How to Make Basic Broth (plus video!)

by Sarah Broth, Stock, and Soups, VideosComments: 167

basic broth in the freezer

Chances are, you’ve probably used up most of the turkey meat from Thanksgiving by now and you are about ready to throw out those turkey bones.


Before you throw out those bones, did you realize that you can get about 2 gallons of delicious, nutrient rich, mineral loaded turkey stock by simmering them for a few hours with a bit of vinegar and a few chopped veggies in a big pot of filtered water?

Making chicken, turkey or beef broth should be a regular and hopefully weekly or at least biweekly 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 stock.   Dr. Francis Pottenger MD considered the stockpot the most important piece of equipment in the kitchen – it wasn’t the grain grinder or the bread pans!

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 1/2 gallon – 1 gallon of homemade stock in a single week.   The picture above is a picture of my freezer which is usually loaded to the brim with various kinds of stock from the usual fish, beef, and chicken to the occasional venison, buffalo, lamb, turkey, duck, or even goose!

Tip:  Make sure you label your broth containers as they pretty much all look the same after freezing.

Today’s video is a detailed class into making stock – both chicken and beef. Turkey, duck, and goose stock is made just like chicken stock and venison, lamb, and buffalo stock is made just like beef, so this video can be used as a primer for making all types of stock with the exception of fish. To make fish stock, view my video by clicking here.

If you haven’t fully embraced stock making yet in your home, do so today!   Throw out those soup and stock cans and tetra-packs which are nothing but water, MSG, and BPA anyway – even if organic and make some stocks and soups that will really and truly do the body good.

To view a complete transcript of this broth video, click here.

Sarah, The Healthy Home Economist


Sources and More Information on Bone Broth

My Youtube playlist of over ten videos on all aspects of making bone broth

How to Make Turkey Stock

The Healthiest and Best Bone Broth

How to Make Duck Stock

How to Make Shrimp Stock

5 Reasons Why Your Stock Won’t Gel

Confused about Stock versus Bone Broth?

The Perfect Simmer on Your Bone Broth

Comments (167)

  • BB

    Do you wash the chicken and beef bones before throwing them into the pot to simmer?
    I was told not to wash raw meat before cooking but feel uneasy about it.
    Hope that someone would share your experience.

    May 23rd, 2016 11:16 am Reply
  • tatiana

    Can I make this in my electric pressure cooker? it doubles as a slow cooker too. How long should I cook it for?

    Also, when you’re making this stock for the non-dairy homemade formula, would I be making it with the onion, carrots, celery, and parsley? or just the bones? and how could I reuse the bones to keep making more batches?

    thanks for all your helpful videos and information.

    November 28th, 2014 4:47 pm Reply
    • Sarah TheHealthyHomeEconomist

      I don’t recommend pressure cookers for making broth. I am concerned about the creation of MSG (glutamate) when using these devices.

      November 28th, 2014 5:09 pm Reply
      • Monica Lowell

        Can you tell me how using a pressure cooker or other techniques might cause the creation of MSG please? I just want to know how it works so that I can avoid dangerous techniques.

        March 30th, 2016 12:12 am Reply
        • Sarah

          The pressure itself that is used to speed up cooking is what could create the MSG. THis happens in factories when protein powder is manufactured. MSG is created just by virtue of the violent processing, it’s not added.

          March 30th, 2016 8:52 am Reply
  • amanda

    Can you use leftover chicken gravy to make the stock? Thank you!

    September 27th, 2014 6:08 pm Reply
  • Lori Willard via Facebook

    So if you make broth from the raw whole fryer chicken, it takes a lot of the nutrients out of the bones? I was hoping in doubling up on the broth we would be able to get great chicken broth for soups in stews and then bone broth to drink with all the nutrition in it. But you’re saying that wouldn’t be the case?

    September 8th, 2014 2:04 pm Reply
  • Lori Willard via Facebook

    Can I boil the chicken and make broth, then take of all the usable meat and make bone broth?

    September 7th, 2014 6:50 pm Reply
  • The Healthy Home Economist via Facebook

    Yes, roasting the chicken and then using the leftover bones to make broth works great!

    September 7th, 2014 6:48 pm Reply
  • Dorie

    I have limited freezer space is it ok to can the stock?

    April 28th, 2014 8:14 am Reply
  • olga

    Hi, Sarah or anyone who can help.
    I have made beef bone stock but the bones don’t desintegrate as I have heard for maximum calcium. Is it necessary that the bones disintegrate for me to obtain a good amount of calcium? I don’t know what I’m doing wrong, please help me.

    April 3rd, 2014 4:17 pm Reply
  • Anonymous

    I have some serious digestive issues and am planning to make chicken stock on regular basis to help with my digestive problems.
    The problem is that my stomach does not tolerate meat very well. My question is that if stock is made from Chicken Feet would it be the same as making from a whole chicken? Are there nutritional differences between stock made from whole chicken and one made only from chicken feet.
    Hope you can clarify this for me.

    March 13th, 2014 2:50 pm Reply
  • Melissa @

    Thanks for this video. I shared it with my readers. I’m here in Laos doing my best to follow a traditional / semi-paleo diet. I got my chicken live from the local market to make my stock! Check it out

    February 12th, 2014 7:53 am Reply
  • Jolena

    How long can the stocks be kept in the freezer safely? And how long can thawed or fresh infant formula stay in the fridge before using?
    Thank you!

    February 8th, 2014 4:14 pm Reply
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  • AnnaM

    Another question: almost all of the water on my beef stock evaporated during the night leaving only 1/2 inch of water in the bottom of the pan. Can I add water to it and salvage it or is it completely ruined?

