How to Make Healing Bone Broth at Home

Reading Time: 8 minutes

The health benefits of broth made with bones have been researched and documented for hundreds of years. Around 1150, Benedictine Abbess and scholar Hildegarde von Bingen recommended in her Physica (medical text) that “frequent and adequate” portions of broth made with calves’ feet was good for relieving joint pain.

The Abbess was clearly on to something by recognizing the curative nature of bone broth. As it turns out, this ancient healing elixir has a number of other impressive health benefits that come from simmering animal bones for long periods of time. Read on for more about the health benefits of bone broth and tips on how to make bone broth at home.

What’s in Bones That Makes Bone Broth So Good for You?

When making (and consuming) bone broth, you benefit from 3 components of bones:

  • gelatin (collagen)
  • cartilage
  • bone marrow

Gelatin/CollagenPot with bones, meat, and vegetables

When bone broth cools down it often congeals due to the presence of gelatin. Achieving this gelatinous state is highly prized by bone broth aficionados as it means the broth contains a significant amount of collagen. (Gelatin is essentially the same thing as collagen. When it’s in the body it’s known as collagen, and when it’s extracted to be used as food it is known as gelatin.)

While gelatin is not a complete protein and cannot replace protein in the diet, it has been used historically as a protein stretcher. It contains the amino acids proline and glycine, both of which are two important amino acids that aren’t abundant in animal meats.

A Brief History of Gelatin

The first large scale production of gelatin became possible in the late 1600s with the invention of the “digester” by Papin in 1682. This apparatus was a type of pressure cooker used for cooking bones or meat with steam.

Just over 100 years later, Europe was embroiled in the Napoleonic wars and the French turned to gelatin as a way to stretch meager meat portions and feed soldiers as well as the legions of starving homeless living on the streets of Paris and other cities.

Commissions appointed at that time by the Institute of France and the Faculty of Medicine in Paris to study the use of gelatin stated in their report that…

“Gelatin … confines a large quantity of nourishing material in a very small volume; it could be used on shipboard for making soup for the sailors on voyages to foreign ports, for soldiers in besieged cities, and even in the camps and barracks.”

More recent studies of gelatin have shown that it increases the digestion and utilization of other proteins such as meats, beans, milk, and milk products.

Collagen is helpful in:


Cartilage is primarily made from collagen and elastin proteins, but also contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate, and hyaluronic acid. You might recognize chondroitin sulfate as a commonly used supplement for supporting joint health and mobility. It has also been shown to help improve inflammatory conditions of the gastrointestinal tract.

Using cartilage-rich beef knuckles, chicken feet, trachea, and ribs in bone broth is a cost-effective and easily absorbable alternative to pricey supplements.

Cartilage is considered beneficial in supporting inflammatory conditions such as:

  • arthritis
  • degenerative joint disease
  • inflammatory bowel disease, and
  • lowered immune function

Bone Marrow

Bones with marrowBones contain one of two types of marrow: yellow or red. Yellow marrow produces fat, cartilage, and bone and is found in the central portion of long bones.

Red marrow is where red blood cells, white blood cells, and platelets are formed. It is found in flat bones such as the hip bone, sternum, skull, ribs, vertebrae, scapula, and the end of long bones.

Red marrow is especially valued as it is where blood stem cells are formed. As such, it is an excellent source of nutritional and immune support.

For example, a chicken carcass makes an excellent bone broth as it has a high concentration of red marrow bones.

Health Benefits From Eating Bone Marrow

  1. Improves gut health – bone marrow is easily digested and contains nutrients that help heal the digestive tract and improve nutrient absorption.
  2. Boosts the immune system – the strength of your immune system is linked to your gut health. Consuming bone marrow regularly helps strengthen the gut which will help to ward off illness and chronic disease.
  3. Glowing skin, hair, and nails – good health is usually reflected in strong, shiny hair and nails and in smooth, clear skin. Bone marrow contains gelatin (collagen) which is transferred into bone broth and into you when you consume it. Gelatin grows and strengthens hair and nails, and helps to smooth lines, wrinkles, and even cellulite.
  4. Reduces inflammation – One of the best ways to decrease inflammation is through a good diet. Eliminate or restrict inflammatory foods (i.e. vegetable oils, sugar, gluten, and GMO foods), and add the benefits of amino acids found in bone marrow: arginine, proline, and glycine.

