Mineral-Rich Bone Broth | Balanced Bites

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        1. just got a crock pot last week!!
          you got me inspired to throw that lamb leg bone in there,
          and make a stock/broth!!
          the crock pot makes it so easy!

    1. Can you use a pressure cooker to make this broth? I have been making chicken soup in a pressure cooker for many years. Just wondering whether the high heat and pressure would destroy any of the benefits?

  1. This is exactly what I do. I used to add vegetables to the broth but now I just use bones. I usually cook it on low for at least 24 hours. I have found that the vegetables get bitter with such a long cook time but it takes that long to get the nutrition out of the bones. I check for doneness by trying to crush the chicken femur. After it is all cooled, I feed the bones to my dog.

    My meat stock is a mixture of beef and pork bones. I save bones in the freezer until I have enough for stock. When my kids order ribs at a restaurant, we take the bones home (even though it isn’t organic meat). I rinse off the remains of the sauce and stick them in the freezer. Chicken stock is wonderful with chicken feet.

    1. Oh dear… you should never give a dog cooked chicken bones as they may splinter during ingestion. Poultry bones should only be fed raw. I recall that beef and ham bones can be safely fed if cooked.

      1. This applies to cooked chicken bones – you don’t want to be feeding them the bones from your baked chicken. My experience is that chicken bones from properly made bone stock are quite soft, and not likely to splinter. If I can easily break them with my hands and don’t feel sharp edges upon doing so, I have no hesitation giving them to the dogs. I don’t give them any that are too hard to break by hand.

        1. Yeah, I think if they’re REALLY cooked they’re pretty disintegrated and won’t splinter anymore. I think you can judge by attempting to eat some yourself first 😉 If my cat ever gets a hold of a cooked bone (by accident- thief!), he typically gnaws off the soft ends and the middle part that is harder/splintery is always left as a present for me somewhere.

          1. Well I am happy to be proved wrong on the cooked chicken bone thing; thank you for the correction.

            Fish stock takes no time at all: try to add a wild fish head if possible and don’t simmer for more than 15 minutes or the stock will become bitter. A delicious addition is the clam juice from freshly steamed clams.

    2. If you’re worried about the vegetables getting bitter, you can always add them when you have 8 or 6 hours left (when you’re cooking it for 24 hours). This will give you the added benefits of the nutrition and flavor from the veggies without the bitterness.

      1. I add a few herbs during the broth stage, I like bay leaves, rosemary, sage.
        I save the veggies for the actual soup. I love the flavor of cilantro in a soup, you can throw in everything, just mince up the stems along with the leaves. they soften when cooked, but can be stringy when not chopped. i also like parsley stems in my soups.

  2. All I can say is yum. We need to cook with our health in mind. I love my crock pot and I look forwar to making this brothe. Thank you.

    1. 🙂 I think cooking with health in mind but taste and pleasure along side it helps a lot, right? I enjoy the process almost as much as I enjoy eating the food and nourishing my body!

          1. Yes, I haven’t learned of anyone yet for whom broth is not good and might very well help to alleviate some pain! For arthritis pain I’d recommend removing nightshades from your diet (as well as grains, legumes and dairy if you haven’t already). Eat well-cooked foods to see how that helps.

            Are you eating a paleo type of diet currently?

  3. I made bone broth all my married life, and fed my children on the soups using it as stock, cooked my (brown) rice in it etc. The vinegar (doesn’t have to be apple cider) is essencial, as the minerals are extracted better in an acid medium. BUT Bone broth without vitamin D supplements will not help one as one needs vitamin D to absorb calcium proparly, and sunlight is an unreliable source of this as we WASH too frequently, D is made in the oils ON our skin, My children have no fillings in their teeth

    1. Thanks for the info, Ruth 🙂 And yes, any vinegar will do- I just happen to like apple cider vinegar as a raw, unfiltered variety to select!

    1. Once a week I roast a cage free chicken and then use the bones and some veggie stalks to create a broth. However, we never freeze it, we keep the crock pot running the entire week and just grab a cup of hot broth whenever we need a quick snack. The bones become so soft that we end up eating most of them. From a nutritional standpoint, is there anything wrong with doing it this way?

      1. I don’t think so as long as the liquid has a consistent small bubble running through it so that the liquid is hot enough not to develop pathogenic bacteria or something of the like.

    2. Awesome! Well, when you make a broth first, typically you are really “killing” the bones/veggies to get as much of the mineral content out of them as possible. On the other hand, when you make a soup, you want to start with a fantastic broth so that you don’t cook the other ingredients for quite as long but get a great nutritional punch from the stock + soup ingredients, ya know? Plus, the flavor will be VERY well developed much faster this way!

  4. I was sorting out the half cow in the freezer the other day, and was wondering WHAT the heck I was going to do with all the bones! And then I saw this, how timely. I am defrosting beef bones tonight, gonna make this over the weekend 🙂 Excited! Will let you know how it goes.

    1. Well. This was delicious. Made several jars, one in fridge, others in freezer.

      Had a fresh duck carcass, and some frozen chicken bones so I threw in some turkey necks to make “turducken” broth. Oh Lord. Amazing. Put that nectar in freezer bags, have 5 quarts YUM

    2. I have been wanting to buy a half cow like we used to when I was a child but can never find a place that will sell me one. Where do you get yours? tios for this super-supper appreciated 🙂

      1. We got ours from a friend at church who butchers a cow every year. (We only got 1/4)It was grass-fed, free range, hormone free and delicious. We ended up paying about $2.50 a pound for it. We didn’t really have a choice about the cuts, but we got a great assortment. The hamburgers were to die for

  5. I cooked it overnight, atleast 24 hrs. Mine was from veal bones. Just jarred it and am gonna go eat/drink some.

  6. As a sippin’ beverage can you give me some specifics on suggested serving size? I’m guessing that if I grab my trusty super big gulp 64oz cup from another life and polish the pot off during the course of a day I might suffer some kind of backlash, like too much of a good thing.

