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How To Make Bone Broth (Video Tutorial)

Affiliate Disclosure | in Recipes | by | with 155 Comments

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

          1. Elitza Mitropolitska via FB says:

            Your video comes at the perfect time for me, last night I was searching how exactly the broth making process changes when you use a crockpot instead of stove top… Thanks!!!

          2. Beth says:

            Awesome video! I just started GAPS and have been making broth in my crock pot all week. What a time saver! Do you also make beef broth?

          3. Lissette Howell via FB says:

            I often buy and prepare chicken by the drumstick and breast or thigh, do you recommend using these bones for broth or discarding (personally I think it’s icky to reuse once it’s been in contact w someone’s mouth, but it feels wasteful too :)

          4. Karla Shaw via FB says:

            I don’t know if this was mentioned or not but it’s the best if you use pasture grazed organic meat bones. If you use regular bones you run the risk of consuming all the hormones and junk the cows were injected with. I guess you could say you consume them when you eat meat too if you don’t normally buy organic. The chemicals and hormones build up in the bones though so having organic is best

          5. I’m so happy to hear that, Elitza! I don’t know how I’ve managed to go all this time without covering the basics, but I’m really excited about this series. Hopefully those of you who already know a lot about traditional foods will be able to pass these videos along to friends who need some encouragement and help.

            • Amber says:

              Can you do the same thing with a turkey? I don’t see it listed anywhere and was just wondering. Thanks!

            • Jane says:

              I love to see so many young people interested in making traditional food and cooking healthy. I am in my 70’s and have been making bone broth probably longer than most of you are old. I have also found you can freeze the broth in freezer zip-lock bags. Let the broth cool put in bag and lay flat, I use quart bags, and you can then put 2 to a gallon bag, date and freeze.

          6. Lissette Howell – I use everything, but I usually remove the meat from the bone (even the legs) before serving :)

          7. Lissette Howell via FB says:

            Thank you!! First for responding, and so quickly :)) and for the suggestion, I can totally remove the meat before serving, doh!

          8. Love this tutorial!!! So easy to follow!!! I’m making bone broth this weekend!!

          9. Glad that will work for you, Lissette! Some people are really attached to serving something that looks like a drumstick, but my family doesn’t seem to mind.

          10. Lois says:

            Can you tell me what kind of pan you use to roast your chicken. . . so as to acquire those juices?
            Also, do you have instructions for roasting?
            Thanks for the great video. Love the baby wearing.

          11. Love this! Thank you for posting, I will have to make some this weekend!!

          12. Kay Copsey via FB says:

            I agree to make your bone broth with organic pastured meat. And you and your little angel look great! :-)

          13. Tasha says:

            I wish I could get bones from pasture-raised animals. But its unavailable where I live.

          14. Karla Shaw, Kay Copsey – Thanks for your comments! I did mention it, but only in small type in the ingredient section. I’ve updated the post so that it will stand out more :)

          15. Carol says:

            I started making chicken bone broth in December, after we found out my husband has liver cancer. A friend recommended it. I did it in the crockpot but it stunk up the house so much my husband made me stop making it and he refused to drink it and couldn’t even stand the word “chicken” for a while. He can stand the word now but refuses to eat (or drink) anything that has to do with it. :( (and chicken was recommended specifically. She said not to use beef or fish for him.)

            Also, I looked online and found that it was ok to freeze in glass jars and I tried it but the jars cracked even though I left plenty of room at the top for expansion. I think it was because they were not wide mouth jars. I would recommend freezing only in wide mouth jars. Is that the kind of jar you use?

            • Shanna says:

              I use wide mouth jars and make sure they are room temp before covering & putting in freezer. Have not had a problem yet. Hope it works for you! :)

              • Lori says:

                I use pyrex glass containers, with the blue tight fitting lids. For the several years I’ve been using them, I have never once had one break even when I fill to the top. (This just makes the lid bow a bit which makes it hard to stack them, so I avoid filling to the top for this reason.) What’s more, If I need a quick thaw, which I often do, I can take these containers straight out of a deep freezer, put them in a pot with room-temperature water filled 1/3 to 1/2 of the glass container(s) in it, and then heat on high the pan until the contents if the pyrex containers are thawed, or even heated enough for eating. I have never had a pyrex container break through all of this punishment.

