Bone Broth Benefits for Health

The Benefits of Bone Broth

Years ago, I shared my recipe for homemade bone broth and recently I recorded a podcast with Brothvangelist and Chef Lance Roll about it’s many health and nutrition benefits.

With the recent release of the book Nourishing Broth and the surge of news articles about broth, I’ve gotten a lot of questions about the benefits of bone broth.

Bone Broth Benefits

Broth is an ancient food that traditional cultures and trained chefs have been using for ages, and it has recently regained popularity and was even called “trendy” on the Today show.

A true “what’s old is new again” story that our great grandmothers would probably laugh about, modern culture is finally catching up to what traditional cultures have known for years… that broth is an inexpensive and versatile source of nutrients.

Years ago, many families kept a pot of broth simmering on the hearth. This provided an easy base for soups and other recipes and also a way to keep the broth fresh before the invention of refrigerators. It’s one of the many traditional foods that we’ve largely forgotten in modern culture, but I’m glad to see it making a come back.

Broth is easily and simply made by boiling bones (beef, chicken, fish, etc) in water with an acid (like vinegar) and optional spices, vegetables and herbs. Broth can boil for as little as 4 hours or up to 48 (or more as traditional cultures did). Here’s my recipe and tutorial, but in case you need some convincing, these are some of the many reasons to consume broth regularly:

Nutrient Absorption

Broth is wonderful for nutrient absorption in two ways:

  1. It is a source of bio-available nutrients in an easy-to-digest form
  2. Its amino acid structure and high gelatin content makes it soothing and healing for the gut and enhances the absorption of nutrients from other foods as well

Supports Hair, Skin, Nails & Joints

Broth contains the collagen, which supports hair, skin and nail health. It also contains glucosamine, chondroitin sulphates and other compounds that support joint health.

Bone broth provides the amino acids needed for collagen production. Collagen keeps the skin smooth, firm and reduces wrinkles. Heather of Mommypotamus quotes a study on mice where one group was exposed to sunlight (increasing time and intensity) and another group was exposed to sunlight (same way) but received supplemental gelatin. In her words:

When results were measured, “mice exposed to the light without the gelatin had a 53% average decrease in the collagen content of their skin, compared to the mice that received no ultraviolet light exposure at all. Astonishingly, the mice that were exposed to the light, but also fed gelatin had no collagen decrease at all. They actually had an average collagen increase of 17%.” (source, emphasis mine)

The gelatin in bone broth also helps strengthen hair and nails and speed their growth.

Necessary Amino Acids

Broth is an excellent source of several essential amino acids that are often difficult to get from diet alone:

  • Proline: A precursor for hydroxyproline, which the body uses to make collagen, proline helps the body break down proteins and helps improve skin elasticity and smoothness (and avoiding wrinkles). It is often recommended for its benefits to the heart, including keeping arteries from stiffening.
  • Glycine: Necessary for DNA and RNA synthesis and digestive health. It is used for the production of glutathione, for blood sugar regulation and digestion (though bile salt regulation). Dr. Sarah Ballantyne, “Glycine also enhances muscle repair/growth by increasing levels of creatine and regulating Human Growth Hormone secretion from the pituitary gland.”
  • Arginine: Helpful for proper kidney function, wound healing and proper kidney function. There is some evidence that arginine is helpful in keeping the arteries supple and improving heart health, though more study is needed.
  • Glutamine: This great guest post from Steve of SCD Lifestyle talks about the role of L-glutamine in gut health and how to use it properly. Bone broth is an excellent source of glutamine and is recommended (required) on the GAPS protocol that we used to reverse my son’s dairy issues and skin problems.

It is important to note that these amino acids are not technically considered “essential” since the body does make them itself. Since they are only made in small amounts in the body, much of the research I’ve read suggests that it is beneficial to consume them from dietary sources as well.

Gut and Immune Health

Chicken soup is a timeless remedy for illness, but modern research is starting to understand its role in immune health. As we now understand that much of the immune system is in the gut, broth is especially helpful because its high gelatin/collagen content supports gut health and its amino acids help reduce inflammation.

Dr. Campbell McBride, author of Gut and Psychology Syndrome says that gelatin helps “heal and seal” the gut, and in doing so is helpful for reversing leaky gut syndrome and digestive problems.