    Thank You

    1. I wouldn’t say you can overdo the broth except if you’re chugging too much of it during/around meals and diluting your stomach acid. Otherwise, I think you’re good to go with a bunch of it each day. Try it for a week and see how you feel- I’d love to hear about a 64oz/day bone broth experiment!

  7. I drink a cup of broth daily. From my own experience, it’s true what they say about cellulite 🙂

    Dr. Natasha Campbell-McBride seems to be more pro on broths that have simmered just a few hours to preserve the gelatin. Simmering too long can break the gelatin down, from what I understand, and I know gut healing is a big part of her GAPS protocol – gelatin-rich broth is a key component of that. This info isn’t discussed explicitly on the WAP site but it seems to be true…

    Since the looooong simmer extracts more of the mineral content, I like to do one short-simmered pot, (just a few hours); as well as another pot that I allow to simmer much longer. Usually I’ll add the bones from the short simmer to the long simmer so as not to waste anything. I make all into ice cubes and warm up a few each morning for a hot cup of broth!

    I’m working on a few “Paleo Plus” articles for Steve’s Original, and broth is in the lineup. It’s truly a miracle food and I’m grateful for the Weston A. Price foundation for having introduced me to the world of traditional foods.

    1. I’ve read this idea about gelatin breaking down before. I make bone broth from beef knuckles and typically cook it for 72 hours. When it cools, it gels so hard my girls can use it as a bouncy trampoline for their dolls. I guess our Scottish cows are just made of tougher stuff.

      1. I don’t think the gelatin thing is true either. I simmer all of my “dense bone” stocks (i.e beef, lamb, veal) for at least 24 hours, and they always set up nicely.

  8. When you suggested this after my appendectomy I gave it a go. I was told I would be off my feet for 6-8 weeks.. At the 4 week mark the doctors couldnt belive how quick my wound was healing and how mobile I was. Plus is was amazing to eat!

    thank you!

  9. Can you buy just the bones you would use to make this, or would you have them as a byproduct of some other meat dish? I’ve never made beef broth before and would like to give it a try. I live in SF, so any resources for where to get the bones would be great.

    1. You can just buy bones, yes. At the Farmer’s Market or at Whole Foods… or anywhere really. You can also save bones from food you already eat. Don’t overcomplicated it- cook some bones- simple as that 😉

      1. Do the bones need to be cooked first? Either having been in cooked meat, or roasted if they’re bought alone? I made beef broth once with raw knuckles, and it smelled funky and didn’t taste great, either.

        1. Hey Jaime! I’ve had the same problem. The best-smelling bone broth I ever made was using a full portion of oxtail and a few marrow bones (stripped of meat) and nothing was roasted first. Covered them in cool water, let it come to room temp, added some apple cider vinegar, and simmered for nearly 48 hours until the (fairly large) pot was reduced by about half. Gelatinous and delicious.

        2. Yes, the first bone broth I made had knuckles in it, and it smelled horrible. I threw it out. The 2nd one I made utilized marrow bones, and it came out much better.

  10. My bones have just been on the simmer for 24 hours & I had a taste and it doesn’t have very much flavour. The recipe I used didn’t have the garlic, just the bones, vinegar, salt & water.

    What am I doing wrong?

    1. Garlic gives it a TON of flavor in my opinion. You may also need more salt. Make sure it’s an unrefined mineral salt like the kind I mentioned/linked to above.

  11. Thanks for the great recipe. I can’t wait to cook with this amazing simple and nutritious broth! Much appreciation

  12. Thanks for publishing these great bone broth recipes. I really need them, as I am recovering from Shigella infection (truly a bummer!). I refuse to BRAT, and am looking for paleo healing foods to get my lower GI tract back in order. Do you have any suggestions for me beyond the broth?

  13. Have you ever used lamb bones? My grass fed supplier has lamb bones that sell as bones for your pet to chew on. Would these work?


  14. My day isn’t complete unless I have bone broth. I think I’m addicted to it! My fave is the one made from pigs feet! Lots of gelatin in it and some marrow.

  15. I have been anxious to incorporate bone broth into my diet since reading this post. I finally acquired quality bones (grass-fed & finished) and made a batch last week according to your recipe. It was EASY and it’s delicious! I have been drinking a cup a day and seem to be experiencing what I can only describe as “detox”-like symptoms. Most noticeably a headache shortly after consuming it and a general lethargy – the urge to take a nap when that is not typical for me. I at first chalked it up to a tough workout at cross fit and the recent heat wave, but now seem to be able to correlate it directly to the broth. My diet is very clean – real, whole foods (I am on day 19 of a Whole 30) and the only vice I had left to eliminate for the challenge was sugar. That experience is going well – my sugar habit is mental more than physical. I love chocolate 🙂

    My question is, do you think I am detoxing? Do I keep consuming the broth until the symptoms subside or spread it out so that I can be productive? I have tried googling it and found the most information at cheeseslave, but she experiences breakouts, I am not seeing that.

    I have read many times that broth is powerful for cellular (?) repair – and if it helped me slay the cellulite, well, that would be AWESOME… so I want to keep using it. Just don’t know what is smart??

    Any advice is appreciated. Thanks!

    1. I think it sounds most like you’re detoxing from the sugar. It’s REALLY common to get headaches and be tired in that time and it can take a few days or a few weeks sometimes to get past. I haven’t ever heard of this reaction to broth, so I wouldn’t peg the broth for it. That said, if you experience this in 3 months while drinking broth, you could be reacting to something in it. My bet is that it’s a sugar detox symptom. I run a 21 day sugar detox and it sounds like that’s what’s happening. http://www.facebook.com/21daysugardetox

      1. Thanks for your quick reply. I will keep drinking the broth (it’s so good!)

        I am going to look into your sugar detox materials … i’m having a hard time figuring out what to make of this whole 30 challenge – I am not really leaning out the way I had hoped – maybe I am expecting too much too soon? I also thought I would experience the detox symptoms earlier – not so, huh? The first couple of weeks were actually pretty easy.

