Chicken Bone Broth Recipe - Dr. Axe

Chicken Bone Broth: Easy to Make & Flavorful

(2069)
Chicken bone broth recipe - Dr. Axe

Bone broth is one of the most nutritious foods you can consume, including popular chicken bone broth. Rich in nutrients like collagen and gelatin, chicken bone broth is friendly on the joints and provides a host of amino acids.

Are the benefits of chicken bone broth from your local grocery store the same? For starters, you have no idea exactly how that broth was made. One of the keys to a health-boosting bone broth is the long cooking time (at least 24 hours), because this infuses it with all of the beneficial nutrients. Another problem with many store-bought broths and stocks is their inclusion of certain fillers and preservatives that you don’t want to consume.

To reap the awesome benefits of chicken broth, you should try this easy-to-make recipe for your digestive system and more today!

What Is the Difference Between Bone Broth and Stock?

Chicken bone broth and chicken stock … are they just two different names for the same thing? Broth, bone broth and stock are similar yet notably different. Broth is typically created using meat, vegetables and herbs. Stock includes vegetables and herbs too, but it also includes animal bones which often have meat attached. While broth is only cooked for 45 minutes to two hours, stock is usually cooked for at least four to six hours.

So what is the difference between bone broth and stock? Bone broth and stock are basically the same, but the cooking time is what differentiates the two. Bone broth takes the upmost claim to flavor and nutrition fame with the inclusion of bones like stock, but it gets cooked for a much longer period of time — typically 24 hours at the least (and often significantly longer).

Ad

There’s nothing like homemade chicken bone broth, but if you don’t have the time to make it, there are high-quality protein powders made from chicken bone broth on the market today so you don’t have to miss out on chicken bone broth health benefits.

Which Is Better: Chicken Bone Broth or Beef Bone Broth?

Let’s start off by saying choosing beef bone broth vs. chicken broth is often a matter of personal preference. Some people just prefer the taste of one meat broth over another. Chicken bone broth is often described as having a lighter flavor, while beef bone broth has a richer taste.

Chicken bone broth recipe - Dr. Axe

The health benefits of beef and chicken bone broth are very similar. Both bone broths are easy for the body to digest and soothing to the digestive system. They’re also both consumed by many people to boost skin and joint health. Either broth can be used on a bone broth fast.

One difference is the collagen types. Chicken bone broth contains mostly type 2 collagen while beef bone broth is high in type 3 and type 1 collagen. Type 2 collagen helps to form the cartilage that protects our joints

It can be advantageous to cook beef bone broth on the longer side of the 24 to 48 hour spectrum since beef bones are thicker than chicken bones.

Recipe Nutrition Facts

The exact nutrition content of this chicken bone broth recipe will vary depending on a number of factors, including the exact ingredients used, the length of cooking time and how much fat is skimmed off the top.

In general, chicken bone broth nutrition is low in calories, fat and carbs, which makes sense because the chicken parts and vegetables are all removed at the end. It also make it a perfect keto drink.

In terms of sodium: You are in control of how much salt you put in it, but for this recipe, we recommend about a teaspoon of high-quality sea salt.

There are several variations on making chicken broth (including instant pot chicken bone broth, chicken feet bone broth or a whole chicken bone broth recipe). You can use various chicken parts, or you can use an entire chicken carcass.

How to Make Chicken Bone Broth

How do you make stock from chicken bones? It’s really not hard at all! This chicken bone broth slow cooker recipe basically entails putting all of the ingredients into the slow cooker (or stock pot) and letting it cook for hours. How to make chicken broth from bones is really that easy.

By opting for organic ingredients, you can easily make this an organic chicken bone broth. In regard to getting the best bones and carcass, we recommend buying organic free-range chicken to avoid hormones and antibiotics.

Your final product can be sipped on as a delicious chicken bone broth soup, or you can add it to all kinds of other recipes from soups and stews to meat and veggies and more.

Chicken bone broth step 1 - Dr. Axe

Start by grabbing and preparing all of the necessary ingredients, such as red onion, celery, carrots, garlic, fresh parsley and thyme, and salt and pepper.

Chicken bone broth step 2 - Dr. Axe

Then place all ingredients — chicken, veggies and then water to cover — in a 10-quart capacity slow cooker or large stock pot.

For the stovetop version, bring to a boil over high heat, then reduce heat and simmer gently. For the slow cooker variety, simply turn on and set for as long as it’ll go. Often that can mean 8, 12 or 24 hours. This will mean you may need to restart in order for the cooking time to reach 24 or 48 hours.

Ad

Simmer for 24–48 hours, skimming fat occasionally. This low and long cooking time increases the chicken bone broth benefits as there is lots of time for the ingredients to release their goodness into the broth.

Chicken bone broth step 5 - Dr. Axe

Remove from heat and allow to cool slightly. Discard solids.

Chicken bone broth step 6 - Dr. Axe

Strain remainder in a bowl through a colander. Discard any small bits that remain in the colander.

Chicken bone broth step 9 - Dr. Axe

Let broth cool to room temperature, cover and chill.

Use your chicken bone broth within a week or freeze up to three months.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken bone broth recipe

Chicken Bone Broth Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Dr. Josh Axe
  • Total Time: 48 hours
  • Yield: 20 1x
  • Diet: Gluten Free

Description

Bone broth is one of the most nutritious foods you can consume, including popular chicken bone broth. One of the keys to a health-boosting bone broth is the long cooking time (at least 24 hours), because this infuses it with all of the beneficial nutrients.


Ingredients

Scale
  • 4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat)
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon Himalayan salt
  • 1 teaspoon whole peppercorns
  • 3 tablespoons apple cider vinegar
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 56 sprigs parsley
  • 1 teaspoon oregano
  • 1820 cups cold water

Instructions

  1. Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.
  2. Add in water to cover.
  3. Simmer for 24–48 hours, skimming fat occasionally.
  4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  5. Use within a week or freeze up to three months.
  • Prep Time: 10 min
  • Cook Time: 48 hours
  • Category: Beverages, Soups
  • Method: Stovetop, Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (253g)
  • Calories: 41 calories
  • Sugar: 0.3g
  • Sodium: 286mg
  • Fat: 0.3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 0.6g
  • Fiber: 0.3g
  • Protein: 0.5g
  • Cholesterol: 2.5mg

How useful was this post?

Click on a star to rate it!

Average rating 4.6 / 5. Vote count: 2069

No votes so far! Be the first to rate this post.

Comments

Please keep comments under 200 characters.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

397 Comments

    • Jenna on

      Better, your wont have as much liquid evaporate using an insta-pot compared to over the stove, and you don’t have to keep an eye on it like you would on the stove

      Reply
  1. Katie on

    Our immigrant friends taught us to use the chicken heads in broth, too! Ask your local farmers who sell whole chickens to save heads, necks, and feet for you.