Broth vs Bone Broth vs Stock

Nourished Kitchen provides a great explanation of the difference between these terms:

  • Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
  • Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.
  • Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.

How to Use Broth

Broth is extremely versatile and many chefs use it as a base for soups, gravies, sauces and more. Here are some great ways to use broth:

  • As a base for soups and stews
  • In a mug by itself as a warm drink
  • As a base for gravy and sauce
  • Use it to cook veggies in for extra nutrients
  • Dehydrate to make your own bouillon powder (instructions here)

Also, gelatin powder can be use to make healthy snacks and foods besides broth, such as:

Where to Get Broth

In my opinion, the best way to get broth is to make it yourself. This is the least expensive and most nutrient dense way to get broth if you can find quality (grass fed, organic) bones locally.

If you can’t or just don’t want to make broth, there are now some places that you can order it online and have it shipped. My favorite is called Kettle & Fire and they ship within the continental US. Theirs is, by far, the best broth I’ve ever tasted (though homemade is pretty comparable). If you don’t live in the US, try searching for a similar service near you.

Podcast: The Benefits of Broth with Chef Lance
Article: How to Make Bone Broth
Where to Buy Organic Bone Broth
Chest. 2000 Oct;118(4):1150-7
Study: Efficacy of glutamine-enriched enteral nutrition in an experimental model of mucosal ulcerative colitis.
Study: Glutamine and the preservation of gut integrity
Study: The effect of concentrated bone broth as a dietary supplementation on bone healing in rabbits
Study: Bone and Vegetable Broth

Do you make broth? What is your favorite way to use it?

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Reader Comments

  1. Lately I’ve been worried about consuming bone broth that has cooked for a long time. The layer of fat on top smells kind of overcooked and I’m not sure it’s helping, but instead doing harm. Is this something to be concerned about?

    • I too had a problem with bone broth. I made beef bone broth and between the smell & taste couldn’t keep it down. Plus I was worried about bacteria & such.

    • Yes! My broth has kind of a funny smell/aftertaste as well and I’m not sure what I’m doing wrong. My last batch was inedible!

    • You can skim the fat off. Some (myself) like to leave the fat on while its in jars to help ‘seal’ the broth below. Just remove the fat before you use it! The fat should be more solid and reasonably easy to take off with a spoon. Mine also had a strong ‘burned’ / odd smell after cooking so long, but the broth itself is good!
      I’ve made ‘light’ broths or soups before using boney meats, but recently went to the local meat processing place to get some beef bones – (I live on the edge of the Flint Hills, lots of grass grazed cows here so figured there is a good chance for grass feed beef – I also discovered they sell tallow and since I recently started trying soap making so am planning to go back to get some!) I bought some leg ‘ankle knuckles’ and simmered them for 2 days. The resulting ‘broth’ is more of a solid when cold! Figure the more solid, the more gelatin! Its so nice to just pull out a jar of homemade broth for cooking! (I put most in the freezer in pint jar so they’d keep longer)
      And my dog was happy to get all the soft crumbly bones and overcooked veggies that were strained out!
      So glad I found Wellness Mama to teach me more ways to be healthy and live more simply! Thanks!

      • In cooking bone broth, I let it barely simmer for 12 hours (skimming foam every so often), adding vegetables for seasoning the last 2 hours. After it cooks, I let it cool, skim fat, strain broth, and put in pint jars and freeze. I have great results with wonderful flavor.

        • How long can bone broth stay in the freezer for?

      • I love this post – the bone broth and dog talk. 🙂 But a word of caution: contrary to popular wisdom, dogs should only receive raw bones. Cooked bones splinter and can cause internal damage. Protect your little guy and buy an extra bone for him to eat raw.

        • After cooking for 24 hours or longer, bones become very soft and safe for pets!

    • When I make my traditional broth dish, we usually scrape off the layer of fat that settles on the top before eating.

    • Most recipes, quite oddly, don’t mention this but after straining the pot of broth, it must be refrigerated. I use a 16-quart stockpot so I have 5 large stainless steel bowls of broth in my refrigerator at a time cooling. Depending, I guess, on what part a particular bowl’s contents come from, there’s as much as 1 inch of solid fat at the end of a day or two. This is fat. I don’t believe it has any value. I pick off the sheets of fat and throw it out. I use a hand-held strainer to pick up the bits of fat. Then I separate into glass containers and freeze. It’s delicious. I use it when reheating food and when sauteing.

