down to concentrate it. I had my first bath in the fridge for 5 days then stuck the mason jars in the fridge. My daughter is very sensitive with a low immune system, that is why I was/am cautious about the first batch I made.

          • Hi Susan. I just want to applaud you for realizing the value of home cooking and doing your best to learn how for the benefit of your family. Cooking seems to be a lost art in our fast-food society. I hope many more young people will realize it is an art that desperately needs to be revived if we are to survive. 🙂

          • Thank you Lee-Anne. My daughter tried the bone broth twice but felt like she was going to vomit. :o( It was only the broth of the bones with only salt in it as she can not have many vegetables. Today I am going to try it again with leaving meat, skin and fat on the bones of the chicken and see if that tastes better. She finally got the ok from her doctor to eat meat but she needs to start out slow. Having mostly the broth from the chicken and bones would be better than just the bones. I also need to buy a new crock pot as mine is old and small. Do you have one you recommend? I was just going to get a medium priced one with dials and oval shape big enough to fit a 4 or 5 pound chicken or roast. Thanks…

            My daughter and i do realize the importance and value of home cooked quality food. I have not known this before. I was the typical mom who made frozen pizza and chicken nuggets and mac n cheese and ate out at fast food, but no more! We have learned how bad that all is and probably is contributed to her health problems.

    • I have found that when adding onions to a crockpot meal they should be sautéed first or they will make the dish taste bad. Don’t know why, that’s just what I have experienced.

  31. I love making broth!

    My friends thought that I was crazy cause I was buying calves feet and chicken feet from the butcher and making broths out of them for days.

    I would add water to it to keep the liquid level above the bones, but then towards the end I would concentrate it down. Then I would let it cool in the fridge and then scrape off the fat and then my reward would be to see how stiff I got it!! and then I would slice up the stiff and concentrated gelatin in cubes and freeze and then pop a cube or 2 in our daily meals for health.

    *I would also JUST do calves feet for beef broths and just chicken feet for chicken broths- like 8 cow feets, and for chicken broth like 15 feet- man the chicken feet look crazy being cooked!


  32. I bought some beef marrow bones at the store yesterday. I am making vegetable soup and wanted bone broth as all or part of the base. I’m reading on your post about the bones needing to be from grassfed, healthy animals. I don’t know if the cow was grassfed (highly unlikely) nor healthy. Is it still worth the difference in nutrients to make the bone broth and use it rather than using the store-bought stuff (found some with no MSG or any of the other 15 names for MSG)?

  33. So I just had major abdominal surgery. In preparation for the surgery I cooked marrow beef soup bones in a crock pot for about 36 hours with some onion, celery, carrots, garlic, and cilantro. I added some garlic salt and cumin because it’s a favorite flavor of mine. 3 days after surgery and almost the entire 1st batch of bone broth, I am very pleased with how I feel. I haven’t had to use too much pain medication at this point and I feel I am healing very quickly. I have had at least 2 abdominal surgeries before this one and I have never recovered so quickly! I owe it to the broth. I even started a fresh batch this morning because I’ll run out by tomorrow evening. Thank you for this easy to digest and nutritious alternative. I didn’t get to roast my bones prior to cooking but they still came out very well. I’ll be sure to reheat my broth on the stove and not the microwave. (oh, and I gave all the fat solids to my dogs, who are also very thankful for the health benifits) Thank you, Thank you!

  34. Can I cook the whole chicken, and then when the meat is ready to use (ca 45 min) take out the meat and let the rest (bones and skin) simmer the rest of the day. Or is it wrong to cook meat in here together with the bones?

  35. Congrats on the new babe! Had a quick question for you…I had my chicken remnants in the fridge for a week, is that still safe to use for the broth?

    • A week is too long for chicken. I once got very sick from my own chicken soup, made from broth of a roasted chicken. It was three days old, had no discernable bad smell or taste but I definitely got food poisoning from it. Better safe than sorry!

  36. I do not have a large stock pot yet and I was wondering if there was any downside to making the broth on low in a crock pot as I have seen in some other paleo/primal recipes?

      • Thank you for the reply, I ended up being fine using my 2 gal pot with two chickens and using your recipe. Should the final broth (especially after being refrigerated) be a liquid or have more of a gelatinous consistency? Mine came out as a liquid but I’ve read that others say it should be gelatinous. On a side note, we have been using your meal planner for a couple of months and it has been a nice addition to our meal preparation, thank you for all your efforts!

  37. I think it is a waste of energy and money to simmer bone broth that long. After 3 hours virtually every nutrient that can be had is leached from bones.

  38. Hello- this was a fabulous article – it occurred to me it would be great to make soups out of bone and to try to get the minerals from the bone into people- especially for my kids- searching the net i found this article which i believe was the most easy to follow and straight forward. So thank you. Also that is very interesting Katies remark- we got rid of our microwave years ago but is great to have it confirmed- i use a stove or a halogen light oven to heat things up in- they are cheap and work great.:)

  39. I only have chicken necks on hand so is it ok to just use necks for stock? I get my pasture raised chickens from my local butcher but they won’t have any chickens till june or july but they happen to have necks since no one buys them. Does it mean necks aren’t good if no one eats them…? I heard necks are usually given to pets.

  40. Can beef marrow bones also be used for broth? Would the marrow need to be taken out once it softens or should it be left in? Should they also be roasted beforehand? Thanks!

  41. I’ve been making homemade bone broth since I was in middle school, but the last 10 years I haven’t made any chicken broth… specifically because I’ve had experiences where I’d miss a few bones from the boiling process, & it’s not very fun drinking soup & swallowing a small bone along with it. I recently mentioned this to my doctor though, & he mentioned to wrap the chicken in cheese clothe before cooking so all the bones stay together. Haven’t tried it yet, but love the idea! …I should get some beef bones though soon, love beef bone broth!

  42. Hi, Katie! (Or whoever else could help?)
    When I don’t have two carcasses from roast chickens to use for bone broth, I buy carcasses from a local market that are all of the bones + meat minus wings, breasts and legs. (Two for $6 and I get enough meat for a full meal as well, such a good deal!!) I cooked two of these yesterday using your crockpot method (genius!), and saved the liquids that ended up at the bottom (they were still partially frozen). This morning I skimmed the fat off of the container, to discover that I have about two cups of pure gelatin! (Atleast you may understand my excitement? lol)
    What is the best use for this??

      • I froze it in 1/8 cup splats, and have been adding it as you suggested.