    Reply
  2. Shelly poetter on

    Very flavorful recipe I would probably double the cumin. I also added a can of crispy, roasted corn, and drained, black beans. In addition, I took 2 cups of the broth out before adding the chicken and put 2 tablespoons of arrowroot and whisked it since I like my cream, soups to be a bit thicker, will definitely keep this one around as they must have

    Reply
  3. Lisa on

    I can get raw chicken backs as well as chicken feet from several farmers around me, so check out your local farmers for access to those items in addition or as an alternative to cooking your own whole chicken. This is sustainable for the farmers who sell chicken breasts. I also use my instant pot. Plenty of recipes for this. I do 90 minutes at a time and especially if it’s raw I will run it through a 2nd 90 minutes to make sure I get it all (as recommended thru one of the recipes) but I’ve also seen it recommended to save the 1st spend of bones in the freezer for adding to another 1st spend batch in the future.

    Reply
  4. Dave on

    Hi

    There is quite a discrepancy between the amount of chicken feet broth calories , from 30 to 240 per cup.

    Wondering how this is calculated .. 100 grams of chicken feet is 200 cals approx. so we just divide by amount of cups of water used ? If no veggies or other ingredients are added ? Cheers

    Reply
  5. Cynthia Taylor on

    I have been following you since your first book
    Before instagram
    Thank you for all of your wonder hints and help!

    Reply
  6. Cathy Catania on

    Should you use previously uncooked chicken necks,feet and wings or a cooked chicken and remove the meat before making the bone broth with the carcass?

    Reply
  7. Caroline Mann on

    Ruined recipe because it uses alternate directions for stovetop and that’s what I have so I put my broth stovetop and let it simmer overnight thinking it needed at least 24 hours, but almost all the broth had evaporated by morning. I questioned leaving it simmering so long but triple checked directions and it didn’t say to cover. So keep tha in mind people.

    Reply
  8. Tamara Wheeler on

    The pic in the recipe shows raw chicken with meat being placed into a slow cooker.
    When reading the recipe it says do not use the meat. Is it okay to leave the meat on the the bones like it shows or should the chicken be cooked first and the meat removed??

    Reply
  9. Anne on

    Made this several times and it’s now a habit!! Add chicken feet for additional collagen. I roast the 2 chickens first and then take off the meat, the just using what’s left. Chicken feet are way cheaper than wings and probably have more collagen.

    Reply
    • Jo on

      Do you cook the chickens feet. I usually just use the cooked carcass but would be interested in feet for the collagen benefits

      Reply
  10. Kelli on

    Why can’t you add chicken meat to the bone broth? Or are you just saying not to use any chicken meat while making the broth, due to the long cooking time? 🤔 In other words, can I ADD chicken meat to the already cooked broth, to make a chicken soup — and still get the collagen benefits?

    Reply
  11. Eve on

    Hi Dr Axe, I bought organic chicken bones from my butcher, feet, necks and backs and cooked them in two slow cookers on low for just over 24 hours, using your recipe. I did not roast the bones prior to cooking. The broth is very tasty but has not gelled so I wonder what I might have done wrong. Should I maybe reduce the amount of water? And am I not getting the collagen from the bones with out gelling

    Reply
  12. Grace on

    When it says chicken bones & carcass do not use the meat- what do we do for the first round? Do we boil the chicken then remove the meat before this recipe begins?

    Reply
    • Corinne on

      I like to roast mine which removes fat and does not ruin the meat which can be eaten at meals. No nutrition left in it if you boil for so long. Bone broth is a way to concentrate nutrition left in “scrap”. But it is kinda the best part to me! A dash of raw vinegar helps minerals leach out as you boil. Best bang for your buck is to save bones for making a BIG BATCH and freeze extra. Then when someone needs a boost (fighting illness) there is a store of goodness. Of course having some on a regular basis keeps us stronger in the first place . . .

      Reply
      • Jennifer N Novello on

        I roast whole chickens first, remove meat, add bones and skin and any pan liquid to a large pot, add filtered water to cover 2 inches add 2T ACV and cook for 24 hours, then I add my onion garlic (both unpeeled) Bay leaf and fresh thyme..cook for 6 more hours, strain then add other veggies and more onion.

    • Scott on

      This is a good question. I have the same question. Chicken necks and wings have meat on them and there’s photographs in this blog post of someone putting wings with the meat into the crock pot. But then in the directions it says don’t use the carcass meat? Maybe it means don’t put the whole carcass in there, but it’s just not clear.

      Reply
  13. Julia on

    Can you use frozen chicken bones and vegetables for this? I made vegetable broth with veggie scraps before that I saved in the freezer until I had enough. Wondering if I can do the same thing with the bones? We have whole chicken somewhat regularly but I don’t think that the bones of that would be enough for the effort. So I would just save it in the freezer for a while until I have plenty. Any thoughts?

    Reply
  14. Mbrown on

    I read somewhere else that adding the cider vinegar to the bones and waiting 30 minutes would benefit the release of the good enzymes and stuff. Wondering if this is true.

    Reply
  15. Sharon on

    question: Do you know if it would work to make bone broth for my cat with this recipe if I omit garlic and onion which are harmful? Also don’t know if she would like it with the vinegar and spices, but I guess that wouldn’t hurt her.

    Reply
  16. Pam Moore on

    Is there a lot of fat in the broth from the skin on all the chicken pieces.?

    Is the meat good to eat after being in a slow cooker that long or should you toss it?

    Should you skim the fat off the top and toss?

    Reply
    • Claire K on

      There is usually a good bit of fat that settles on top once the broth cools down. That makes it much more easier to remove.

      I would throw the chicken out because it usually leaches of all the nutrients into the broth anyway from having been boiled for so long.

      Reply
    • DENISE SHANNING on

      Yes, Pam. Skim that fat periodically off of the top and discard. The final bone broth is very low in fat. Happy cooking!

      Reply
  17. Katie on

    I have my crockpot on now! I have been diagnosed with chronic gastritis and had a bleeding ulcer and small intestinal bacterial overgrowth. My gut has been messed up for over 5 years, ever since I had my gallbladder removed. I am now eliminating gluten and watching my sugar intake and I am finally starting to feel better. I have heard that bone broth will help repair gut issues and I am looking forward to healing.

    Reply
    • J. Knop on

      I had major bowel resection in 1965 plus gall bladder removal. Hence diarrehea for years; however, doctor-prescribed Questran (generic: Cholestyramine for Oral Suspension USP) which changed my life and gave me normal BMs thereafterI have never used any other medications and have used Q/C daily since 1996. It is a miracle that I’m alive and healthy at 87. 6′ of my small bowell and 1′ of my colon were removed. Praise God! I travelled Europe after 1996 and lived abroad for 3 years. It would have previously impossible and was a dream come true.

      Reply
      • BJ on

        Congrats on being 87. I had early stage colorectal cancer at 51 yrs. They took 18” of my colon out, ovaries, and appendix, too. If I knew then what I jnow now, I would never gone through all that. I am 66 years old now, on no meds, hiked the whole Appalachian Trail at 60 yrs old, changed my diet, and I praise God for what He showed me through all the adversities of life. I am still learning. Best to you. Keep choosing what is good and best and enjoy many more years.

