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Benefits of Gelatin Rich Homemade Bone Broth (Recipes + VIDEO)

Traditional Homemade Bone Broth Recipe

Homemade bone broth recipe using the optimal proportion of bones and meat to achieve a stock that is loaded with gelatin for maximum health benefits and gut healing. Bonus, you may mix different types of bones if necessary.

Course Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 1 gallon
Author Sarah Pope MGA

Ingredients

Instructions

  1. Place the whole chicken or chicken bones in a large pot and cover with filtered water. 

  2. 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.

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  3. Add lid and place on the stovetop burner on high.

  4. 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.

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  5. Reduce heat, replace lid and simmer for 6-24 hours.

  6. 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.

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  7. Turn off heat, remove lid and strain stock. Soft bones may be given to your pet or discarded. The vegetables make great compost. Meat can be used for chicken salad, sandwiches or Mexican dishes.

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  8. Place strained bone broth in containers in the fridge once cooled to room temperature. 

  9. 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.

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  10. Freeze bone broth that you will not use within 5 days.

  11. Turkey, goose, and duck stock are made basically with the exact same process as above.

Recipe Video

Recipe Notes

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.