        I am eating more fruit than I was before b/c it’s LEGAL and so good right now! (Before the challenge, I would indulge in a square of 90% dark chocolate daily and berries occassionally. It was eye-opening to find sugar in lots of my Penzey spice mixes and vanilla! I was getting more than I realized).

        I’m feeling like I actually don’t digest fruit all that well and I’m craving SALT more than ever, too (which has me snitching dry roasted sea salted nuts here & there). I’m pointing at those two for the lack of leaning out. I thought the bone broth would be satiating and healing … and was surprised by the headaches and cruddy feeling that showed up this week.

        Anyway, I think your sugar detox group might be just he kind of support I need … I think figuring out this piece of the puzzle will take me longer than these 30 days. It’s hard for me to be patient and keep the changing variables to a minimum so I can figure it out!!

        p.s. I love your site and now have the MovNat experience bookmarked. I think it would make an excellent adventure trip for me & my 14 year old son. I feel like I need to get stronger first (more crossfit!)

        1. Sounds good. Too much fruit and too many nuts can easily keep one from leaning out. As can too much stress (what’s life like?). The sugar detox will build on what you’ve already changed I am guessing, but you can’t lean on fruit during it much at all. I also have list supplements that may help in the extra guide book. Hopefully you’re drinking lots of water and sleeping well- those are foundational for any program.

          Re: broth- did you make mine with the garlic? Could you possibly be sensitive to garlic in that quantity?

          MovNat was great- going with your son would be amazing!!!

  16. Hello There. I found your weblog using msn. This is a very neatly written article. I will be sure to bookmark it and come back to learn extra of your helpful info. Thank you for the post. I?ll definitely return.

  17. Have made bone broth/soup a few times. Add a bottle of pureed tomato near the end of cooking and it’s yummy. I find my weight goes up when eating this but it seems to be related to water retention. Was wondering if anyone else has noticed this. Thought it might be the increased minerals/salt in my body requiring greater water to offset.

  18. Thank you for such a simple, easy recipe! I have one question: is it necessary to skim off stuff from the top and also to strain the broth at the end? I would think everything in the broth would be nutritious, no?

    1. Straining it is mostly for palatability, but skimming the fat- I think I got that from Nourishing Traditions. Perhaps after cooking for that long, the fat at the top is not quite as healthy to eat. I don’t know for sure that I’d fret much over it, but I do personally take it off. It usually forms into a hard layer at the top of each jar that I have, so I break it off and toss it. The real benefit of the broth is the collagen and glycine that is formed in the gelatin below the fat. I think we can get better, less-cooked fat elsewhere.

  19. Can beef bones be re-used? I thought I saw a blurb online about someone just throwing them back in the freezer. I suppose if there is still cartilage and the bones aren’t rubbery yet there is still some stuff there.

    Will a roaster work? I’ve seen mention of these but, never any real instruction. Would it or a crock-pot for that matter be energy efficient, it would seem to be time efficient b/c you don’t have to watch it like a pot on stove top. At 16-32quarts for a roaster it could save a bunch of time.

    How do you separate the fat? I refrigerated mine to cool and I forgot about it so when I came back I found a disk’o’fat(tallow?). I just pry-ed it off and washed it off and put it in the freezer. I’ve been adding it back when I make soup for my daughter for whatever fat soluble vitamins are in there and extra calories. This rendered fat is okay right? since it is essentially tallow it can also be used for cooking right?

    Has there been anyone to/Is there any who would have access to test the truth in the vinegar= more minerals hypothesis? I saw a Mr. Wizard where they did vinegar+chicken bone+time= rubbery bone due to removal of calcium. So, I’d say plausible but, 2Tbs-1/2cup in a couple gallons of water?

  20. Thank you for letting us know about the broth..I am going to the store tomorrow and get the bones and start drinking it very soon..I do hope it will help me get some weight off and renew my cells since I am just getting over breast cancer….I make vegetable broth often and drink it. When I make collard greens or kale, etc. I just ad more water and drink the broth.. I only use a small amount of water but none goes to waste…I am really looking forward to drinking the bone broth…..Thanks for all your help. Faye

    1. I don’t know if cooked bones are ideal for a dog as they can splinter (vs raw bones) but you may want to research that some more first. I usually just toss them after that but if you had a compost heap you might be able to put them in there- not sure about it. Maybe others have ideas?

    2. I’ve been making my stock like this in my crock pot for a few months now but never actually had a recipe so thanks for posting this. I’m definitely going to add the vinegar. One question though, your recipe, and others, say to use filtered water…as opposed to just tap? I’m curious as to why? I’ve been using tap water. Also random fact, but I’ve noticed since starting my Whole 30 I crave lots of tap water!! I always drank filtered before ;/

    3. Thanks so much for the recipe, Diane! I made it today using all the turkey bones from our Thanksgiving dinner. Easy, delicious, and nourishing — what could be better? 🙂

  21. Do you know how many grams of protein are in each cup? I’m working on my macronutrient ratios and I’ve found conflicting info. Thanks!

  22. I have attempted to make this with chicken bones and haven’t enjoyed the flavor much alone (which is what I want to end up doing). I’m not sure if I’m not digging the apple cider vinegar or what. Should i give it a whirl with beef bones before trying another type of vinegar? If its the apple cider vinegar I dislike, which one would you suggest using?

    Thanks so much!

    1. I’m not a big chicken broth fan except in recipes. Try this recipe as-is with beef bones and garlic. Then you’ll know if it’s the chicken or the vinegar 🙂

          1. Thanks!! Anything else I should incorporate into my diet ? I want to do only natural things and stay away from the prescription medications.


          2. I’d recommend you be sure to get sunlight on your skin whenever possible (vitamin D), and eat foods rich in good fats to help fat soluble vitamin (FSV) absorption. FSVs along with a good mineral balance will help to maintain and/or improve bone density. I might also recommend good amounts of leafy greens and other foods rich in protein AND calcium as you can’t absorb calcium or use it for enhancing bone density without cofactors like FSVs, protein and fats.

