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How To Make Bone Broth (Video Tutorial)

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Bone broth contains anti-aging components, "spark plug" minerals you need to function, and components needed for detoxification. Great video tutorial on a quick and easy way to make it.

Pasta Is Done When You Throw It Against The Wall

. . . and it sticks. Hungry for a baked potato? Jab some holes in a spud and microwave for 10 minutes. How about some blueberry muffins slathered in margarine for dessert? Grab a box from aisle five.

If you’re wondering, I’m summing up my culinary education from birth to eighteen for you

Learning to cook real food was not something that happened gradually for me. One day I couldn’t look at the bones from the my extra spicy Wingstop order, the next I had fish heads in my cabinet . . . and they were looking at me!

Those of you that know my story know that I had a lot of motivation to make healthy changes. What you probably don’t know is that back when my kitchen was so small I had only one drawer, my dream was to help others take steps toward health by teaching classes in my home.  Though I have more than one drawer now, I still can’t fit all of you into my kitchen – so I’m going to bring my kitchen to you!

Welcome to my real food basics series. We’re going to cover what to eat, why, and how to do it even if you’ve got little humans strapped to you for most of the day. (Literally or figuratively – see the video below)

First up, magical bone broth.

Benefits of Bone Broth

Okay maybe not magical, but it’s pretty amazing stuff. It contains:

  • The “spark plugs” you need to function: Minerals activate enzymatic processes needed to function well. Bone broth contains calcium, magnesium, phosphorus, silicon, sulfur and trace minerals in easily assimilated form.
  • Nutrients that keep you moving, pain-free: Specifically, I’m talking about glucosamine and chondroitin, which support joint function. (You can often find expensive supplements featuring these two nutrients at health food stores) (source)
  • Anti-aging components: Gelatin supports healthy digestion and strengthens hair, skin and nails. It also nourishes connective tissues, which helps to prevent premature skin sagging and cellulite. Broth also contains the amino acid proline, which is necessary for the production of collagen.
  • Detoxification support: The amino acid glycine helps the liver with detoxification. Glycine is also essential for the production of glutathione, a powerful antioxidant that helps prevent premature aging

It’s budget-friendly, too. Not only is it inexpensive to make, regular consumption may reduce the amount of meat you need to consume for optimal health. (source)

Quick Tip: How I Freeze Broth Without Breaking My Jars

It’s weird but true – water is one of the only substances that actually expands when frozen. I finally realized this after my billionth jar of precious golden liquid broke in the freezer.

Fortunately, I’ve discovered a method that keeps my jars from cracking, so I thought I’d pass it along. After straining the broth, I pour it into wide-mouth mason jars and leave a 1.5 inch (or more) gap at the top of the jar. That way when the liquid expands slightly and the glass contracts slightly, there’s a little “give.” Oh, and I avoid putting hot jars of broth in the freezer. They always go in the fridge to cool before getting transferred. Hope this works for you as well!

What Kinds Of Bones Should I Use?

Bones from industrially produced bones can contain hormones and other unwanted residues. For that reason, I recommend sourcing bones from healthy, pasture raised animals and wild-caught fish.

How To Make Bone Broth In A Slow Cooker

This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if you have more bones on hand. I usually only have one pound because I make it immediately following a roast chicken dinner.


    • 1 – 1.5 pounds of chicken, beef, lamb or fish bones
    • 1 small onion, peeled and roughly chopped
    • 2-3 carrots, chopped
    • 1 stalk celery
    • 1 ½ teaspoons unrefined sea salt, or more to taste (where to buy unrefined sea salt)
    • 1 tablespoon vinegar for chicken bones, 1 tablespoon + 1.5 teaspoons for fish, 2 for beef (I use apple cider vinegar)
    • enough water to cover the bones
    • ½ teaspoon peppercorns, optional
    • 2 chicken feet, optional (Yours will probably come prepared, but if now here’s how to do it yourself)

    Equipment Needed


      Note: If you’re using meaty beef bones you’ll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.

      1. Place one pound of chicken bones in a slow cooker with veggies, salt and peppercorns.

      2. Pour in enough filtered water to cover the chicken.

      3. Add 1 ½ teaspoons apple cider vinegar

      4. Turn slow cooker on low and cook for the recommended amount of time:

      Chicken bones: 8-24 hours

      Beef bones: 8-72 hours

      Fish bones: 6-24 hours

      5. When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge. If you would like to freeze your broth, see my note at the end for how to freeze in jars.

      Bone broth contains anti-aging components, "spark plug" minerals you need to function, and components needed for detoxification. Great video tutorial on a quick and easy way to make it.

      How To Make Bone Broth On The Stove

      This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if desired.


