Homemade Bone Broth

Download my Bone Broth Instruction Guide (aka the CWB Bone Broth Acne Cure) by clicking here.

homemade bone broth

You may not think of broth as anything more than a flavored source of liquid for cooking, but in fact, when prepared properly, broth adds a whole lot of goodness into your diet, acting as a super-efficient, super-delicious nutrient delivery system. From the vitamin and mineral content to the gelatin and collagen that’s released from the bones, broth is a veritable nutrition powerhouse. It boasts a number of health benefits, including improving hair, skin, and nails, support for the digestive tract, enhanced immune function, hormonal support, bone and joint health, and increased overall vitality. In my Chicken Soup for the Sick post, I share a bit about the benefits of bone broth when you’re not feeling well, but this post is more comprehensive in explaining why bone broth is important for your overall health. (Well-care, not just sick-care.)**

I love to use my own homemade broth as often as possible, so I make a LOT of it at a time. Whether I’m sipping it in a warmed coffee cup first thing in the morning or adding it to a soup, stew, or pan of veggies, I try to get it in every day. Although I’ve been making my own broth for years, drinking it every single day is something relatively new for me, and so far, I can say that I’ve already noticed a difference in my skin. We’ll see what else comes about over the course of the next few months…

By the way, do you know the difference between stock and broth? I used to think that one used bones and one used meat, but it turns out the difference is simply that one is seasoned and one is not. Basically, broth=stock+seasoning, and both are made with bones. Of course, there’s no harm in leaving the bits of meat that are stuck to the bones or using a whole chicken and fishing out the meat for another meal. While I don’t think this distinction is particularly important in general, I mention it so that we can all speak with authority on the matter going forward! If you want a more versatile base, leave the seasonings out until it’s time to add the stock into a particular dish, and season accordingly. The recipe I’m going to share is only seasoned with REAL salt and fresh parsley from the garden, so technically that puts it in the broth category.

Why make your own?

Making your own broth or stock is not complicated. It requires no measuring, no precision, and no peeling — in fact, no peeling is the preference — there are tons of great nutrients right in the skin of the veggies. All you do is throw everything in. Don’t peel the onions, garlic, or carrots. Don’t chop the leaves off the celery. Throw all of it into the pot. You don’t even have to cut them up if you really don’t want to, just break the carrots and celery in half, and throw in whole cloves of garlic. You might want to slice the onions in half, but that’s it!

There are both health reasons and culinary reasons why making your own broth is far superior to buying it in a can:

  • control over the ingredients (this should really count as 5 separate reasons — organic veggies, filtered or good-quality water, organic/pastured meats, type and amount of salt used, no preservatives)
  • amount of time it spends cooking
  • greater level of nutrient extraction (related to #1 and #2)
  • taste
  • texture

The only limiting factor in broth-making is the size of your pot. For me, it’s go big or go home — if I’m going to make broth, I’m going to make a nice big batch and freeze it. Generally, I just collect the bones from our meals, and once I have a couple of freezer bags full, I know it’s time to make another pot of broth. (You could also buy a cooked chicken from the market, strip the meat for chicken salad or soup, and throw the carcass in). Making fish broth is also an option, although I prefer to cook with it more than I prefer to sip it. I’ve made it with fish heads and crab shells before with great success!

I am a self-admitted overly aggressive jar collector, so I have the resources to make large batches to store. If you don’t have jars to freeze your broth, you might want to go get some. I like 16 and 32 oz jars, depending on how I plan to use the broth. But please please be careful when freezing your broth — leave a couple of inches of room for the liquid to expand, and maybe even leave the tops off in the freezer over night if you have enough space for that. I’ve had jars break in my freezer because I didn’t pay attention to this crucial detail, and things got messy (and I wasted some home-made broth, which made me very sad).

Bang for your Buck:

Bones:

If you’ve ever roasted a chicken (or purchased an already roasted chicken from the grocery store) and then let it sit in the refrigerator, you may have noticed the gelatinous pools that collect in the tray. These pools of goodness represent the stuff of life. Gelatin is leached from the bones of the animal during the cooking process and provides us with:

  • key amino acids that help with muscle development
  • minerals for bone and joint health and proper metabolic function
  • collagen, often sold as a beauty product to reduce fine lines and wrinkles and improve cell health
  • all those great things I listed at the beginning of this post

The best way to ensure that your broth is going to be full of gelatin is to add a few splashes of raw apple cider vinegar or the juice of a whole lemon into the water. The acid will leach all the good stuff from the bones. When you make your own broth, it will thicken up in the fridge the way Jell-o does. Nothing you buy in the store is going to do that.