        I made my last batch of broth exactly as you have outlined here, and it was the first time that my broth tasted good enough to drink by itself. Thank you!

  43. Just curious- do you use any leftover skin with the bones? Do you see any nutritional value in the skin?

  44. My bone broth never gel. Are the nutrients still there? And i usually heat them up on stove top. I assume that’s fine?

  45. I started a pot yesterday with beef bones and 2 gallons of water and when I woke up this morning it was almost all evaporated. I had it on low but I guess it wasn’t low enough? Is it OK to just add more water and keep simmering?

  46. I take a tip from Julia Child regarding culinary not completely cover the broth, neither when simmering norduring cool-down. This can and often will sour the broth. I’ll prop the lid with a toothpick if I can’t keep up with adding water; most of it condenses and drips back in. Keep the simmer on the lowest heat possible (a few bubbles now and then) and you’ll replace water less often plus avoid pulling bitter flavors out of your veggies.

    My chicken broth was always made with the carcasses of roast chicken, squashed down and frozen till I have 5-6 saved up. This always inluded wing tips and reliably gelled. This time I had bomes saved so used uncooked backs and necksmy butcher sells for 60 cents/lb. Cooked for 24 hrs since I’m doing this for health more than cuisine. No gelling. So..I will just buy some wings (or feet if I can find them) and resimmer my broth with them soon. A single whole turkey wing will gel anything, but harder to find organic.

    My mom broke her shoulder a few weeks ago. Her orthopedic doc gave her a poor chance of healing given her age.. 90.. the fact that the ball had shifted to the side in the fall, and osteoporosis. I’ve been feeding her a few cups of broth daily since i took over her diet (no sugar, flour, etc) and using it in everything. Her x-ray yesterday astonished the doc. The fracture has knitted rapidly and the fracture actually moved almost back into place. I’m a believer.

    Thank you all for this information!

    • How wonderful for your mother! How is she doing now?

      could you help me with a question?

      I am making my first batch but followed a different blog recipe which did not say to boil first. I just put it all in crockpot and set to low. that was yesterday at 2:15pm. This morning my sister suggested I turned it up to high for about 1 1/2 hours where it did look like it was a low simmer boil. Is my broth still ok? I also turned it back on high a little while ago just in case it is suppose to be a low boil. My crockpot is a bit old but was not used very much. It has a clear lid. I think it’s about 20 years old. I am not one to cook meat so this is all new to me. My husband has always cooked the meat. But I never made bone broth or chicken noodle soup or did anything with the bones before.

      The bones I used were from a free range chicken my husband roasted.

  47. I am of indian heritage and we were force fed ( or at least it felt like that at the time) this kind of broth as children. My mum would make it using mutton or lamb and add onion garlic salt and pepper, It was called soup. I still make it now nowadays except I dont see as a punishment anymore and really love it

  48. Hi, I’ve made broth many times. This time I had local grass fed marrow and other beef bones. I’m wondering. If I used too many as its soooo greasy. I strained it but maybe it wasn’t cold enough? As today I took it out of the fridge and I had like half a inch pure white fat on top, so much it looked like icing. Then the soup is very gel like and solid. Then when I went to put it in glass jars it had brown film on the bottom. So today I thought about putting it on the stove and heating it again and then try straining it again? I wanted to do more of a soup today from it and serve it to my family for the next few days. Help! When I do chicken I don’t have this problem of fats, deposits and film. Thanks, Lisa

      • Yes thanks. That I did but I have lots of dark brown which looks like sediment at the bottom and I did strain it. Should I just try to strain it again?

  49. I’ve been attempting different recipes to make a broth that gels for many months. The only place I’ve sourced chicken feet is at our local Asian market, and they’re definitely not from pastures hens. I suspect obtaining healthy chicken feet is important for many reasons. Does anyone have any insight about why I shouldn’t use the feet I’ve found? I could order “free range” chicken feet, but they’re not organically fed. I’m not sure what the difference would be health wise in buying the free range chicken feet vs. the very likely CAFO chicken feet at our local Asian market. Thanks in advance!

  50. I’d just like to say thank you for your wonderful blog, and nutritious recipes such as these. I am really trying to improve my health and it is difficult and I often feel like I am living a very isolated life as there are so few who “get” what real nutrition means. Your information is a God-send, truly.

  51. Chef friends tell me its useless to simmer for longer then 8-12 hours. Are they only looking at it from a culinary/taste point of view? What does the additional 24-36 hours in a beef or lamb simmer gain?

  52. I’ve been making your bone broth recipe about once a week for the past year. I store it in mason jars. After it’s settled, there is always a sandy sentiment that has settled to the bottom of each jar. It just looks dirty to me, like the bottom of a lake. So I always discard the last 1/2 inch or so of broth. Is that normal? And if that is normal, should we be drinking it for extra nutrition, or is it just scum? Thanks!

  53. I have been looking for a good bone broth and this will be it. I have made chicken broth and have always roasted the bones for beef, etc. Good ideas of finding grass fed beef, chickens etc. When roasting chickens, save the lovely juices and refrigerate, they will gel very well. Will be saving more bones from ribs, etc as I never thought about saving them before!!! Shame on me!

  54. I love making homemade broth and do so whenever I’ve saved up enough bones. I usually do so in my crockpot so I can let it cook overnight and not worry about having the stove on. The very best broth I ever made (nice and rich with lots of gelatin) was from a turkey carcass left over from a roast I’d made.

    • I am making my first batch but followed a different blog recipe which did not say to boil first. I just put it all in crockpot and set to low. that was yesterday at 2:15pm. This morning my sister suggested I turned it up to high for about 1 1/2 hours where it did look like it was a low simmer boil. Is my broth still ok? I also turned it back on high a little while ago just in case it is suppose to be a low boil. My crockpot is a bit old but was not used very much. It has a clear lid. I think it’s about 20 years old. I am not one to cook meat so this is all new to me. My husband has always cooked the meat. But I never made bone broth or chicken noodle soup or did anything with the bones before.

      The bones I used were from a free range chicken my husband roasted.

  55. I’ve seen other recipes that call for bits of leftover meat, and up to 1/4c of vinegar; Would you recommend that? Thanks:)

  56. What if you don’t have the money to buy organic beef bone marrow? My neighborhood grocery store has a really good deal on bone marrow and that’s the only way I can afford it.

    1. Is it better to not eat any if it’s not organic or are the benefits, even if not organic outweigh the cost (health-wise)?