Choosing Bones for Bone Broth

You can purchase raw bones from a butcher or use bones leftover from cooking. For example, if you make a bone-in roast, save the bone(s) to make bone broth. If you cook a chicken, save the carcass.

If you don’t want want to make broth right away (or you don’t have enough bones), simply place the bones in a sealed freezer bag and store in the freezer until you’re ready. When it’s time to make broth, you don’t even need to defrost the bones first.

When purchasing bones for making homemade bone broth, aim to get a variety of bone types which will ensure you’re getting marrow, cartilage, and gelatin in your broth.

If you’re adventurous, you can try adding a couple of (well cleaned) chicken feet along with the bones which are an excellent source of collagen. For making beef or lamb bone broth, be sure to ask your butcher for both a joint bone and marrow bones.

Your #1 consideration when making bone broth is the QUALITY of the bones you use. Do your best to source the highest quality bones possible from pasture-raised/free-range animals that are grass fed and have not been subjected to antibiotics, growth hormones, and/or conventially grown feed which have been sprayed with glyphosate. (You can read more about the dangers of toxins in bone broth here.)

Step-by-Step Instructions on How to Make Bone Broth

Woman holding covered dish of bone brothYou may have read about the need to roast bones first before making bone broth. Some people prefer this method as they find it adds extra flavor to the finished broth. Roasting is totally a taste preference and is not required. In any case, it is only for beef, lamb, or wild game bones – it is not a necessary step for bone broth made with poultry or fish.

If you’re new to making bone broth it may be easier to skip the roasting step until you become more practiced with the process. If you do wish to roast the bones first, all you need to do is place the bones on a baking pan and roast uncovered in a 350F oven for 20-30 minutes.

Once you’ve gathered your bones (either raw or roasted), you’re ready to proceed with the steps below.

Step #1:

Place bones (fresh, frozen, or roasted) into a large stock pot or crock pot and cover with cold filtered water. Make sure all the bones are covered, but still leave plenty of room for water to boil. Add coarsely chopped onion, carrots, and celery stalks to the pot.

Step #2:

Add two tablespoons of an acidic substance (eg. apple cider vinegar, wine, or lemon juice) to the water prior to cooking. The acid will help draw out important nutrients from the bones.

Step #3:

Heat slowly, gradually bringing to a boil and then reduce heat to a simmer. Skim off any scum that floats to the top.

Step #4:

Cook long and slow. Cook chicken bones for at least 6 to 24 hours (up to 48 hours). Beef bones can cook for 12 to 48 hours (and even up to 72 hours). A long and slow cooking time is necessary in order to fully extract the nutrients in and around the bones. You may need to add additional hot water as the broth simmers to keep the bones covered.

Step #5:

Add additional vegetables and/or seasonings such as sea salt, pepper, herbs and peeled garlic cloves to the pot 1-2 hours before finishing. (Optional) Add a bunch of fresh parsley 10-15 minutes before removing from heat.

Step #6:

Once broth is ready, remove from heat and allow broth to cool enough so you can handle the pot. Remove the solids, strain through a fine mesh strainer, and reserve the broth. If there was meat on the bones, you can pick this out to use in a soup if desired.

Step #7:

Consume broth within 5-7 days or freeze for later use. Bone broth can be safely frozen for several months.

Bone Broth Tips

  • Using a crock pot that can be continually re-set for several hours at a time is likely a safer and easier option for most people. If you are using the stovetop method, be sure to keep an eye on your broth and follow good stove safety practices. An Instant Pot (pressure cooker) is another option. You can learn the pros & cons of different bone broth cooking methods here.
  • After the broth cools, a protective layer of fat will harden on top. Only discard this layer when you are about to eat the broth. Alternatively, you may choose to consume it along with the broth. If your bones are from quality pastured animals, this is a healthy, nutrient-dense source of fat. Another option is to save this fat in a jar in the fridge and use it as a cooking oil when making other dishes.
  • If your broth becomes thick and jelly-like – congratulations! That means it contains a significant amount of gelatin (collagen). When you heat up your broth, it will turn back into liquid form.
  • To warm up your broth, scoop some into a saucepan and gently heat your broth on the stove, not in a microwave oven. This will retain the maximum possible nutrients. Season with salt & pepper and/or add other health-promoting spices such as turmeric, ginger, etc.
  • There are many ways to use bone broth. It is delicious to drink by itself, or use it as a soup base, in sauces, and to replace the water when cooking rice, quinoa, or other grains.