Veggies:

Veggies are technically optional in bone broth-making, but it’s my opinion that if you’re going to go to the trouble to do this yourself, it might as well taste fantastic. Onion, garlic, celery, and carrots are a great place to start. They have a host of benefits on their own, and because you have control over the quality and cook time, you can ensure that you’re getting the most of those veggies. Taste-wise, these ingredients (or some slight variation) are the basic building blocks of nearly all cuisine, creating the first layer of flavor for most pot dishes. Nutrition-wise, these ingredients provide:

  • Beta carotene
  • B vitamins
  • vitamin A
  • calcium
  • magnesium
  • phosphorus
  • selenium
  • phytonutrients (especially potent if you pick them from your back yard garden)

Salt:

The type of salt you use is another controllable detail with homemade broth that is not so with what you get in a can. Sea salt and REAL salt contain far more trace minerals that help with hydration and general mineral balance in the blood than regular table salt, which is simply NaCl (Sodium Chloride). In fact, some argue that these types of salts aren’t implicated in hypertension the way regular table salt is, and that a deficiency in these salts contribute to heart disease and various other physiological malfunctions. These more complex salts taste better too.

Seasoning:

Making your own broth means choosing your own seasonings and avoiding weird additives like MSG, thickeners, and “natural flavors” (which usually means something soy- or corn-based, and very likely GMO). The recipe I’m sharing only includes salt and fresh parsley as seasoning. I chose to add in parsley mostly because it’s plentiful in my backyard, but also because parsley is a fantastic super food. It boasts a rich vitamin and antioxidant profile and helps mitigate inflammation, balance blood sugar, and improve immune function. 

How To:

It’s more accurate to call this a set of instructions than a recipe. Basically, you throw everything into either your large slow cooker or your biggest stock pot, and fill it up with filtered water. Here you see three large carrots, 2 small yellow onions, 1/2 a bulb of garlic, 7 or 8 small celery stalks from the garden, a giant bunch of parsley, and 2 freezer bags of chicken and turkey bones. I chopped nothing but the onions in half and thoroughly scrubbed the dirt off of the carrots. I threw more parsley in about 30 minutes before I turned off the fire to enhance the flavor and add in even more beneficial micronutrients.

homemade bone broth

Once the pot is filled, add in a few splashes of raw apple cider vinegar and about a tablespoon of either sea salt or REAL salt.

Let that sit for about 30 minutes before you turn on the heat.

Turn the stove or slow cooker on low, and let simmer for anywhere between 8 and 24 hours. If you’re uncomfortable leaving your stove top on unattended, a slow cooker might be better for you, as there’s no reason for you to be in the kitchen during this process. I usually set this up on low heat, go to sleep and work the next day, and take it off the fire when I get home. If you see a weird film on the top, skim it off with a spoon or your small strainer.

Once it cools as bit, use a slotted spoon or strainer of some kind to fish everything out until you’re just left with the broth. Or you can pour the broth through the strainer into the jars. I use a tiny one that works quite well.

Store it in jars in the freezer until you’re ready to use it.

homemade bone broth


Sometimes for a recipe like this one, it’s easier to have everything listed out in bullet points in a simple, one-sheet guide. Lucky for you I have just the thing!

Download my Bone Broth Instruction Guide (aka the CWB Bone Broth Acne Cure) by clicking here.


 Check out my story about how drinking bone broth changed my life

**to learn more about the health benefits of broth and traditional ways of eating, check out the Weston A. Price foundation.

About 

I'm a wellness professional with a Master's in Integrative Health, passionate about spreading health, happiness and personal fulfillment to as many people as possible. I have a professional background in health and wellness, dietary supplements, and nutrition, and embark every day to live a well, balanced, happy life. In being true to myself and what I seek in life, I hope to inspire others to do the same, to cultivate wellbeing in their own lives.

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61 thoughts on “Homemade Bone Broth

    • Hi Bethany!

      I have never done a personal experiment where I’ve replaced bone broth with bone broth powder exclusively for long enough that I could answer that question with personal experience. That being said, if it’s a high-quality bone broth product, I think that it’s definitely possible for it to be similarly effective. I will say too, that there’s something to be said for the psychological benefit of slowing down with a warm drink in the morning — it can be very meditative, and relaxation and a healthy mental/emotional state are both related to improved gut health. It’s possible to treat a smoothie with bone broth powder in it the same way — for me personally, the warm drink does me good… Give it a try and let me know how it goes for you after a couple of weeks! I’d be curious to know!!