      • I am surprised that no one here has a fat separator. I used to do the cooling thing too and found it frustrating and time-consuming. I finally got the separator which had been on my wish list for kitchen gadgets. Best money I ever spent. I love it because you can separate the fat from the broth while it is still hot and you can skip that step of refrigerating it. It is a super time saver and one of my most-used kitchen gadgets. I would like to share where I got mine, but I don’t know if I am allowed to post links 🙁

  2. I really want to make my own bone broth one day, but until then was wondering if you knew anything about the pacific foods organic bone broth? Do you think it still has the nutritional benefits?

    • It has some of the same benefits, but not as much or at the same levels as homemade.

      • The Pacific Foods one is labeled “fat free” – how can this be?! Isn’t that contradictory?

      • But still, how can it be fat free? Do they strain it out? And if so, how does it still count as bone broth?

        • If you make bone broth and leave it to cool in the fridge, the fat congeals as a hard cake on top. I usually discard it. What remains is fat free. I would be very surprised if a company sold broth with the layer of fat still intact.

          • Ok, that makes sense. I always get the fat layer on top too but I guess I didn’t realize that accounted for ALL of the fat and that that the remaining broth was virtually fat free! Thanks.

      • I LOVE the Pacific Foods Bone Broths. A great alternative for those that cannot make broth homemade–have the pots, time, or ability to leave the stove or a cooker by itself for 12-24 hours w/o a pet or person getting into it. It’s low sodium (the plain one 95mg), and 9g of protein per cup. The turkey one is good at night, as it probably has the typtophan. I wish they made a beef one.

  3. I have tried to make my own bone broth which tasted great, and many days I was happiest just to drink a mug of it all by itself! My issue comes with the cost of it, as it seemed I was having to cook down a whole chicken two, even three times a week. I made as many meals from the meat as I was able and started making double of whatever, like enchiladas, to take to family and friends. Ultimately, it was a lot of work for just the expectation of getting the bones from the broth. And, costly as I was shopping for the best organic whole chickens. I tried to access bones of different types from our local grocery stores, but because of health constraints, I was never able to get the bones just by themselves. What do you recommend in terms of cooking enough to last for a whole week so I’m not cooking 2 or 3 whole chickens every week?

    • If you have any local farmers who raise pastured hogs, you could likely purchase pork neck bones very cheaply. They make great, very thick, gelatinous broth. It makes very delicious soup.

    • I get just chicken backs from a local meat market and use those. You don’t have to use a whole chicken every time.

    • Save your bones in the freezer until you get a big bag.

  4. I purchase grass feed beef neck bone to cook for my 2 small dogs, for the beef on them and the broth. I also put them in my dry beans, in the crock pot. We all love it, but I did not realize it was so good for us. Thanks

  5. Could a pressure cooker be used instead? If so, how long would the bones need to be cooked?

    I just don’t feel comfortable leaving anything cooking overnight.

    Thank you!

    • I use my pressure cooker regularly to make bone broth! If it’s chicken, I always cook my chicken first then peel of the meat. I add the bones back, add a little apple cider vinegar and add water (I don’t quite cover the bones.) and set it to 99 minutes. Mine is electric so that is the longest you can cook something. I get great broth. The bones are crumbly and it’s pretty much a solid once I refrigerate it.

  6. I make Bone Broth, freeze it, give my DOG – about 2 tbspns, twice a day with his breakfast and dinner. He loves it, and would just eat that if I let him…. I make it every week or so, using beef bones, and bison bones if I can get them at a good price. I put everything into the crock pot, and let it simmer for at least 48 hours.

  7. Hey!

    We are bone broth lovers in this house! I simmer grass fed beef ones with ACV for 48 hours and make little pots for the freezer for gravy. Best of all I make a chicken feet broth, add a few carrots, celery, garlic, ginger and tumeric with ACV, simmer for 24 hours and we all drink it fresh, extra I put in jars in fridge, it turns to jelly stock which I use as I cook, best of all for some carbs for my kids they love boiled white rice, so I add a cup of the chicken feet stock and water to boil it in and add a good wedge of kerry gold butter and pink salt! They love it. Great flavour. A good way to get some carbs into Paleo kids! My oldest is fussy with vegetables but has now recently started eating raw carrots and raw brocolli with butter to dip them in! It’s a start. Paleo kids are a challenge in a sugar coated world! Thank you for all the hard work Katie!