    2. I love, love roasted bone marrow, I literally could eat it every day. How much is a healthy amount to eat per day or week or it becomes bad for you? None if not organic?

    Thanks so much.

  57. Tropical Traditions chicken bones have been on back order or quite some time. Have you found another good resource for chicken bones?

  58. I made my first bone broth this week. I think it turned out alright. But I do have some questions.

    1) it it supposed to be super gelatinous while it is in the fridge? I figured this might be because the fats had gotten cold but wanted to make sure. I spooned some out and into a mug, heated it up and it was liquid again.

    2) I worry about bacteria in the broth since I used a crock pot to cook it and used the giblets in the broth. Once I finished making the broth and strained it I boiled the broth I had for about a minute but do you think I killed lots of good nutrients?

    Thank you for the post! I love following your website and I’ve tried many of your recipes to great success! (The homemade toothpaste has virtually cured me!)

      • I am concerned about germs and bacteria too. I am making my first batch but followed a different blog recipe which did not say to boil first. I just put it all in crockpot and set to low. that was yesterday at 2:15pm. This morning my sister suggested I turned it up to high for about 1 1/2 hours where it did look like it was a low simmer boil. Is my broth still ok? I also turned it back on high a little while ago just in case it is suppose to be a low boil. My crockpot is a bit old but was not used very much. It has a clear lid. I think it’s about 20 years old. I am not one to cook meat so this is all new to me. My husband has always cooked the meat. But I never made bone broth or chicken noodle soup or did anything with the bones before.

        The bones I used were from a free range chicken my husband roasted.

    • Leave the lid off until it is frozen. Take the lid back off before thawing (just set it on top of the jar without screwing down). Do not change the temperature too quickly. If you have time, let it thaw in the fridge. Otherwise, set the jar in a bowl of warm, not hot, water until it thaws enough to pour out of the jar.

    • If you do mason jars again, try ones without “shoulders”- you know how some mason jars curve inward towards the lid? When the liquid freezes and expands, those “shoulders” block the expansion, causing the cracked jars.

      But if you have mason jars that have straight sides (think jelly jars), there’s room for the liquid to expand upwards. I have pint and quart jars with straight sides, and those would work.

    • I have to agree with Wellness Mama here – Even using glass that does not have shoulders will not guarantee that they will not crack in the freezer as the liquid freezes and expands. While I am sure it ‘helps’, the better part of valor would be to use some sort of a bag, or silicone container that can expand.

      A trick that I learned from a friend of mine that does air-tight freezer bags (Food-saver) is to put the bag into a plastic container and then fill the bag up, place this in the freezer and once solid pull it out of the container and then seal it. The bags are BP free, and you can directly pull it out of the freezer and place in boiling water and just “cook” inside the bag, or allow to unfreeze and use it that way as well.

      The other nice thing about doing it ‘air-free’ is that it will not go stale as fast – or get freezer burn crystals – I know it sounds weird – its liquid! But it does happen, even to liquids. Those freezer crystals can change the flavor, and to me it is just nasty!

      Honestly, I would encourage the idea of canning for long term storage – not only does it save freezer space, it just stores a whole lot better… and you don’t have to worry about an accidental power outage spoiling all your hard work!

      Last is the idea that even though the containers are listed as BP free, its plastic – which is a chemical process that I just don’t really like the idea of storing my food in. Once it is used, its not recyclable – and that to me is just a lot of waste – I would rather use glass that I know I can sterilize and use over and over again.

      • I wholeheartedly agree about canning instead of freezing. For broth it’s easy and does not take long time processing – check USDA or the Blue Book for times where you live. I can put 17 pints in my canner, so whatever size batch I make, I can process it all at once. The other good thing about jars is that you can see them on the shelf. Things that go into my freezer tend to get lost there, unless they’re odd shapes, like meats. . .

      • Please don’t EVER cook anything while it is in a plastic bag or container. You will be contaminating the entire batch with pseudoestrogens and other toxins. BPA free means less than nothing, as the plastics industry is not regulated and the compounds used to replace the BPA are just as toxic. This is actually a huge issue. I would not store anything in plastic, either. Use glass and don’t fill the containers full, allowing for expansion.

  59. I was trying to figure out a way to freeze my broth without taking up too much room in my already cramped freezer and also allow for me to send some home with my sisters. I also wanted to allow for easy portioned reheating without using a microwave. Then it hit me! I have a ton of breast milk storage bags that are meant for freezing liquids and have the measurements right on them. Perfect!!

    • Ashley, I am making my first batch of bone broth and am wondering if it is still ok. I followed a different blog recipe which said to just put the bones in a crock pot, cover with filtered water, add 1 T ACV and set on low for 24 hours. Then I read WM’s blog today. could you please read my comment below that I posted and let me know what you think? thanks…. I really like your freezer bag solution. I may do that as well.

  60. I am making my first pot/batch of bone broth. I did not boil it first and it didn’t really simmer…. I just put the bones in the crock pot, covered them with filtered water, added 1 T of apple cider vinegar and set it to low. I did that yesterday at 2:15pm. Then this morning I read about how it was suppose to be boiled for awhile first and then set to simmer. I did not see any simmering going on when I looked through the clear lid. There was/are water droplets on the inside of the lid. I also skimmed some cloudiness off the top a few times when it started yesterday. After talking with my sister, she said to boil it this morning for 1 1/2 hours which I did about that time. My husband said 20 min would fine to just kill any germs and bacteria. Do you think my broth is still ok even though I did not boil it first or have it on a simmer. After boiling it for almost 1 1/2 hours, I turned it back down to low and it’s not simmering. At 2:15pm it will be 24 hours. I am not sure if my metal strainer is fine enough and I will probably use a coffee filter with it as well.

    So, is my broth still ok to drink?

    • A lot of people do their broth in the crock pot so I don’t see why it wouldn’t work. I often cook meats in the crock pot in low and if I can cook those all of the way through on low then surely you can make some bone broth.

