How to Make Bone Broth: The Backbone of Good Health

What You'll Need

  • Stock pot (non-reactive) or crock pot
  • spoon or skimmer
  • strainer
  • funnel
  • jars or other containers
  • Animal bones (pasture or free-range if possible)
  • Clean, organic vegetables
  • Sea or mineral salt, no table salt
  • Apple cider vinegar or lemon juice
  • Clean non-chlorinated water
  • These ingredients may cost more up front, but the long-term savings are immeasurable. Also, these foods tend to be nutrient dense, meaning you get more nutrition for your money.

“Eye of newt and toe of frog, Wool of bat and tongue of dog, Adder's fork and blind-worm's sting, Lizard's leg and owlet's wing, For a charm of powerful trouble, Like a hell-broth boil and bubble” - Shakespeare, Macbeth, Act IV, scene I

Bone broth is the nourishing stock of long-cooked, delectable ingredients including the bones and marrow of beef, pork, poultry and more. It is rich in compounds of cartilage, collagen, gelatin, minerals and health supportive amino acids. These elements work synergistically to keep our systems functioning smoothly. Bone broth is good for whatever ails you! Here are some of the parts of bone broth which can benefit your health...

  • Collagen = benefits skin, hair, teeth, nails, bones and aging
  • Cartilage = benefits all joints
  • Gelatin = soothing to all digestion and moving parts
  • Minerals = thyroid, adrenals, really everything
  • Amino Acids (Proline, Glycine, Glutamine, Alanine) = blood, muscles, detoxification, anti-aging, recovery, digestion and gut health


how to make bone broth

1) Fill Your Pot, Add Acid and Simmer

Place bones in stock or slow cooker and fill with just enough water to cover. Add a small splash of apple cider vinegar, lemon juice or any other edible acid. 

Place on stove over med/high heat until simmer is reached.

boiling your bone broth

3) Skim the Funk

Reduce heat and begin skimming off the funk.

skimming the fat off of homemade bone broth

4) Reduce Heat and Continue

4-24 hours for poultry, 6-48 hours for beef or game. Your broth is done when it tastes good and the bones become soft. 

NOTE: Add more water along the way, if needed. If you're bones start to emerge from the water, add more water and continue cooking.

skimming the fat off of homemade bone broth

6) Strain, Cool & Store

Strain liquid into another stock pot and place in the sink full of cold water to cool.straining bone broth

When cool, pour into jars and refrigerate. The fat will congeal on the surface of your stock where it can be easily plucked off and used in cooking.

storing bone broth in canning jars

Broth will keep for 5-7 days is the fridge or 6 months in the freezer.

Best methods of preservation are freezing or pressure canning. It is a good idea to reduce the volume of stocks for economical preservation. The less volume of liquid, the heartier the product and more economical the storage.

NOTE: If you want to make consume´ or aspic do not boil your stock, ever. Leave uncovered at all times. You will also need to clarify your stock after degreasing it.

cooling homemade bone broth in a water bath in canning jars

7) Add Salt and You've Got Broth

You made stock… now what? Add salt and, Voila! You have nourishing bone broth. For flavor, during the last hour of cooking add alliums, fresh herbs, spices, and vegetables.

Drink it straight, however you’d like. Use your stock wherever you’ve been using water in savory dishes like grains, beans, potatoes, pastas, soups, stews, etc. Some days I even poach an egg in it for breakfast... vitality!

pigs feet getting ready to be boiled into bone broth


 Over to You...

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.

Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.