    • What is ACV ?

      • ACV = Apple Cider Vinegar 🙂

      • apple cider vinegar…pulls the minerals out of the bones

  8. I have made my first chicken broth (shame on me I’m over 40) due to this illuminating article and the recommended book “Deep Nutrition” that I’m reading. My kids like the soup because it’s light and doesn’t have too much fat which I don’t like (an entire chicken with lots of veggies) and that’s worth the long cooking time ‘3 hours’. Thank you so much Katie.

  9. Katie hasn’t had time yet to respond to the post I’m responding to. That is about the fat at the top of the broth. Is it healthy to eat it? I believe it is ok but if you just refrigerate the broth the fat will turn solid and you can just take it right out by picking it up – even with two fingers if there’s a bunch of it – just comes off like a hat. Course I recommend using a spoon lol. But I use my hands alot in cooking and so when I grab my pot of broth out of the frig, before I go to use it I just pick the big pieces of fat off the top and toss them in the trash and not worry about the rest. They really are that hard and solid against what the rest of it is – which is watery. Course sometimes there is only a small amount of fat and then you need to use more of a slotted spoon or one of those big round spoons that have a bunch of holes in it. Or even a sieve if you really want to get rid of it all. And truly it is best to put the whole thing through a colander before using it anyway. But I just scoop out what I need and when I get towards the end of it then put it through a colander.

    Now I have to admit to only having made stock and regular broth, not bone broth. The longest I’ve made stock for is about 8 hrs. And that is beef stock where I take the beef bones and some vegis (carrots, celery, onions) and put some tomato paste on top of them and put them in the oven at 350 for about 45 minutes and then toss the whole of it with a bunch of parsley into a huge pot, cover it with a whole lot of water, bring it to a boil, drop it to a simmer and then put a lid on crooked and let it go and go. (One really should skim the top too, there gets to be a little bit of foamy stuff there at first, with the attractive name of scum, after bringing it down to a simmer if you’re going to be strict about it lol.) I guess you can probably tell I’m a bit casual about my cooking. I do alot of it and stopped being so detail-oriented a long time ago. Everything still turns out great.

    If you need to use it directly after making it and you want to be rid of the fat, there are these cups that look kind of like a tea pot. There is a hole near the bottom of the cup and it makes a sort of spout that goes to the top, kinda to the side. What happens is, you pour just a tsp of the broth out through the spout and then the rest of it is fat free broth because the fat floats on top and you’re essentially taking the broth out through the bottom. Then when you get towards the bottom of the cup where the fat is, you toss that and then fill up the cup again and so forth. That’s probably hard to picture and I’m sorry I don’t know the name of those cup thingys (despite years and years of cooking 🙂 ). Perhaps Katie knows the answer to that. And of course whether the fat is good for you lol.


  10. Hi Katie, do you roast the bones when you make your bone broth? This is something I have not thought of, but anything to improve the flavour might be worth doing.

  11. I do not have the ability to make bone broth at home at this time but still want to get the benefits. I was wondering if buying the pacific foods organic bone broth would provide me with any of the nutritional benefits?

    • Some. It isn’t as high quality as homemade or broth made by a chef, but it will have some of the benefits.

  12. Hi,

    I’m of Russian decent/ethnicity and we have quite a few traditional dishes using bones, cartilidge and broth of beef and pig. It’s pronounced “Ha-la-detz” or by another name “stoo-dyin”. And it basically creates a jello-looking thing, cut it into squares and serve. I absolutely love it!! But when I explain it to some of my friends, they are so grossed out. Haha :p It’s nice to know that this traditional dish is so very beneficial to my health, I used to think it was just super fattening! I will definitely continue to eat this healthy deliciousness! 😉

  13. Interesting question about overcooking, never thought about it but also noticed the same thing. And the study on the collagen and mice; AMAZING! So skip sunscreen (which we already do) and drink bone broth (which we already do)! The only thing is I can’t imagine drinking broth in the Summer.