      • Yes, my husband actually does all the meat cooking and uses the crock pot. It was my first time using it and the directions I followed for the bone broth said to put the bones in, cover with water and set crock on low for 6-24 hours so I did that. But then I came across other recipes the next morning (wish I would have checked more before starting) and they all said to boil first and then to simmer for up to 24 hours. So, after reading that I put my crock on high for almost 1 &1/2 hours; my sister suggested that and my husband said that 20 min. would be fine. Since my daughter has Lyme Disease and leaky gut, I just want to be sure it’s not bad/spoiled since I did not boil it first or have it on a low simmer. It was very hot where there were droplets of condensation on the clear lid but I do not recall seeing any little bubbling going on. My crock may be old. probably close to 20 years but is hasn’t been used much. What kind of crock to you have? I just ordered the stock pot that WM recommends and I also bought a smaller one at Bed Bed Bath and Beyond this morning. I am not a meat cooker nor much of a cook really but I need to really learn as my daughter is sick and really needs to be drinking bone broth and eventually be eating meat again; free range/grass fed of course. I need to read up and research what is the best crock put to make bone broth in. Thank you so much for your reply! ~Susan

  61. I’m afraid to leave my stove burners on overnight, can I simmer the broth over a period of a few days to reach the suggested 48 hours?

      • If cooking with a pressure cooker, do you still get the maximum amount of nutrients? Is there a downside to the pressure cooker?

        • While many people say that pressure cookers don’t remove taste or nutrients, I tend to disagree. Its cooking, so the physical, chemical and biological structure is changed. Only way to prevent this process is to eat it raw! And since it is bone that were talking about, that can be a little problematic!

          As far as the pressure cooker goes – more than likely it is aluminum, and the second that you put anything that has an acid base to it in the cooker, it bleeds off aluminum hydroxide into the food – which is a known carcinogen (cancer causing agent)!

          Use your pressure cooker for canning, NOT cooking! It is an industry standard to use it in restaurants, and there are plenty of books and literature out that says its safe… but if you look hard enough, you will find that its not!

          And not adding acid does not prevent this from happening. There are natural acids in the bones, and if you add onions – guess what – you just added acid! Use stainless steel pots, or ceramic slow cookers – it takes longer, but much healthier, and anything that is made with time and love ALWAYS tastes better!

        • I’ve found no downside to pressure cooking my broth. I do have a stainless steel pressure cooker though, would not want to use a aluminium one. The Paleo Mom talks about pressure cooking bone broth and as she really does her research I feel confident to use this method.

  62. You may have already had this question, but is there any way to cut beef broth cooking time down? I don’t know how comfortable I feel with leaving my gas stove on overnight

    • I used a crock with my first batch. Next time I’ll try boiling it first on the flame to get all the “gross bits” to float to the top more. Then scoop off the junk and transfer to a crock for overnight.

  63. My bone broth from the carcasses of previously boiled chickens typically tastes a bit sour. I make it on low on the crockpot. It also never gels.

  64. I’ve read the recommendation to remove the congealed fat (the gelatin, I’m assuming) after cooling. Do you recommend that? I was just going to reheat broth and fat together to eat. Thought? The only reason I didn’t eat it straight from the crock pot was reading that the gel was to be removed, but I’m not clear on why.

    • I have heard that too Kris. I am new to making bone broth. My daughter has health issues and was not eating meat for several years. I started with bone broth with just bones and she did not like it. Then I left some of the meat on with my next batch and she tolerated it a little better but there wasn’t much fat in the broth. Now I want to make some with adding back in the juices from roasting a chicken last night. Maybe if there is a lot of water added to the broth, it won’t be too much fat. I have heard of people putting the bones back into the crock pot after taking out the meat and adding water to make broth that way. I want to try that next but have not bought a new crock pot yet as my old one is small.

      The fat and drippings are often used to make gravy so I am assuming that having it in the broth like in chicken soup would be ok although I’d like to be sure first.

      • Checking other sites, it seems some folks try to get as much of this gel as possible–and that’s the healthiest part. Frankly, I’m confused. If I was doing this for just taste, it’d be straight forward, but similar to you, I’m doing this for medicinal purposes.

        • I ended up just putting 1/4 of the drippings (which was hard like gel) into the stock after it started boiling (minus the thick white fat that accumulated on the top of the little dish I put it all in). I want to start out slow with my daughter. I’ll see how she likes and tolerates it. She can not have veggies in it as she is intolerant to most veggies right now. We are trying to heal her leaky gut. When I reheat it, I put in a chopped clove of garlic, salt, pepper and dried oregano leaves in it and boil it for a few minutes. That seems to be the best way she’ll drink it. So far she is up to 4 oz. broth and I add the same amount of water when boiling. She did not care for the taste when I only had boiled the bones without any meat on it. She has been a vegetarian for a few years and wasn’t sure how she’d react to meat so I started out with no meat on the bones. I get free range chicken from a local farm and she has been eating it for a week now and has noticed an improvement in her health. I hope your health improves as well.

          • Good luck. I have to say, the broth without the hard layer that forms in the frig, was the best tasting–nice and clear in looks and flavor. This week I’m going to try chicken bones–when we finish eating it 😉 instead of beef. Have you read The Fourfold Path to Healing? He can get a bit unconventional, but maybe that’s what we all need, eh? I’m following some of his recommendations for constipation (my biggest issue) and will start on some fermented beet juice tonight. I found the fermented ginger ale to be quite strong in my body–headaches and other signs of too fast detox, or a nasty reaction. Hard to say. Then I followed what he said and instead of having a whole juice glass, I stuck to just one to two ounces with each meal. Seems to be working much better.

          • I have put some of the drippings back into the stock after it started boiling but my daughter didn’t like it that way so I won’t do it this time. I will check out that book. Thanks.

  65. Is it ok to add the drippings from the roasting pan into the stock pot with the bones and a small amount of meat left on the bones?

    • ABSOLUTELY! I use white vermouth to deglaze for chicken, red wine for beef. I roast enough bones at a time to make a gallon & an eighth of stock and I usually use 3/4 c. to deglaze. Huge flavor booster!

  66. I tried this recipe as I am keen to add some broth to my diet, but all the water evaporated, even though I had the stove on the lowest heat. Should I just keep adding water as I go along (or use more from the beginning)?

    • I think you can if you want and if the bones are still covered. Less water means more concentrated and you won’t take up as much room in the fridge and freezer.

  67. Hi Katie… Can you cut open the bones to expose the marrow? I thought I remember reading in Nourishing Traditions to do this.

    • That is what I do. I try to break the small chicken bones when de-boning, then after about 6 hours I take out the bones and break the bigger ones and put them back in.

  68. Just wondering if I leave the vegetables in & just take out the bones at the end to make it like a chicken & vegetable soup is it still ok?