  1. Thank you for sharing! Will definitely try this once I get the time. But now I’m drinking Au Bon Broth and it’s very delicious. It’s organic as well. It’s helping me with my joint pains and sleeping problems.

  2. Hi Toni! I have a question regarding bone broth and oily skin. I realize that I’m getting breakouts due to oil overproduction and not only breakouts but my face is very red from inflammation. When I’m not eating fatty foods the inflammation basically goes away. I’ve been suffering from very bad skin for 8 years now and tried everything, including accutane and and topical stuff. No luck in a long run. Now, I tried to eat chicken soup which included bones as well (cooked for 6 hours) and the result on my face was terrifying. The inflammation and oiliness went through the roof and made everything ten times worse. Could the reason have been that I did not skim off the excessive foam and oil and that I basically consumed around 2 quarts of it in 2 days? I read that it’s recommended to bring broth to boil and then switch water out after a first boil to not get too much bad ingredients. And I have a feeling that I shouldn’t drink more than a cup per day or otherwise I will make matters worse, is it possible? Although I learned that while on GAPS diet one should consume a cup of broth with every meal. This will definitely make me look very bad..

    • Hi Romeo, so sorry you’re dealing with these skin issues. Yes, you should skim off the top as you make your broth to remove “sludge” that forms. If you’re sensitive to fat, I’d also recommend refrigerating the broth and allowing all the fat to come to the top and harden, and then scooping all of that off too. (I do that before drinking my broth.)

      It might also be that you’re sensitive to glutamate, which can be released from the chicken bones over the long cooking process. It sounds like you should talk to a GI doctor or naturopath to find out if there’s an underlying cause to your skin problems that needs to be addressed more directly than bone broth can do.

      I hope that helps at least a little, I know it’s so frustrating. I never recommend continuing something that you feel is making things worse, so if you feel that bone broth is making things worse, you might consider experimenting with the GAPS diet without it. You might also consider the Low FODMAP diet, which overlaps a bit with GAPs.

      Good luck!

      • Hi, thanks a lot for the tips! I will definitely try these. One question though – isn’t the fat that forms on top the same thing as the gelatin which is important part of broth? Or will I nevertheless get the good and important ingredients without consuming these fats? Once again, thank you for your answer, it’s very supportive!

        • Hey Romeo, sorry for the delay — the holiday weekend took over for me and I wasn’t near my computer. The gelatin is not the same thing as the fat, so skimming the fat and leaving the gelatin-containing broth will give you everything you need without the greasiness of the fat that you skim off the top. I hope that helps!!

          • Very good, thank you for the info! I will go to the market in couple days and buy some broth material and will try the method out. I did quit coffee recently and I see a tremendous change already. I hope broth will help me heal and seal it for good. Thanks again!

          • Oh interesting. That could be a few things — coffee is very acidic, so it could have been messing up the pH in your skin. The other thing it calls to mind is that coffee often has microscopic funguses in it, and you could have a fungal issue. If you’ve taken a lot of antibiotics in your life, the chances that you have fungal overgrowth are high, and coffee could have been making it worse. If you’re not familiar with candida, do a little research and see if any of your symptoms overlap. Talk to your doctor too, there might be a simple test you could take to find out if you have a fungal overgrowth that’s causing skin irruptions. The body is a complicated place, right?!

          • I’ll reply here since it doesn’t give me an option to reply after your post on coffee and fungus. First, I’m pretty sure I have candida problem since I’m also coughing up mucus like every 10 minutes. I’m on my first month of 6 months natural candida/yeast eliminating program (opistop, pau d’arco, etc). I hope this will work well. I have been eating organic for a month now and will add daily broth too. It’s all so irritating since there is no one answer. I have to try different solutions and hope I will one day understand what’s the core issue. I think I’ll also visit a GI doctor in another town and private clinic. No point trying to get anything through my personal doctor. She told me she can’t get me a session with a dermatologist since acne is not good enough reason. I think acne is only 1/3 of my skin issues. I also have inflammation, extreme oiliness or dryness depending on what I eat and a lot of other weird skin abnormalities, some probably have to do with liver damage (probably from antibiotics). So i’ll try some liver things as well, maybe even coffee enema. Anyway, I find your answers very supporting and hopefully one day I’ll be able to live a normal life. Thanks again!

