How To Make Organic Bone Broth

How To Make Organic Bone Broth, Stock Up This Weekend!

Bone broth is a great way to keep your family healthy. Even just one cup a week will help keep them healthy due to all the nutrients in the broth. Although in this case, more is better, especially if you are looking for the benefits of collagen.

( see our post on the top 5 benefits of bone broth )

A cup of bone broth a day is very helpful for your body when you are stressed. Like meeting deadlines or studying for exams a cup of bone broth will help keep you going and nourished. It is easy to digest so you won’t get the full tired feeling like after eating a big meal.

Making bone broth is easy and simple. This way you know that only the healthiest ingredients are in your broth. It takes time so it is a good weekend project. It is not attention consuming, so you can put it on and get other projects done in the mean time. You can make it either in a stock pot on the stove or in a slow cooker.

Time Needed:

Chicken bones 8-24 hrs (I usually simmer for 24 hrs)

Beef bones 24-72 hrs (I usually simmer for 48 hrs)

Yields: 10-14 pints


  • 1- 1/2 lbs organic/free range chicken bones (you can use the bones from roast chicken or buy chicken bones)
  • 2 or more organic/free range chicken feet (optional – but it does boost the nutrition and gelatin in the broth)
  • or
  • 1- 1/2 lbs grass fed beef bones (roast in oven at 350 for 30 minutes to enhance the flavor)
  • 1 small organic onion chopped
  • 2 organic carrots sliced
  • 3 stalks organic celery sliced
  • 1 tablespoon  organic apple cider vinegar
  • 1 tablespoon Himalayan  salt (2 for beef )
  • 1 teaspoon peppercorn (optional)
  • 1 1/2 tablespoons organic herb de provence
  • enough filtered water to cover the bones

In addition you will need:

  • Stock pot or a slow cooker ( 6 quart slow cooker)
  • Slotted spoon remove the bones and vegetables
  • Ladle
  • Large sieve to strain the broth
  • Mason jars for storage


  • Place the ingredients in you stock or slow cooker
  • In the stock pot let it stand for 30 minutes before bringing to a boil
  • Lower the temperature to a simmer and simmer for the recommended time
  • Turn the slow cooker on low, cover and cook for the recommended time.
  • Once cooked strain out the bones and vegetables with the slotted spoon.
  • To make my life easier when working with hot liquid, I usually have the sieve over a large glass measuring cup (easy to pour from ) and ladle the liquid into the sieve.
  • Pour into mason jars leaving about 1 1/2 inch gap at the top if I am going to freeze it ( this stops the jar from breaking).
  • Place in the refrigerator to cool before transferring to the freezer.

It keeps for about 5 days in the fridge or a couple of months in the freezer.

I know some people are squeamish when it comes to using chicken feet. However, the nutritional value you get out of them is well worth just putting them in. In fact, I usually double the amount of chicken feet recommended. If you don’t want to touch them, just use a pair of tongs to put them in.

You can heat and drink a cup of bone broth. Or you can even use it as a base for soups or stews. I even use it to steam/cook vegetables. Give it a try, and see how many ways you can include this nutrient dense liquid into your meals.

When You Don’t Have Time

I don’t always have time to make bone broth. Whenever that happens, I always get some from Kettle & Fire. They make amazing bone broth! Completely organic/grass fed/free range. It’s delivered right to your door and they have great affordable prices. You can get all of the bone broth that you need right here.