  18. sharon on

    I am so glad I have just found your page and instagram page, I am in need of finding healthy options and ideas in my time of life, I I on the borderline of Thyroid underactive, and liver damage, I don’t drink or smoke so mine is most likely the foods I eat, and your page will hopefully get me on the right track

    Reply
    • Pam Moore on

      Is there a lot of fat in the broth from the skin on all the chicken pieces.?

      Is the meat good to eat after being in a slow cooker that long or should you toss it?

      Should you skim the fat off the top and toss?

      Reply
    • Kirra on

      This is a very tasty bone broth. I had 3 thigh bones (raw), so I adjusted the recipe, which, after 24 hr stovetop cook, yielded a super yummy 2 cups of bone broth. can’t wait to make a full batch next time.

      Reply
  19. Margery A Ripley on

    Why all the tips to Remove the fat.? have you not heard that the Lack of animal fat is a major reason for Alzheimer’s and other chronic auto immune condition?

    Nearly every portion of a chicken except feathers and fecal matter can be consumed if properly prepared. Some are not palatable, but they are still non toxic and loaded with essential nutrients.

    Why have we been trained to throw away so much of the REAL FOOD that we should be consuming. Animals are super food banks , and we keep throwing away the gold inside. Have you looked at the percentage of daily recommended dosages of vitamins and minerals we can get from just one 70-gram slice of liver.

    We have come so far with Mechanical Health repairs but our basic building blocks of life are being thrown away every day All day by most.

    God designed to perfection what builds and sustains us to be available in every area of the world.

    We are not very grateful when we pollute and waste the very food he gave us to live on.

    Real Food Makes Real Healthier People!

    Reply
  20. MEGatto on

    I buy a whole chicken at the poultry farm. I roast the chicken and remove all the meat. Then I put the carcas in a large pot (skin included) with the veggies and herbs, cover with cold spring water and the vinegar, and bring to a boil. Reduce to a simmer and cook away following the recipe. I get a few great meals out if it all.

    Reply
    • Margery A Ripley on

      every thing [ nutrients , flavors, etc.] concentrates as the water simmers and evaporates out. If you use the full amounts of ingredients, You can just keep adding water after a couple hours and just keep the stuff simmering. I have found that the flavors don’t “boil off” . I believe the long cook time is so all the calcium, collagen, etc. gets out of the bones into the broth so we can consume it. works for me. ;-)

      Reply
    • kari albro on

      I roast the chicken first. Then debone chicken. Put bones in pot with vegetables and then cook at *170 degrees no higher for 24+ hrs. No liquid should go away when cooked at this temperature. I use a cooker that has a temperature setting. A really large roaster. I do 2 chickens at a time. The temperature is key to along a true bone broth and not have any liquid cook away.

      Reply
  21. Deborah Stephenson on

    This is the only recipe I found that explains exactly what parts to use and what not to use.
    I made the beef bone broth recipe about 10 times now.

    Reply
    • Lisa Lotze on

      The broth was fabulous. I used my insta pot on slow cooker mode . I cooked it over night, then in the morning took all the bones out removed the meat from them then added all the bones back plus more water and cooked it for another day.

      Reply
  22. Nicholas Damiani on

    I used one whole 100% pasture raised, grass fed, antibiotic, steroid, hormone free heritage breed chicken, plus pounds and pounds of chicken backs, necks and feet, and wings I made one in a crock pot and one on a stock pot. Can I eat the meat from the whole chicken along with the broth after I make the broth. I put it all in just raw was that okay? I know some recipes such as Dr Joseph Brasco broth uses a whole raw chicken. But then can I eat the meat?

    Reply
    • Keze on

      I’s sip the broth nice and clear, very cleansing for the palate and good for digestive system and excellent when sick. So make sure you freeze some for those times. You can def eat the meat and veggie. Wld be wasteful to throw this good stuff out. Why not turn it into a casserole to have with rice. The Chinese often boil veggie and meat as a communal dish which is eaten plain with rice.

      Reply
  23. Shelly Abbott on

    I bought an instant pot to specifically to make the broth. Was that a bad decision. If not do you have suggested cooking times.
    Thank you

    Reply
    • SusieQ on

      After straining the solids out, reduce the broth by 3/4 until very concentrated. Then cool and pour the broth into iplastic icecube trays. Freeze until solid. Transfer the broth cubes to a freezer ziplock and reconstitute as needed.
      Don’t freeze in glass jars, as they will expand, break and shatter in the freezer.

      Reply
      • CT on

        You can freeze in glass mason jars, just make sure it’s fully cooled and that you leave a a few inches free at the top because it needs room to expand.

    • Stephanie on

      I use silicone squares and ice cube trays. It makes them easier to use in small amounts. After they are frozen drop them in a bag.

      Reply
    • PS Franey on

      Pint size WIDE MOUTH glass mason jars.
      Leave 1 inch head space for broth to expand up as it freezes.
      (Dont use quart size or use regular mouth- any size- as they may crack as the broth freezes upward.)

      Reply
  24. Carol Thornton on

    Thank you so much for this wonderful information for this recipe & clarifying what supplements is essential to stay healthy.

    Reply
  25. Sandy on

    Thank you so much for the recipe Dr.Chad. I copied it but couldn’t find it. Didn’t realize you couldn’t cook the meat with it and then take it off bones and keep cooking.
    Hope it will taste delish tomorrow. It’s supposed to get cold in Florida so I’m ready. And I need some help getting better.Thank you again.

    Reply
  26. Jade Davis on

    Why do you recomend not using the chicken in the bone broth!, i have done it in the past and found it great for extra protein.

    Reply
  27. Monica Maestas on

    Is this recipe ok for a 1 year old to drink? I just finish making this, I cooked it for 48 hours in a crock pot with all organic ingredients except for the garlic I didn’t have organic garlic cloves.

    also, mine came out looking a lot darker then the picture on this recipe is that bc I cooked it for 48 hours?

    Reply
    • Isabelle Teran on

      Ideally no salt for babies before, but the quantity is very small. (it needs salt for the ultimate benefits). I give it to my 13-month-old in soups and sometimes (when sick) with a syringe to the mouth. I even use it for pasta sauce. They love it! and it is super nutritious.

      Try beef bone broth as well, I let this one cool and remove the coat of thick grease that forms on top. To grease for me.

      Also, an extra tip that I learned from an herbologist is to let all the ingredients sit inside the pot (cold) for 2 hours before slow cooking, apparently this helps get all the nutrients out. Worth the try if it is potentially healthier… I guess.

      Reply
      • Margery A Ripley on

        FAT is your BEST!! friend. consume it!! <3. <3 no kidding!! Fat has been exonerated of causing heart problems. Cholesterol is NOT our enemy, it is absolutely Necessary for every cell in your body.