  69. Hi, When the fat settles to the top of the mason jar in the fridge and forms a seal of sorts, how do you then dish it out to use? Just take a chunk of fat and some liquid and warm it up? Or is it all supposed to be uniform in the fridge? I’ve tried shaking it but the layer of fat is so thick that it doesnt mix once cooled in the fridge..thoughts? Thanks! 🙂

  70. I am concerned about leaving my stove on for 48 hours…. that seems like an extreme strain on my stove stop and unsafe if I leave. Could this be transferred over to a crockpot for the last 46 hours? Even that seems like a long time to have an appliance on. Please help!

    • I have just been using a stock pot and simmering the chicken bones for as long as I can, 12-15 hours and then cool a bit then put into mason jars. I tried it in a crock pot the first time but wasn’t sure if my crock was hot enough as it was old. I did not buy a new one yet. But if the broth/stock is simmered for at least 6 hours, it’s still good.

  71. I’m making chicken bone broth tonight. I got the instructions from another website before I found this one. Nothing is mentioned anywhere about whether to cover the broth as it’s simmering or whether it should be left uncovered. Maybe it doesn’t make a difference, but if it’s left uncovered, as I have been doing it, it looks like I will have to keep adding more water before the 24 hours is over. Would adding more water be a problem?

      • Susan,
        I found your discussion on Bone Broth from a random google search as I have been looking for information of the effects of Bone Broth for those with Lymes disease, leaky-gut/Candida, and other issues related. The reason being is that I have had all of them for years and have been fighting them naturally (and successfully for the most part), but I’ve been having a really hard time fixing the leaky-guy from my Candida.

        How has your daughter been responding to the bone broth? Does it seem to be helping her? I have so many allergies from the leaky gut that it’s hard to find anything I can eat. In a last ditch effort I tried a high quality whey protein powder because that’s what sick people in the hospital eat. But I found out that whey is an inflammatory protein that causes pain and a slow bowel.

        Long story short, Bone Broth (or more specifically, Gelatin protein) is a non-inflammatory protein that has serious potential to fix the leaky gut. I didn’t know how this would work with my lymes disease, though. Has your daughter had any adverse reactions?


  72. I know it’s not ideal, but can you use regular store bought rotisserie chicken? Would it still have a lot of the benefits?

  73. Hi, I just wanted to help out some commenters by suggesting they skim the previous comments (I know there is a lot) for WM icon you can read her responses and then look at the question she has answered. Your question has probably been asked several times and answered as well. It would help you get your response faster. Yep, a loose lid while cooking is what is recommended and can be covered overnight to prevent water loss while sleeping. Also, yes water can be added as you go if you don’t want it as concentrated. If it is condensed you can add to water in servings. If it gels that is good because gelatin is great for hair, skin, nails etc. eat it. The fat cap protects the broth from oxygen while being stored, but can be removed or used upon preference. A lot of people actually cook with that hard fat, so it is a freebee to use as cooking fat. Roasting the bones is recommended, because she said it offers a better flavor but is not a necessity. To a previous commenter about her daughter not being able to tolerate veggies (I’m sorry I can’t see your name) if you cooked them in the broth and strained them out it would give it better flavor and vitamins, but would she tolerate it? Sounds like it might work. Suggestions for gelled broth are to store in ice cube trays and add one cube per cup of water. She suggested chicken feet as an addition to any of the broths to help get the gel. Hope this helps.

  74. I like pressure canning my broth – it’s nice to do it in bulk and have a store of it without having to use freezer space. Is there any reason why I shouldn’t do so?

  75. Instead of using fresh veggies to make broth I put all my scraps (ends of carrots, onion skins etc) in the freezer and boil them with the bones I have in the freezer also. Just keep bags in the freezer and throw scraps in one and bones in another when you have enough you use them to make a delicious broth.

  76. I will Roast a Chicken for Company dinners, Use the Bones for broth, and then I’ll scrape all the excess Meat of the bones and turn it into Chicken Meatballs (which I freeze for holiday appetizers) and serve then with Dipping Sauce 😀 I also do the same with the Thanksgiving Turkey (broth and meathballs) And I serve the Turkey Meatballs w/a toothpick in each, with a Cranberry Dipping Sauce on New Years as an appetizer, finger food

  77. I started my first batch yesterday. It just so happens that I just recently cracked my crockpot so I had to do it on the stove which I didn’t want to do. I got super nervous about leaving my gas stove on all night so I shut it off before bed and left the pot with the lid on. Is this dangerous to do? I turned it back on this morning but I’m wondering if I just created a bacteria cocktail I’ll soon be feeding my family. I used beef bones and have 24 more hrs so I am wondering if its safe to keep it off overnight again. Or should I put it in the fridge at night? Also, the lowest my stove goes still keeps the broth at what seems like a pretty strong boil all day. I’ve had to replace about a gallon of water in 15 hrs, too. Am I doing something wrong or this normal? We don’t have a water filter either so I’ve been using store bought distilled water. Is that okay too? Thank you!

    • I don’t know about ruining the value of the broth, but I feel like the flavor of tomatoes wouldn’t complement the taste of the broth- I’m picturing the taste of marinara sauce mixed in with the taste of chicken noodle soup. 🙂 I’d save the tomatoes for something else.

  78. So, I started this out on stove top and once boiled and reduced to simmering I put it in my slow cooker. Do I put it on low or warm?

    • I have had very bad luck using rotisserie chicken for stock. It turned out very greasy with a funky taste and I won’t use it again. In addition, rotisserie chickens from the grocery store are thought to be one of the worst chickens to eat in terms of how they are processed (my FDA inspector friend said it is the one food he will never eat). Rotisserie chickens provide no certainty of how they are raised, antibiotics, chemicals etc. generally I stay away from them at all cost.

  79. I made bone broth this week for the first time using your recipe. After cooling and storing in the fridge in a glass container, I found that the entire broth is gelatinous, rather than liquid. Is this normal?
    Also, I started with a gallon of water, but it cooked down to about half of that volume in ~ 5 hours, at which point I stopped simmering. Is there a benefit to simmering for 24 hours? I guess it extracts more nutrients? Do you lose a lot of volume when you prepare bone broth? Do you add additional liquid at any point during the process?
    Thanks so much!

    • I spent some time reading through previous posts last night and found all the answers to my questions, so please disregard – I know you’re busy! Thank you for the great recipe!

  80. I made my first batch yesterday on an electric stove for 24 hours. I kept it on the lowest setting and it still boiled and I had to add a lot of water. It is dark brown and smells kind of burnt. Is there a tip for this or does it just work better on a gas stove?