        • 2 – 2.5 pounds of chicken, beef, lamb or fish bones
        • 1 – 1.5 large onions, peeled and roughly chopped
        • 3-4 carrots, chopped
        • 2 stalks celery
        • 1 tablespoon unrefined sea salt, or more to taste (where to buy unrefined sea salt)
        • 2 tablespoons vinegar for chicken bones, 3 tablespoons for fish, 1/4 cup for beef (I use apple cider vinegar)
        • enough water to cover the bones
        • 1 teaspoon peppercorns, optional
        • 2 chicken feet, optional (Yours will probably come prepared, but if now here’s how to do it yourself)

        Equipment Needed


          Note: If you’re using meaty beef bones you’ll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.

          1. Place bones in your stock pot

          2. Add onion, carrots, celery, salt and peppercorns.

          3. Pour enough water in the pot to cover everything

          4. Add vinegar and let stand for 30-40 minutes

          5. Bring to a boil and then reduce to a low simmer for the recommended amount of time:

          Chicken bones: 8-24 hours

          Beef bones: 8-72 hours

          Fish bones: 6-24 hours

          6. Remove any foam/scum that rises to the top with a spoon. I rarely have very much to scoop so I do this once at the most, but if notice a significant amount you’ll want to continue to skim it off every half hour or so for the first couple of hours.

          Do you have a favorite tip or recipe for making bone broth?

          Please share it in the comments! I’d also love to hear what you’d like to see covered in this series.

          Bone broth contains anti-aging components, "spark plug" minerals you need to function, and components needed for detoxification. Great video tutorial on a quick and easy way to make it.

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          180 Responses to How To Make Bone Broth (Video Tutorial)

          1. Better Than Botox: Natural Ingredient Reduces Wrinkles, Cellulite, and Stretch Marks | MommypotamusMommypotamus | says:

            […] Homemade bone broth […]

          2. Real Food on a Budget: 25 Tips to Make Eating Healthy AffordableMommypotamus | says:

            […] For example, use leftover chicken bones to make nourishing bone broth […]

          3. rebecca says:

            mommypotamus, loved the video, will be doing more of that now here, just one thing though, just how are you to use it once you have made it. are you supposed to have a spoonful daily or what?
            thank you

          4. Avi says:

            Is it possible to make bone broth using just chicken feet?
            Just got a 2,5 kg bag full of them from my butcher.

          5. Natural Remedies For Growing Pains - MommypotamusMommypotamus | says:

            […] If my child were experiencing growing pains, I’d make up lots of bone broth and serve it in a steaming mug every morning for breakfast, plus make sure he/she eats high quality fats (coconut oil, butter, lard) and takes fermented cod liver oil (a good source of vitamin D and A0 to maximize absorption. If you’re new to bone broth, here’s a quick video tutorial for making it easily in a crock pot. […]

          6. jennifer says:

            can i toss a whole chicken in to boil it? would it work that way? or do i have to get it from roasting the chicken first?

            • Sara says:

              Yes, that’s what I do every week. See Sally Fallon’s Nourished Traditions cookbook for complete recipe. But basically just bring to boil with salt and pepper, skim off foam and then simmer for up to 6 hrs, remove chicken and take meat off, return bones and continue to simmer for 24-48hrs. Strain bones and store in mason jars in fridge. Supper yummy! :)

          7. Elaine Pyer says:

            Hi Heather
            Can you add instructions for cooking bone broth in a pressure cooker please. Thanks so much.

          8. Randi says:

            thanks for this post! We do ours very similar. I would love to see a water kefir “how to.” I’ve done kombucha and now water kefir (which has gone over better among this kids) but I cannot get a fizz!! I’ve tried several things and I’m wondering if it is our well water? Any ideas or tips?

          9. Susan says:

            Heather, thanks for the great post. I make broth occasionally, but have yet to work it in to my regular routine. I am inspired to do it now. Can you tell me what you do with the fat layer that solidifies on top? Do you use it as it is or discard it?

          10. Deb says:

            Thank you for this! I love reading all your stuff but this is the first video I have watched. I have weird issues with any meat on a bone but you make it look so easy that I feel like I might be able to do it. I have been hearing that benefit of bone broth for months now and I feel like your video is just the sign I needed to get off the fence and make it happen. I would love to see how you roast your chicken! Thanks!

          11. Annie says:

            Hi! Not sure if this has been mentioned already (I only skimmed the comments), but I’m having issues getting it to gel. I’ve been making bone broth over 3 years now and just recently saw that it should gel up when cooled. I read that it shouldn’t be brought to a full boil, just a simmer, and it’s better if they’re organic pastured chickens. The ones I’ve been using the majority of the time are organic and pastured. I tried making sure it only simmered and it still didn’t gel. I always had it going about 12-24 hours. I also tried using less water…no difference.