            • Carri says:

              I usually freeze without the lid and put it on once the liquid is frozen.

          16. Brenna says:

            Another tip that I have found helpful when freezing broth in glass jars is to use plastic lids instead of the metal ones. Metal contracts when cold and I believe this is why jars will still break, even though the liquid has room to expand.

          17. Kathy Kroll Damron via FB says:

            I have been making my own stock for months now and can NEVER get it to gel! Frustration is creeping in as I cannot seem to do something as simple as make good stock! Here’s my method: I cook a whole, organic chicken in the crock-pot. After about 7 hrs I take the meat off the bones and throw the bones and skin (and the giblets) back in the pot, add veggies and some seasoning, about 2TBS (or so) ACV, and about 7 cups of water, cook on low for about 24 hours. It never gels! What am I doing wrong? Also, the output is usually 3-4 cups of stock so I feel like it’s a lot of work for minimal reward. Any advice? Thank you!

            • laura says:

              My stock only gels some of the time. I use the same method with each batch but the gelling is hit or miss. Regardless, the broth is delicious, so much better than the stuff in a box and it is nourishing. Don’t be too hard on yourself about this small detail… You are amazing for taking the time to make it from scratch! Grace… Give yourself some grace!

            • Kelly says:

              Break the bones using a knife or kitchen mallot. that can help release more marrow into the broth. :)

              • Amy says:

                I also recommend breaking it up. I use a hand potato masher to mash everything up around the last hour of simmering. Then strain everything out into jars. Good luck!

            • Kathy says:

              Try adding chicken feet, they are full of gelatin. You’ll have to experiment with the amount to add to make it gel. I would start with at least 4.

              • Beth says:

                Yes, try adding chicken feet, and chicken heads for more gelatin. Be sure to save wing tips and backs from other recipes and store in the freezer for broth-making (fresh/uncooked and cooked bits can be used together to make broth).

                Also don’t keep adding water except what may be needed to keep the bones under water. Too much water can prevent gelling because it’s just too watered down.

            • Erica says:

              I’ve been making it for over a year and mine never gel. I use pasture raised local slow grown birds, but don’t add feet. I figure that’s the problem. But really, why is the “gel” so important? Isn’t it all the other good stuff in there just as important?

            • JD says:

              Hi, Kathy Kroll,

              If you can, add some chicken feet, necks (either chicken or turkey) to your stock. I cook the hard bones first, until soft. Then I add the softer, collagenous tissue (feet, necks, gristle, etc) and cook until they are dissolving or nearly dissolving into the water. Hope this helps…

          18. Heather Alger Dessinger via FB says:

            Kathy Kroll Damron – My friend Kristen of Food Renegade has some troubleshooting ideas you may find helpful:

          19. Rebecca Culley-Healey via FB says:

            Mary Palazzola

          20. Kathy Kroll Damron via FB says:

            Thanks! It seems perhaps I need to locate some chicken feet to add…..?

          21. jennie says:

            Is it ok to reuse the bones for multiple batches of broth? I add fresh bones too, but feel like I should get every last bit of nutrition from them. Thanks, Jennie

            • Kathy says:

              After the chicken bones are cooked enough, I can smash them with a fork. I then add them to the food processor & grind them to bone mush & give it to my dogs. They love it.

          22. Becky McNeil via FB says:

            The chicken feet make all the difference when it comes to the gel.

          23. laura says:

            I had so many jars break when I first started freezing my broth. Make sure caps are tight and lay the jars on their sides in the freezer (I put a cake pan under them until they are frozen, just in case they leak.) I don’t remember where I read it, but I haven’t had a broken jar since I began doing it this way. By the way, your broth was the most gorgeous color!

          24. I had so many jars break when I first started freezing my broth. Make sure caps are tight and lay the jars on their sides in the freezer (I put a cake pan under them until they are frozen, just in case they leak.) I don’t remember where I read it, but I haven’t had a broken jar since I began doing it this way. By the way, your broth was the most gorgeous color!