  81. Hi Katie! Thank you for the post. I’m making my first batch of chicken bone broth. I added additional pepper to the pot just before it boiled. I checked on it after 20 minutes and stirred in the foam with the pepper on top, expecting the foam would return…it’s been 2 hours and it hasn’t yet. Do you have any suggestions?
    Thank you so much.

  82. I am just getting started with bone broth for my 6 month old and so far he LOVES it (his older sister wants it now too)! But I am not sure what to do about how much water evaporates. The first time I made the beef bones, it cooked and cooked and I ended up with less than 2 quarts and it wasn’t even that concentrated (I used about 3 lbs of bones for that)…I am doing my first chicken today and in around 8 hrs it has reduced so much I am concerned about letting it cook for the whole 24 hours.

    Q: How do you add water without losing flavor and watering it down too much?

    Also, I am trying to get over my squeamishness about chicken feet, (not there yet) so today I used a whole raw 3 lb chicken and made regular chicken soup and after 5 hrs removed the meat (made it into tacos for dinner) and kept the rest cooking,

    Q: do you think this is as nutritious or should I only be saving my roast chicken bones or putting on my big girl panties and doing chicken feet (Which are still $5/lb from the meat guy at my farmers market so not even that cheap)? Thanks for your guidance, I want to start doing this all the time and appreciate your advice!

  83. Dear Wellness Mama, maybe someone already asked this, but I am wondering about the safety of using the stove while we sleep. Am I missing anything?

  84. Wait, why do you want gel? When I think of broth, it’s something you can pour and drink. Is it just that it’s thicker when it’s chilled?

  85. I feed it to my little ones by boiling organic brown rice noodles and veggies in the broth, and waiting for the noodles to puff up real big.

  86. Hello! Just have a couple of questions that I need some help with. When I make my broth I usually strain it then put it in the fridge until the fat hardens ontop and then scoop it off and throw it away. Should I leave the fat in it?? My broth doesn’t gell up, I use a good amount of bones and cook for 48+ hours (beef bones) but it’s always a liquid when it’s in the fridge. Is that bad? Should I add some gelatin to my broth?

    Thanks so much Katie I love your blog 🙂

  87. Hi Katie…thanks for the post. I have a couple of questions and sorry if they are repeats but my kids are still young and I have limited time to read all the posts…LOL! I make chicken soup a lot by using filter water, organic carrots, onion, garlic, celery, rosemary, thyme, salt, pepper, paprika, cumin and chicken pieces. I bring the water and veggies up to a boil then add chicken and cook at boil until chicken is done. I remove the chicken pieces and turn down soup to simmer. Once the chicken pieces have cooled, I pull off the meat and add back into soup. From there I usually throw away the bones!!! So from here I’m wanting to know if I can make a bone broth from those same bones? If it’s good to go, does it matter if it’s not a whole chicken carcass or not? Most times I just use leg, wing pieces for soup but sometimes I do roast a whole chicken. Also, you mentioned that you skim the top to remove the impurities…..when I’m making soup..I also remove fat, skimming the this also impurities when making the soup or is it just when your using bare bones?? If when making soup, it is impurities….how many times of skimming is sufficient?? Ok…thank you so much for your response 🙂 I look forward to making this bone broth 🙂

  88. The simmering times are very long. Do you need to add water as it evaporates? Do you do this for days at a time, or how do you achieve the hours of simmering?

  89. If you were to put salt in about how much would you include? I tried making beef broth and it seemed so oily and tasteless even with all the normal veggies that had been cooked in it! (Could’ve been my newly pregnant taste buds though 😉 ) I’d really like to try again but may have to go with chicken broth this time.

  90. I don’t fancy the cost of leaving on my cooker for 48 hours!!!! Would be very expensive in the UK (Scotland)

    Can an effective stock be made in 2 hours using pork ribs?

  91. You can, and should, leave the skin on your onion…it has lots of nutrients and, with a yellow onion, gives your broth a nice golden color! 🙂

  92. I was unable to find strictly bones last minute tonight, so I just bought the legs and cut off the meat. In the simmer, does it have to only be bones and veggies or can I add the bits of meat that I cut off earlier? Some recipes say the meat will be tasteless or lose nutrition, others say to add the meat at the end of the simmer, & some say to throw it all in at once. Not really sure what is best..?

    • Depends on what you want to do with the meat. If you’re cooking the meat for a meal, it will become more tasteless the longer it cooks (because all the flavor is being imparted into the broth). So for a meal, you’d do better to cook it separately or cook it for a limited time with the broth.

  93. What about the reports of lead in bone broth? I was just reading some different blogs online that were saying lead is concentrated in bones. How do you know for sure that bone broth is completely safe? I am trying to recover from my own gut issues and start a family as well. Want to keep lead and other contaminate exposure as low as possible.

  94. When I make bulk stock I reduce it to a thick syrup, let that set in the fridge then cut it up into stock “cubes,” which I freeze on a plate then throw in a ziplock bag. Voila! homemade stock cubes- less time spent melting and less freezer space used up.

  95. is there anything nutritious left in the vegetables after 24 -48 hours? if there is I wouldn’t want to throw them away… any suggestions?

  96. Small tip – I put up the stock in the morning;when i get home from work, the chicken bones are soft enough to cut with kitchen shears; I carefully cut them right in the pot. It seems to help the process of extracting the gelatin.

  97. Hi! I tried to leave a post under the Bone Broth recipe but for some reason its not letting me leave it.

    I am making it for the 2nd time and I mixed chicken and beef bones along with all the other goodies and on the 2nd night of cooking, I forgot to refill the water b/c I noticed it kept evaporating and I woke up this morning and all the water was gone and the bones were a bit burnt! EEK! What do I do? Please tell me I didn’t ruin this whole batch!


  98. I have a question on boiling for 24 hours. How do you do it? (I feel like I am asking a stupid question). As impatient as I am to have my broth done, I turn the gas stove off at night…this is going to take a looonnngg time…and also concerned with leaving the pot out (not refrigerated) during the times I am not boiling. Up to about 14 hours of boiling so far…would love an answer before I go to sleep tonight! 🙂

    • There is a place in the comments where she said you could cook for 12 hours and call it done. Will still have nutrients in it… longer just helps to extract all the goodies and more of the parts to gel but you will still get good broth for less time.