  14. I read alot about bone broth n never hear what others think of it’s taste n smell different broth’s give out. Does chicken taste n smell different from beef? Deer n turkey. Is bone broth a required taste n does it stick up the house. Also i can’t get grass-feed, but our supermarket does have organic is it ok to consume those broths.

    • All broths do taste different. Chicken is typically the most neutral tasting and what many people start with.

  15. I have my first batch of bone broth in my crockpot as we speak. I am making it for my son who lives out of town. I am trying to think of the best way to freeze it. My first choice is glass mason jars, but I am not so sure he would be careful enough having them in his freezer. Any suggestions?

    • I found some stainless steel ice cube trays and I freeze in there and then pop out and store in a freezer container to defrost a single serving size as needed.

  16. Thanks for the post. I’ve read before how you simmer your bone broth for 24-48 hours. How do you keep from running out of liquid? At times I have very little left after just 6 hours. I know I can add more liquid but how can one simmer for a day or two and not lose the liquid? What am I not doing correctly? Thanks.

  17. About a year and a half ago my doctor recommended I make a chicken bone soup for health reasons, which I’ve done ever since. My concern is, in all the web site that have instructions on how to make it, none say to pulverize the bones and use every speck of chicken in the vitamix. It actually pulverizes it so well that there is only a slight grainy settlement in the bottom of your cup of soup. My question is, is consuming the bones harmful in any way?

  18. I’m on the GAPS diet for Crohn’s disease so I have to make bone broth– but I’ve been pretty sick so cooking is exhausting. I found this resource ( for purchasing properly prepared bone broth. It’s a little pricey, but worth it if you’re super sick and need it!

  19. I have made two large batches each of beef and venison bones. They both cooked for over 48 hours. Neither was gelatinous. Bones were still hard as a rock, especially the deer. Chicken or turkey stock has always been gelatinous but neither of these. Am I doing something wrong? Plus do you recook your bones? I have read other posts where bones are reused. Thanks!

  20. After reading the many benefits of bone broth from Katie a couple of months ago, I introduced it to my baby as one of her first foods. She loves it and drinks it twice a day. I thought her bowel movements would decrease after introducing solids but it hasn’t. She goes 4 times a day! I believe it has helped her to be a happy healthy baby!

    • Can I get the amino acids and joint nutrition from drinking knox gelatin powder mixed into apple cider?

  21. Hello,
    Thanks for this wonderful article. I have been making chicken and beef broth for some time. I know exactly how to make it with the acv. I do not boil. I only simmer, usually 24 hrs for the chicken and 48 for the beef bones. It will not gelatinize. I cannot figure it out. I talk to everyone I know and they always get gelatin and I am doing exactly the same. None of us around here can get chicken feet. We are told it is against the law for them to be sold.

    Help please someone!

    • Hi Laurie, maybe I can help. I don’t know what you mean by using the acv, so maybe you know this already. Collagen is found in our skin and in our joints, so logically, it would come from the skin and joints from animals, too. Check out the ingredients from the excellent collagen that Katie has mentioned, Vital Proteins. It is derived solely from the skin of beef, not the bones. When you gather bones for beef broth, make sure you have some joints to throw in. I don’t have any idea how to use or even find the skin of beef but I found that my chicken broth is far more gelatinous than beef because I use both the bones AND the skin. I roast the skin along with the bones before I set it on to simmer. There is a lot of collagen in the skin of young chickens, more than in the joints. Never, ever throw out the skin!

      I don’t know how you store your broth, I put mine up in mason jars with my pressure canner. It stays “runny” in the jars and doesn’t appear gelatinous until I open it up and set it in the fridge. I have never seen a good broth that gelled at room temperature, but that does not mean that there isn’t gelatin in it. Hope this helps!

  22. What is the youngest age that you would give bone broth to a baby? I know WAPF has a recipe for bone broth formula.

  23. i recently made bone broth with organic free range chickens from the store. then i read an article about lead in bone broths and now im scared to use it. also i was drink 1-2 cups a day after having made it and it was making my weight increase every day. whats that about?

    • The only thing I can think of is that maybe you are retaining water due to salt content. It should not cause you to gain weight like that.