          25. Kathy, My stock only gels some of the time, maybe 25%. I use the same method, even the same brand of chicken with each batch but the gelling is hit or miss. Regardless, the broth is delicious, so much better than the stuff in a box and it is deeply nourishing. Don’t be too hard on yourself about this small detail… You are amazing for taking the time to make it from scratch! Grace… Give yourself some grace!

          26. Shanna says:

            I have beef soup bones but they are not ‘meaty’ (with meat on them). Should I still roast them first? And if so, what temp & how long? Thanks to anyone who can help. :)

          27. Cheryl says:

            My theory for preventing breakage is to use jars where the mouth is as wide as the jar. I use mason canning jars, but I also use old salad dressing jars (from when I used to buy salad dressing). I know people who leave lots of headspace and still get broken jars. I think it may be the pressure from the freezing liquid pushing up on the glass “shoulders” instead of into empty space. Hope that makes sense.
            Anyway, the only broken jar I have ever had was from trying to thaw it too fast in a pan of hot water. Be sure not to do that either :)

          28. Oli says:

            This couldn’t come at a better time as I have been thinking about making broth for a while. I was just diagnosed with diverticulitis..lucky me and they recommend broth to see if the gut will heal itself with lots of fiber. I thought I was golden since I am on a strict GF diet for the past 18 years, but make sure you have plenty of fiber in your diet too. Chicken feet are very good for jelling as my grandmothers always used them. Buy a bunch on sale if they are having one and freeze the ones you don’t use this time. I just stick the bones in a big bag after the meat is taken off and cooled, and keep adding to it for the next time. Thanks again for coming back stronger than before. I would love to have a video about canning veggies, fruits, and jams and jellies. (trying to stay away from processed sugars) without traditional sugars.
            People that hate are usually can’t stand it when others do well…and your doing great. So keep it up..They just need a good old fashioned Titty Twister…..make it hurt as you keep excelling. Looking forward to more.

          29. Jenny says:

            We like you!!!!! People have been, are, and will be nasty, cruel, mean, vindictive, etc, etc. I am continually shocked and sometimes brought to tears also by the cruelty of humans, not sure if they should be called that though. I really like your blog. My daughter has two little ones here on earth and two in heaven and loves your blog because she has the “same bend and thoughts on life” you do. I have discovered you really really can’t please everyone all the time. Taken 48 years to kinda figure that out. Don’t even try. I have tried to live by and teach my kids the motto “if your conscience is clear, let it go.” And, that is
            a work in progress for all of us. Keep blogging and being you. Many love you for you. You do an amazing job and inspire me. Thanks.

          30. Lisa says:

            Watching someone do this is much more easier than reading about it. Thanks for the video can’t wait to make it and stop buying it!

          31. Brook Bartlett Tree via FB says:

            Thank you! Just what I needed to get motivated again. Great job on the video. Keep ‘em coming!

          32. Do you simply tighten the lid on the jar or do you actually do th ” canning” process with heat to seal the lid?

            I love the video by the way- I have the same carrier and similar sized 3rd baby so that refreshing! What I DONT have that you have in the video is quite in the background

          33. Amanda Cassell via FB says:

            Thank you so much for posting this!

          34. Lorena says:

            Love from Montreal to wherever you live for you and all your family. Let the negativity of other people go and fill your body and with positivity. Your mind is much stronger than theirs. One day no comment will hurt you anymore. You will read those negative and mean comments and “mindfully” forget them ;)

          35. Danielle says:

            Just got your email and had been wondering where you’ve been. Very glad you’re back. I look forward to getting many more awesome emails from you! <3

          36. Sarah says:

            Which slow cooker do you use? I usually make stock in a stainless steel pot, but I would rather use a slow cooker. I heard that some slow cookers leach metals. Are some slow cookers safer than others?