            I would listen to The Paleo Solution podcast episode featuring Loren Cordain recently (free in iTunes or on http://www.robbwolf.com) and also read my post on non-dairy sources of calcium.

            If you tolerate dairy and can access quality raw (unpasteurized milk), then I’d consider drinking some of that as well. Pasteurized milk will not benefit you (or anyone for that matter).

  23. Diane,

    You mentioned eating the marrow out of the bones. Will the marrow “melt” into the broth? Or can you scoop it out and mix it in? I think I’ve seen a video using marrow bones over and over again for several batches. I’m super stoked to make this with my grass-fed marrow bones. I just want to get the most bang for my bones :-).

    Thanks for all you do!

  24. I made this the day before yesterday into last night…this morning I skimmed off the fat and found brown “jello” underneath. I scooped some into a mug and heated it.
    Unfortunately, I did not like the taste AT ALL. I know it has many health benefits and I do not want to waste it, but I don’t think I can manage drinking it.
    Please help me find some ways to use it where I won’t feel like I’m going vomit after one sip!

    1. Make soup out of it. Stocks/broths are the base for most soups. Beef and vegetable soup or French onion come to mine. Why do you not like the taste?

  25. I’ve found neck of lamb (chopped up by the butcher) and also oxtail (ditto) very good for broth. With those, the meat is fairly hard to get off by any other cooking method, so I put them raw into salted water, bring to boil, then simmer until the meat is falling from the bone (usually 2-3 hours), which I take out for consumption, then carry on simmering the bones for the broth.

    What is the reason for skimming or straining the broth? Isn’t all the stuff one gets out of a bone nutritious?

    Is it essential to use vinegar to make the liquid acid? Could one use the juice of a squeezed lemon, for example?
    (My wife hates the smell of vinegar, and I’ve not found the taste of broth made with vinegar very appetising, although it’s fine without).

    By the way, another fan of gelatin and bone broth is Ray Peat (RayPeat dot com)

    1. You skim the scum and foam off the top during the first 3-4 hours because those are impurities, and some of that scummy stuff can be mildly toxic if left in the broth. If you don’t skim, the simmering action will emulsify it back into the broth, making it impossible to strain out and turning the broth cloudy (and nobody wants to sip on cloudy broth). You strain the stock through a sieve at the end to remove the small particles of bone, vegetables, and meat from the broth. The vegetables are spent and will be bitter and mushy, and you don’t typically leave bones and meat in stock if you’re using it for other cooking applications.

      You can use lemon for the acid. I use lemon for chicken broths and left over red wine for all of my red meat broths.

  26. I was making sure before I start my broth, that I don’t have to cook/roast them first? Just through them in raw and let them cook in the crock pot?

  27. I started making bone broth for a while and then stopped….I was using non-grassfed beef bones/marrow, and figured, this can’t be good for me, can it? So, my question is … if you can’t get your hands on grassfed beef bones, are regular bones beneficial? Is it worth using regular bones for this? Thanks 🙂

    1. I think it’s still worth it- you’re using them for mineral content and I don’t know that too much of what’s bad about grain-fed beef is affecting their bones (though clearly it is somewhat)… I wouldn’t let it be a limiting factor. I have used non-grassfed bones for broth when I had to, it’s not the biggest deal 😉

      1. I’m so glad to read this. When I asked my local butcher for grass-fed beef bones to make broth, he said I didn’t need grass-fed beef bones, that regular bones were okay. I bought them, but wasn’t quite sure. So I’m making my first broth using regular marrow bones plus grass-fed knuckles. Thanks for all you do, Diane!

    2. Still waiting for an answer on protein content. Can you tell me approximately how many grams of protein are in a cup of broth? I know it will vary with each batch (depending on type of bones used, length of simmering, etc). But an approximate idea would be appreciated.

  28. Hi I plan on making home made stock nice and strong, if I added a gelatin SACHET and then poured into cubes til set, does anyone know what the shelf life would be if kept in the fridge? I want to use them as a home made dog treat. (I say gelatin sachet will be used as the fat left on stock itself may keep it longer, but all fat must be cut off before simmering and then stock constantly skimmed as the fat is not good for dogs, But unflavoured gelatin is as it is mostly pure protein. Any idea’s anyone, on wheter this would be a recipe that could keep a couple weeks?

  29. I just picked up some bones from the market this week, oddly enough I’ve been having a hard time finding them in NYC. I’m putting them in the crockpot tonight, can’t wait to try this!

  30. So I don’t have a 6 quart crock pot. Mine is smaller I believe. I made this and there was still meat on the bones. I figured oh well it will be bone/beef broth. I made it and put in in the fridge and the whole thing solidified! What can I do different. It’s very hard to find naked bones.

  31. Thanks for all the great recipes. Have only attempted bone broth once and it made the house smell like (pardon the graphic nature of this…) smelly feet. Going to give it a go again in the crock pot. Perhaps the garlic and a slower cooking method will produce some more appetizing smells.

  32. Hi Diane,

    I’ve been listening to your podcast for a few weeks now and I love it! I have heard you and Liz talk about the numerous benefits of bone broth, but I am currently deployed and don’t have the ability to make my own. I was wondering if I could get some of the same benefits by taking gelatin as a supplement? I currently take osteo bi-flex with glucosamine for joints, but I recently read that the body can’t really absorb the benefits from this blend. Would I be better off taking gelatin?

    Thanks for all you do!

    1. Hi Amanda! High-quality gelatin may be a good solution for you, if you’re looking for gut-healing; if you’re looking for minerals (another benefit of bone broth), you won’t find them with gelatin alone. If you REALLY want to get creative – and depending on whether your deployment situation would allow it – you may be able to do this (and I know I’m getting a little “out there”…

      The way I’ve dealt with getting my husband nutrient-dense goods during his deployments is to drop the goods off on-base and send them over on the rotator. He’s Air Force, so this is easy for me, and it may be different for you. He’s also able to easily get what I’ve sent – so again, this may not work for you. But in case it does – it’s worth suggesting! I send him coconut, Paleo Kits, and BROTH that I order from US Wellness!