    September 28th, 2013 9:11 am Reply
  • AnnaM

    Someone asked this earlier, but it never got answered. Do you always have to roast the beef bones? Even ‘soup bones’? In the video it looked like some bones went straight in the pot and some got roasted. Thanks!

    September 27th, 2013 12:41 am Reply
  • Christina

    I am curious about using deer bones for a broth. My husband is a hunter, and he processes the meat. It would be very easy for us to come across bones. However, the smell of the meat is quite different to me. Would the bone broth be the same?

    September 25th, 2013 11:53 pm Reply
    • Brenda

      The best broth I ever made came from deer shanks. It is absolutely delicious. I used them very selectively since they are a seasonal item and nearly cried when I used my last container. You will love it.

      September 15th, 2014 2:31 pm Reply
  • Carolina

    Someone asked this earlier, but it never was answered. Would cooking the entire chicken for the full 24-48 hours, would that cause the meat to be over cooked? Would it mean all the nutrients in it are all cooked out of it when using it for other dishes?

    Thank you.

    September 25th, 2013 8:22 pm Reply
  • Corina

    Hey there,

    I have been happily making stock for a while now and am wondering if it is okay to freeze the meals I am using the stock in. This seems to be refreezing, but is that okay with our homemade stock/sauces?

    Tonight I made lamb shank stew but have leftovers enough for another meal. Is it okay to freeze it and reheat later? I was always taught not to refreeze.

    Thank you.

    September 18th, 2013 8:35 am Reply
  • Kat

    Everything you said is great except DO NOT EVER FEED COOKED BONES TO YOUR PET! I never use caps but that is so important and dangerous that you encouraged it with a smile. Raw bones are excellent for dogs and cats but cooked bones splinter which can cause tearing as it passes through the animals insides. You will know the animal has internal bleeding if it passes dark black colored stools.

    September 15th, 2013 10:44 am Reply
  • Heather

    I notice that your stock is stored in plastic pitchers. Isn’t it true that heating AND freezing plastic releases dioxins?? I’m trying eliminated plastics from my home and having a hard time finding alternatives to freeze foods in, particularly liquids.

    July 8th, 2013 3:30 pm Reply
    • Sarah, The Healthy Home Economist

      I never heat my plastic. It is washed in warm soapy water and never placed in the dishwasher or scratched with utensils.

      July 8th, 2013 5:21 pm Reply
  • Mary

    help someone: I just made 100% grass fed beef stock and it is white like milk????? I have made it before with bones from the same farm and it turned out great so what happened this time. Can anyone help me out??? I make baby formula with it and need to know if it is still ok to use. I made it like the video except I didn’t put vegetables in it. Thanks, Mary

    June 19th, 2013 11:39 am Reply
    • Mary

      i was just thinking… I didn’t defrost the bones first could that be why the broth is white and is it still good to use in baby formula??? Thanks, Mary

      June 19th, 2013 11:54 am Reply
  • Carol Whelan

    Can you tell me where you can buy soup bones from grass fed beef or pastured chicken?
    I live in the Tampa Bay area.
    Thank you.

    June 15th, 2013 11:09 am Reply
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  • Kelly

    Hi, thanks so much for your videos Sarah! Just wondering if you use leftover chicken bones, does it matter if there are still bits of meat on there? Thanks:)

    May 31st, 2013 11:16 pm Reply
  • Denise

    What about pork stock? What’s the best cut of meat to use with the bones?

    May 25th, 2013 7:43 am Reply
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  • blanche

    What do you recommend to do with the left over bones, skin, etc.? I always toss my veggies out in the compost pile but not sure what to do with the bones. I’ve been throwing them away, but that feels disrespectful to the animal. Do you have any suggestions?

    March 7th, 2013 11:03 pm Reply
  • traci bowman

    maybe this question has been answered some where so i apologize if it’s a repeat. My stock doesn’t gel but it does look nice and tastes ok. When you reheat your stock or broth to drink do you water it down? I will drink mine more than use it in cooking. it seems a bit strong to drink it straight. And if it doesn’t gel does that mean it’s not as good for my health and healing?? I’m not a cook by any means–i actually hate to cook—lol

    February 25th, 2013 12:14 pm Reply
  • Sue

    Can I do this in a pressure cooker? I have read how delicious the broth is from a pressure cooker? I am not sure if all the minerals from the bones would be extracted. Thank you, Sue

    February 19th, 2013 2:06 pm Reply
  • Just Sayin

    Don’t forget to save your stock in glass instead of plastics. There are no forms of safe plastic. Proof? Let your favorite plastic sit out in the sun filled with water. Some take longer then others, but all seem to carry a taste of plastic in the end. That taste? Oil. The extra bio-burden might not be a big deal to most, but since you’re following a health trend might as well see every angle you can. Cheers

    February 1st, 2013 7:25 am Reply
  • Erin McGuigan

    Your containers in the freezer look like they are plastic?? Wouldn’t it be better to freeze in glass? This is what I worry about and what prevents me from freezing my stocks, as I am unsure of the best, i.e., least toxic, way to freeze.

    Any insights anyone?

    Thank you!

    January 31st, 2013 6:00 pm Reply
    • Just Sayin

      Only the one I missed…..your reply stating the same as mine. Those very containers shown in the freezer I’ve tasted. Cannot believe for the life of me how I used to enjoy that plasticy taste. Try the sun trick, Erin and know that which you taste causes cancer and who knows what other side effects in us (second thought…..why poison yourself). Besides, tons of glass is made right here in the States by good old fashioned, middle-classed American factory workers. That’s a double win.

      February 1st, 2013 7:32 am Reply
  • Erica

    I’m unable to watch the video from my phone and I’m new to all off this do I cook the whole raw chicken in the water or am I supposed to cook it beforehand?