          37. Sara says:

            You’re just wonderful! My absolute favorite person to follow online!
            Thank you so much for sharing yourself and your life with us! Online can be so rough, but SO many of us love you! You’re an inspiration to us! I’m SO excited to see your farm! It’s my dream to have one too someday so anything I can learn from you is MUCH appreciated! Thanks for the tips on bone broth in the slow cooker, I usually make it on the stovetop but when it gets hotter in the summer, this is a great way to make it! THANK YOU!!! :)

            • Gudrun B says:

              I want to second Sara!!!
              ignore hateful posts, don’t even read them!!!! What ever is uplifting and healing and good for us is what you do best and that is what you should receive!
              I do not follow all your posts – i am old and know some already, or at a different place in life; I still think you do a tremendous job and we can all learn a lot from you!
              Be of good cheer and keep on doing what we all like to read – most of us any way :)
              must try to make bone broth in a slow cooker some time!!!! just made some pumpkin butter in my crock pot and impressed myself how easy it is
              thanks for all you share!!!!!

            • Sara says:

              Hi again Heather,
              I’m also wondering, in addition to how to eat out or at others’ homes, how did you heal your autoimmune issues, like was it through GAPS or what diet and also how you eat now. I’ve done GAPS for a year total but feel it’s too hard to do when I’m nursing, seems some say it’s not a good idea and others say it’s fine. But since we can’t eat eggs or dairy (my little one gets a rash), I found it too limiting, but sometimes worry that eating some grains (soaked and properly prepared with lots of good fats, etc) will be messing up my teeth or other issues I’ve learned about. Would LOVE to know what you eat while nursing and when not and how your kids eat, maybe even see your menu plan for a week or month!! :)
              Again, THANK YOU sooo much for putting yourself out there!
              I guess the bottom line is that things we believe in and feel strongly about (you and all your readers) are not mainstream (to say the least), so there is bound to be resistance, especially as you get more and more popular!! :)

          38. Sara says:

            oops… forgot to add that I’d love to know more about how you do go to people’s houses and even family members, in an email you mentioned that you used to decline dinner invitations b/c regular foods would hurt your stomach… and how it was viewed as “mean”… I’m really curious to know how you handle it now b/c I’m still in the avoiding meals with anyone phase as our diet is so limited and I don’t want my family to eat GMO’s and such…. advice? I don’t want to be mean! :)

          39. Adrianne says:

            Now that we have broth – what do you recommend making with it? Other than soup :). My freezer is full of broth and I’m finding to difficult to get through it all as the weather is getting nicer.

          40. deborah says:

            so glad you came out of hiding! i was beginning to wonder if these healthy homestead sites were real ppl doing their own blogs or fake pics and some pros doing them! i love your help, recipes, and suggestions. there will always be mean haters to talk down to you. they do it because clearly they are unfulfilled in their own lives. if they were fulfilled, they wouldn’t have time to leave disparaging comments! as for the broth, been making it for a minute. i think it was your blog that started me on my GAPS path. and thank you! now, i do my broth in the pressure cooker! it’s done in 50 mins and always gels in the fridge! again…welcome back!

          41. Brandi says:

            I just think that you should know that you are completely awesome. Just think for any type of hate mail you get, that there is someone else out there whose lives you have changed because of posts with ideas they would never have thought of. Please don’t give up, I truly look up to you and you are a wonderful blogger. If everyone always agreed with you then that means you aren’t saying anything important. :) keep up the good work!

          42. joy says:

            I really enjoy your blog! AND I ADORE bone broth, thank you so much, this is a fantastic video :) xx

          43. Aubree says:

            Hello, quick question. Most directions say to bring stock to a boil, skim, then reduce to low simmer and leave for 8-24 hours. Since this chicken was first roasted, do you not need to bring it up to a high temp first? If not this sure is easy!!! Thanks for posting the video.
            P.s….You are my favorite blog to follow! We are expecting our first wee little one in November and I am LOVING your Blooming Belly Balm recipe :)

          44. Marie says:

            Heather–great post! I always learn something new when watching a basics course. Thank you for all you do.

            It’s easy for people to be mean online because they don’t actually have to face you in person. I think it’s dreadful to be rude or hateful to anyone anytime, but especially as one hides conveniently behind a keyboard and screen. You’re doing great work and I love hearing about you and your family. Keep your chin up and enjoy your adorable children.

            God bless!