  33. Hi, I am simmering some bone broth right now and I am curious about the part about it evaporating. I have had to add more water several times for it to stay on the stove and simmer now for 6 hours. Does it matter that I keep diluting it over and over or are the nutrients concentrating in the remaining water and will still be what I’m looking for in the end? I think I need a bigger pot so I can start out with more water but it still is going to evaporate.

    1. After it is boiling, you can turn it down to the lowest simmer just so that you see a bubble (provided you are not using a slow-cooker here), and keep it covered. You shouldn’t have this problem with that approach.

      1. I’ve been making and taking my bone broth (either plain or added to stews, soups, etc.) nearly everyday for the last months. Now the hot summer months are really kicking in, and getting hot bone broth doesn’t always seem so appealing. I have made some cold soups, namely zucchini and leek, but would love to know how you eat your bone broth when the heat gets high!

  34. I followed the directions in the article. My broth has been on for more than 24 hours and it stinks! It does not taste good either. I used grass fed beef soup bones from a local farm. Should I throw it out?

    1. Stinks how? Generally broth does have a bit of a strange odor when it’s cooking… but once it’s done and in jars and then used in recipes, it smells and tastes great. If it doesn’t taste good, it may be too weak- perhaps you need to let it simmer uncovered for a bit to reduce down. Did you use the salt, vinegar, and garlic?

  35. Hi

    I have a leaky gut issue I am trying to heal and would like to try the bone broth. I have some questions.

    1)For healing the gut how many cups per day do you recommend?

    2) What is the minimum amount of hours to simmer the bones for the broth to heal the gut?

    3) I do not have a crock pot and do not want to leave this on the stove for hours on end. Is it ok to simmer it for 4-6 hrs, then let it cool, put it in the fridge and then the next day simmer again for another 4-6hrs?

    Thanks so much for your help!

    1. I would drink as much of it per day as you like- it’s not something you can really overdo.

      As for cooking, I don’t think you can do it in spurts, but I’m not positive. I think more than anything, it would be a food safety issue as cooking something requires that you cool it before putting it in the refrigerator, and you may end up with too much time in the cooling phase back and forth.

      I would either invest $20-30 in a slow cooker to make it (you’ll be glad you did!) or simply make the broth one day when you can be home all day with it and simmer it on low on a back-burner. You can also put it inside the oven on a low temperature as well, just be sure there is a bubble moving in it when you check on it so that the temperature is hot enough in the liquid.

  36. After putting the broth in the fridge is like gel. In order to drink it you have to let it for some time out of the fridge or you can heat it?

  37. Hi

    I finally bought a slow cooker and I have to say the biggest thing I like about the slow cooker is that a) you can leave it on for over 24hrs and not have to worry! b)it simmers and yet it does not evaporate any of your water. When I made my first batch of bone broth in my big pot on the stove I put in 17 cups of water and when it was done 10 hrs later – 4 cups had evaported. Not so with the slow cooker -if I put in 17 cups – 24hrs later, 17 cups come out of it!

    I do have another question. I bring the slow cooker to a boil (oh by the way – a quick tip is to boil the water first and then put it in the slow cooker – otherwise it takes 4hrs for bubbles to appear)and then turn it to low and let it cook for about 24-26 hrs.

    The question I have is that even after letting it cook that long, I do not get any gelling only the top layer of fat and that is it. Is this still good enough or does it need to produce gel upon cooling for it to be healthy? I do put in beef marrow bones that are grass fed and the vinegar (I salt it when I drink it) and I leave out the garlic. Should I be adding other types of bones or is this good enough? I have a leaky gut issue I want to heal and so I need for this broth to be as nutritious as possible.

    Thanks so much!

    1. I actually missed that this was your ? because you commented on another post- I have a LOT to keep up with, so it’s not always easy to track every comment!

      I think the best info on getting it to gel is on Sarah Pope’s website/video – Healthy Home Economist. I may update this post with a link to her site soon. It’s not bad to eat un-gelled broth, but you’ll probably get minerals and not much gelatin from it nutritionally. This has to do with keeping the temperature lower while cooking I think.

      I like just marrow bones, sounds good to me, but change it up for a variety of nutrients if you like.

  38. The recipe says to set the heat to high, bring to boil, then reduce the heat setting to low for some hours.

    Is there any way to only set the temperature to low for the entire time? It would be much more convienient to have a single step procedure.

    1. In my experience, you really need to get the stock boiling before you can turn it down. You can try it on low the whole time but I don’t know how safe it is given how long it may take to boil that much water- you are risking leaving raw food at an unsafe temperature for more than 2 hours. Food should be kept between 40 and 140 degrees for no more than 2 hours and if you have a large pot of water that is just simmering but never gets up to a boil in that time, it may be room for bacteria to grow. Just my thoughts. You can just use boiling water to begin with from a separate pot or a kettle, then you may be able to start it on low and maintain a low bubble/boil the entire time.

      1. LOVE this idea, and was worried about not getting enough calcium/other nutrients since starting my Whole30. How the heck long does it take to boil water in a crockpot? Probably will find out on my own prior to you answering, but it’s been well over an hour!

    2. I’m new to this and tried it the other day. I’ve got a freezer full of stock! Did not come out very gelatinous, but it jiggles a little. I skimmed off the beef tallow after chilled and wonder how long it can be stored in the fridge. Bacon drippings seem to last forever and I have pork lard from a farm which also lasts for months. Can I expect the same from the tallow? I tried to drain as much of the broth away from it as I could. Thank you for all you do.

        1. I would save any animal fat in the fridge as long as you like- it seems to last a long time but I don’t have specifics on date-ranges at this time.