  24. It is quite difficult to know what is the most absolute truth nowadays. However I must disagree with the article from many different sources. I love what you are doing for people and your message of health and happiness yet even tho I am not vegan I am aware of the harmful affects of some of the things you have been promoting from calcium carbonate to animal byproducts to xylitol. Assuming that brushing with it is not consumunig it is somewhat biased don’t you think? How much more absorptive can any part of your body be beside your mouth. It is soaking up all the same things that make the substances harmful. To put in your mouth something you shouldn’t eat seems silly. As well as web MD admiring that calcium carbonate has been linked to a stillbirth. Many studies have undoubtedly shown the harm of any animal byproducts and here is just one small article which contradicts things said by other health advocates. I know you don’t claim to be a doctor but neither do you disclaim that everything you say is a matter of opinion. Some people withh wholeheartedly believe without question out of goodhearted faith and that is not so good. Please suggest to others to conduct their own research ash well as consult with their health practicioner for validation before unknowing doing things like taking calcium bicarbonate while pregnant or at all for that matter. With the best of intentions and faith in yours, Jade-articles in reply calcium bicarbonate and pregnancy

    • Hi Jade… thanks for reading. I disagree with you from several perspectives as well. To be clear, I do disclaim that my advice is just opinion and make it very clear that I am not a doctor or giving medical advice. The amount of calcium in something like toothpaste is well below the levels in those studies, and well below the range that would be in many vitamins or the recommended amount of dairy during pregnancy. Certainly there is evidence on both sides and data can absolutely be manipulated to prove almost anything, but that being said, I’d love to see any actual studies you’ve found that definitively prove the harm of humanely raised, organically fed animal products like gelatin or bone broth. Xylitol is more complex, for sure, and I recently wrote about my take on it, but from my research there is a difference between xylitol derived from birch wood used in some scientifically backed ways (like oral care- it was recommended by my dentist) and using it in large amounts internally. We do agree though on one thing- I do suggest that others do their own research before making any health decisions and my disclaimer displayed at the bottom of every single page clearly states this:

      The statements made on this website have not been evaluated by the FDA (U.S. Food & Drug Administration). The products linked to and sold on this website and any information published on are not intended to diagnose, treat, cure, or prevent any disease. The information provided by this website and/or this company and/or and/or Katie (Wellness Mama) is not a substitute for a face-to-face consultation with your physician, and should not be construed as medical advice. The entire contents of this website are based upon the opinions of Katie, aka Wellness Mama, unless otherwise noted.

  25. which is better for hair and nails and skin…Bone broth or bone stock?

  26. Does it matter if it’s chicken or beef… I was thinking of going to the online place that you suggested inviting it because I’m a nurse I have no time to make my own I read their ingredients and I think they’re pretty good and reasonable financially and plus mine turned out icky

    • The meat is really more a taste choice. As long as it is properly made it will be very good for you. The only real difference (as far as I can tell) is that chicken broth can boost the immune system.

  27. Lead content in bone broth. Oh no!!!!! Say it isn’t so!!!

    • Is the lead coming from the bones, or from the water, or possibly from other ingredients? You are suggesting the use of acidic products to make the broth, and the lead could be coming from any added water or from the ingredients. Lead is found in some soil and can be absorbed by the plants the animals consume, or from veggies that have been grown in soil contaminated with lead.

  28. I was wondering about using Turkey as am I not a big fan of chicken that much and if so will it take the same time to cook as chicken.

  29. I am amazed that so many people throw away the fat. It is as good for you as the broth, and the idea that eating fat makes you fat has been totally disproved. When it sets hard, lift it off in pieces, rinse the jellified broth off the back, and store it to use for frying. If you have been able to use grass fed bones for the broth, you then have grass fed dripping or fat, much better for you than overprocessed toxic vegetable oils.
    My husband had fresh lamb kidneys, bacon and egg, all cooked in lamb fat , for lunch. He has a BMI of 22, his blood analysis is enviable, and he’s 67.

    • I agree June, the layer of fat is nutrient dense, and should be consumed, especially if grass fed animal bones have been used.

  30. Does anyone know if microwaving would kill the collagen in the broth? I have been drinking the broth for a few weeks, but always heated in the mic. Today it got me thinking as to whether or not I am losing the joint and skin benefits.

