Bone broth can be intimidating if you’ve never made it. However, it’s pretty simple to make and after you’ve done it once it’ll be an easy staple to keep in your home. I’ve posted a recipe and a video as an attempt to help clarify the process!
As far as buying bones goes: either talk to the butcher at Whole Foods (or another local healthy grocery store) about their grass-fed beef bone options, or ask about their pastured chickens. I bet you could ask them to cut the whole chicken into parts for you, and you can just treat them the same as bones- cover with water and simmer! Some stores have pastured chickens cut into parts, but other stores only sell them whole.
If you have a local farm you buy meat from, talk to them about their options for making bone broth- they should have bones available. You can also buy chicken “parts” that are great for stock such as the necks. I buy bags of chicken necks from my local pasture-raised farm and it makes great stock! This is a nice way to be sustainable too because you’re helping the farm utilize all the different parts of the animal.
- 3-5 lbs pasture-raised beef or chicken bones
- 1 tsp sea salt
- 1-2 gallons water: enough to cover the bones by 1-2 inches
- Optional Additions: you may choose any of these to add to the broth, but they are not necessary
- 1 tsp raw apple cider vinegar
- 1-2 ribs celery, roughly chopped
- 1-2 medium carrots, roughly chopped
- 1 small yellow onion, roughly chopped
- 2 sprigs fresh rosemary, thyme or parsley
- 4 cloves garlic, peeled
- Place the bones into either a crockpot or a large pot. I use a 6-quart crockpot, which holds 5 lbs of bones easily.
- Sprinkle in salt, and add any additional ingredients you want to use.
- Cover ingredients with water.
- For crockpot users: set on low and cook for at least 10 hours, or up to 24 hours.
- For stovetop users: set heat to low, once water begins to slightly simmer, turn heat down to as low as it will go for at least 6-8 hours.
- Allow broth to cool, then strain. Discard bones and other ingredients.
- Carefully pour broth into storage containers- I use glass ball jars because you can freeze them. I suggest freezing broth in 2 cup quantities, because a little goes a long way.
Please note: once the broth cools, it will start to become gelatinous. This is good- it’s from the natural gelatin in the bones. It supports gut health, bone and joint health, as well as your hair skin and nails.
There will also be a layer of natural fat that settles on the top. You can leave it, or skim it off if you prefer.
Use small amounts of bone broth to incorporate into your cooking. It’s great for soups, sauces, sautés and more. I like to add it to veggies that I am sautéing in a pan, I find this to be a really quick way to use bone broth. You can also add it to a ragu/bolognese dish that you are making on the stovetop- again, a really easy way to use it.
Please reach out with questions! I’m here to help.
wE should use only grass fed or organic …right?
Hi Donna! I am sorry for my delayed response I am new to this and didn’t see your comment right away! It is definitely ideal to use grass-fed or pasture-raised bones for bone broth, and if they are also organic that is great!
as many bones as tasty. great for soups, sauces, sautés ….. i will add potato and carrot for my ragu. thanks for share. very useful.