  39. I recently bought a 1/4 gf cow. I plan on saving (uncooked) bones as I eat up my cuts and make bone broth when I have enough saved up. Just wondering if it’s a problem if I thaw (to eat the meat) & re-freeze the bones for saving? They will have some bits of meat on them. I’ll be cutting bones out of various roasts. Though I do have some individually packaged neck bones too. Thanks

    1. Alright since diane seems to pick and choose what questions to answer and has decided NOT to answer my question for some reason (which I think is very rude and inconsiderate) – I am unsubsubscribing to this website! You know when people take time out of their day to ask a question – the most considerate thing is to answer! Goodbye!

        1. Whoa- guys… honestly, sometimes I am just not in an ideal place to field and respond to comments (on the road, etc.) when they come in, and so I miss them. l am sorry about that. I invite you to ask me questions literally anytime on my FaceBook page – where I can see and field them all regularly.

          That said…

          It’s fine to thaw meat, cook it, then re-freeze bones thereafter to use later in broth. You can always thaw then re-freeze meat as well if you COOK it in between.

          Sorry to lose you, Mallie. It seems a bit rude to get so angry at me over a blog post comment/question. I am just one person fielding inquiries from a lot of you guys. I do the best I can to answer them all, but alas, I am not perfect.

        2. Whoa- guys… honestly, sometimes I am just not in an ideal place to field and respond to comments (on the road, etc.) when they come in, and so I miss them. l am sorry about that. I invite you to ask me questions literally anytime on my FaceBook page – where I can see and field them all regularly.

          That said…

          It’s fine to thaw meat, cook it, then re-freeze bones thereafter to use later in broth. You can always thaw then re-freeze meat as well if you COOK it in between.

          Sorry to lose you, Mallie. It seems a bit rude to get so angry at me over a blog post comment/question. I am just one person fielding inquiries from a lot of you guys. I do the best I can to answer them all, but alas, I am not perfect.

      1. This is directed at mallie,
        what i find rude is that you expect the world to stop for you, people have lives dear, people miss birthdays, people miss appointments and oh yes .. people miss answering posts. If you cannot survive the world of blog posts on an active forum without a more positive attitude its probably best you don’t post in one. There are libraries with librarians who can direct you to books on your chosen subjects. These people are not paid to answer your questions, nor are they here to cater to you. If anything an apology for assuming differently should be coming from you mallie, dear. I think you should try manners in your next google search. It will improve many things for you.

        E. Free

  40. Hi Diane,
    I just made bone broth exactly according your directions. The resulting broth smells horrible. Commercially made bone broth is my favorite food in the world, so I was surprised that this broth smells so bad. Did I do something wrong?

    1. Hi Dianne, I made this last time as I was reading what benefits this might have and it sounded like the perfect thing to help me.

      I have had a injury with my peronel tendon nearly all my life and no one has been able to help me. I’ve had 2 operations on it and it still feels the same.

      I’m really hoping this stuff works, but it’s really hard to eat, the way I cooked it anyway, I must have cooked it wrong or something because it didn’t taste very nice at all.

      last night I tried to make some and tried to follow your recipe, I used: Marrow Bones, Apple Cyder Vinegar, garlic, salt and even added some vegetables.

      I cooked it for about 23 hrs, and added the vegetables about 6 hours to go. I drained the fat as well, but it nearly makes me vomit from the smell. I did eat it last night, and I’m eating it now as I type this, but wondering is there a way to make it taste nicer without losing all the nutrients and things that supposed to help me.

      I used Carrots, green beans, and zuchinni, all fresh to. I’m thinking about trying it with fish heads as I really like fish, but I want the best and most nutrients possible to help heal my tendon, muscle ligaments in my leg.

      Please Help me Dianne, and sorry if I didn’t cook your recipe how it’s supposed to taste.

    2. Sorry also, I wanted to ask, once you cook the Broth, I put it in the fridge. How do I heat it up again the next day ?

      Tonight I just heated it on the lowest setting on the stove, but I’m afraid I might destroy the nutrients ?

      1. Perhaps try it without any vegetables as they tend to make it bitter. I always make mine with only bones, apple cider vinegar, salt, garlic, and water. Nothing else. I cook it on high in the slow cooker for about 4-6 hours, then the rest of the time on low. I often start it with some kettle-boiling water to get it going. I also sometimes roast the marrow bones first to eat the marrow (yum!). I think people assume adding veggies will make it taste better, but I don’t agree at all- I think it really changes things for the worse- onion may be the only exception after garlic. Add more salt if it doesn’t taste rich enough!

        Try it again and let me know!

          1. Ok thanks Dianne for replying to my comment, must be hard to reply to everyone’s comments all the time.

            I will try it without the veggies, and see how it goes.

            What about warming it up the next day when you put them in the fridge, what is the best way to do it without losing all the nutrients ?

            Is heating it up on the stove on low ok ?

  41. Hi Diane,
    So I have about 7 more podcasts to listen to and I’m all caught up with you and Liz… btw… just saw your pics for the first time… you are both beautiful and if eating this bone broth gives me both your hair and skin… I will be eating it EVERYDAY ;)Now for my questions…
    1) How much should you drink a day? I saw a few of the posts above where you said you can’t overdo it but would a cup or 1/2 cup a day be to little?
    2)When I made mine I got a beef marrow bone 1.34lbs… and I did the 24 hour crock pot cook… it’s not gelatinous, which I know you said was OK and I would still get the minerals, but I put it in the fridge when I was done and scraped off the fat that rose to the top and now just have the broth…
    SO… wondering the nutrition content… using a marrow bone and scraping off the fat does that mean the “nutrition facts” in your link don’t apply? I can’t imagine a cup of it has 208 calories and 9 grams of fat and protein… from what?
    Let me know…

  42. I made this recipe this weekend and have been enjoying it. Mine didn’t gel up the way I hoped but I have been eating your herbal tea gelatin so I’m getting it in. Question—when the broth doesn’t gel does that also mean that the collagen has broken down?
    BTW-been cooking my way through Practical Paleo and feeling better than ever! The meal plans have been key for me. Been eating Paleo for 9 months but am only JUST now feeling the benefits and I think your reccomendations have been paramount in that.

    1. I would read back through some of the comments about the broth gelling or not- lots of people had similar questions. Glad to hear the meal plan is working out so well for you, which one are you following?