    January 29th, 2013 2:01 pm Reply
    • Just Sayin

      Cook the entire chicken raw in the water, Erica. You’re basically boiling it, but at a very low boil (confirm through youtube, type in “simmer” in their searchbar) and as long as it’s simmering, it is cooking over the 160 degree threshold for food safety (boiling water is around 210+) for an extended period of time. Rewatch the video when you get on a PC just to be 100% sure for yourself.

      February 1st, 2013 7:40 am Reply
  • rr rehkemper

    Hi Sarah
    Is the fat that is rendered after making oxtail soup, considered tallow?… and is it still worthy enough to use in body creams since the stock simmered for 24 hours?

    January 9th, 2013 11:31 pm Reply

    Hi Sarah, I noticed you didn’t make any mention of removing the wings and cutting them up (If using the whole chicken to make stock). However, the recipe in Nourishing Tradition instructed to do so (Which I didn’t). I was wondering why Sally Fallon included this step…does it make any difference whether you remove and cut the wings?
    Also…My chicken keeps trying to float to the top! Is that okay? Thank you so much!

    January 6th, 2013 7:10 pm Reply
    • Abbey

      Hi Sarah, I noticed you didn’t make any mention of removing the wings and cutting them up (If using the whole chicken to make stock). However, the recipe in Nourishing Tradition instructed to do so (Which I didn’t). I was wondering why Sally Fallon included this step…does it make any difference whether you remove and cut the wings?
      Also…My chicken keeps trying to float to the top! Is that okay? Thank you so much!

      Also I accidentally made my e-mail address my name in the previous comment, could you please remove it? thanks!

      January 6th, 2013 7:13 pm Reply
  • Lauralee L.

    You said that lamb, buffalo and venison can be made the same as the beef. I am taking it that Elk and other big game can also be made the same? I am trying it out right now with that assumption. I had the butcher save and cut up our elk bones this year.

    December 5th, 2012 10:03 pm Reply
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  • Nicole

    What benefit if any is there in adding ample amounts of organ meat, such as hearts and livers, to make stock? Or could there be a detriment?

    Thank you.

    October 27th, 2012 8:04 pm Reply
  • Kara

    Hi, I’m a newbie to making any kind of stock. My question is: I’ve purchased grass-fed beef Soup Bones from my local natural food store. Do these need to be roasted beforehand, or do they just go into the stock pot and I follow the video?

    Also, I couldn’t find an answer to re-using Chicken Bones for stock – I am roasting a whole chicken tomorrow…can I then re-use those bones in a stock?

    Thanks for all your great information!

    October 27th, 2012 4:36 pm Reply
  • Linda

    I used buffalo bones to make stock once and it just didn’t have a good smell at all. No one in the house could tolerate it. I didn’t know about putting the vinegar in it though either. I really would like to use this as stock. What could I do to help the flavor? Thanks for any help. :)

    September 4th, 2012 11:17 am Reply
  • Leigh

    If you make the chicken stock using a whole chicken, do you cook the meat the whole 24 to 48 hours? Seems like it would be cooked to death. Or do you remove the meat after a couple of hours and then keep cooking the carcass. The video seems to say that you cook it the whole time. Just can’t get my mind around that. Thanks!

    July 31st, 2012 5:44 pm Reply
  • Candy

    What do you think about adding eggshells to your stock?

    July 13th, 2012 12:22 pm Reply
  • Umm Muhammad

    After making chicken in the crockpot, the juices cool and gel indicating there is gelatin there. Could I just add water to this to make broth? Thanks Sarah. Love your blog just finished listening to your presentation on the Real Food Summit. Loved it very informative. Thanks

    July 9th, 2012 2:22 pm Reply
  • Julie

    I’ve made broth many times but never with vinegar, never let it rest, and never simmered it so long. Yesterday was my first try “your” way. I followed all of your instructions and simmered about 15 hours (up early to get it started). This is THE BEST homemade broth I’ve tasted in my life – and I’m 52 yrs old! I LOVE the taste and love knowing it’s healthy! My store-bought canned broths (including brand new jars of my previous favourite “Better than Bouillon”) will be tossed today – because of the unhealthy ingredients. I didn’t realize until very recently what is actually in these products, and so many more, that I have been buying regularly for years. I will be reading labels from now on.

    I’ll be enjoying 1-2 cups of this homemade broth every day hoping it will help with my joint pain as I’ve read it has for many others. Going to give it to my dog as well, who also suffers from joint pain. I will make it often and stock my freezer – have a pot of beef bones simmering on my stove today.

    I’m so happy to have found this website! Thank you so much for your recipes and the valuable information you share, Sarah!

    June 7th, 2012 12:29 pm Reply
  • Dave Platz

    At least one of the brands of stock you showed just before making the statement that they’re loaded with MSG and artificial flavors contains no MSG, and no artificial flavors.

    June 6th, 2012 10:58 am Reply
  • Roxana

    can I make broth in a slow cooker?
    Thank you

    May 10th, 2012 11:05 am Reply
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  • Danny


    Just made the beef broth the other day using pastured beef marrow bones it tastes absolutely amazing, also tried the bone marrow for the first time cant beleive what ive been missing lol.

    My question is. The fat that solidifies on top of the broth after setting in the fridge, what is it called, is it beef dripping, tallow? and is it good for frying meats aswell as you’ve already mentioned for sauteing vegetable and potatoes?