    A friend told me yesterday that the fat off the chicken broth is what is referred to as “schmalz” in Jewish kitchens. It can be used in place of oil in just about anything.

    • Elana, the Jews are right about the “schmalz”. My ancestry is Mennonite and my family has always used it. Similarly we call it “schmertz” LOL. I always save the rendered fat from the young chickens and it is incredible for baking. It is smelly too, IMO, but you won’t notice that in the end product. What you will notice is the difference in flavor and wow, what a difference. I would agree with one other commenter that it is healthier too than processed oils. I was a bit squeamish at first, thinking all my baking would taste like chicken…tee hee. But it doesn’t. It is my first choice for muffins, cookies and bread. I didn’t learn fast enough that often, what we throw out has more value than what we decided to keep.

  31. BTW, my broth also smells disgusting!! I do my best to keep the pot covered at all times, which helps to keep the smell down. However, I do check the water level now and then and make sure that it is still simmering. Even tho the smell is horrendous, when heated and sufficient amount of salt has been added I find it quite tasty!

  32. I find it amazing how quickly my arthritis has improved!! My hand and elbow were screaming every morning upon awakening just two months ago. Thank you Katie for this website and all of your research!

    I’m not sure if this is the right forum to post this…but,

    I’m wondering if other health issues that I have are also related to collagen. I have searched the web and have not found anything conclusive. I am 41 and doctors are surprised that I am so young and have these problems.

    I was diagnosed with obstructive sleep apnea at 30, which I probably had since junior high school. Basiclly, the muscles in the throat relax too much while sleeping, and collapse, making it difficult to breathe continuously.
    At the same time they discovered a swallowing disorder called dysphagia, which I must have had for a long time, because when I was young I got made fun of for having trouble drinking from cans, bottles, and fountains.

    In my early 20’s I started getting varicose and spider veins, and in my late 20’s started getting hemorrhoids. Could all of these be related to collagen?

    Currently I am able to tolerate 12 ounces of bone broth and one scoop of Collagen Peptides. Will I have to increase consumption to alleviate symptoms? Do I just need more time? Even at this low dose I have quite a bit of gas.

    Regardless, I will still keep this routine…less pain from arthritis, stronger hair and nails, and shrunken pores are certainly worth it!

    Any insights would be greatly appreciated!!!!!

  33. Hi Katie,

    Through your recommendation I have been watching the Truth about Cancer series and have found it very interesting.

    However, Dr Russell Blaylock was interviewed about his research on glutamine and glutamate in episode 4 and how these foods are the main feeder/fertiliser for cancer (even worse than sugar).

    In light of this it’s got me questioning using bone broth and gelatine.

    Very keen to learn what you thought of this interview.

    (I have been loving your broth after following this recipe)

    Many thanks once again for all your guidance!


    • Planning a whole post on this soon, but I don’t think it is a concern personally…

  34. i need a recipe i can follow for beef bone broth…it has been recommended for a 10 year old who suffers with pain in her joints.’at the moment i am just confused….do i cook the bones first, what vegetable do i put in….how long do i boil it for…

  35. How much bone broth can I consume a day. Mine turned to gelatin. Should I only be using a tbsp or two a day? I heated up four tbsp of my gelatin bone broth in about a cup of water. Is that too much?

    • Always check with your doctor if you have concerns, but my husband has gone on a bone broth diet for multiple days (where he consumed nothing but bone broth) without any ill effects…

  36. Katie, have you ever made bone broth in a slow cooker?

  37. This may sound like a silly question but I read somewhere that you give bone broth to your babies as their first solid food. I’m wondering how exactly you give it to them as its a liquid?

    • I give it to them as their first non-breast milk food, not solid food.

      • Yes, sorry, that’s what I meant. Do you put it in a bottle, or spoon feed?

  38. Hi Katie, have you ever tried purchasing bone broth powder? I’m curious about the one available on I have a hard time making/keeping enough bone broth around for daily consumption. In your opinion, would it be worth it to buy this in addition to the collagen peptides that I already use daily? Thanks!

    • I would stick with just the Vital Proteins Collagen Peptides. The “bone broth” protein won’t really give you any additional benefits, and I’ve heard bad things about that brand (including some suspicions that it is from feed lot cattle). I personally won’t order that brand or recommend it.