      1. Thought I looked through all comments but I’ll check again—I was probably reading too fast!
        I am following the Thyroid plan albeit somewhat loosely. I have Hashimoto’s thyroiditis, am hypothyroid and take synthetic hormones. I’ve been diagnosed as such for over 10 years. I’m kind of mixing and matching the recipes without following the exact plan as written. I cook a LOT but was a little overwhelmed with the amount of different recipes included each week. I think just focusing on minimizing the goitrogenic foods is helping as well as incorporating the superfoods from your quick list. I have also incorporated advice from your podcast about not cutting carbs and focusing on nourishment as opposed to fat loss while trying to balance my hormones a bit. I ate liver for the first time in your pate recipe and it is DELICIOUS!

  43. Funny story, at the meat counter I asked what bones they had. The ‘kid’ I talked to first kept insisting all they had were bones for dogs. Over and over, only for dogs, people don’t eat bones.

    The real butcher finally overheard, stepped in, and hooked me up. Kids these days, I swear they think it’s only food if it comes in a box with microwave instructions. And behind a meat counter, of all places!

    Anyway, love it, thanks for introducing me to real broth. I used to go through boxes and boxes of ‘organic’ broth. Now, I get a taste of those and blech.

  44. Made my first batch of bone broth! Just wondering if I should use a cheese cloth to give it a better strain? There are still some tiny brown chunkies in it, but it’s all still so yummy. Wasn’t sure if I need to strain better – I’m also using it to blend up baby food. Thanks! Love your new book!!

  45. My mother would always use the carcass of a chicken or turkey to make the BEST soup, and I always wondered why her homemade soups were so gelatinous after sitting in the fridge! I feel enlightened. Can’t wait to try making this, once I track down the bones…

  46. I just tried this. It was interesting. I have never made home made broth so this was a first. I like it. Does anyone have any suggestions to make it taste a little more interesting? Or to help me get used to it? THis is a whole new world to me and i’m really trying to do the best I can. I recently went gluten free and am lactose intolerant to. THis website and podcast, with others, has been a miracle to me. THanks for any tips or helps you may have.

  47. Diane,

    I was surpised by the high carb count in the nutritional data. I expected virtually all fat and protein. I’m wondering where the carbs are from other than garlic?

    Thanks, Greg

    1. I think the nutrition data is not entirely accurate- I don’t really know how it gets calculated as that but I’ll ask Charissa to check it out again.

  48. Thanks for the recipe! Do you have any substitutes for the garlic? I am trying to stay away from foods that I am unable to tolerate, and unfortunately garlic is one of them.

  49. I’ve heard some folks re-use the same beef bones for several batches of broth – basically reusing until they fall apart. Do you recommend doing this? It’s hard to find grass-fed beef bones around here without paying a fortune. I have several in my freezer right now and I want to make them go as far as possible.

    1. It is hard to get accurate nutrion data on bone broth. We have gone back and forth on leaving the data in or out of the post because it is not exact.

  50. What do you think about using the ham bone from the (not organic nor pastured because I haven’t fully made that transition yet) Christmas ham?

  51. I’ve been making bone broth from chicken bones and have discovered they become very soft, soft enough to eat. I’ve been crushing them with a potato smasher and straining it thru a strainer. Is this ok to do? I would think it would be that much more nutritious for you.

    1. I also do the same with the soft chicken bones. Sometimes they get so soft, all I have to do is squeeze/pinch them. I also will blend thesoft bones in my blender for our dog, as they are soft enough with no hard pieces. A great Chicken broth:
      while boiling the chicken/bones – add daikon and ginger. After it has simmered for a few hours, I scoop out the daikon and ginger pieces; blend them and put back in the broth. This has to be my favorite chicken broth!

    2. Hmmm…after reading through the comments, I’m a bit concerned that my first batch of broth (made with chicken bones) may have not turned out. I got a thin layer of fat that I skimmed but the rest is more watery and there is no gelatin. I cooked it in my crockpot and followed the recipe acordingly (with the chicken bones option). I cooked it on high first for a few hours, but it never really came to a boil. It did get a foam at the top and after 4 hours I decided to finally turn it to low and then let it simmer for 20 hours. I found another recipe that said to be sure and leave the lid off the crockpot which I did. Should I have put the lid on my crockpot to both bring to a boil and to simmer? Do you need to cook chicken stock for a shorter amount of time. I have it sitting in jars now in the freezer, but don’t want to use it if it’s not what it’s suppose to be.
      Thanks for the help!

  52. Do you know how many calories are in Beef Bone Broth – example 1 cup
    Interested in knowing as to keep tract of my calorie intake.
    Also how much broth is recommended for nutritional and health benefits?
    Example: 1 cup a day or 3 or more cups
    thanks for your help and website… Love all your work.

  53. Hello there,
    I was informed by an ex nurse at my unit last night to eat bone broths for nutrition as I may have malabsorption going on after an emergency gallbladder removal due to gallstone being caught in the bile duct hence the secondary acute pancreatitis. I have entered my fourth month and still feel unwell.
    I found this website and have been reading some very interesting points from everybody.
    Diane, would you think that bone broth and or any other diet may help my healing process. I am not sure what the Paleo diet is but will look this up. Also I was told that roasting the bone first helps with nutrition, is this correct?

  54. I just made it for the first time — I don’t like the taste (at all) but am sipping it for health. I cooked it in a crockpot for 24 hrs and cooled it, then put in refrigerator. I don’t have the gelatinous consistency, at all. Is something wrong? Also I used pastured, grass-fed beef bones – is there something I should/could do with the bones/marrow?

  55. What is the best way to store bone broth? Is it possible to make a large batch and freeze? Or how long will it be ok in the fridge? Thanks, and love this site and your podcast, I JUST found it! 🙂

    1. Freeze away! Let it come to room temp first then freeze it in glass or plastic containers or bags or even ice cube trays for smaller-use.