  3. Hi Toni,

    I recently found out about bone broth and came across your website. It is so informative, thank you! Quick question, and probably a bit stupid, but where in the world can I get bones for the broth??

    • Hi Zody, so glad you’re finding CWB informative! It’s my goal to be as helpful as possible. Not a stupid question. You can find bones to make your broth at most butcher counters (ask for chicken backs, feet, necks, even wings. Ideally ORGANIC or pastured). You can also often find frozen beef knuckles and femur in the frozen meet sections. If you have a natural foods store near your or a place that focuses on top quality foods (like Whole Foods), you might have more luck, but even standard grocery stores should stock this stuff. I’ve definitely found that chicken backs, necks, and feet are the cheapest options. If you have a local butcher, that might be a good place to go too — they might have better quality stuff. Good luck and happy broth-making. Please come back and let me know how it goes!

  4. Hi .. great article.. just a quick one with regards to the storage .. once the broth is cooked how long will it be good for in the fridge ? And if I freeze it do you just let it defrost on the side or reheat it .. ? Many thanks
    Lee

    • IT’s good in the fridge for about a week. Good in the freezer for much longer. Definitely warm it up. It will make for a much more pleasant consumption. 🙂 Unless you like chicken jello. 🙂

  5. Hi Toni! I read your blog and in an effort to cure my acne I have decided to add bone broth. I ordered the Kettle and Fire and while it tastes great….it DOES NOT GEL. I drank half a carton in the morning and refrigerated the other half for the next day but it did not gel. Is this a problem? I am considering returning as I have purchased 7 cartons with high hopes after your recommendation on this site. looking forward to hearing back.
    Kara

    • Hi Kara, Sorry for the delay in reply. I’ve been somewhat out of commission for CWB lately. I’m surprised your Kettle and Fire doesn’t gel. I’m sure it’s fine, but I’ll connect you via the email you provided to the folks in charge. Let me know how it goes!

      • Thanks. I did speak with them and they said it is something they are reformulating. I have used them for two weeks on Tuesday and am pleased at the results so far. I will send before and after pictures if you like. I am going to make my own bone broth tonight to continue on this journey. Thanks for helping me discover something I have been missing. Also. Since starting the bone broth, I haven’t drank coffee AT ALL. Not for any particular reason than I stopped craving it. I have more energy and I didn’t have any withdrawals from the caffeine. (I haven’t gone a day without caffeine in years….if I did I’d suffer a pounding headache by 9am) AMAZING.

    • Dangit! I don’t know what’s wrong with this thing. I’ll figure it out with the company that helps me get these out to subscribers. So sorry for the inconvenience Britt. Check your email now. I sent you a personal message with a bonus gift for your troubles. Sorry!!

  6. Hmm yes, I checked my spam and I didn’t see anything. Yea, that is completely fine if you send it directly to my email. That would be great! Thank you!

  7. Question – does it matter if it is beef or chicken broth? Either will do? I was looking at bonebroth.com and wanted to make sure before i spend $100. Thank you 🙂

    • Hi Elise! It doesn’t matter if it’s beef or chicken — in fact, I save every bone that passes through my kitchen (pork ribs, chicken, lamb — in fact, I save all the turkey bones from Thanksgiving and have a massive batch of broth to make soon!) If you’re going through my affiliate link at Bone Broths Co, http://specialoffer.bonebroths.com/#_l_1t, (which I’d really appreciate!!) then you’re getting beef bones. Let me know if you decide to order! I’d love to hear your feedback on the product.

  8. I am an 18 year old college going Indian student. I experienced a breakout last year around November, which got cured only to happen again in March. Again this year, I got a breakout in November. I want to try the broth too, but I am a vegan, can I somehow make it without the bones ? ( I know its a bit weird because the bones are the ones providing all the good stuff, but still)

    • Hi Reetika, Thanks for writing in. I’m sorry to hear you’re going through a breakout. 🙁 I know how frustrating it can be. Unfortunately the healing properties of the bone broth are found in the bones themselves so skipping them would get you a healthy, delicious vegetable broth but wouldn’t quite have the same benefit. One constituent of the broth is L-glutamine, which you can find in powder/supplement form. You might look into trying that. I’ve just launched a YouTube series that answers questions about bone broth asked by readers, and I plan to answer this question in more depth (once I do some more research on potential alternatives) in a future episode. Please subscribe so you can follow along! https://www.youtube.com/playlist?list=PLuxGbsVU_gCA1EV3NDATwhUjbfsp08243

  9. Hey, I’m never one for posting on forums, but this one stands out to me. I’ve had acne for 3 years and recently have been going to a naturopath, but it’s a super long process and I’m seriously feeling like my acne isn’t curable at all. My naturopath said I have leaky gut syndrome and so I’m wondering if this will cure it and possibly speed up my process at the naturopath?