          45. Awesome tutorial and I’m very glad that you’re back! Thank you for the tip of leaving extra space for freezing I hadn’t thought of that and so I wasn’t using glass in the freezer x

          46. Hollye Long says:

            I love the video tutorial and your new series on kitchen basics. I am so needing to work in some new basics. I’m so sorry someone attacked you so viciously. We love you! And a good sign that you’re doing something right is that you upset some people. Keep it up Heather!

          47. Yevette Hunter Dingman via FB says:

            I never thought to do it in my crock pot!! Sheesh! Thank you for sharing.

          48. Kate says:

            Heather, it’s good to have you back–so sorry you had to be away for a bit. And I have a crock pot of bone broth going on day #2 on my counter right now. Love this stuff:-)

          49. Charlotte says:

            Thank you lovely momma, and your sweet co-star!

          50. Elvia says:

            Hi Heather!

            I am so sorry to hear that you have had to deal with bully’s!! DO NOT BE AFRAID OF THEM!!! They mean nothing, that is why they try to make other people feel terrible, because they are nothing!!!
            You continue to be OUR inspiration and be the GREAT mommy you are!! I love to read your blog and all the great recipes you have.

            Carry on Mommypotamus!!

          51. Patty says:

            Thank You. Bless Your Heart! I too love your blog, your emails and your videos.
            I wish you a Very Happy Mother’s Day!

          52. Jenica says:

            The good that you are spreading in the world is obvious. Ignore those who tell you different.
            People can be so snarky on the internet because they’re not saying it to your face. It’s as though they forget there is a real person on the other side of the screen. It’s a lot like people being rude driving on the freeway. It’s why I call reading online comments “sitting in traffic,” and try to avoid doing it when people are vociferous.
            Thank you for courageously putting yourself out there in the name of helping, healing and spreading happiness. :)

          53. Jeannie Hughes Turpin via FB says:

            I’m glad you posted this. I didn’t know what bone broth was before watching. Thank you..

          54. Robin says:

            Your fabulous! I truly don’t know how you do all you do, and help so many of us as well. I add a little of this broth to my dogs food they love! They are spoiled but I think it’s good for them! Thanx for all your helpful tips! Little by little trying to be healthier

          55. Alicia says:

            Thanks Heather – this is a great post and timely because I made chicken for tomorrow night and the broth will be perfect for my potato soup Saturday.

          56. Laura P. says:

            Yay! I’m excited for this series. I would love to hear about meal planning (specifically for new parents, we are due in late July!), snacks that travel well, and fridge organization. :)

          57. Michelle says:

            First off, thank you for doing what you do in your website. You help and bring sorted valuable information to countless readers including myself. Secondly, the restaurant I used to work for made giant kettles of stock each week. Sometimes we would put old cheese rinds, parsley stems, and bay leaves in. Also, Thanks for the tip on freezing, I was tired of straining the glass out of my stock with cheese cloth.

          58. Julie E. says:

            Great video! Thank you! I never knew how much vinegar to add.

            A couple of years ago I noticed the Costco chicken stock has turmeric in it for color. So, I add turmeric every time I make broth. It’s so good for you, and it gives a gorgeous golden color to the broth. Just thought I’d throw in that idea. :-) Thanks again!!

          59. Irina Spiryagin says:

            Thank you so much! I look forward seeing your series!

          60. Cynthia says:

            Thank you very much. I had stopped making broth on a weekly basis because my jars kept breaking in the freezer. You have inspired me to try again and that can only be good for my family. I read your blog very regularily and have for a long time but almost never post any comments (I’m just not a commenty person). Remember that every day there are many people like me out here quietly appreciating you, being helped by you. Add us to your thoughts when others are cruel. We will help to balance the scales.

          61. Terra says:

            I think you and your blog are both amazing! I was so sad to read the email about how you felt after nasty comments. I’m constantly amazed by how nasty people can be in their comments – on blogs, on youtube, on news sites… it’s terrible! It’s ok to disagree, but it doesn’t have to be ugly. I wanted to say THANK YOU – for what you do for your family, for the environment, and for all of us! I really enjoy your blog, & I really appreciate the information. I work in a job where I see some of the worst parts of society, and one of the things that hurts my heart the most is the parents who abuse and neglect their children. Even if you’re not right about everything, the fact that you are dedicated with your whole being toward making your family healthy and happy is amazing. I echo Cynthia that despite reading several different real food blogs everyday, I rarely comment. But I felt compelled to tip the balance as well. Thank you for doing what you do!!!!