Organixx Clean Sourced Collagens blend contains five types of collagen from four sources. What’s more, it’s combined with targeted nutrients such as zinc, vitamin C, and vitamin B6 which specifically enhance the bioavailability and potency of collagen. Clean Sourced Collagens is formulated from the ground up to enhance and support your body’s natural ability to heal and rebuild itself from the INSIDE out.

Organixx Clean Sourced Collagens

Article Summary

  • Benefits of bone broth come from collagen, cartilage, and bone marrow.

  • Collagen is useful for healing as well as digestion.

  • Cartilage is considered beneficial in supporting inflammatory conditions.

  • Benefits of bone marrow include gut health, immune support, and anti-inflammatory properties.

  • It is important to select a variety of organic bones to reap maximum benefits.

Reader Interactions


  1. I have been doing this for some time now, sadly it did not help repair my cartilage in hips and I had to have an op but it could have helped delay the op by a few years.However it is great for keeping the skin young and supple and definitely well worth doing. I add it to soups and sauces, it doesn’t taste bad on its own either. Definitely will continue with this.

    • I bought an 18 quart Slow roaster with lift out container. Roast First for much better flavor. Put into roaster. I buy 15 or so pounds of marrow bones from local pasture raised cattle. Best Gel is to BARELY COVER with water all the bones. Too much water…less gel. More joints, neck etc more gel. I let mine go till the bones are clear through. Pick one bone out with pro silicone grips. Is it still pretty solid inside? Keep on slow roasting. I’ve let mine go for 3-4 FULL DAYS…all night as well. BEAUTY of the electric slow roaster. WASTE OF TIME to do such a small batch. I wait toward the END hours to add two full heads of garlic and lots of onions….I put a cheese cloth and CLAMP IT to the top of a 16 quart stock pot and wait a couple hours for a slight cooling down…..with PRECISION, I quickly pour through the cheese cloth. I fill quart containers (not glass) with the MEDICINE/FOOD then let it cool for a couple hours then into the FREEZER. I keep one quart in the frig for adding to whatever. FABULOUS.

      • Thanks so much for these precise instructions! I really struggle with bone broth. It’s always an ordeal. I hardly ever get it to gel. :-/ How come your quart containers are not glass?

      • What du you du with the stuff in your cheese cloth there is still all that marrow you need to put in your broth

    • Covering the bones with liquid is prob the best ratio. That’s what’s taught in cooking schools. May need to add more liquid as the stock summers and reduces

    • Spirulina contains alot of protein. Beans and rice contain building blocks of protein so eating them at the same time is a centuries old practice. Do you eat eggs? Brewer’s yeast also contains alot of amino acids.

    • Hemp seed! “Whole, hulled hemp seeds are about 33 percent protein and provide 11 g of protein per 3 tbsp. serving, or 30 g. The protein content of hemp seeds is higher than that of other nutritious seeds. Chia seeds contain about 4 g of protein per 30 g. Sesame seeds offer 5 g and pumpkin seeds offer 10 g.” This info comes from but google “hemp seed” and you’ll be overwhelmed with positive facts! Good luck! PS: the ones without hull are more expensive and less nutritious, but they have the advantage of not getting stuck between your teeth. I grind organic whole seeds in a coffee-grinder until they are powder and then use them in smoothies.

  2. How many bones per regular sized crock pot? They are rather expensive at Whole Foods. And can you mix up the bones you save? Can they be already cooked?

  3. I have been making bone broth for decades, as I have been a “scratch” cook for fifty years. We love the flavour of the roasted bones, and find it to be a tasty hot drink all on its own.
    Thank you for the informative article. I have shared the love of home made soup broths and will pass this article on.

  4. Thank you for the Bone Broth book (e-book). We’ll download and print and try the recipes. Also will pass this along to my kids and their families. GREAT service — thank you !!
    G. Steele

    • Oh I would love this ebook as well please. Trying to deal with herniated discs and bulging disc. And osteoarthritis all in my back.

  5. I have made excellent bone broth using my crock pots. I have also begun using my Instant Pot pressure cooker to make broth, quickly. Does this broth have the same nutritional value as the slow cooker method?

  6. I wish more of your articles could be in print form rather than downloads. I find it much easier to absorb, go back to, and read again than when in video format.

  7. You should learn though that people with certain problems can’t benefit from something cooked this long. If someone has
    Histamine intolerance reaction they shouldn’t do this.
    For some reason histamine intolerance is becoming widespread.
    Read Chris Kresser on histamine intolerance.