    • Hey Shayla! I feel honored that you commented when you don’t normally comment! 🙂 Thanks! I felt exactly how you feel going to my naturopath. In fact, at one point after about a year, she said, “some people just have acne. They’re healthy, but they just have acne.” — WHAT???? No. Not acceptable. The answer is YESSSSSS, bone broth will help speed your recovery from leaky gut and eventually skin issues. That’s EXACTLY what happened to me. The bone broth was the last step in a long process that I wished I’d started two years earlier (or more! but I’m not sure I was mature enough to start sooner). Part of my process was figuring out if there were foods I needed to stop eating that were making my acne worse. For me, gluten was one of them. Dairy was another, but since I’ve been consistently drinking bone broth, I’ve been able to eat dairy without a problem and am about 95% gluten-free instead of the strict 100% I had been for years. Please let me know how it goes Shayla! I love hearing about the journey. Good luck to you!

      • Hey again. Thank you for replying to my questions, it means a lot that someone cares. I’ve started the bone broth just 3 days ago I believe. We used turkey bones this first time and will be using chicken for the next time. (Free-ranged chickens from my grandma+ the turkey) I have a few more questions if that’s okay. first is that the turkey didn’t gel, is that because it is all together a less fatty bird? (plus my mom used a slow cooker) second would be is there other things I’m going to have to do to get rid of my acne? I know that isn’t really a fair question, but I just mean any suggestions you have would be lovely. (besides face cleansers and such because my naturopath has given me stuff for that.) Again thank you so much.

        • Hey Shayla! Not sure if you follow me on YouTube, but I actually gave an even longer answer to YOUR question on my new show “Bone Broth Acne Cure: Question and Answer.” I’m talking directly to you in Episode #2. 🙂

          Ok, let’s get these answered:
          1) The type of bone you used could have affected the “gel” effect. (It has nothing to do with fat content.) Some bones have more connective tissue in them, and that connective tissue is what makes the broth gel. Femur bones are awesome for other reasons but they aren’t great at getting the gel effect. Knuckles, feet, necks, things with lots of tendons and ligaments — those are the best parts of the animal to get the gel effect. Doesn’t mean the broth isn’t delicious and nourishing, but it does mean that there’s less gelatin in it.
          2) Slow cookers are great but sometimes don’t get the gel effect because they stay covered so lots of liquid that would otherwise evaporate off stays in. Doesn’t mean all the good stuff isn’t in there, just means that it’s less concentrated (as long as you cook it for a long time — in a slow cooker, I’d recommend at least 10 to 12 hours, but I always shoot for 24 minimum personally)
          3) I don’t know what you’re doing with your naturopath, what you’re eating or eliminating, what other digestive reactions you might be having could be, etc. so I can’t really answer this one with confidence. For me personally, eliminating gluten took the redness and inflammation out of my skin. I also did a stint of no eggs. I love eggs so that only lasted a few months, but I did it because an allergy test registered that I had a sensitivity (3 or 4 out of 6 on a scale where 6 was severe). Also, I don’t know what your day to day life is like, but reducing stress is majorly important for helping heal your gut. I know it seems unrelated, but it’s most certainly not. If you can get some quiet time in every day, try to avoid multitasking, work on understanding what you can and can’t control and letting the things on the latter list go, that will get you closer and closer to your goal. I hope you check out the video I made for you and subscribe because I’ll be answering a new question every week! Thanks Shayla. 🙂

          • I did see the video and I’m also subscribed, so thank you so much for that. Yes I had an allergy test a while ago and 85 things out of 95 tested positive, so basically I can eat honey and potatoes lol. I have eliminated gluten, dairy, soy and have stopped most sugar, but it hasn’t done a thing for my face. My face is still red and I have so much hyperventilation, but I don’t even pick. Eliminating the food stopped the stomach aches which is good, but I’m just not finding the connection to my skin. Just frustrating, and yes I’m also constantly stressed which I know isn’t good. I’ll try Yoga for that. Last thing, Doterra, an essential oils company has probiotics which I tested on my body and it was super positive, so I’ve started taking that!