            Then I saw your video! Duh…why hadn’t I thought of making it in a crock pot!? I was sure this would work since it’s a gentler cooking method…nope same ol’ thin broth. I noticed it did simmer pretty strong in my crock pot though, even on low. Maybe my crock pot gets too hot? Or maybe it’s the chickens I buy? Please help if you have any suggestions! :)

          12. Ann says:

            I always had a hard time getting my crock pot chicken broth to gel. I think the temperature just went to high even on low. I just tried using a new pressure cooker and in less than an hour I had beautiful gelatinous turkey broth. I don’t know if it made a difference because it was turkey. I am definitely trying again with chicken. Do you know of any negatives to pressure cooking? Just starting this adventure. Oh and thanks for all you do! I have learned so much from you!

          13. Vanessa Wishstar says:

            I’d like to add a few tips that also saved me when freezing bone broth. To do it in canning jars (all other glassware usually breaks). To use wide mouth jars with a stainless steel wide mouth funnel for pouring and also the best thing I ever did was use all those old holey spouse socks (washed) and put them around the jar to keep it from clinking in the freezer but mainly so if they do break it’s frozen to the sock and you don’t have a mess to clean up. That’s my eco tip. 😉

            PS Thanks for making this precise video it was perfect! And if you don’t want to add apple cider vinegar white wine can be used instead.

          14. Brenda says:

            Thanks mommypotamus for all the advice/recipes/articles and information you share with us. I gotta say that I’ve started to be more mindful of the food me and family consume now. I’ll be trying this bone broth pretty soon.

          15. Lori Waite says:

            How many hours/days did you simmer your turkey bone broth? Is bitterness a concern when you simmer longer than, say, 12 hours?

          16. Erika says:

            Can you use pork bone?

          17. Erin says:

            I was using this recipe for bone broth, but then I kept seeing these articles about lead in the ceramic in most crock pots and it freaked me out. I used my crocks several times a week, and now I’ve been hesitant. Do you have any thoughts about that? I love my slow cookers for everything. I’ve even baked sourdough bread in them. I hate to give them up.

          18. Emily says:

            I have found that one of my favorite ways to freeze my stock is to fill a muffin pan and then once they are frozen you can pop them out and store/freeze. They thaw very fast and then you can choose how many you want to use if you don’t need all of it!

          19. Julie says:

            I make a continual bone broth with my slow cooker simmering away all day and night with both beef and chicken bones (I find that a yummy combination!). This way, I can ladle a mug of broth and drink it whenever I want to, it’s there piping hot, ready to go. I just top it up with fresh filtered water every day. When the bones get crumbly and all used up, I scoop them all out (and the old soggy veggies) and put fresh ones in. The broth goes very dark when the bones have been cooking for a few days. I want to pull every bit of goodness from the bones that I can.

            Just wondering if you can see any problem with doing it this way. It works well for me, but if there’s a reason not to that I’m not aware of, please let me know! I really appreciate all your advice and sharing your knowledge with us all. Here’s to yummy, healthy bone broth! :)

            • Kim says:

              I do the same! In a crock pot for a few days and do exactly what you are doing but am worried if it is safe? The liquid stays consistently hot so I think it is safe…hoping an expert knows also.

          20. Samantha says:

            So I think my son might be allergic to bone broth? I had an aversion to chicken when I was pregnant with him. He is now 4 months old almost 5. He has cradle cap on his face which I have read is normally an allergy and gut issue. I’ve made chicken bone broth with no other additives other than salt and pepper, both times he has gotten a little red bumpy rash all over his body the following day. I was hoping the chicken broth would help heal my gut And his. Could be be allergic? What else could I do?

          21. Kim says:

            I hope I am doing this right. I did my chicken bone broth in a crock pot but I have left the crock pot on all week and when I draw out a cup of broth, I replace with a cup of fresh water so it is bone broth all week. I read it on a blog and I hope that this is safe? It seems to be working just fine and I plan to throw what is left and the bones, out on Saturday and start a new pot. Have any of you ever done this? Nice to scoop out a cup of broth already hot in the morning and when I get home from work.

          22. Richele says:

            Hello! I am new to your blog and am learning so many valuable tips~thank you for that!

            I have a question about bone broth. Once you have made the broth, how long does it last in the refrigerator? Also, you talk about freezing it, so what is the best way to thaw it when you are ready to drink it? How often would you recommend drinking the broth?

            Thank you so much for your time.

          23. Sheryl cohen says:

            One simple thing to add to your bone broth is Astragalus Root Slices. they can be purchased from Mountain Rose Herbs for $17.00 a lb. ( this will last me about a year and I simply put them in everything that requires about 30 minutes simmer time on the stove or rice cooker) Astragalus is a Chinese herb that helps support healthy immune functions and is good for helping the body adapt to stress. It imparts very little flavor and is unnoticeable when cooked with bone broth, rice or quinoa.