  99. Also, I am making the broth from a whole chicken. After a couple of hours, I scooped out the bulk of the meat, but there’s still quite a bit in there…is that OK to cook it that long?

  100. What are your thoughts on this? I was researching bone broth because I heard it was very healing to the gut and my daughter has spent more than a year of her 16 month life constipated. Now that the coconut milk is starting to help things move more smoothly I want to help her body heal so her digestive system can be functioning 100%. In my research I stumbled across this article, is this something I should be concerned about. I can’t even afford organic and their test results were from organic chickens.

  101. i recently broke my elbow and am making a bone broth from beef bones. Do
    you chill and remove the layer of fat that rises to the top before

  102. I just made this and it’s delicious, or but there is A LOT of fat at the top! I like fat and I don’t want to waste it but I think this is a little too much. What do you do with yours?

    • It can be used for cooking…i would do a google search to find uses for it. If you have pets you can give a bit to them.

  103. Good Morning. I was overzealous when I made the bone broth and made a ton. I just found a large pot in the back of my refrigerator that I completely forgot about. It is in a 3 gallon glass container, sealed with plastic wrap, then a sealed lid. It was made 6 weeks ago and has been untouched. Do you think if I bring it to a boil it will be safe to consume?

  104. Do y’all have electric stoves? I have a gas stove and I’m concerned about cooking the broth for over 24 hours.

  105. My beef bones are roasting in the oven now. Can’t wait to taste the final product in a couple of days. Thanks so much for the awesome tutorial!

    – Karen from Sustainable Fitness 🙂

  106. I make beef bone broth regularly. I love it and the nutrients provided. I make it in big batches and freeze it in one quart BPA free plastic vacuum sealed packages. I then thaw the bag out in a hot water bath and reheat on the stove top to enjoy as often as I like. Can you please tell me in doing this freeze thaw production, am I losing some of the nutrient value, the collagen, chondroitin, glucosamine, and mineral composition that is so valued? In other words, is the nutritional value the same as what it was when it was fresh off the stove after freeze / thaw in this manner as long as it is used up within 4-6 months after frozen? Thanks for your reply!

  107. I like to use a slow cooker, on low, for at least a day and 1/2. I strain out the bones b/4 adding veggies and then cook only till veggies are done – I like the carrots and celery in the soup – it’s a bit more filling and satisfying (at least, when not sick)!!

  108. I like to use a slow cooker, on low, for at least a day and 1/2. I strain out the bones b/4 adding veggies and then cook only till veggies are done – I like the carrots and celery in the soup – it’s a bit more filling and satisfying (at least, when not sick)!!

  109. If you make the broth in a pressure cooker, will the broth still contain all the goodness and minerals or does the broth need to be slow cooked. If the pressure cooker is just as good what is the best way to do this without killing the minerals. Thankyou

    • Cooking the broth in a pressure cooker will not harm the nutrients any more than slow cooking. Best though to use a stainless steel pressure cooker because of the health concerns of cooking in aluminium. is a good site to find out more about pressure cooking.

  110. Here’s a science geek question. I have read that it is unhealthy to drink distilled water because it can leech vitamins and minerals, especially from bones. Wouldn’t distilled water, then be perfect for making bone broth, as it would extract the maximum benefit from the bones and be remineralized to drink?

  111. I’m 5 hours into my first ever batch of beef broth in my crock pot and am winding down for bed and just realized I didn’t boil it first. Will it be ok if I don’t set it on high to boil for a while until the morning (around hour 15 or so)? Was planning on doing that for an hour and then setting it back to low until I got home from work.

  112. I really want to try the bone broth…. But I’m really REALLY concerned about using non-organic, non-pastured chicken bones… Just conventional chicken bones…. Is that dangerous, considering the way they are raised?
    I have read thru the comments and see that is very “preferred” to use organic fed pasture raised chickens, but those re not to be found here where I live, nor is organic non pasture raised chicken affordable…..

  113. Just getting into bone broth, thanks for the excellent instructions! One thing I’m not sure about–when I finished I had very soft chicken bones, indeed, but still with the marrow inside. Is this what is supposed to happen? Am I getting all the nutrients from the marrow if it’s still inside the bones? I’m thinking crush all the bones and boil again, or feed them to my pets at least!

  114. I bought frozen beef bones a week ago and put them into the fridge, expecting to start the broth within a day or two. Are the bones still usable after being in the fridge for a week?

  115. Hi, I love the article and comments. I want to use it for health reasons, so does that mean on the beef bone broth, I drink the straight stock after it is done/condensed? or do I add water to the stock and drink?

    Thank you!

  116. Cooking on the stove top for 24 hours or more costs a lot of money in addition to the ingredients. I think that the stove top runs the same wattage regardless if cooking on high or low. If this is true then it would cost me around $9 to simmer a batch for 24 hrs. Please let me know if I am wrong.

    • Sorry I think that I was misled about wattage by the electric co no less. The burner is being modulated so that less wattage is used on low temp than high.

  117. I have been making a similar recipe for the last month, it doesn’t gel, am I still getting the benefit as I am trying to heal my ulcerative colitis? I have been doing a quart each day. Is it okay to reuse the bones if they are still solid? Or if they are still solid, am I doing something wrong — should they be crumbly after the 72 hours? I just read your gelatin article and plan to start using that as well. Thank you in advance for your help!

  118. I am single and i am planning on making bone broth for myself. I live in a small college town in TX and there arent many organic options available, at least to purchase often. My plan was to buy an organic chicken and use the carcass to make chicken stock. I don’t like soup but i would like to cook my grains in it for all the gut healing properties!

    My question is, if im just buying a little organic chicken, they look smaller than your roasted chicken above. How much stock would that make? How much water do i add? and does it absolutely have to simmer for 24 hours? I live in an apartment where they charge us college kids an insane amount for electricity (hate electric stovetops) 😛 Any advice would be appreciated I have never done this before! Also, do you just store frozen bone broth in mason jars in the freezer?

  119. I made the beef bone broth first time. Followed instructions, cooked for 48 hours. The only thing I didn’t do was scoop out bone marrow after it had been cooking…I strained everything else. Also scraped fat off the top but the broth underneath is not a Jell-o consistency. I made chicken soup the other day boiled for only a few hours meat, skin, bones etc (not trying to make the broth) and it has the jello consistency. What happened with the beef broth? I have IBS so afraid to eat the beef stuff…thinking there may be some fat in it…I don’t get it…I used 1 lb. beef to the amount water posted in recipe…The broth is thick but not jello-y…is this still good or what?