    • Jerez, I’m wondering if that’s our problem. My son has been on strict GAPS diet with bone broth and he’s actually worsened. Dropped 10 pounds in a week on an already skeletal frame and sits with a box of tissues by his side as he eats the broth. Someone else said histamine reaction so I appreciate the reference.

  8. I noticed that your bone broth is made from chicken bones. I have a food sensitivity to chicken and eggs as well as many other foods. Is this okay for me, or should I just stick with beef and turkey bone broth?

  9. Hi what are your thoughts on making bone broth in a pressure cooker, like an Instant Pot? Does it properly extract all of the nutrients being on high pressure? Or is low and slow the only way to go?

  10. Bone broth is regularly available in my household. The family feel deprived when it is not available. With buttered toast it makes an excellent lunch. Writing this makes my mouth water. We get a weekly supply of bones from the local fresh meat butcher who charges little for them. We try to use organically grown vegetables.

    • Shape to ride to work on clear days if you live within a few of the reasons they designed and built their scooter. A normal EB would consume fuel at an average rate of 100-150 watts of electrical energy compared to gasoline copnimstuon.

  11. Hi there!
    I can´t print out you´r articles.
    The words and lines are laid on top of each other, so it´s impossible to read. what can I do?
    Ann Fischer

    • Hi Ann,
      Have you tried to copy and paste the text from the article into a word document before printing it?

  12. I filled out the request for the free bone broth book last night and your reply said it would come to my Email in a few minutes, but I still do not have it. Will you please try again.
    Thank you.

    • You will have better control on the stove top on a burner, never heard making broth inside an oven, just roast bones inside the oven

      • Hi Aaron,
        What is the benefit of roasting the bones compared to long slow stove pot cooking.Is it only flavour..if there is a benefit do you roast covered or uncovered, how long?. Then once roasted do you slow cook in water..for how long??

  13. What if you use a Stainless Steel Pressure Cooker (Fast Cooker Canner Pot Kitchen) ? Don’t you have the same result in 45minutes, rather than 48hours boiling ?

  14. If you make Bone Broth how much should you make and how long and how much should you take it How many days and how long can you reuse the bones

  15. I should say that I have experienced the benefits of drinking bone broth. I’ve been drinking Au Bon Broth and it actually helped me with my joint pains. I’ve been having less instances since I started drinking it 2 months ago.

    • Do you drink it warm or cold? Through the day or at set times? Interested in adding this into my daily life.

  16. My doctor shared his bone broth recipe and told me it was important to make it with Hen and not chicken due to the the estrogen in hen’s.

  17. You can drain the liquid in mason jars and save in the freezer for future gravy use. This is an excellent soup base in the winter when you want to make soup of all kinds. I also add chopped turmeric roots, ginger and garlic in the soup.

  18. I’ll try this broth recipe next! I have always used bone broth for soups, but I did not know you should use some acid to get the nutrients out. In my country, we traditionally also add parsley root as it gives the broth a fine taste, not sure though how beneficial it would be when using broth for medicinal purposes. Some, who like a sweeter taste, also add celeriac. I guess this is more of a question – can you use parsley root and celeriac when making the “healing broth”.
    Also, I have often used the egg laying chicken (I guess they come from bigger industrial farms) for making chicken broth. Is this safe, or would it be better to use broiler chicken?

  19. I have been making bone broth for quite awhile now & it has helped my gut feel a lot better. I’m looking forward to seeing & making your receipie. Thanks

  20. Love making healthy bone broth. I save all my vegetable trimming, I put them in a container in the freezer and to my broth in the beginning cook for 24-48 hours then strain, it adds wonderful flavor and no waste at our house. Thanks for a great article 🙂

    • KelliAnn, that’s a great tip. I’ve been making bone broth, but never added left over trimmings. I’ve composted them, but it would be better to get one more use out of them by throwing them into the bone broth before composting. 🙂

  21. I am sensitive to chicken and have been told to avoid it for 12 months. Does Organix Bone Broth contain chicken? Can I add chicken bones when making bone broth?

    • Hi Heather,
      Our bone broth protein is made with chicken bones. We would suggest that you talk with your medical professional about your sensitivities.

  22. I don’t see stevia mentioned in the recipe, so why do you put it in the powdered product that you sell? Not everyone likes for every g-d thing to be sweet. Having once taken a small taste of stevia, I will never eat or drink anything containing it. Haven’t found a dry bone broth product yet that doesn’t have it. Whoever makes the first one will have me as a customer.