          24. 7 Natural Home Remedies For A FeverMommypotamus | says:

            […] If you’re not sure where to start, here’s an easy tutorial on making bone broth in a slow cooker. […]

          25. 10 Natural Remedies For Eczema - MommypotamusMommypotamus | says:

            […] Garcia, MD and The Paleo Mom Sarah Ballantyne, PhD,  “Including glycine-rich foods like homemade bone broth and organ meat can help speed the healing of both the gut and the skin (glycine is an essential […]

          26. Nina W. says:

            If I cook a whole chicken in the crock pot (found a super easy and delicious recipe online and it’s helped make many dinners possible with a newborn and toddler), I find that everything is so cooked through, even the bones fall apart. Can these bones still be used to make broth or have all/most of the nutrients from the bones been cooked with the meat already? TIA!

          27. Joyce TS says:

            Hello Heather. Thank you for your chicken broth recipe and the article about growing pains. I have a question here: I have always been making and freezing chicken broth which I usually use for making soups and soupy noodles etc. I am wondering if I should be doing that or should I be giving my children (especially the one with growing pains) the chicken broth neat for maximum goodness? Hope to get an answer. Thanks!

            • Heather says:

              Hi Joyce, I think it’s good to work it in whatever way you can. In addition to soups I sometimes serve a mug of seasoned chicken broth with breakfast to start the day. I make a big deal about loving mine so that they see it as a special treat :)

          28. Flame says:

            This is a great recipe! My personal favourite comes from an 1800’s book by Isabella Beeton. It’s free online, look up The Book of Household Management. It has a lot of great recipes from before the real food movement was needed.

          29. Sweet And Sour Chicken Recipe from the Paleo Takeout Cookbook - MommypotamusMommypotamus | says:

            […] 1 cup chicken broth […]

          30. Michelle says:

            Oh god, no. I wouldn’t discard those vegetables. Where I’m from, food gets more expensive everyday, so it seems wasteful to me. When I make any kind of broth, I use all vegetables to mix with other stuff, like rice. Or simply purée them to add to a sauce or even soup. Also, they still have that broth flavor. Now, the bones, if safe, go to a dog, if not, discarded.

          31. Corinna says:

            Hi, is it ok to eat the vegetables? I have been giving them to by 11 month old. I get organic beef bones from Whole Foods, so they are good quality bones. Also, what do you do with all the fat? I after I strain it, I put the broth in the fridge and just skim off the fat. Is that ok, or are we suppose to eat the fat too?

          32. Cauliflower Rice RecipeMommypotamus | says:

            […] thaw meat at least once a week. That usually means breakfast for dinner, or egg drop soup if I have homemade chicken stock on hand. Today Loriel is sharing one of her “backup recipes” for days when things […]

          33. HELEN CRISA says:


            • Heather says:

              Unfortunately though there is often some marrow in that fat, it’s actually tallow. I would use marrow directly derived from marrow bones.

          34. Abbi says:

            Does anyone know or have an opinion on the use of venison bones for bone broth? My dad gets at least one deer each winter, so these bones would be easiest for me to get my hands on…

          35. 15 Ways To Be Kind To Your Adrenals – MommypotamusMommypotamus | says:

            […] It contains “spark plugs” (also known as minerals) that your adrenals need to thrive. Here’s how to make it. […]

          36. Himalayan Salt & Vitamin C Adrenal Tonic – MommypotamusMommypotamus | says:

            […] but over time I intuitively started using less. These days, I typically drink salted water or bone broth first thing in the morning and around lunch time, plus a pinch when I happen to […]

          37. Stan Jones says:

            If we were to triple the recipe (7# bones) would we triple the vinegar? Salt we can do to taste. Thanks.

          38. Lisa says:

            I’m still confused on how to use the bone broth. Do I use it where any recipe calls for broth? Or do we just drink it?
            I’m super excited to try. As a matter of fact I’m going to prepare my beef bones right now, what do I do with the neat left on the bones after I bake them? I need answers because I’m putting it in my crock pot today 😉 lol!

          39. Devon says:

            Does anyone else use the scraps for cat/dog food supplementation? I purée the leftover bones and bits of meat and veggies in a food processor. Turns it into what looks exactly like wet cat food, and my cats love it.

          40. Kat says:

            Hi Heather. Thanks for this great recipe. I finished making mine last night and strained it. Put it in the fridge to cool overnight. This morning I realized there doesn’t seem to be any gelatinous texture. Just mostly liquid. I tasted a little for taste and it was great. So much better that the ones I buy from a local “healthier” market. Any thoughts?

          41. sara says:

            Great video ( : has anyone used wild game (deer,elk,geese)? Wondering if the flavor would be similar, or if there is any particular reason not to…Thanks!

            • Heather says:

              The flavor would be different (just as chicken, beef, and turkey broth are all different), but there’s no reason not to. :)

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