        I notice that beef fat from grain fed animals is GREASY But, fat from Grass fed Grass finished beef is solid as a rock when cold and a GOOD fat for health.

  28. Monica Maestas on

    Is this recipe ok for a 1 year old to drink? I just finish making this, I cooked it for 48 hours in a crock pot with all organic ingredients except for the garlic I didn’t have organic garlic cloves.

    Reply
  29. Chef Saad on

    Mainly needed to know the difference of Chicken and Beef gelatine. Also chicken is dearer than beef. Is that because you get more benefit with chicken like joint health?

    Reply
    • Suzanne on

      I remove everything, blend veggies, add them back in, pick bones clean to make dog food from that, then blend bones to make bone meal for flowers, bulbs, plants etc.

      Reply
      • Jamie on

        Great idea! Do you prepare the bones after they have been cooked for the broth somehow before you blend for bone meal ? Dehydrate or bake to dry them ? How much do you apply to your plants and bulbs?

    • Margery A Ripley on

      yes! been there done that . Put every thing through my meat grinder. lol. I did strain it to get some of the bigger particles out but only to the point to make it palatable. many animals are edible, nose to toes — ( minus the gut and bowel contents)

      Reply
    • Margery A Ripley on

      many times when i try a new food , My digestive system acts up. This is not necessarily a BAD thing. It is just that my gut bacteria were not ready to process it well. (or it’s giving me ammo to remove a pest that needed to leave ){it’s a new kid on the block.} so if you get a fever, or vomiting, or diarrhea, that lasts more than a couple of hours, or you feel afraid, please call or go to someone who knows more than me.

      Reply
  30. Kelly Butler on

    Just curious why you would use fresh herbs when you cook it for 24th s? Dry herbs in a bouquet would hold the flavor longer, wouldn’t it?
    Not picking, just asking. I’m going to try chicken bone broth/stock tomorrow and I only have dried. If you use them for a specific reason I will go get some. It just sounds like fresh gets kind of icky after a while.
    Also, I don’t want my broth to be sweet or anything. Can I use half cider and half white vinegar?
    Thank you!

    Reply
    • Jen on

      Hi, I’m dealing with acid reflux, getting tested for nutcracker esophagus. My stomach gets hot after I eat, and my stomach muscles feel tight and contracted throughout the day. I deal with severe bloating and
      IBS-C, and I’m wondering if I’m possibly dealing with gastritis bcuz of the hot burning stomach/ tight muscles. Dr.’s don’t know what to do with me…My question is, do I still add the apple cider vinegar? Will it irritate my esophagus/stomach? I might have low acid not sure but acidic things irritate my esophagus/stomach so even if I did have low acid I feel at a loss to try to fix it. Thought bone broth might help. Any advice would be helpful…By His Stripes I Am Healed..🙏

      Reply
    • Lyn Markowitz on

      I wouldn’t include the onions or garlic since they are poisonous to dogs. And I’d consider leaving out the salt too.

      Reply
    • J on

      I would suggest being very careful about giving to a dog. Remove all fat by refrigerating broth and then removing hardened fat from top of broth. (Dogs can get pancreatitis from fat, such as chicken, poultry or beef. Pancreatitis will produce vomiting and diarrhea, and can be life threatening.) Be careful so the dog cannot accidentally eat any bone splinters because those can be dangerous when swallowed. The broth will be rich, so give your dog only small amounts. I would check with your veterinarian as to portion size based on weight of dog. Also ask veterinarian if your recipe is ok for dogs because dogs should not eat garlic or onions.

      Reply
  31. Karen on

    I love to make chicken bone broth. This article was confirmation I am benefiting from doing so, making my own. Thank you for this article!

    Reply
  32. Nancy on

    My farrier brings me beef bones every 6 weeks so I’m always making beef broth. I read this years ago & switched from slow cooker to instant pot. “Since pressure cooking doesn’t require a much higher temperature and shortens the cooking time, there is less time for nutrient loss. For this reason, pressure cooking may actually preserve nutrients better than other methods of cooking”. Is this wrong?

    Reply
    • Becca on

      Hi Nancy, that’s a great question. In Dr. Axe’s article before the recipe, all he says about slow cooking/stove top simmering vs instant pot cooking is this:

      “In general, I don’t recommend beef or chicken bone broth instant pot recipes because they’re cooked at a higher temperature for less time.“

      Hope that helps. I know it’s a short answer.

      Reply
  33. Connie on

    I want to cook on stove top so how do I do that for 48 hours? Can I simmer for 4 twelve hour days–simmer 12 hours. Put in fridge overnite, , then simmer 2nd day for 12 hours, etc. Is this correct way to do it?

    Reply
    • Sheree on

      If you’re going for 48 hrs, which I do, remember your start time. When it begins to boil turn the stove down to low. Just low enough where you see a bubble or two pop up here and there on the broth. That’s when you know it’s at the right simmer. Check it every few hours until you get the bubble simmer right. After that stage, turn off the lights and let the broth do its thing until morning. Next morning, you will need to add more cold water to the broth because it will evaporate overnight. Your pot is now ready for another 24 hours. Enjoy

      Reply
  34. Patsy on

    Thank you for the way that you explained about keeping the heat at a lower temperature than the instant pots give! Mine is the best I’ve ever made using your recipe! Thank you so much

    Reply
  35. Mindy on

    Why would you discard the vegetables & chicken? Wouldn’t those foods be beneficial to eat as a meal or soup with the bone broth?

    Reply
    • Dona on

      I cook for 3 to 4 hours with meat on bones then remove the meat and add bones back to the stock. It is a great way to have meat not too mushy and ready to make chicken soup when the stock is ready.

      Reply
  36. Beau on

    I’m currently making this recipe almost 24 hours in and overnight most of the water evaporated that it was almost all gone when I checked it. I was also topping it up with water all day leading up to this. You hadn’t specified whether the lid should be on the pot (I assumed it would need to be) but even so; the water evaporates. Is it ok to just refill with boiling water?

    Reply
  37. Kay on

    If I want to do the stove top version, and don’t want to leave the stove on overnight, can I refrigerate over night and continue cooking the next day?

    Reply
    • Lisa on

      I baked my chicken in the oven, then removed all the meat. Anything left over from the carcass went into the crockpot. This recipe makes amazing bone broth!

      Reply
  38. Peta Sclater on

    Just wondering if the same goodness is there if using cooked chicken or raw.
    Sounds just what I need.
    Thank you

    Reply
  39. Kristin Koss on

    I’ve been making bone broth I used chicken quarters my husband cooks the chicken quarters in the oven. We eat meat. Then save the bones he puts the slow cooker adds the water vinegar all vegetables we cook over night. but I wanna know does it still work that way.
    Thanks

    Reply
  40. Ethel Anderson on

    I drink a hot cup of Dr axe pure bone broth first thing every morning. It is so delicious and I know it has improved my health. If/when my work load lightens and I have more time, I hope to make my own broth with this awesome, easy recipe. Hmm. How to get the chicken feet to put in the broth??

