Making Bone Broth


How to Make Bone Broth

Bone broth is made by simmering animal bones (usually chicken, turkey or beef) for a long time (8-24 hours) in order to extract maximum flavor and nutritional benefits. Bone broth is easy to make, but you need to give it time to extract all the benefits out of the bones. Simply simmer bones from pasture-raised meat or free-range poultry in water for eight or more hours, adding more water when necessary. If you’re making fish stock, it only takes two or three hours. Add onions, carrots, celery, and any herbs you like. Strain the broth through a double layer of cheesecloth. When your broth cools, it’ll be “jiggly” because it’s packed with healthy gelatin. As I mentioned, I like to drink it plain, even simply sip out of a mug. You can also use it as a base in soups or in dishes.

Bone Broth Recommended Cook Time Chart:



2 unpeeled carrots, scrubbed and roughly chopped 2 stalks celery, including leafy part, roughly chopped 1 medium onion, roughly chopped 3 cloves garlic, peeled and smashed (optional) 3½ pounds grass-fed beef bones (preferably joints and knuckles) —OR— 2 or more pounds raw chicken bones/carcasses and additional wings, thighs or feet —OR— 1 turkey carcass 2 teaspoons kosher salt 2 tablespoons apple cider vinegar


Place the vegetables, garlic, and bones, into a stockpot or slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch. Cover the pot.   Cook on low for 8 to 12 hours for beef or about 6 to 8 hours for chicken or turkey, skimming the broth occasionally.   Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt if needed. Chill the broth. It will keep for 3 days in the fridge and 3 months in your freezer.