23: The Importance of Bone Broth

Broth is a Superfood - Podcast with Chef Lance Roll

I guess you could call me a broth snob! Our family drinks bone broth often and I make it at home all the time.

I’ve perfected my own broth recipe and absolutely love it, so it is a big deal when I say that a broth is the best I’ve ever tasted.

Chef Lance Roll has been a chef for over 20 years and he has an amazing chicken broth that he ships all over the world. I’ve tried his broth multiple times and it is incredible, so I asked him to come on the podcast and talk about all things broth.

In this episode, we talk about the benefits and importance of bone broth and how it affects the body. He also explains how you can make your own nourishing and delicious broth and home and his special process for creating his highly concentrated and nutrient dense broth.

Lance is so passionate about real food and spreading the message of the importance of broth. He sells his own amazing broth at TheBrothery.com but he also hopes that everyone listening will start consuming broth whether it is his or their own homemade broth!

Some of the Benefits of Bone Broth

  • Helps maintain or improve gut health
  • Aids digestion
  • Great for healthy hair, skin and nails
  • Rich in vitamins and minerals
  • Contains beneficial amino acids proline and glycine
  • Soothing and calming

Broth Resources We Mention

Check out this episode and let me know in the comments below how you use broth!

This post contains affiliate links. Click here to read my affiliate policy.

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Reader Comments

  1. We love bone broth! My 11mo old drinks it in a bottle before naps and bed time, and my 3yr old tries to steal it 🙂 We just discovered that gravy is super easy to make and takes an ordinary supper to the level of divine! My husband only will drink broth straight in the winter, so gravy is an awesome form to use it when hot drinks and soup are not preffered. I love a hot cup year round 🙂

  2. Dear Katie!

    Thank you SO MUCH for this podcast. It couldn’t have come at a better time. My poor husband is sick with a terrible cough so I have been making broth all weekend and convincing him to have as much as possible. Without having all the proper arguments ready at hand, I find myself only saying, “But it’s so good for you, it’s gelatin, and um other stuff”. I started making yet another batch this morning for him, and thinking how I should look for a video or read him an article. I decided to put on your podcast to listen to while I prepare the ingredients for the broth, and voila, a podcast about the importance of bone broth. It also reminded me not to take shortcuts and be sure to first roast the organic necks and backs I get from my community natural food store.

    I will play the podcast for him while he sips on my broth so he is reminded from someone else’s mouth all the wonderful reasons it’s good for him.

    I think what you’re doing is so important – please keep it up, and since I benefit so much from your information, I will thank you by getting something I need via your affiliate links. I can’t tell you how many times I’ve made your wonderful recipes, the pecan pie, all the coconut desserts and pancakes I could enjoy despite my grain and dairy allergy, all the tips that have honestly made my life so much healthier and easier. Not just for me but for my husband as well, who was eating a typical bachelor diet of mac n cheese and frozen dinners and toaster tarts, and was a tofi case until I came along with you in my pocket. I really believe in the Wellness Mama mission. When I choose what to get from the affiliate links and make something homemade to improve our lives again, I will report back!

    Thank you again, this really is your calling.

    With love and thanks,

    Lisa

    • Thanks for leaving your comment and thank you Katie!! My husband to has a similar diet but hoping he too can discover the benifits from real food!

  3. Hi
    I made a broth over 24 hours last weekend and love it. I have at least 5 litres of it and it is now nice and Jelly like and is lovely to drink straight or for making a reduction sauce which I also had never done before. My question is about when it comes to making soup. Should I just use pure broth only or do I dilute with water?
    Apologies if you have already covered this.
    John B from Dublin, Ireland

      • Thanks Katie

        I love your site, its so so comprehensive.
        One of the things I love about the broth is that it leaves me with a delicious bright yellow dripping/lard that I use to fry my eggs. Wondering is there anything else I could use this for?

        Have you covered how to make Bil Tong/Jerky by any chance?

        Thanks again!

  4. Hello Katie,

    Thank you so much for all of this info! I just did not like the idea of incorporating broth into my diet, the time and what not that goes into it. I think I just really did not understand the health benefits. This will now become a daily part of my AIP diet. I enjoyed the podcast and I enjoyed learning about broth. I shared it with my friends and family as well.

    Thanks again!!
    Denise

  5. Have been making bone broth for last few years. Crock pot works non stop from Sept. thru May. We have stayed healthy despite all around us getting colds and flus. Love to try different broths. My favorite beef broth is Ox Tail which has an amazing flavor. Good health to all.

  6. His website says he only ships to continental USA, not the world as stated in this post. Might want to update. Great poscast. Thanks from Finland!

  7. Hi! Thanks for this podcast. It was super informative! I was wondering if there is any evidence on flouride levels in broth. I have been trying to get my family on board with regularly consuming broth, but I have a family member Who’s worried about the flouride consumption from the animal seeping into broth. I haven’t had much luck finding evidence-based resources that cover this.

    • Good question. I’ll research that… I’ve read some studies on it, I just have to find them again.

  8. Hi I have a question about bone broth. I have Lyme disease that has caused gastroparesis. Every effort to restart my stomach has failed. I can’t eat many veggies or fruit. Leaves me very limited food wise as I don’t eat sugar and limit my gluten. So I was excited to try bone broth after reading all the great things. So after making it and sipping one cup slowly it stopped my stomach for two days.. Was terrible.. Sigh . Some people on my Lyme site suggested histamine intolerances. I am not sure but have you heard anyone with gastroparesis having luck with bone broth? Right now I’m Leary of even taking sips of it as it was so painful after one small cup , but in desperate to heal my stomach!