  10. Hey Toni! I wanted to know whether a slow cooker with a cover that has a tiny hole in it would make a difference to the final broth as the steam will be coming out of the cooker or should it be fully covered while on heat?

    • Hi Zeshan,

      Yes using a slow-cooker with that little steam hole is just fine. I make mine uncovered on the stove to allow some of the water to evaporate off. If you keep your broth covered, it might not gel up, but if you cook it long enough all the good stuff will be in there even if it doesn’t gel.

      • Hmm great thanks. Just one more thing: I have just started up my cooker and set it on low and making my first chicken bones broth. The temperate at which it is heating is 95 °C. Is that an okay temperature or should it be lower?
        Thanks for your help by the way. 🙂

  11. Hi there, I was wondering if you could answer a few questions for me! I’ve struggled with acne for almost 10 years now, and my story is almost identical to yours: I have tried literally everything and nothing works. I’m currently on a few medications to try to curb my acne but none of it is working. I came across your blog by accident and I’m so glad I did! Do you think I should do the broth alongside my medication, or do you recommend stopping the meds? Also, is there anywhere I can buy chicken bones so I don’t have to go through the hassle of a couple of chickens?

    How much water do you usually add to the mixture??

    Thank you so much for this blog, fingers crossed that it will work for me!!

    • Hey there Megan,

      Thanks for reaching out! Im so glad you found this blog too! I hope you find a lot of helpful stuff here at CWB. I can’t tell you whether or not to stop taking your meds. I don’t know what they are and I’m not a doctor. I can say that antibiotics are not a good solution for acne. I can also say that accutane works for some people and not others. I am also allergic to sulphur drugs and never took them so I can’t comment on those. As for your question about where to buy bones, I get chicken feet at Berkeley Bowl in the Bay Area or from a local butcher, but you can also get them at Whole Foods. Your best bet would be to try to find some place where you know where the chicken came from. I try to stick with organic but can’t always find them. I also just created an FAQ page that answers all sorts of questions about how to make the broth, the pot I use, how much I make at once, and all manner of other bone broth acne cure questions. I hope you’ll check it out! Please please come back and let me know how it goes for you! And happy to answer any other questions you might have too. Good luck!

  12. Hi Toni!!
    I have the exact same problem you had with your skin and I was hoping this broth would help for sure, but I’m a vegetarian..
    Are the bones a vital part of this or can I skip them and hope to get the same results?
    Thanks!

    • Hi Chloe, unfortunately the bones are the most important part. It’s the gelatin that comes from the bones that lines the gut to heal the permeability. Without it, you’re getting some great micronutrients from the veggies in the broth, but the bones are the #1 ingredient. Unfortunately there’s no vegetarian source of gelatin. I will say that changing my diet, eliminating my trigger foods, and adding probiotics did HELP reduce redness in my face, but the bumps persisted until I could completely seal my gut, and I was successful at doing that with bone broth. If you are willing to try it for a while and make the broth the exception to your rule, you might find what you’re looking for for your skin. I wish I had a better answer for vegetarians and vegans. You’re not the first person to ask that question. 🙁 If it’s a flavor thing, you might consider trying collagen hydrolisate and adding it to a morning smoothie, but it’s made from beef bones. Let me know what you decide and best of luck to you!!

  13. Hey Toni! I just read your post about how you cured your acne in two weeks by drinking this bone broth so I’ve decided to try it! I’m SO anxious to get started I went out today first thing in the morning to buy bones haha I found beef bones for soup, is that okay? For the next batch I plan on taking apart a whole chicken and using those bones but for now I’ll have to use the beef. Thanks!

    • Hi Julia! So awesome you’re going to start drinking bone broth. As you can see, it really has changed my life. For beef bones the only thing that’s somewhat important to do differently is to roast the bones first — it just makes it taste a whole lot better. As a side note if you want to do a big batch of broth in the future and end up liking the flavor of chicken better (not that you can’t mix it up — I put multiple kinds in one batch regularly, based on what I’ve eaten and frozen between batches), you can usually find chicken feet for pretty cheap, and they are the PERFECT broth starter — FULL of gelatin. I’ve been making super huge batches of broth lately using 1 whole chicken and 5 lbs of chicken feet. Comes out perfect every time. (and I mean this is a HUGE batch of broth)

      Please report back and let me know how it’s going for you, and always happy to answer any other questions if you have them.

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