    April 25th, 2012 9:04 pm Reply
  • Cathy S

    Nice info. You can also pressure can the broth once it’s done. Ball canning book has guidelines for canning stock. I never freeze mine, just can it because I make lots at a time. It doesn’t take much time to process either, beicause it’s just liquid. In addition, there has been mention of bones of chickens. I want to explain something. Commercial chickens AND pasture raised alike, if they are cornishXrock, they will be immature when they are butchered and the bones will be small and soft, almost like they have osteoporosis. Regular “yard birds”, heritage breeds, whatever you like to call them, just regular standard breed heavy chickens, they will grow out much slower. Their bones will grow very dense, hard, and long. Not anything like those fast-growing broiler/roaster hybrids. Those cornishXrocks and the like, if they are allowed to grow past a certain point, if they don’t die from heart failure, they usually are unable to walk past a certain age. They get sores on their breastbone because they spend so much time resting because the meat grows way faster and larger than their bones can support. It’s frankenfood at its finest.

    April 15th, 2012 10:46 pm Reply
  • Kylie

    I love homemade stock, but I don’t have room to store much of it in my freezer. Do you think it would affect the nutritional value of the stock if I canned it?

    April 11th, 2012 6:56 pm Reply
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  • susana

    Thanks Sarah… I will taste and broth and decide accordingly… Thanks

    March 23rd, 2012 1:57 pm Reply
  • susana

    Hi guys ,

    Can anyone respond to my above questions. Not sure of to keep the stock or discard it

    March 22nd, 2012 6:35 pm Reply
    • Sarah

      Hi Susana, This is just my best guess but if it does not taste too strongly of vinegar keep it. I have not heard anything about their being any negative side effects of too much vinegar. I don’t know why the difference in amounts of vinegar between Sarah and Sally’s recipes. The thicker bone broth recipes call for more vinegar. I believe this is to extract more minerals etc. from the bones.
      Just plain Sarah not Sarah the healthy home economist

      March 22nd, 2012 10:44 pm Reply
  • susana

    Hi Sarah ,

    I tried my hand at making chicken stock the very first time today.I by mistake added 1/2 cup of vinegar instaed of 1/4 cup.The stock has been simmering for 12 hrs now and the smell of vinegar is over powering.should i discrad the adding too much vinegar not good for health.Please reply

    And also i see you are asking to use 1/4 cup of vinegar and sally asks to use 2 tablespoons.Is there a reason u use more ?

    March 22nd, 2012 11:10 am Reply
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  • Donna

    I am totally new at this concept so could you tell me in what ways you eat the stock?

    February 12th, 2012 2:04 pm Reply
  • Rachel

    I just read an article about a woman who made stock from the bones three times. What’s your thought on this? Will the subsequent batches be as nutritious, or is it not worthwhile?

    February 8th, 2012 10:59 am Reply
  • Jessica

    Can you use broccoli in the stock? I have some broccoli I want to use up, just wondering if this is okay to add in.

    February 3rd, 2012 1:15 pm Reply
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  • jan

    I have my 1st ever beef stock simmering now. I had to use a dutch oven as I do not have a stock pot yet.

    January 7th, 2012 3:43 pm Reply
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  • Erica Johnson

    I’m also on the search for good stock freezer containers. We have ample freezer storage, so ease of use is my main priority.

    December 29th, 2011 11:53 pm Reply
  • Emma

    The first time I made chicken stock I cooled it completely and then bagged them in one cup portions so I could easily take one out and heat it up for a quick meal. I see that you freeze yours in large pitchers, so my question is how do you remove smaller portions, or do you just thaw an entire pitcher at one time? Can you thaw and refreeze the same stock more than once? Thank you!

    December 29th, 2011 10:18 am Reply
  • Dale

    I have been making stock ever since Dallas. It is quite good and I enjoy it as a beverage with a meal. My beef stock turns out the color of coffee. Is this normal? I brown the bones in the oven for an hour, or until they are brown, then put them in my crock pot along with coarsely chopped onion, celery, and cabbage, cold water with vinegar and salt and pepper, then let it simmer for about 72 hours. My body is coming down from an omega – 6 overload when, for three weeks I took a safflower oil laced vitamin D cap daily. One of the results of this was chicken gives me joint pain. Thus, I pretty much stick with beef.

    December 24th, 2011 5:27 pm Reply
  • Jennifer

    I’m very new to all of the stock making and don’t own a good stock pot yet – any favorite brands? Or any kinds I should stay away from? Thanks!

    December 22nd, 2011 1:19 pm Reply
    • Jason

      I bought mine about 13 years ago at a local department store. It’s stainless steel,12 quarts and I believe was about $20 on sale. It came with a glass lid, something my mother warned me would break. She was right, I forgot to turn off a burner on the stovetop where the glass lid was resting above it–shattered. I found a replacement but it doesn’t fit as perfectly. Go for the metal lid ones if you can find one. Also, ones with riveted handles are sturdier than ones with welded handles. You can tell the difference in which rivets are two bumps on the ends of the handles as well as inside the pot. Welded handles are smooth and no bumps are visible inside the pot. I choose the welded ones because it was cheaper and slightly easier to clean. No problems with the handles on mine.

      A side note to cleaning stainless steel. Over the years cooking in this pot I noticed a very thin discoloration/film developing on the inside of the pot. This was after plenty of elbow grease/soaking/scrubbing. What works like a charm is the mineral-based powdered cleaner “Bon Ami”. It looks like new. From what I understand of the powder is it made of ground-up rock to a very fine powder, doesn’t scratch and doesn’t have any chemical cleaners in it, so it is very safe to use. I also use it to clean sinks and bathtubs. Most grocery stores will have it.