    • That would be a question for a naturopathic or functional medicine doctor… I dont have any direct experience with that… sorry I can’t help!

    • Hi Natasha,
      I’m not sure when you wrote this, I don’t see dates so it may have been years ago but I wanted to offer a suggestion in case it wasn’t that long ago. I too am living with Lyme and have intestinal issues as a result. I have had great success making and drinking my own milk kefir. It has had a tremendous healing effect in my gut and a surprise plus it has helped my sleep! It’s much better for you, significantly higher potency and variety of beneficial bacteria, when you make your own from live grains (what they call the culture) but of course commercially available is probably better than nothing if it’s your only option. But truly it couldn’t be easier to make. There are groups on FB that share grains (for the cost of postage) and more importantly share information, experiences and support. They are a great place to start researching. Good luck!

  9. I’ve tried to listen several times today, both on the site and downloading the file, but get no sound! Help!

  10. Okay… I made the chicken broth and it set up perfectly! Pat on the back 🙂
    I guess I’m a little confused on the cooking time… I cooked it for 6 hours because I read somewhere between your site and The Brothery site that it changes it to cook it longer?
    So, I have this lovely broth and my second question (that I hope is not totally dumb) is… How do you prepare your broth to drink? After searching the internet for the answer, one site said to scrape off the top fat layer (just when ready to use) and use the broth below. Do I mix it with hot water? Do I heat it on the stove? I’m assuming no microwaving….
    Please let me know…soon! 🙂

    • I just heat on the stove (I don’t skim the fat off) and add a little salt, pepper, garlic powder and parsley.

  11. I’ve made broth in the past but only on occasion. I now understand the massive health benefits and believe it will help my family. My question is, we are a family of 6(with one infant), if everyone is supposed to have 2cups a day, how do I make enough of it?

  12. Bone broth is awesome! I use it, and also give it to my pets as they need all the nutrition in it as well. It helps your body keep your joints healthy which is important for most of us. It is far cheaper to make or buy bone broth for your pets than it is to pay for the vet bills when they get older and start having issues with their joints.

    Thanks for the great information.

  13. can i eat the carrots,onion, and chicken feet from the bone broth i made for 27 hours and do i have to skim the fat,will that take away the gelatin,collagen and marrrow from my rich looking broth,thanks.

  14. Katie, what a wonderful Podcast. I will be incorporating Bone Broth into my diet from now on. Thank you.

  15. I would love to listen to this, but when I click on the download button, it gives me a 404 Not Found error.

    • There’s a technical issue that my tech guys are working on. But if you subscribe to the podcast via iTunes or Stitcher than you should be able to listen to it on your phone 🙂

  16. I made chicken bone broth and cooked it in the crock pot for 24-48 hrs…I don’t remember exactly but longer than I ever have in the past. I also had some veggies in there. My concern is that this batch, which I did cook much longer than I have ever done before, is a very dark color. Not just a deep golden yellow as I have seen before but a deeper, darker color. Does this sound normal to you? I’m a little afraid to use it for fear something might be wrong with it…

    • It is likely just because it cooked longer. As long as it was constantly heated, it should be fine to use.

  17. Thank you for all of your information. It’s incredibly helpful. I’ve been making BB for a short time. The last batch I made was chicken. I cooked it for 72 hours. I have lots of it in my freezer in glass jars, but the broth has a weird blackish color. Should it be cooked for less time? I included all bone parts and gizzards (organic). Is that okay?

  18. Hi, I finally got my bone broth to gel on the third time! I’m having a little trouble drinking it straight b/c I used to be a vegetarian. I’m eating tons of meat these days, but don’t always do well w/ bones. Any recipes or suggestions, besides chicken soup to help us consume some more of it. My kids, 3.5 & 1.5 are also not loving it. Thank you for another great health rec!! I Love this site 8)

  19. Do you put salt and veggies in the broth for your babies to drink?

  20. I have frozen my broth in the past
    But have become interested in canning it due to freezer space. Would the high temps needed for pressure canning damage the nutritional benifits?

    • Nope. Bone broth is made at high temperatures and shouldn’t be harmed by canning.

  21. Hi Katie my question is I have been making broth but I have no fat on the top am I doing something wrong I just boil the bones in my slow cooker for 6 hours with ACV in .

    • Hi Allca, I’m anxious to read what Katie has to say too but thought I would offer my experience in the meantime in case it takes her a little while to get to this. I have found that my bone broth doesn’t have much fat either and actually seems rather thin but I remind myself that I’m not really looking for fat I’m looking for the minerals and gelatin that comes from deep within the bone. It’s the gelatin that creates the gelatinous substance I look for (similar to what fat does but not as solid when refrigerated) that only shows itself when the broth is cold. When it’s warm it doesn’t seem to add much thickness or texture to the broth the way fat kind of does and I don’t include the fat from chicken for instance when pulling the meat off and adding all the bones and cartilage to the pot to make broth. Though some of that varies based on whether I boil (or pressure cook) the chicken and include or remove that stock when adding the bones back to the pot to make broth. So the few things I ask myself when I get a thinner lighter broth are am I looking at it warm or cooled/cold? Did I include fat with cooking broth and or chicken/beef fat with the bones and liquid and maybe even more telling do the bones I strained out crumble easily (indication to me they have given up the good stuff) or are they still fairly solid (indication to me I need to cook them longer) if not I put it all back in and continue to cook. I have also found for the most part that the longer I let the cooking go the darker and fuller the broth though this isn’t always the case and I’m not sure why. I went on much more than I planned here, sorry but I hope it helps a little until Katie finds it. The other thing to remember of course is whatever your final product looks like the fact you made it means it’s going to be good for you and your family. Good luck!

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