    Reply
    • Sally on

      I was just in a meat market yesterday that had a sign on the wall that said, we sell chicken feet, ask us about them. So check to see where there is a meat market in your home area and give them a call.

      Reply
  41. Annah on

    Alliums (garlic and onion) have a lot of good things for your body, but unfortunately, I’m also allergic to them. Is there anything I can add to a healthy chicken broth that will also aid in creating a bone broth that can is just as good at aiding the body?

    Reply
  42. JoAnn on

    I make a lot of chicken stock, in fact have some right now. It simmers for 6 hours. I think it’s loaded with a lot of properties of the bone broth; Inuse 15 pounds of chicken to 7 quarts of water and veg and seasonings. It’s excellent and congeals. Since it congeals, does this mean it might be closer to bone broth than normal stock?

    Reply
  43. Dan on

    Great recipe. For those asking what to do with the leftover chicken bones and vegetables, what I do is plant the bones in the garden with the vegetables in April then a few months later pluck up a batch of fresh chickens. Thanks Dr. Axe!

    Reply
      • Nicholas Damiani on

        I get mine at a local farm that sells 100% pasture raised grsss fed antibiotic steroid GMO hormone corn and grain free nutrient dense meat from any organ and any cut of beef chicken lamb and pork, plus many other products called Tussock Sedge Farms in Pennsylvania. Maybe search pasture raised meat near me and maybe there is a farm like that one near me also near you.

  44. Darlene on

    Can anyone tell me why we have to discard all the solids? Can’t we eat the chicken or the carrots? The rest is mush, but the chicken & carrots seem fine.

    Reply
    • Ethan Boldt on

      The chicken meat should have already been removed so only chicken bones and fat may be in the mixture. The carrots are edible but yes, very mushy. Up to you!

      Reply
      • Tammy on

        The recipe nor details in the recipe state that the chicken meat should be removed before cooking. I don’t want to eat any of the solids when done cooking because it clearly says to discard solids but for the purpose of making this to the fullest of it’s health benefits, can someone clarify whether or not, the skin and meat should be left on the chicken the entire time it is simmering (24-48 hours)?? Also, are the best health benefits found in bone broth when only using necks/feet/wings??

      • Dr. Josh Axe, DC, DNM, CN on

        Hi Tammy, using the entire carcass from a cooked whole chicken is the best way to go. You can also add chicken feet (tons of collagen) and neck, too, but it’s not critical. Essentially, everything that you and family don’t eat from that chicken should end up in the pot! Meat should be used for bone broth.

  45. Jason on

    Hi,
    I cook whole chickens (I shove a blob of butter and lard or goose/coconut fat insdie chicken) in a slow cooker with ACV, salt, veg, garlic and even a few fruit like Blueberries and Apples etc.
    When cooked for 24 hours on low I then wait to cool down a bit. I then remove all bones that I can see and feel in the stock
    I then eat everything else.
    It is delicous and I can really tell when I eat this stuff.
    I also do bone broth using chicken/pig feet and then discard solids and drink rest

    Reply
  46. Tiffany on

    I have been making chicken broth for two years now using a slightly different method so I’m curious if I am still getting all the benefits. First, I almost always use the remnants of a rotisserie chicken after I’ve taken most of the meat off. I try to get unseasoned when possible to avoid too much salt. Is it okay to use the complete chicken carcass?

    I also heat my cast iron really high and brown the meat in avocado oil before adding the veggies and water, it sounds like I can skip this step but curious if this step is harmful in anyway?

    Thank you!

    Reply
  47. Karen Anjoorian on

    I never thanked you for my frother gift you sent to me.
    I am grateful and I am enjoying it
    Please pass on…
    Thank you!

    Reply
  48. Peg on

    Can the chicken meat from wings do double duty by now serving in this bone broth with fresh vegetables? Will meat taste ok?

    Reply
    • L.P. on

      If you left the peel on the onion, that makes it a deep golden color. Homemade broth is richer than store bought and should always be darker. Here’s to your health!

      Reply
  49. Marcia Pattison on

    Everything Dr Axe says makes sense. I have had leaky gut for years . Due to grief in my
    Life. But these recipes and his YouTube channel have helped me a lot

    Reply
  50. Cheryl Ernst on

    I made this and it smelled awesome while it was cooking for the first 24 hours, but when it was finished just under 48 hours it didn’t smell as good. Everything seemed like it was burnt. I cooked it on low in my crock pot. I ended up having to throw it all away. It just didn’t taste good. I will try it again, but definitely won’t cook as long. Really disappointed.

    Reply
    • Becky L Lopez on

      Cheryl, I remember reading somewhere that chicken should only simmer up to 24 hours. 48 hours is better if you are making beef broth.

      Reply
    • TJ on

      Did you skim off the fat/grease at the top of it? I’ve had this happen as well. I’ve read that the fat can go rancid while cooking it. Perhaps someone here with a little bit more knowledge could elaborate on this?? If anyone would like some additional information regarding the benefits of bone broth, I would highly suggest looking up the Weston A. Price Foundation on the internet and purchasing the book(s) by Sally Fallon Morell titled Nourishing Broths… and there’s one called Nourishing Traditions… and she has one regarding fats…. They are VERY thorough and informative as well. I am NOT connected to her or the Weston A. Price Foundation in anyway… or hired to sell her books, etc…. just suggesting because these books have been a world of information to me and a whole lot of other people. Knowledge is power… Thank you Dr. Axe for all your good info as well.

      Reply
    • Shelley on

      I make mine in my Instant Pot all the time. I set for 120 min then leave on keep warm up to 48 hours, but typically only about 24.

      Reply
  51. paul on

    Does it matter if the bones are raw going into the broth or is it also okay to use the leftover carcass from a roast chicken dinner? My broths don’t tend to become gelatinous so I’m concerned I’m not getting the benefits from using pre-cooked bones.

    Reply
  52. Michelle on

    I was loving this recipe for Bone Broth until I reached the part: Discard the solids. Seriously?
    I work too hard to pay for expensive food just to discard it. I understand the benefit of bone broth but do you really have to throw away the chicken, vegetables and other “solid” ingredients? Don’t know about Dr. Axe but I can’t afford to throw food away.

    Reply
    • Ethan Boldt on

      Michelle, you can use it in a soup that’s thoroughly blended, as long as the bones are removed. Just be aware that the veggies and chicken will be very overcooked, of course.

      Reply
      • Meredith on

        Ethan,
        My first time making bone broth….wanted to ask you because you seem to know what you are doing….I thought I was suppose to just use the bones from my whole chickens(organic, pasture raised/pasture finished)….I roasted the chickens and saved the bones…..am I correct in just using the bones?

    • T Mcgee on

      what I do is during the summer, when you discard the ends of the onion, celery, carrots, etc. wash them, throw them in your freezer. When it comes time to do the bone broth, use these items instead of fresh veggies. That way there is no waste and it is just as good and not expensive.