      January 19th, 2012 4:16 pm Reply
  • Spring Wellness (@SpringWellness)

    Make this at home 2 keep U strong and have at least a serve / wk

    December 18th, 2011 3:17 am Reply
  • Rosana

    What about the stock in the pan after I have roasted a chicken?(I use this to make rice more flavorful) or even a meat like eye round and I’ll use this to make gravy but sometimes there is a lot of juice left in the pan even after I make gravy, can these be used in the stock pot as flavor enhancers as well or can they just be stored seperately? which is what I sometimes do and use them for other meals during the week.

    December 10th, 2011 1:56 pm Reply
  • megan

    Please dont think that this is a stupid question. In the event you don’t have grass fed meats to do the stocks (either there are no local places offering them or its just too expensive) is it still beneficial to make stocks if you don’t know the history of the meats origin? Thank you!

    December 8th, 2011 11:02 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, make the stock. That is the most important thing. Get the best meat/bones you can afford.

      December 8th, 2011 11:11 pm Reply
    • becca g

      Thanks Megan for asking this. I was wondering it myself. We are low on meat/bones from our 1/2 grass-fed cow and low in funds, so I may need to head to the local butcher in the coming weeks.

      January 10th, 2012 5:57 pm Reply
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  • Rebecca

    I have been making beef stock without roasting. Must the bones be roasted first or is that for increased flavor or rendering the fat?

    December 6th, 2011 8:38 pm Reply
  • Dep

    If u place the stock in the flask, how do you thaw them for use?
    Is it ok to thaw the stock, pour off what you need then freeze it again repeatedly for each use?
    Are there alternative methods for storing if my freezer does not have a lot of storage space for flasks?

    December 4th, 2011 12:30 pm Reply
  • Cindy

    Is it safe to eat the cooked bones from the stock? I don’t want to cause or aggravate constipation but I love the taste of the soft melt-in-your-mouth bones with marrow in them (like chicken leg bones). Does anyone know? Thanks!

    December 2nd, 2011 4:02 pm Reply
    • Sarah, TheHealthyHomeEconomist

      I would be cautious about that … I’m very concerned choking would be quite a risk.

      December 2nd, 2011 5:21 pm Reply
      • saph

        My mom used to eat the bones because she cooked them so long that they weren’t hard at all and would just crumble so choking shouldn’t be a problem at that point but I wonder also is there a problem eating the bones esp if it’s not pastured chickens.

        December 4th, 2011 2:16 am Reply
  • Drea

    Hi Sarah!
    I was wondering if you’d ever heard of or tried adding eggshells to your stock while it is making? I’ve heard of it before and think it would be a good way to use some of the farm-fresh eggshells that I have. What do you think?
    Also, do you make stock with the lid fully on, partly on, or off? I tried making it with the lid off and the smell in the house was way TOO powerful.

    December 2nd, 2011 12:05 pm Reply
    • Sarah, TheHealthyHomeEconomist

      My Mother in Law soaks crushed eggshells in water and some vinegar in a jar … not sure the proportions are .. then uses the water as a mineral loaded tincture. I will try to find out about that. I’ve never used eggshells in stock.

      December 2nd, 2011 5:21 pm Reply
  • Beth

    My chicken stock does not seem to be gelatinous. I transferred it to 1/2 gallon glass jars in the fridge and it just looks like liquid. What am I doing wrong? I cooked a chicken for 8 hours in a 16 qt stock pot, then took the meat off and put the bones back in a crock pot completely covered with water for another 24 hours. We are on day 4 of intro GAPS so I’m concerned that our efforts are being wasted if my stock isn’t nutritious enough. I’ve also been using the liquid from the stock pot after the chicken is done cooking. In the E-book on how to eat for 30 days that I bought that is how she recommends to make the stock and doesn’t even mention bones. I’m so confused!

    December 1st, 2011 10:45 am Reply
    • Ariel

      What kind of chicken are you using? If it’s not a high quality chicken, it may be dificult to exract a good ammount of gelatin. It may be possible that you diluted it a bit too much. How much water/stock did you end up with, and how big was the chicken?

      December 1st, 2011 11:28 am Reply
      • Beth

        It was a 4.5 pound or so chicken. I used the 16qt stock pot and filled to cover the chicken. Should I use my 12 qt instead? The quality of the chicken is not ideal, but not the worst either. My confusion is also this – my mother in law has used the same chicken sources and hers is jello-like. As far as I can tell we aren’t doing anything different from each other?

        December 1st, 2011 11:46 am Reply
  • Goats and Greens

    I love making stock and soup. This is SOOOOO awesome 😉

    I also do add the vinegar… the flavor is extended, in addition to health benefits.

    November 30th, 2011 9:45 pm Reply
  • Laura

    How are you getting that much stock. My turkey bones gave me less than two quarts. Should I be adding way more water with just one carcass?
    Thank you! :)

    November 30th, 2011 3:33 pm Reply
    • Sarah, TheHealthyHomeEconomist

      A bigger turkey makes more stock. You should use enough filtered water to cover the bones completely, which in my stockpot is about 6-8 quarts of water.

      November 30th, 2011 3:42 pm Reply
      • Angela

        Do the bones need to be covered with water the entire time you are simmering? I read if you have a storage space problem (as I do) then boiling the stock down is a good idea. That’s what I did. I boiled it down, then simmered for 24 hours.

        November 30th, 2011 4:17 pm Reply
        • Sarah, TheHealthyHomeEconomist

          No, you keep the bones covered the entire time its simmering. AFter its done and you remove the bones, you can boil it down.

          November 30th, 2011 5:19 pm Reply
  • Remnant

    I have been making stock – infrequently – for 20 years but I have never made it according to the manner described (adding vinegar, letting sit for proscribed period of time). My new stock pot (I needed a larger one, used this opportunity to indulge) is simmering a chicken.