  56. Im currently making my first batch, it smells delicious! Currently on my small budget I do not have access to pasture/grass fed bones, will I still get all the good minerals from the bones? I recently went to the doctor and learned that I was mineral deficient, I hoping this will help. Thanks for the great recipe!

  57. Bone broth is awesome!!! But are you certain about your cellulite claims? I don’t see what the big deal is about it. If it’s not unhealthy — and I have a hard time believing that cellulite is a sign of nutrition deficiencies — then I think it would be healthier for womankind to stop giving a crap about it.

    1. It is illustrative of how the broth supports the cellular structure. Cellulite is indicative of a collagen definciency.

      1. I’m not convinced. Women with plenty of collagen can have both cellulite and healthy skin. It’s a normal variation in skin architecture, the structure of your skin where the subcutaneous fat resides.

  58. Bone broth is awesome!!! But are you certain about your cellulite claims? I don’t see what the big deal is about it. If it’s not unhealthy — and I have a hard time believing that cellulite is a sign of nutrition deficiencies — then I think it would be healthier for womankind to stop giving a crap about it.

  59. Just wondering can you mix bones ? ie beef, lamb & chicken all in one pot? I usually make stock from my chicken bones for soup but I only cook it for 4hours, have done similar for beef stock, ive never mixed both

    1. Larger bones take longer to cook/extract minerals from – so if you are going to mix them keep that in mind. I think the best flavor comes generally from one type of animal per batch, plus, it’s easier for matching with dishes when you go to cook with the stock later.

  60. I have a free-range whole chicken carcass in my freezer and would like to use that. How would I adjust the crockpot cooking time? And would I still use just 4 qts of water? Sorry, I’m cooking challenged!!

  61. I have a free-range whole chicken carcass in my freezer and would like to use that. How would I adjust the crockpot cooking time? And would I still use just 4 qts of water? Sorry, I’m cooking challenged!!

    1. You can do it that way if you want. I make mine with salt right off the bat. It really depends on how you want to use it. If you add salt at the end, it will just taste a lot more salty, whereas while it’s cooking it adds flavor and salt, but not that same super-salty effect.

  62. Hello Diane, I want to ask you something. I know that with this diet we get a lot of nutrients, vitamins, etc. But do you think it is enough with diet, or do we need supplements? I will explain my case. I have problems with the cartilage on my knee, I have a fissure with no solution. In a few years time I will have to have an operation. I know that collagen regenerates cartilage and that I can find it in foods like bone broth, egg yolk, liver, etc. But should I also take a collagen supplement or do you think that through diet alone my cartilage could regenerate itself?
    Thank you

    1. It depends on if you are following a specific protocol or not. The GAPS diet has specific amounts — I would say anywhere up to 32oz a day.

      1. I am making my first batch of none broth as we speak. I am using beef bones. The bones (which have never been cooked) still have some meat and fat on them. Is that going to be okay?

    2. It depends on if you are following a specific protocol or not. The GAPS diet has specific amounts — I would say anywhere up to 32oz a day.

  63. I happen to have 2 lbs of grass-fed buffalo soup bones on hand and am going to give bone broth a try. Do you think it’s okay to put frozen bones in the crock pot or do I need to thaw them out first?

  64. I am making my first batch of none broth as we speak. I am using beef bones. The bones (which have never been cooked) still have some meat and fat on them. Is that going to be okay?

  65. So how do people drink this? Do you just reheat it in a microwave or stove top and drink like hot tea??
    Would this be good for someone who is sick with a cold?

    1. It’s not recommended that you microwave it. You use it like you would any chicken stock or other stock- in soups, stews, etc. You can drink it if you want to as many others do, just heat it in a small pot on the stove. I find it’s best-tasting when in a soup.

    2. It’s not recommended that you microwave it. You use it like you would any chicken stock or other stock- in soups, stews, etc. You can drink it if you want to as many others do, just heat it in a small pot on the stove. I find it’s best-tasting when in a soup.

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  85. I just made turkey bone broth yesterday from 2 large legs and 2 large wings-from our 21 pound thanksgiving turkey that I cut up and had stored in the fridge. I cooked it for about 10 hours and it gelled up which is great as I feel like the collagen and minerals have definitely been released. I cooked the meat for 3 hours, then removed the meat from the bones then reintroduced the bones and skin and added some raw egg shells I had from a cake I made, as that adds hylauronic acid (the filmy stuff inside the eggs) and calcium to the broth. This was so easy to make and I made some for us and our 2 cats that had upset stomachs and now they are great. Enjoy

    1. Forgot to mention, I’ve been using Great Lakes Collagen in my smoothies and it’s definitely helped reduce my back pain and my facial wrinkles around my eyes have diminished.

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    1. The fat is probably oxidized due to being under such high heat and pressure for so long. While it may not be harmful to eat the meat after, it’s not the best idea. Try scraping off all the meat you can before using the bones. Or even better, use bones left-over from meals to make broth with. It’s a resourceful way a get broth bones!

  94. Can I use a newly purchased pressure cooker to make the broth rather than a slow cooker without compromising the benefits?

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  99. I am always making Pho Beef stock and I use mostly bones. About 7 lbs of marrow bones and 3-4 lbs of Shank or oxtail. I use a pressure cooker and it does the job in about 2-1/2 hours, if you let it go longer you get a milky cloudy broth which many like but I prefer the clear broth which is still loaded with protein and collagen. By adding a little grass-fed beef gelatin you can make it higher in protein and it gives it a better mouth feel and enhances the the beef flavor. Also the addition of any sweetener, just about a teaspoon of sugar,palm sugar,honey,agave etc and that also brings out the beefiness and does not make it sweet at all. Also you can add lime juice or lemon in place of the vinegar, has same leeching effect. I am a 15 year stomach cancer survivor and this is what I had every day 3 times daily.

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  112. This is a great article. Our lifestyle has adopted the new change so easily that we have completely forgotten about the essential nutrients our body requires. Much thanks for sharing this article. I have tried the recipe and I just loved it. The feeling that it carries a very high nutrition value, makes it even more yummy.4 stars

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