          62. Sheila says:

            Good Morning :)
            I want to encourage you today. I pat you on the back not only for coming out of hiding (as you say) but for what this will do for- as well as give to- others that fight this, too. It is so daunting and difficult. It is also, worth it! You aren’t alone. Keep doing just as you already are, and have been. You have acted as the catalyst for other folks to step up and step out. It’s bolstering for those of us that read your blog. Thank you. Sheila

          63. Stacy says:

            Great basics, I am a veteran broth maker but this was a great video that I will pass on to others just starting out. Thanks for coming out of hiding :). Don’t listen to bad comments. It is usually because they have an unmet need that they feel they need to spend time criticizing. If they didn’t believe in what things your trying to share then they don’t need to be on your site. I am so glad you have taking the time to share your experiences and the information you learn along the way. It helps to encourage those of us who have been following that path as well.

          64. Beth says:

            I like to use straight sided mason jars because I find them to be less prone to cracking and easier to remove the broth if still partly frozen — it just slides out. I really like the pint-and-a-half Ball jars, which are straight sided, available at Ace and other hardware stores.

            Heather, keep up the great work — the world needs you!

          65. Beth says:

            I also like to make it in my electric roaster oven because it has a flexible temperature control that allows me to bring it to a simmer relatively quickly and then turn way down to barely a burble. I do chicken bones for 24 hours, and I often skip the veggies or add later.

          66. Amber Best says:

            Heather, putting yourself “out there” always comes at a risk. Sadly, those that are unkind seem to attack others to make themselves feel better about themselves. Even if they have a differing opinion, it can always be done kindly. The other thought, is if they do not want to have healthy families, find another site! If you are following what God asks you to do, then you know in your heart you are doing a good thing. I do appreciate your advice, tips, recipes, and good health information! I thought that I was a “healthy” mom, until I learned that I didn’t know what I didn’t know! :) I followed lies and learned that food and chemicals have “changed” around me with no information given to the consumer. Oh, to have a “do over” button! My son has autoimmune disorders and was misdiagnosed for years by doctors! My heart hurts for not learning sooner. Our family is so much healthier and mainstream pharmaceutical free, including my daughter not having asthma after discovering her dairy casein allergy.Thankfully, there are many like you and all of us who are taking charge of changing the hearts and minds of those that God brings into our lives. People are are opening their eyes and joining our healthy community. It is an exciting time! To the Change!!! Blessings to you!

          67. Jo Vaughan says:

            Your recipes are always great and the tutorials are fun! I love hearing about your family and your farm. so keep up the good work and keep challenging us to keep getting more and more healthy!

          68. Ellen says:

            Heather, thanks for all you do! You are kind, intelligent, inspiring, and entertaining. Please don’t let a few verbal bullies hold you back. When you let their negativity get to you, you’ve given them power over you. And for every one of those bullies out there, there are a hundred people like me who enjoy all your posts but never comment. Keep doing what you do and ignore the haters. You have a lot more LIKERS following you than haters! Love you – love your work. Keep it up! (PS: Thanks for the bone broth recipe. You’ve inspired me to try it.)

          69. Tanya says:

            While I don’t usually comment, I felt that I needed to respond to this one… Your posts have helped so many people – myself included of course. Don’t let the few negative comments detter you from doing what you believe in and helping so many others in the process. I look forward to your posts and videos every week! You are sincere and genuine. We need more, not less of your true self!

          70. Cindy Gallegos Call via FB says:

            Love this!! Thanks so much for sharing!!!

          71. Diane Lindsey says:

            This is so encouraging and so helpful. I have been studying and attempting to do GAPS for about 2 years now to help my adult daughter and myself with healing. I look forward to more of your basics just to check myself and to learn new things. Thanks you so much for your work and your encouragement. Keep up the good work

          72. Danielle says:

            You are awesome! I’m so sorry to hear about people making you feel bad. But remember, you aren’t making a big ripple in the world or doing what you’re called to be doing unless you have people against you. I also want to say that you are absolutely glowing and so beautiful :) Your skin is amazing!! I will definitely be buying your DIY Organic Beauty Recipes book…I want my skin to look that good :)

          73. Tiffany says:

            Also note on using glass jars when unfreezing your bone both do slowly and do not put in hot water! My husband broke two jars of frozen bone broth this way! Ugg!

