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How To Make Bone Broth

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Learn how to make bone broth of all kinds using this simple step by step tutorial!

How to Make Bone Broth

I started coming down with a cold a few days ago, which means lots of “Jewish Pencillin”, or SOUP, for me! Homemade stock is so much better for you than canned broth. You can cook a lot of healthy goodness in to your stock! It is also a GREAT way to make use of leftover bits and pieces that would otherwise be thrown away.

Bone Broth Ingredients

The ingredients for broth are easy: meat/bones; veggies; water; and spices! Any combination of these will work and you can even leave out the meat/bones for a vegetable broth.

turkey brine

Meat: I have made four kinds of stock: chicken, turkey, ham and beef. I most often make chicken because I cook a lot of whole chickens, but I think that ham stock has the best flavor hands down. For chicken and turkey you can use anything: a whole carcass; bones (even after they’ve been eaten — the germs will be killed in the cooking); or entire pieces (legs, wings, thighs, breasts, etc).  For ham stock, use the ham bone after you have carved your ham. Beef bones can be hard to come by, but I will use bones in a roast or buy them from our rancher when we get a beef order.  If I ever have bones that I don’t want to make stock from right away, I just throw them in the freezer until I need them.

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Veggies: I keep a freezer bag in my freezer for vegetable “parts” — carrot skins, ends of onions and celery, etc. When I am chopping veggies, I throw the “garbage” in to the bag and freeze it for making stock.  I just throw the frozen veggies in to the stock pot when I’m ready to cook.  You can also skip the meat entirely and just use vegetables to make veggie broth.  Don’t forget the garlic!


Spices: Pick and choose what you like! I use basil, thyme, celery salt, rosemary and pepper depending on what kind of stock I’m making. I add salt at the very end because it tends to cook off. I add a good tablespoon but taste to preference.  Skip the salt with ham stock as it’s already very salty.

Techniques for Cooking Bone Broth

Crock-Pot Chicken Broth

Actually cooking stock is very easy.  I either make stock in a slow cooker or on the stove.  I usually make my stock in a slow cooker just because it takes less oversight.  I throw in my bones, veggies, and spices and then add water.  I let it cook for at least 12 hours, but prefer to get closer to 15 hours to get a nice rich stock.  I start the stock on high for a few hours, and then turn it down to low once it’s bubbling.

On the stove I add all the above ingredients to a large stock pot. Bring to a boil (it takes a while) and allow to simmer uncovered. Keep adding water as needed to keep the pot full. After about 3-4 hours, allow the stock to evaporate about 1/2 inch while cooking as this will concentrate the stock to create a tastier “stock.”

Storing and Using Bone Broth

Homemade Chicken Broth

After the stock has cooled, strain it through a paper towel, cheese cloth, coffee filter or dish cloth (my preferred method!). I freeze my broth in glass canning jars in 1 cup (or just under) measurements.

Chicken Stock Recipe

Cover the jars and keep the broth in the freezer until you are ready to use.  I use plastic storage caps to cover the jars (they are awesome!).  When ready to use just let the broth thaw and use in any recipe that calls for stock or broth like homemade soups and chicken pot pie!

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  • Frugal Hausfrau
    May 3, 2016

    Beautiful broth, and I hope you’re feeling much better by now! Thanks for linking up with us on Throwback Thursday!


  • Jamie
    May 3, 2016

    Sounds like a great way to stay healthy! Thank you for sharing with us at the #HomeMattersParty

  • Jana
    May 2, 2016

    What an easy recipe! Thanks for stopping by the Best of the Blogosphere Linky Party!

  • Amber
    April 30, 2016

    Loved seeing this recipe in the Best of the Blogosphere link up! I always love to hear how others make broth. I love using the Crock Pot for bone broth too. So easy! I actually add raw apple cider vinegar to my water to help the bones release more minerals.
    I’m going to take your advice and save the veggie ends/pieces for broth. What a good idea!

  • Adelina
    April 30, 2016

    This is fantastic! I’ve always wondered how to make stock, but the only details people ever told me were “just throw it all in a pot” lol. I needed it broken down like this. Thanks so much for sharing on Weekend Bites

  • Raeyel
    April 28, 2016

    Looks pretty simple. Will definitely be trying this!

  • Jennifer
    April 28, 2016

    I’ve heard of the health benefits of bone broth but have never made it myself. Will definitely give this a whirl!

    Thanks for sharing and linking up to the #SHINEbloghop.

    Wishing you a lovely day.

  • Helen
    April 27, 2016

    Sounds easy enough! Thanks for sharing on the “What’s for Dinner” linky!