    I am intrigued by the idea of a cup of broth every morning. My daughter-in-law is from Russia and she does this each morning. Now that I understand the health benefits, I’m going to be adopting her practice. However, how to to convince her that bullion does not equal chicken broth is another matter.

    Thank you.

    November 30th, 2011 3:13 pm Reply
  • Tammy Lee Rodriguez via Facebook

    @ Laura, I have been taught that you can use roasted bones as well as raw. the roasted .. or ones that have been cooked in other ways such as fried or baked chicken supposedly have a better flavor for the broth… don’t throw away good bones!!! :)

    November 30th, 2011 1:15 pm Reply
  • Sarah

    This is great! I’m excited to have this video to share with my readers! I make stock two or three times a week. (We drink it before every meal, including breakfast.) I use the slow cook setting on my oven and put it in for 24 to 48 hours, covered. You can also do this by setting your oven to 190 degrees or so. The first time I did this, I worried it would boil dry if I didn’t check it all the time, but even at 48 hours, mine barely loses any liquid. It’s so easy and so wonderful. When it has cooked for 24 hours, we sometimes dip into it for our morning or afternoon cup of broth. After two days, I usually strain it all off and then boil it down to a thick concentrate, which we rehydrate by adding to a cup of hot water–like tea.

    November 30th, 2011 12:36 pm Reply
  • Tanya Drescher via Facebook

    Not with my turkey however, I do have a 2 huge puts on my stove right now. day 2… 1 chicken, 1 bee

    November 30th, 2011 12:34 pm Reply
  • Laura E Mayer via Facebook

    still learning here: so, the bones that should be roasted before making broth–e.g. beef, lamb, bison–can also be made into broth after cooking them in a different way? for instance, i made leg of lamb last night and slow-cooked it in a crock pot. could these bones be used to make broth?

    November 30th, 2011 11:57 am Reply
  • thehealthyhomeeconomist via Facebook

    @Tammy I made a pot of venison stock recently and the flavor was out of this world! I would think that bones from wild sources would be most nutritious of all.

    November 30th, 2011 11:57 am Reply
    • Stacey

      I know this post is old, so you may not see this comment or respond, but I wanted to throw this out there…

      Wild animals are likely FAR from organic, depending on where you live. They are eating from conventionally farmed fields that are sprayed with chemicals. They are also drinking runoff from those fields. I would imagine there are far more toxins in “wild” meat than in conventional meat, but I have no concrete evidence :) Just something to think about.

      September 20th, 2012 4:12 pm Reply
  • Tammy Lee Rodriguez via Facebook

    okay… just thot ’bout somethin’…. what about deer and other wild meat bones?? same nutrition and procedure?? YES!!! NO??? i would think so, but wanted to bounce it off ya’ll.

    November 30th, 2011 11:25 am Reply
  • Angela

    I am currently making stock from a store bought turkey (at least I’m fairly certain it is, my mother in law bought it). And while there was foam on the top (which I did skim off) there wasn’t as much as I was expecting. It has been on for about 24 hours now, so I’m thinking of turning it off so that it can cool. The only bad thing about letting it simmer for that long, is that I have been starving all day. Lol. It smells so wonderful! Anywho, I am thinking of making homemade turkey and dumplings out of some of the stock. I need to come up with something else too, as my DH isn’t much of a soup fan. Actually, he’s pretty picky about a lot of things. Lol. Any suggestions?

    November 30th, 2011 2:58 am Reply
    • Sarah, TheHealthyHomeEconomist

      Cook rice in stock. It all gets absorbed and the rice is incredibly flavorful!

      November 30th, 2011 8:57 am Reply
  • Vicki O’Connor

    I noticed that you listed quite a long list of different animals to make stock from. I didn’t notice rabbit on the list. Is there a reason to avoid rabbit? If not, I’m assuming that you could use it to make stock with.

    November 30th, 2011 2:14 am Reply
    • Sarah, TheHealthyHomeEconomist

      Rabbit – awesome! I just haven’t ever done it myself.

      November 30th, 2011 8:56 am Reply
  • Terri Warriner via Facebook

    We got 6 quarts of stock from a heritage carcass, but the amazing part was how gelled it was!

    November 30th, 2011 1:17 am Reply
  • helen

    Wow! Thanks for the recipes, will try out tomorrow.

    November 30th, 2011 1:06 am Reply
  • Sarah

    All this talk of broth made me crave a cup of it!

    November 30th, 2011 12:19 am Reply
  • Maya

    I recently bought few fish heads and the fish monger said they were from wild grouper.
    When my fish stock started boiling the amount of scum coming to the top was way too GROSS!!!
    After 15 min. of skimming I just gave up and thru out my stock :-(
    That wasn’t wild fish, was it? :-(

    November 30th, 2011 12:01 am Reply
    • Sarah, TheHealthyHomeEconomist

      Grouper makes nasty stock. Try for snapper next time. Grouper is pretty much all wild from what I understand, but I hear too many stories from local fisherman here in Florida about how deformed they all are now from the oil spill. I don’t buy grouper anymore.

      November 30th, 2011 8:48 am Reply
  • Caitlin

    Once I take out all the bones, I boil down the stock in a new pot for several hours until it’s thick and syrup-y. This concentrates the flavor and nutrients (it’s called a demi-glace or fumet; Sallon Fallon talks about it in Nourishing Traditions). Then I put it into a shallow glass dish and freeze it. I keep track of how much it boils down so that when I reconstitute it with more water, I know how much water to add. For example, if I started out with 8 cups and I boil it down to 1 cup, I know that I have a 1/8th concentration of stock, then I just need to add 8 times the amount of fumet I take out of the dish to reconstitute it (or I just eyeball it until the color is right). Three reasons why this is easier and better: 1- It’s easier to chip away some of the fumet with a spoon than having to thaw the whole thing. 2- It takes up less space in the freezer. 3- If you are simply putting it into a sauce, you don’t have to put in a whole cup of broth in just to let it boil down again; just chip away a tablespoon and throw it in to any stir-fry, curry dish, etc.