      Reply
    • Robin on

      To Michelle on 1-14-21 –

      This miracle broth is worth sacrificing a couple carrots and onions+ – in my opinion :-) but …
      I let it simmer on low 2 to 3 hours – I take chicken out then I let it cool to handling comfort … then remove all meat – ‘takes les than 10 minutes. (there’s dinner! almost)
      Then I put bones back in and continue simmering on VERY low heat (on stove- all night+)
      I leave the vegetables etc in to simmer with the bones…. then toss the mushy things at end of cooking- my chickens love it :-) I simmer about 36 hours.

      I assume Dr. Axe has some veggies growing on his property … (as do I) or knows people who may keep him in veggies; so there wouldn’t be much waste-
      My Best to you!

      Reply
    • Margery A Ripley on

      all the nutrients from the vegetables are in the Broth, you are not “paying and getting nothing” you are just making them more easily absorbed by your body.

      Reply
  53. Rose on

    I used an entire roasting chicken and 8 wings and all the other ingredients and the slow cooker fir 48 hrs.. where do you find chicken feet abd necks?

    Reply
  54. Margie on

    My 10 quart crockpot only has low, warm and high temperature settings on the dial. Is low the setting I should set the dial to make the chicken bone broth that takes 24 – 48 hours?

    Reply
  55. C on

    I save all my chicken scraps, both from leftovers of a roasted chicken to trimmings, in the freezer until I have a good amount. Then into the slow cooker it goes with herbs and aromatics and let it cook, minimum of 24 hours.

    Reply
  56. Joan Arme on

    Starting your collagen twice a day. I make my own chicken bone broth frequently cooking for approximate 18 to 24 hours.
    Eat organically as much as possible, but want to improve my overall diet. Have a sweet tooth that needs to be curbed and seeking your info on fasting and good healthy recipes.

    Reply
    • MOFIFOO on

      WHY NOT, JUST TAKE ALONG TIME TO WASTE GAS OR ELECTRIC. BUT THEN AGAIN THE CROCKPOT IS ELECTRIC. THEN U HAVE TO CHECK IT ALL DAY BY STOVE. I QUESS ITS YOUR CHOICE. GOOD LUCK WHICH EVER WAY U CHOSE AND ENJOY.

      Reply
  57. Katte Moon on

    I like chicken boules with noodles. Chicken broth is able to stimulate the gastrointestinal tract, stimulate peristalticism and improve food digestion. It is also convenient to use at exacerbations of gastritis and pain, as in such periods rough food makes a person uncomfortable.

    Reply
  58. Deborah Czech on

    Wow! I have been making bone broth for years now (I’m 73 years young), and I make it in my Kuhn Ricon pressure cooker. I read your article, and thought maybe that’s where I am going wrong! I pressure on low for about 1 hour. Then I let the pressure go down naturally. Am I “pushing it” too use the pressure cooker, or am I ok to use it? I make Chicken soup every 2 weeks as it is a staple on the SCD (Specific Carbohydrate Diet) that I used to cure my collagenous colitis, a few years back. Ever since then, I have felt that chicken is a :comfort” food, that I cannot live without. there is ALWAYS chicken soup in the freezer! ! !

    Reply
  59. Deborah on

    Hello Dr Axe,

    Thanks for sharing your information on health and delicious recipes.
    I would like your opinion on the following. I make a multi meat bone broth that is very delicious & healthy. I use beef bones, pork hocks, chicken wings and fish bones. I slow cook all in the same pot for two days. My recipe is very similar to your recipe except I use coconut vinegar and no carrots. What do you think of a multi sourced bone broth?
    After cooling I make individual bone broth ice cubes then separate and place in a container in the freezer for quick easy access to add to recipes.
    Looking forward to hearing from you.

    Thanks,
    Deborah

    Reply
  60. Marie on

    Is there a recipe that doesn’t use a slow cooker? I neither have the space nor budget for one. I’d appreciate knowing the old fashioned method? Thank you.

    Reply
  61. Marie on

    Is their a recipe that doesn’t include a slow cooker? I neither have the space nor budget for one. I’d appreciate knowing the old fashioned method? Thank you.

    Reply
  62. Ing on

    Why skim off the fat? Is it for dietary reasons or does it affect the quality? My son needs as much fat as possible in his diet so was wondering for that reason. Thank you.

    Reply
  63. Almut Tolkien on

    What is the difference between bone broth and collagen ? A butcher friend said that he made collagen from chicken feet,says it has even more collagen than beef bones.
    Thank you for all the wonderful information you provide,

    Almut

    Reply
  64. Mew Lian on

    Hi Dr. Axe,

    How to keep simmering for 24 hours while one sleeps? Can time be reduced if using a pressure cooker? If yes, how long would that be?

    Thank you.
    Mew

    Reply
  65. maria medina on

    good day

    i really enjoy watching you and Reubin , specially the love for others make you 2 very specials human been, may the lord jesus bless you abundantly and keep you 2 doing his works thru this ancients remedies and your knowledge in nutritionist and health education and most important the knowledge of God’s words it is the number one. Hoping my message is clear and easy to understand my grammar

    thanks so much

    Reply
  66. Mary Lozano on

    Hi Dr. I am a 73 yrs old female and was diagnosed with diverticulitis. would like to know if you have a diet with daily menu that I could prepare at home. I saw you on Dr. Oz and wanted to get in contact with you.

    Thank you much.

    Reply
  67. AK Dhir on

    I am suffering from crohon’s disease and anemic and loosing weight. Kindly send me a list of diet which is beneficial for this . Pl treat this as urgent

    Reply
  68. Barbara Davis on

    You sell Bone Broth Protein and Collagen. I use to make bone broth as you shared in the recipe above but have stopped and now use your bone broth and collagen. Is it better health wise to make ones on bone broth?

    Reply
  69. Luz Acevedo on

    I can’t find chicken feet, necks and wings anywhere. Only whole chicken without this parts of the chicken.
    Please any suggestions where I can find them besides my local grocery store.
    Thank you!!

    Reply
  70. Holly Kelly on

    When consuming homemade bone broth, how much should be consumed per day? Assuming the broth has been cooked as indicated in the recipe above.

    Reply
  71. Zena Wilson on

    Hi Dr Axe,

    It’s very difficult to get necks and feet in the U.K.

    Will wings and thighs be ok? Can I use the whole carcass?

    Thanks

    Zena

    Reply
    • Carrie on

      The neck generally comes in the bag with the “vittles” or organ meats. My mom taught me to throw the whole bag away! Nor was I nursed or natural birthed, that I have always suffered with digestive and dental issues as my biome has always been off.