            I love making bone broth in a crockpot. Whenever I roast a chicken I pull out the crock pot because after dinner that is where the bones are going!

            I am sorry to hear have had some awful comments. I am starting to think that in our generation we were never taught if you don’t have anything nice to say than say nothing at all!

          74. Tammy Rich says:

            Heather! You are SO awesome! Thank you for posting a video for us! I will definitely be thinking of other fun video ideas, but don’t let anyone every discourage you because you are such an amazing encouragement to us! Big XXO

          75. Iva says:

            Yessss, I’ve been wanting to see more of you in your blog posts – your house, your kitchen, your kids. So glad you will open up more. There will always be haters, just ignore them. Can you think of famous and influential people (for a good cause) who did not have haters? It’s part of the deal, just don’t take it personal. What’s important is that we love you and all that you do. Thanks.

          76. Kelly says:

            Your email hurt my heart. I am so sorry some random stranger made you cry and his words attacked your confidence. Just know that as much as this person is nasty, there are millions more that find you inspiring and kind for sharing yourself with us. I know that doesn’t necessarily take away the sting of what this person/group said, and all that can ever do is bring us down or give us strength to learn and grow and I know it will solidify you while keeping your heart tender and open to sharing with us. We are so blessed by you and I have learned so much, so, simply, thank you :)

          77. Tiffany says:

            I love this! Thank you for posting. How long will the broth last in the freezer and what is your process for thawing it? Also, do you use this in place of chicken broth in recipes? Thanks for taking the time to answer questions.

          78. Candy Gardner says:

            Hi Heather, just love reading your blog about you and your beautiful family. Your posts are so helpful, even for Grandma’s like me. I enjoy passing along your baby knowledge to my daughter-in-law who has given birth to our first grandson (we are such proud new grandparents). In regards to hateful comments, just remember, “for out of the abundance of the heart the mouth speaketh.” Mat 12:34. And Luke 6:45 “A good man out of the good treasure of his heart bringeth forth that which is good; and an evil man out of the evil treasure of his heart bringeth forth that which is evil: for of the abundance of the heart his mouth speaketh.” When satan tempted Jesus in the wilderness, Christ responded by quoting scripture, so I would recommend that course of action for you as well. God Bless You (Prov 31:10) Who can find a virtuous woman? for her price is far above rubies.

          79. Maria says:

            I loved hearing you talk to your babe while doing the video. It made it personal and inspiring. You’re a superstar! Thanks.

          80. JD says:

            I found that if I cook the bones first, as these are the “hard” materials, I end up with a better result. I leave the bones to cook until they are soft enough for the marrow to be released into the broth. I then add the “softer” materials – chicken feet & necks (if I’m making chicken stock or poultry stock); gristle and other collagenous tissue. I will cook these until they are sufficiently soft. That way, the stock doesn’t get over-cooked and I get consistent “jello like” results.

          81. Emily says:

            Thank you! Ironically bone broth is the only thing that’s helped me feel better this morning since I’m laying in bed with a touch of food poisoning from eating some vegetables I canned using whey :( (I say with all humility). I laughed at your opening paragraph because I have such limited knowledge in how to really cook. We have a garden and I need to can! Tutorial from you soon, maybe, on how to can properly and what to can? I was making the dill carrots but added lightly steamed cauliflower to the jar of carrots and think maybe that’s where I went wrong… ughhh. Thanks for all you do!

          82. Still Trying says:

            Recently relocated to the DFW area. We buy our beef from one farmer & our milk from another, but neither of them have chickens for sale. Eggs yes, chickens no. Usually buy the organic chickens at Costco, but I think for this I’d need pastured organic chickens. Can you direct me to a source in North Texas that sells them? Thanks for the post!

          83. caitlin says:

            What kind of camera is that your using?