    November 29th, 2011 11:26 pm Reply
  • Tammy Lee Rodriguez via Facebook

    i leave mine on the stove for 48 hours… even when i’m not at home. i leave it on the lowest setting.

    November 29th, 2011 11:04 pm Reply
  • Aimee

    Thanks, one more question, have you ever re-used the bones to make a second batch of stock? I have also seen this mentioned on some other blogs.

    November 29th, 2011 10:52 pm Reply
    • Sarah, TheHealthyHomeEconomist

      No I have not done this. I simmer mine for a long time, so they are pretty much spent when I’m done.

      November 29th, 2011 11:05 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Laura there are different ways to make stock. The video explains when to roast the bones first and when not to.

    November 29th, 2011 10:51 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Tammy biweekly as in every other week :)

    November 29th, 2011 10:50 pm Reply
  • Laura E Mayer via Facebook

    i thought you shouldn’t make stock out of leftover bones, only raw ones. can anyone explain what the difference is?

    November 29th, 2011 10:29 pm Reply
    • Linda

      Yes you can. I do it all the time. After cooking a chicken for dinner, I cut off all the meat that is left and save the carcass for broth. I do add chicken feet as well. It comes out great.

      November 30th, 2011 1:45 pm Reply
  • Aimee

    I have seen methods of stock making that say to use the crock pot as an alternative to the stock pot on the stove, I don’t think you can get it to a boil as you show in your video. Would you recommend using this method as an alternative? Would love to get your thoughts.

    November 29th, 2011 9:47 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Aimee, I’ve always used a stockpot. I don’t even own a crockpot so I can’t really comment on that. You really need to bring it to a boil though so that the scum comes to the top and you can skim it off. The scum are impurities and off flavors. I don’t think I’d want to be eating stock where the scum wasn’t removed. :)

      November 29th, 2011 10:48 pm Reply
    • SaraG

      I was wondering the same thing. We have a gas stove so I wouldn’t feel save leaving it on overnight. Perhaps you could bring the stock to boil on the stove and then when it is good and hot transfer it to a crockpot set on high? I know that food can bubble in a crockpot in the later stages of cooking.

      November 30th, 2011 12:53 pm Reply
      • Magda

        I have been using the crockpot more lately than the stockpot. I turn it on high first until the water boils, then turn down to simmer and let it go as long as I want. I’ve never had any trouble doing this and my stock turns out great every time. You can skim the stock after it boils and before you turn it to low.

        November 30th, 2011 4:06 pm Reply
      • Allison

        I scrolled down specifically looking for this question because I had the scary experience of having a stock pot (left on an extremely low flame) boil over and cut the flame on my gas stove while I was not at home. I returned to find my carbon monoxide alarm beeping and found the flame out while the gas was still turned on. I was pretty embarrassed to call the fire dept as I was sure they would not understand why it was so vitally important for me to leave my bone broth simmering while I was out. They checked out my house and confirmed that it was safe to go inside…and they even unloaded my groceries for me:) But due to that experience, I proceeded to purchase not one, but TWO slow cookers in order to make my bone broth more safely. I have yet to actually try it though…not completely convinced it will work as well as the stock pot. SaraG – I think when I do try it I will follow your suggestion; boiling it first in the stock pot and then transferring it to the crock pot.

        April 29th, 2012 9:07 am Reply
  • Jessica Claxton via Facebook

    Do you make stock even if you get the yucky GMO/corn-fed turkey from the supermarket? I threw out my carcass this year thinking it was not worth it until I got clean meat.

    November 29th, 2011 7:24 pm Reply
    • Sarah, The Healthy Home Economist

      The bottom line is to make stock. If what’s in the budget is grocery store turkey, then so be it. Buy the best you can afford, of course. There will be A LOT of foam come to the top when you bring these conventional birds to a boil, so be sure to carefully skim it all off before turning down the heat to simmer.

      November 29th, 2011 8:44 pm Reply
      • Sarah, The Healthy Home Economist

        Nutrition is more important than lack of toxins. If the best meat I could afford was SPAM, guess what? I would eat SPAM. You will get some good nutrition even from stock made from conventional bones. It won’t taste as good as good quality birds and the amount of scum that will come to the top will be kind of gross, but you need the conventional stock more than you can do without it.

        November 29th, 2011 8:52 pm Reply
        • Carolina

          Thanks, Sarah, for that comment. I would often get discouraged because I don’t have access to the good quality, pasture fed, meat, and felt that it may not be worth it. But it’s good to know that there is still nutritional value in it.

          September 9th, 2013 2:15 pm Reply
  • Kat Kitterlin via Facebook

    Turkey for us is just a necessary means to an end–Gumbo!

    November 29th, 2011 7:06 pm Reply
  • Sarah Tudor via Facebook

    Mine does not gel like the ones on the video either. But how do you keep your stocks going for 12-24/48 hours? I am not home for a straight 48 hours to do it that long….

    November 29th, 2011 7:06 pm Reply
    • Lee

      you can also do stock in the crockpot which is easier to let simmer for long periods. Just keep the water level up.

      November 30th, 2011 8:50 pm Reply
  • Rebecca

    This was a great post and I’m glad to know more about making stock. I am curious – if you let the stock simmer for 24 hours, do you top up with water periodically? My stove isn’t the easiest to control and I’m pretty sure that if I left it this long I would be dealing with dry-burn pretty quickly. Just curious! Thank you!