      I have learned cooking the whole chicken with the organs (after removing them from and tossing the bag they come wrapped in within the chicken cavity) is super beneficial. I have been eating the cartilage and a third of the ends of the thigh bones as eating the marrow within from the softened bones were able to crush up- careful not to damage your teeth or dental work and not to swallow sharp bone fragments. Don’t swallow anything you couldn’t break down and soften relatively easily, it can injure your internals. I’m also eating the organs but not all in one sitting or same day, but spread them out.

      Excess organ meat can give some people gout, an ex of mine learned the hard way. He loved handfuls of chicken livers as a snack, but it didn’t love him!

      Reply
  72. Marci on

    I have used a tall pasta pot and put all the ingredients in the strainer, turning the gas off at night and restarting in the morning, a pressure cooker for 3 hours, and a slow cooker on low for 24 hours and another time for 3 days. Three days “Burned” the broth so don’t do that. The pasta pot was easy because everything came out at once, no separate straining but the pressure cooker tasted strange. I’ve stuck with the slow cooker – about every 4 hours I take a potato masher, smash everything down and put more water in. 24 hours seems to be the best. CHICKEN FEET STINK YOUR HOUSE OUT !! So that’s a no for me. In my small slow cooker I use 3 organic chicken carcasses and 3 chicken wings for the fat, 2 carrots, 2 celery, 2 APPLES, 1 tablespoon Apple Cider Vinegar, a piece each of turmeric, garlic & ginger, salt and pepper. I do this every week and drink a cup for breakfast. When I use the big slow cooker because I’ve got more carcasses, I tend to pressure can the broth. It keeps for years then and I always have some on hand for soups, stews etc.

    Reply
  73. Denise Jones on

    Dr.Axe, I have a question about the bone broth cooking pot.
    I couldn’t find a 10 quart slow cooker, I got a 8 quart slow cooker, and I use the recipe
    for the Chicken Bone Broth, but I only was able to put in 15 cups of cold water.
    Will I get the same resuts.

    Reply
  74. ash kumar on

    currently reading the Keto Diet I’m finding it an eye opener, I wish every doctor had a copy, I think it would make them think more about health in terms of fixing it from the inside as opposed to handing a prescription to their patients, without much thought, as to what’s going on in a persons body, I feel there’s a revolution in the way we think about food and health, but it will be interesting to see how large pharmaceutical/and food manufacturers, companies will handle and react to new ways of healing human bodies

    Reply
  75. Mel on

    I make chicken soup all the time. It gets eaten after cooking for 1.5 hrs. Is there any collagen benefit when it’s a shorter cooking time?

    Reply
  76. Jean Hurley on

    thanks Dr. Axe any information for a healthier life style is beneficial to all. Your recipes are great and easy to follow.

    Reply
  77. Majid Hussain on

    I’m really confused

    If I cook the chicken bone broth using a pressure cooker which takes around 1 hour 30 minutes, will there be less nutrition and benefit than cooking it at a low pressure for 24/48hrs? Meaning a pressure cooker is less effective at extracting nutrients from the bone?

    Kind regards.

    Reply
    • T McGee on

      I know I’m not Dr. Axe, but I either use jars but mostly zip loc baggies as you can lay them flat. Don’t fill to full however as when it freezer, the broth will expand.

      Reply
  78. A on

    Waddup, I have come across a Youtube video on bone broth powder by Frank Tortorici in which he says that beef bone broth would contain collagen-types that would merely benefit skin, hair & nails & that chicken bone broth would develop tissues, muscles & so on.
    I have also found articles on studies that claim that keto-diet seemed to have caused mineral-loss on the developing skeleton of children.
    What’s the truth?
    By the way, I have read that black pepper which contains pipin would have a synergenic effect with turmeric & serve as antioxidant to it.

    Reply
  79. Bev Askew on

    Hi, I suffer with IBS and low fodmaps as well as dv flare ups. The broth sounds great except, onions, celery and garlic are huge no-no’s. Can I substitute? Eg swap onions for green tips of spring onions? Or use a little garlic infused oil? Any info would be much appreciated, thanks

    Reply
  80. Ghislaine on

    I made it several times and really it is fabulous, i put also Kombu(seaweed) in it.
    Sometimes i eat the vegetables also. Is this good or i have to remove them.
    Thank you for tyhe advice

    Reply
  81. Val on

    Are there any recipes using the bone broth powder. I tried mixing it in a smoothie, but the taste is still hard to take. Can i add it to stews or cooked veggies, like kale or collards.

    Reply
  82. Joni on

    I also add coriander seeds to my cooking broth, as well as turmeric to my own cup for added benefit! Delicious and amazing for health!

    Reply
  83. Sumita Kundu on

    You are wonderful and knowledgeable doctor. I have arthritis problem. so i am following the diet whatever you said.Thank you very much. Hopefully i ‘ll get the good result.

    Reply
  84. Andrea on

    Suggestion- It would be helpful if you (or a staff person at least) took time to answer questions. Without information asked in many of these questions I am sure people are unable to make your bone broth… or are just turned off and go away. That would be a shame since you provide a lot of valuable info.

    Reply
    • MaryAnn on

      I’ve used the Instant Pot to make bone broth and it comes out great. The temperatures between an IP and a slow cooker aren’t that different. I started using it to make bone broth for my dog, so no carrots, onions or garlic, did it on high pressure for 2.5 hours and it came the same as when I did it in a slow cooker for longer. It even turned to gelatin after removing fat and refrigerating. I don’t like leaving appliances on when I’m not home, and I’m not home 24 to 48 hours straight. So I’ll continue doing my bone broth in my instant pot.

      Reply
  85. Phillip L Ward on

    How I make mine broth is I go to sprouts market & get a organic rotisserie chicken if you don’t care if organic get a bigger chicken from Sam’s or Costco. Then debone it everything but meat goes in pot, after a few hr. I take the big wing & leg bones out & cut end or knuckles off {bone gets soft so I use scissors] then break open the middle section. I like a little kick with mine so I chop a jalapeno pepper with seeds, & crushed red pepper. Also I use dehydrated onions, celery I don’t like the white bottoms so I cut a couple inches off bottom & also use the leafy hart. Someone wanted where to get chicken feet, I think I have seen at mexican & oriental markets. I have a large cup every morning 12/18 oz & yes when I heat it up I add a couple dashes of crystal hot sauce yes I like a little heat with mine.

    Reply
  86. Ellen on

    I hate to throw food away. Can we immersion blend the vegetables after cooking and still get the bone broth benefits?

    Reply
    • Joni on

      I hate to throw away food too, but after the veggies have cooked this much, there is basically no nutrients left in them, it’s all in the liquid. One thing I like to do too is keep a gallon freezer bag in my freezer that I throw odds and ends into-chicken bones, vegetable peelings (if cleaned well), ends of celery stalks, ends of other veggies I cut up… so when I DO make the broth, I’m mostly using the parts that may have gone into the trash in a different day!