  23. Ever since I started to make my own broth while at my wifes parents house (back in the Philippines), I’ve taken it back to the states over time. My mum has ever since got ahold of my recipe and has too… fallen in love with the taste. She is in her 50’s, experiences the biggest benefit.
    Has anyone tried doing bone broth from lamb and had a successful flavor?

  24. Can pork bones be used?
    Also, my joints ache whenever I eat beef, so I’m leary of consuming broth made with beef bones.

  25. Since I have high LDL levels, I have been avoiding animal products. What about bone broth? Not sure if I should stop drinking it?

  26. Thanks so much for the info on Bone Broth. With all the rushing around we forget to take the extra time to make a super healing soup. The Golden Rule is “We should be eating to nourish our body, and not just to fill our stomach.” Have a great day!

    • You’re absolutely right, Gisele! Good nutrition is a vital component. Thanks for your comment!

    • We don’t see why not, Nika. Some of the steps might have to be modified, so please make sure to do your own research on how to make bone broth using a pressure cooker. Let us know how it turned out!

  27. My daughter is a vegetarian. I bought her the collagen but it has bones from animals in it. Do you gave a marine collagen?

    • Hello Sandy. Unfortunately, we do not carry a marine collagen supplement. We thank you for the suggestion and will make sure to consider this kind of collagen for our manufacturing plans in the future. We do, however, carry some supplements that are not only vegan and vegetarian, but are also organic. You may check them out here: We wish you and your daughter the best!

  28. Ok, count me in as a converted. I get “thousands” of texts & emails –including Organix– since I became a nutrition activist. As I near the launch of an enterprise –“The Cortesian Thought Think Tank”– I don’t discard most of them; they are all resources of one worth or another. My enterprise is a research& referral portal focused on toxicity , depletion; with added attention to intestinal permeability –leaky gut– so, today (Sunday) I took a “serious” look at Organix and I regreat not doing it way before. Anyhow, you’re in!! Thanks guys; you are awesome! This is the the beginning of a long journey together. /Humberto

    • Hello Humberto, we are honored that you consider Organixx and our website in that regards. Thank you for your trust and support!

      We wish you the best in your enterprise and we hope to see more of you in our comments section in the future. Good luck and enjoy your day!

  29. I broke my leg 4/8/19 and it still has not shown any signs of healing. Will this broth help.

  30. What a great website! Thanks for it.

    My question: I buy pastured and grass-fed marrow bones. After 48 hours in a slow cooker, the marrow is falling out of the bones. Should I blend that into the rest of the broth or save for a different use?

    • Thank you for the feedback, Allie! It’s wonderful to know that you liked our website and this Healing Bone Broth Recipe.

      As stated in Step 6, “Once broth is ready, remove from heat and allow broth to cool enough so you can handle the pot. Remove the solids, strain through a fine mesh strainer, and reserve the broth. If there was meat on the bones, you can pick this out to use in a soup if desired.” This means that if you prefer to only have the bone broth, then all solids (including the marrows) can be removed and used for other dishes. However, if you want to both have the broth and marrows, please feel free to use them together, while considering how long the marrows in the bone broth can last if stored in the fridge since bone broth itself can safely be frozen for several months.

      We hope you found this helpful in recreating your very own Bone Broth. We look forward to hearing how yours turned out. Good luck and we wish you a lovely weekend!

  31. A friend whose son suffers from histamine intolerance told me that bones from animals that were freshly killed (or frozen immediately after slaughter) can be used to make broth with very little histamine.

    You can make a very fine gelled fish stock with heads and bones from fish.

  32. Can’t find bone broth product, only see pages with its image. I have been buying Pacific Foods bone broth made from chicken bones, unsalted. I use it to simmer vegetables for a wholesome soup.

  33. hi
    Doing this will never give back your youth.
    But it really help FOR INFLAMMATORY isuue and for immune system.
    I am 63 and see a big change since I try this one a month.
    Also you have to remove sugar raffine in your diet very very bad for your body.

    • Hi Dian, thanks for your question.

      Please feel free to add your own twist to your own bone broth by using your preferred ingredients. We love it when our friends get creative!

      However, please keep in mind the difference in the taste/texture/appearance of the end broth when the original recipe is not followed.

      We would like to hear how it went for you!

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