How to Make Basic Bone Broth (plus how-to videos!)Updated: May 22, 2017Broth, Stock, and Soups, Videos
If you are like most modern households, you probably toss meat bones once the protein portion is used up. If this describes your kitchen routine, you might want to rethink that. Did you know that you can get about a gallon of delicious, nutrient and mineral rich bone broth simply by simmering them in filtered water? Add a bit of vinegar and a few chopped veggies and you will add even more flavor and nutrition.
Making traditional bone broth should be a regular and hopefully weekly part of your kitchen routine. If you are spending your limited kitchen time making bread or other baked goods, then re-prioritize some of this time into making bone broth.
Dr. Francis Pottenger MD considered the stockpot the most important piece of equipment in the kitchen. Note that it wasn’t the grain grinder or the bread pans!
I have no doubt in my mind that the most important time I spend in the kitchen for my family is the time spent making bone broth and soups and other dishes using it.
This may seem a bit shocking at first, but homemade stock as a regular feature in your diet will improve your health much more than homemade bread will! Make sure the time you spend in the kitchen gets you the most bang for your buck health-wise.
Not all time spent in the kitchen is created equal!
My family of 5 can easily go through 2 gallons of homemade stock in a single week. My freezer is usually loaded to the brim with various kinds of stock. Common types of bone broth that I frequently make include fish, beef, and chicken. I also occasionally make venison, buffalo, lamb, turkey, duck, or even rabbit and goose! Varying the types of broth adds a nutritional as well as a nice flavor variety to dishes.
Tip: Make sure you label your broth containers as they pretty much all look the same after freezing.
Bone Broth Recipes
The recipe below is for basic bone broth using any type of poultry. This is the type of bone broth most people start out with. Once you get comfortable, you can try these recipes for other types of bone broth including:
This detailed article on the healthiest and best broth will help you decide which types you may want to incorporate into your kitchen routine on a regular basis.
*Note that you can use bones more than once to make multiple pots of bone broth. This article on remouillage discusses this frugal approach to making stock. It is guaranteed to save you a lot of money over time! Typically, I use poultry bones twice. Harder bones such as beef, bison or pork I use up to three or four times before throwing them out. I only use fish bones once, however, as they tend to disintegrate after one pot of bone broth is made.
Basic Bone Broth Recipe (chicken, turkey, goose, or duck)
How to make basic poultry bone broth or stock with a whole chicken or leftover chicken bones.
- 1 whole chicken preferably pastured or free range
- filtered water enough to cover
- 1/4 cup apple cider vinegar preferably organic packed in glass bottles
- 2-3 carrots preferably organic
- 2-3 celery stalks preferably organic
- 1 large onion preferably organic
- 1 bunch fresh parsley preferably organic
Place the whole chicken or chicken bones in a large pot and cover with filtered water.
Add vinegar and chopped vegetables except for the parsley. Let stand for 30 minutes to allow vinegar to being to pull minerals from the bones and veggies.
Add lid and place on the stovetop burner on high.
Bring to a boil, remove lid, and skim off foam with a large, slotted wooden or stainless steel spoon (not a plastic one!). The foam are off flavors. This step will significantly improve the flavor of the bone broth.
Reduce heat, replace lid and simmer for 6-24 hours.
10 minutes before bone broth is done add parsley. Replace lid and simmer for the final 10 minutes. This will add additional minerals to the bone broth.
Turn off heat, remove lid and strain stock. Soft bones may be given to your pet or discarded. Vegetables can be composted. Meat can be used for chicken salad, sandwiches or Mexican dishes.
Place strained bone broth in containers in the fridge once cooled to room temperature.
Skim fat off the top of refrigerated bone broth and store in separate containers for use in cooking. This process is actually even easier if you freeze the broth first.
Freeze bone broth that you will not use within 5 days.
Turkey, goose, and duck stock are made basically with the exact same process as above.
If you make chicken stock with leftover bones, browning them in the oven first will add extra flavor to your broth.
If you bone broth tastes bland, this article on seasoning stock is helpful.
I would recommend not using white vinegar for making broth as it is usually derived from GMO corn.
Bone Broth Demonstration Video
If you haven’t fully embraced stock making yet in your home, do so right away. Throw out those soup cans and stock tetra-packs which are nothing but water, MSG, and BPA anyway. Even if organic, there is no comparison with the nutrition of homemade stocks and soups that improve health tremendously.
The video below demonstrates the written chicken broth recipe above. This recipe is the same for other types of poultry including duck, turkey, goose, or quail. It also includes how to make beef broth. The beef broth recipe can be used to make venison, lamb, bison or pork broth.
Sarah, The Healthy Home Economist
Bone Broth FAQ
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