    November 29th, 2011 6:33 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, feel free to top up with water if necessary as it simmers.

      November 29th, 2011 7:01 pm Reply
      • Rebecca

        Thank you!

        November 30th, 2011 12:48 pm Reply
    • Maya

      @Rebecca, you do top up the stock with water but only to cover the bones.

      November 29th, 2011 11:48 pm Reply
      • Rebecca

        Thank you! That’s very helpful.

        November 30th, 2011 12:48 pm Reply
  • Ed

    Sarah, I could not help but notice the plastic containers with your stock in the freezer. I thought freezing in plastic was a no-no ??? Please comment.

    November 29th, 2011 5:49 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Freezing in plastic is fine. Be sure the stock is thoroughly cooled down before putting in the plastic jugs. Also, always hand wash in warm (not hot) water with a mild dishsoap and hand dry. NEVER put in the dishwasher or use a metal utensil to scrape anything out of them which would compromise the plastic. I have had terrible luck using glass to freeze stock and simply will no longer do it. There are safe ways to use plastic.

      November 29th, 2011 7:00 pm Reply
  • Tammy Lee Rodriguez via Facebook

    not sure why… but mine never gels… i even use the feet!!

    November 29th, 2011 5:26 pm Reply
  • Viki Worley via Facebook

    I got about 5 quarts on Sunday from our bird bones.

    November 29th, 2011 4:25 pm Reply
  • Tammy Lee Rodriguez via Facebook

    bi weekly = every other week?

    November 29th, 2011 5:25 pm Reply
  • Raine Irving Saunders via Facebook

    Since I started making stocks bi-weekly a few years ago, it has been the best thing I’ve ever done for my family’s health, I agree. :)

    November 29th, 2011 5:19 pm Reply
  • Stephanie Sorensen via Facebook

    I made the Nourishing Traditions chicken stock recipe this past weekend in prep for Thanksgiving. Everything was so delicious!

    November 29th, 2011 4:21 pm Reply
  • Jami

    Ive been making my chicken stock in my crockpot and sometimes it’s gelled and other times it’s not. Would it be better to do it on the stove instead? How much stock should I anticipate with a small bird? 3-4lbs? If I’m just covering the bones, it only seems to be 4-6 cups of water. Shoud I add more than 2 feet? Thanks for your help!

    November 29th, 2011 3:45 pm Reply
  • Lisa

    I’ve never kept the fat you skim from the top of the finished broth. If I keep it, how long would it keep in the refrigerator?

    November 29th, 2011 3:43 pm Reply
    • Lee

      If there is only fat, no bits of meat or broth in the container, it will last pretty much indefinitely. Run it through a strainer or cheesecloth just to be sure. I have had beef tallow go moldy due to some meat accidentally in the jar. You can also freeze it. It is great for sauteeing potatoes, or the vegetables you will use to make your soup with.

      November 30th, 2011 8:48 pm Reply
      • Lisa


        December 2nd, 2011 12:41 pm Reply
  • Tammy Lee Rodriguez via Facebook

    got 2 gallons from mine! :)

    November 29th, 2011 3:29 pm Reply
  • Marta Navaret via Facebook

    Just made pastured turkey breast broth yesterday is so delicious, today I used some to make turkey and sprouted noodle soup.

    November 29th, 2011 3:22 pm Reply
  • Lisa Krupski Jarvis via Facebook

    Just used some of my turkey stock in a vegetable soup and it was so good!

    November 29th, 2011 3:16 pm Reply
  • Tara Firma Farms (@TaraFirmaFarms)

    Don’t throw out those turkey bones! Make nutrient dense homemade stock!

    November 29th, 2011 3:13 pm Reply
  • Jessica Klanderud

    So, I have a question/thought. I have a hard time eating liver of any kind. This Thanksgiving I threw the giblets and the neck in along with the turkey carcass and the stock was delicious and rich. It also gelled excellently. I was wondering if you have ever tried adding beef liver to your beef stock pot? I’m worried it would get too strongly liver flavored but at the same time I would love to be able to get the nutrients from the liver in a way I could tolerate. Any thoughts?

    November 29th, 2011 3:06 pm Reply
    • Kristen Ethridge


      I’m not a fan of liver either. Here’s what I’ve been doing… I will throw 2-4 chicken livers (almost, but not quite completely thawed) in my magic bullet. The bullet makes them almost liquid instantly. I then pour that into whatever ground beef I’m cooking, like I will do tonight in our tacos. You can’t taste it, I promise.

      November 29th, 2011 3:23 pm Reply
      • Angela

        That’s a great idea. Organ meats isn’t something I’ve tried yet. But I think this sounds like a good first step.

        November 30th, 2011 3:48 pm Reply
      • Shelly

        Hello Sara, I am a little confused with the one video for making chicken, beef etc stock you state that you can let it cook 6-24 hours so is it necessary to go the whole 24 with the actual chicken in the pot? Thats the one I am doing today :-)

        November 1st, 2012 8:24 am Reply
  • Amanda Carmen via Facebook

    Made our turkey stock yesterday and got 5 quarts! Awesome!

    November 29th, 2011 3:04 pm Reply
  • Sarah

    Can you reuse coconut oil from frying shrimp in for another seafood use at a later date?
    I am trying the coconut shrimp recipe from Monday Mania for my husband today for lunch!

    November 29th, 2011 2:57 pm Reply
  • HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)

    Video: Traditional Stocks and Soups – The Healthy Home Economist

    November 29th, 2011 11:54 am Reply
    • Linda

      Can you please give me the actual receipe for chicken and beef stock?
      I can’t find yours in any of my cookbooks…

      thank you!

      January 11th, 2013 12:34 pm Reply

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