  120. p.s. on previous post…I drank about 8 oz. yesterday and stomach wasn’t so hot today and yesterday…do you have to adjust slowly or what…according to article it’s easy to digest…so don’t know what’s going on here…please read previous post…thanks for any help/info…

  121. Question about the chicken feet. I got a big bag of feet at the farmers market for a killer price. Super excited. The only problem is that they are all frozen together in a big block. And I not have the time or space to thaw them all out and use them all up at once. Can I safely semi-thaw the big bag (enough so that I can pry apart the feet) and then refreeze them in appropriate portions?
    I know very little about the safety of freezing, thawing, refreezing, etc.

  122. I love making broth although I’m new to it. So far I’ve always been happy with the broths I’ve made but I’ve never simmered them for so long! 48 hours? I’m surprised anything remains in the pot 🙂 How much broth do you get after simmering 1 gallon for 48 hours? Just curious about what I would expect if I were to try making mine this way. I can almost taste how flavorful it would be!

  123. I also add some sliced ginger, a tablespoon or two of tomato paste, and during the last few hours, a couple pieces of kombu. It adds extra minerals and iodine. So flavorful you can drink it out of a mug with some good quality sea salt.

    • I would love to start adding ginger and or turmeric to my bone broth. I was afraid if I did so I’m the beginning the flavor might be overwhelming. Do you add the ginger and tomato paste from the start?

      • Carissa,
        It is nice to see you wanting to experiment with spices. I tend to add spices during the last 24 hours and less depending on the strength of the spice. So peppercorns, star anise etc go in early, while weaker spices may only be in the pot for a few hours.
        I love trying combinations but have lived with more than one huge batch of not-so-nice broth. I will turn them into stew or something to kill off the poor spicing.
        One trick I use now is to take a cup of finished broth, then grind up what I am interested in adding and add it to the small cup. That way we don’t have to contend with a whole batch of yuck.
        Herbs deProvince, cumin, turmeric, star anise, fennel seed, paprika, garlic, ginger the possibilities are endless.
        Good luck,

  124. Just to be clear…this recipe is for 1 gallon and so…for a 5 gallon stock pot you use 10+ chicken carcasses and 10 tablespoons of apple cider vinegar?

  125. 48 hrours cooking. I may have to make a campfire to cook this outside. Too long for my gas stove to be on. I am getting all the bones from my butchered cow and will make this broth. Thanks for recipe.

  126. I’m about 12 hours in to making this and the water is almost halfway gone. Will I have any liquid left at the end? Also I’m interested in the same question as above about the pressure cooking. Is it possible to pressure cook the bones and still get the same minerals and benefits? Thanks for all your wonderful posts!!

  127. Thank you for wonderful advice. Can you clarify: Regarding 48 hours to simmer beef broth, and 24 for poultry, does this mean that you leave the soup simmering and the stovetop burning while you sleep or are out?

    • PS – Apologies for any inconvenience and rolling of eyes. I just did a “find” search on the phrase “48” and see you already sort of answered this. You said try 12 hours and call it a day. We live in a 12-story building with over 100 apartments. My refined question is: Has anyone heard of an unsafe experience from leaving a gas range on for 48 hours to simmer in a building with over 100 apartments or a single home? I am planning to go the 12-hour Sunday route when I can safely (obsessively) watch, but wonder (obsessively) what facts others have. Perhaps my husband, who also loves a good broth, and I can take 12-hour shifts watching over a 48-hour simmer during a “staycation” at home. Thank you thank you thank you for a wonderful site. Take good care all.

      • Hi Lorraine, I personally find that it takes a bit of trial and error to find the perfect gas knob position to keep it at a simmer. I use a gas burner as well, and I have a mark on it on where to turn to keep it at the perfect point for it to simmer. Given that I am in SF and the weather has been fluctuating, it has actually turned simmers into long boils, and wind blowing out the flame at times (d’oh!). So now I just got an 8qt slow cooker from Amazon and setting it on low keeps it at a simmer. Just finished my first batch yesterday and it was much tastier than any others I’ve made. Plus no worries or concerns about watching the heat.

  128. I’m going to try and make this today. I live in the middle of Congo with my husband and we don’t have access to a lot of variety of food. But when I discovered bone broth I realized we DO have very free range, organic, pesticide, hormone free bones. It’s going to be tricky to cook because we cook on charcoal mainly (we have a gas stove but have to ship the gas in so don’t want to use it for 24 hours straight) and it is hard to get a low temperature for such a long time (it tends to be very hot or out) but I’m sure I can figure it out after a few tries. Will let you know how it goes. Thanks.

  129. This blog is very helpful but I wanted to know if this (bone broth) suppose to cure cavities and how do you use it for your teeth?

  130. I regularly make stock/ broth but I only simmer for 3 or 4 hours – 48 hours is a long time – do you usea range or slow cooker or what?

  131. Hello, I have made chicken bone broth many times and love your recipe. We just processed our meat rabbits and did a few up as ground meat. We saved the rabbit bones and I was wondering if we can use the bones raw to make this broth? Thank you


  132. I have been making the beef broth for a while and it has been awesome! One thing I have noticed that every once in a while some of the bones after 48 hours are very brittle. The stock itself is clear but the bones can crumble in my hands. Is this a sign of overcooking? Or perhaps even a good sign that I effectively sucked everything out of it?

    Also, once every so often I accidentally boil it too much and my broth turns from nice and clear to very cloudy, like the bones have disintegrated. I assume at this point it is not worth consuming?

  133. Just hit the chicken bone jackpot. Helped my niece debone 10 Costco rotisserie chickens for church event she is helping with. I got all the bones! Have a batch started already.

  134. I have always read that fish stock should simmer for maximum 60 minutes. Otherwise it will get a sticky, glue-like consistence. I have even experienced that myself. Then it surprises me that you recommend as much as eight hours. Is this glue-like consistence the price to pay for getting out all the good collagen-stuff from the fish bones? Or do you have some tip about how to avoid it?

  135. Hello Wellness Mama, thank you for this helpful resource. I made chicken broth soup yesterday and am so excited about it. I prepared it exactly how you state, but ended up with only a few cups of broth simmering it for 17 hours. If I went to 24, I would have had much less. Do you cover your broth while you cook it? I did not do this. I was disappointed by how little I got out of the gallon I prepared…thank you!