          84. Sharifa says:

            Hi,u make it look so easy,but I don’t have a crockpot. Will it be ok to make in a pressure cooker?

          85. Melinda says:

            I loved this – broken strainer story and all. That’s just what moms do – we adapt. Stay true to yourself, and as all these other wonderful ladies say, just ignore the haters. You are important and very appreciated.

          86. Kirsten V says:

            Heather, this is wonderful! As much as I love EVERYTHING you post on your blog, my favorite thing is being able to catch a glimpse of your real life, your darling kiddos, and see YOU in what you write. You are the real deal, my friend, and though I’m not on my computer to comment very often anymore, I excitedly take in what you write. You inspire me as a mom, a blogger, and a health-focused person. I just love you. :) And that video, wow. Excellent quality, and just beautiful in general. Anyway, I can’t wait for the next episode!

          87. Rebecca says:

            I enjoyed your video about making bone broth, especially for the crock pot method. I am very new to a lot of these concepts of healthy eating and am curious as to how you use your bone broth once it is made.

          88. Jesse says:

            Love when you make videos! Sure look forward to meeting :-)

          89. jenny says:

            Love using my crock pot! Set it up and leave it :). I usually freeze my broth in ice cube trays. I read somewhere that each little cube is about an ounce, so it makes it super easy to just pull out how many i need and not waste any of my liquid gold!

          90. Carrie says:

            When I cook my beef broth in the crock pot for longer than 24 hours, I have to keep an eye on the level and sometimes I need to add water. I do cook on low, but the hotter the weather, the faster the broth evaporates. I sometimes add water and sometimes cook 24-36 hours max.

          91. Courtney says:

            Thank you so much for this post and for taking the time to share with us even though you are busy with the little ones! I’m starting the gaps diet next week and this is going to make my life so much easier in the process. I keep putting my time on gaps off due to time restraints but you’ve just helped immensely. Thank you so much! And don’t listen to whatever negative comments because we all love you and think you’re great! :)

          92. amanda says:

            I’m sorry, I didnt read through all of these comments…so, if this has been covered I’m sorry. Do you start your babies on bone broth? If so, about what age?

          93. Bernadette says:

            Do you skim off the fat from the top?

          94. Bernadette says:

            Great Video! Thanks Heather. I’d love to see videos on fermenting. Always wanted to know how to do pickles.

          95. Carol says:

            Can I pressure can this bone broth ?

          96. Sharifa says:

            Hi,can I make bone broth in a pressure cooker?

          97. Monica says:

            Hi Heather,
            I love watching your video tutorials, it is so much easier to do when you see how easily it is done.
            Just a question, why do you think all the good enzymes etc are not killed off in the heating process? I thought that heat would damage if not kill the goodness.
            Also, if you have chickens throw the broth scraps out to them, they love it!
            One more thing, what do you use the broth for?
            Thanks so much for the time and effort you put into this website.
            I’d love to buy your books, I’m actually hoping they may come out in a hard copy :-)

            • Amanda @ Mommypotamus Support says:

              Monica, The enzymes for the apple cider vinegar are killed, but that’s okay because the benefit here is that it changes the pH of the water to allow more minerals to be released from the bones. Heather uses the broth for making soups, reductions, gravy, rice – so many things!

          98. Elaine says:

            Watched your video on making chicken bone broth. Very simple and not scary at all. Can you re-use the bones for a second batch.

          99. Ellen says:

            I just discovered that I am hypothyroid and adrenal fatigued. One of the biggest dietary sources of fluoride (a potent thyroid suppessor) is chicken bones. The chicken eats grain raised with fluoridated water and/or drinks fluoridated water and the fluoride is absorbed in their bones. If you plan to use the bones for bone broth, I’d strongly recommend finding an organically raised chicken.

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

          101. 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

          102. 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.

          103. […] 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. […]

          104. 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! :)

          105. Elaine Pyer says:

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

          106. 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?

          107. 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?

          108. 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!

          109. 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! :)

          110. 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!

          111. 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.

          112. 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.

          113. 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?

          114. Erika says:

            Can you use pork bone?

          115. 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.

          116. 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!

          117. 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.

          118. 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?

          119. 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.

          120. 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.

          121. 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.

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