      Reply
  87. Sheryl on

    I have Sibo and I am sure I have leaky gut, started out with h-pylori got c-diff from all the antibiotics had a fecal implant still not well was tested for sibo last summer tested positive and still seem to have it. Recently I went on a 17 day elemental fast but when I came off the fast I am still sick.
    I am taking your bone broth along with collagen, that really doesn’t upset my stomach also am using Dr. Gundry’s greens and vital reds, was using his prebiotic but read that prebiotics and probiotics were not good for someone with Sibo, whether it is good or bad bacteria it is still a problem. I would appreciate any recommendations. I just turned 73 this has been going on for 4 years don’t know how much longer I can do this.

    Reply
  88. Dot on

    If your want a way to store it long term without freezing buy yourself a pressure canner
    And you can bottle it in jars with metal lids or Mason jars. I brought one to New Zealand and it is such a great item to own. You just add the broth to jars once it is ready and process it.

    Reply
  89. I.H on

    Thanks I make my own, once a week. I would like a way to make bigger batches and store them, how to store it other then freezing would be great.

    Reply
    • Phillip L Ward on

      Guess a compost bin if you don’t mind the chicken bones in your garden. If not try a vita mix on the bones while they are soft. Legs bones get so soft after a few hr. that I take scissors & cut ends off & crack the center bones.

      Reply
  90. felicia mccollin on

    i have an overactive thyroid since last year june its now in a normal range and this info is life saving …in the process of following through with the bone broth…thankyou

    Reply
  91. Suzie on

    Can I buy Bone Broth in a store? Where can I buy salmon from Alaska. The most popular salmon selling in my city is Atlantic salmon.

    Reply
  92. Johanna on

    I do not add salt until the bones have seen removed. It is my understanding that salt can leach out toxins into the broth.

    I also use chicken heads, turkey and chicken feet. I cook on stove top for at least 24 hours. Broth is much thicker than when I use crock pot. The Instant Pot broth was very thin.

    This has healed problems I have had for years.

    Reply
  93. Joe Kalentkowski on

    can you use just wings? Also,can you add chicken livers? { for chicken bone broth?}
    I was reading your recipe and just wondered. Is beef bone broth better than chicken, or are they the same?

    Reply
  94. Kim on

    Can any vinegar be substituted for apple cider vinegar. Is apple cider vinegar really necessary and if so why ? Couldn’t any sort of vinegar be used??
    I understand that apple cider vinegar has many positive heath effects when taken raw or just straight from the bottle. Apple cider vinegar is healthy but cooking so long like this …
    I mean doesn’t cooking it so long destroy the healthy components of the apple cider vinegar? I actually make my bone broth with A pressure cooker and cook it for about 1.5 to two hours straight , under pressure that is.

    Reply
    • Mary Hayes on

      In this situation, the apple cider vinegar is used to help draw out the nutrients from the bones. in a sense, it softens the bones.

      Reply
  95. Elizabeth on

    I’m so grateful for you sharing all your fabulous informative
    knowledge.Thankyou so much.
    We can never have too much
    healthy food advice ❤️

    Reply
  96. debi on

    i just happened onto your site, and literally have spent the ENTIRE day reading & downloading information and recipes, and watching the quick videos. I’d like to make a suggestion on your videos… please add the name to the final scene, too, as by the time i’ve watched the video, i’ve forgotten the name of the recipe i’m watching!

    Reply
      • Matti Walker on

        You definitely can make bone broth in a pressure cooker..just look up a recipe with good reviews that uses a pressure cooker. If you don’t use proper cook times, you risk overlooking and losing the nutritional values of the broth.

    • Tommy on

      I have done it both ways and I find 36 hour summer has way more depth and flavor. And I toss in a couple of chicken feet to add collagen

      Reply
      • Susan on

        WHERE do you get the chicken feet? For those of us living in the city, it’s not so easy to find.

    • Jody on

      I use an instant pot to roast the raw bones for flavor 1st for about 20 minutes depending on weight and quantity. Then I switch over, add any veggies, add the giblets, add water and 1 tablespoon of ACV (if I remember), set for the iPot max of 120 minutes, put on 1 hour delay for ACV to work. When finished, I will let it sit on warm for 6 hours. Often, I will switch it over to slow cook for 12 – 24 hours without even opening it. This long-cooked bone broth does not gel. When you cook the bones for a long period, you achieve the same effect as the hydrolyzed collagen you can buy: The interaction with high temperature water for a long time breaks down the collagen into its elements.

      If I just add enough water to cover the bones & veggies, and just use the 120 minutes, I get a beautifully gelled broth that we often eat with a spoon cold for breakfast. My oldest son discovered it when he was about 5 when I was cutting up cold chicken. He called it chicken jelly and to this day & the name stuck. Sometimes, I put all of the strained parts back in with more water and slow cook them. This broth is not as flavorful but I know that all of the goodness was extracted.

      Another tip: When you have the occasion to cook lots of chicken legs and/or wings, keep the the bones. I make batches of a dozen or so in the oven for for quick lunches during the week. We save the bones and at the end of the week any uneaten legs and the bones go in the instant pot. I am sure the high heat kills any germs, but still don’t do it if anyone has a cold. It makes the best gelatin. I did not know why until reading Dr. Axe’s bone broth thread discussion about knee bones containing more collagen. Maybe the leg broth is so good because part of the joint is still attached to the leg bone.

      Reply
      • Rakaia on

        Hi I liked your comments but just wondered what you meant by knee joints? Do you mean chicken knees joints?

        Cheers Rakaia

      • David Randall on

        I have made this many times over the years, similarly to this, ever since the first time, when my 90-yr-old mom’s “unhealable” broken shoulder knitted up in record time (plus nettle tea). Now I make it for friends with injuries or troubled stomachs, and for culinary use.

        Some questions answered, per my experience:

        You can start with any source of good poultry you have, but the main weight should be bones. If you start with a whole bird, take the trouble to remove the meat for other use, soup, salad, etc, after 1.5-2 hrs. After the 24-hr broth process the meat will be flavorless and stringy.

        I found chicken backs at a local butcher for 67 (now 77) cents pound. They are discarded after butchering and frozen. Ask around.

        Why pull off excess fat someone asked? You don’t want a greasy broth, for starters. It will go off-flavor faster too. There will always be enough left to create a nice “seal” when cold, keeping oxygen out. But I don’t waste this healthy fat. I’ve been turning it into “schmaltz”, a Jewish way of keeping it around for cooking. Render it slowly while your broth simmers, add sliced onion for flavor if you like. Keeps in the fridge for months. A little salt helps preserve.

        If I go to a different butcher, I can get some chicken feet for extra gelatin (to the one questioner, gelatin protein is the easiest for children to digest. Starving refugees can often process nothing else).

        I get 6-7 lbs of backs, maybe 1/4-1/2 lb feet, or wings do almost the same. Pull off easy fat, tails too, put half the backs on an oiled cookie sheet and roast at 400 till brown, for flavor. The rest are soaking in cold filtered water with 2 tbsp cider vinegar or lemon juice (I’m graced with a big stock pot, and I don’t want to do this often. I get at least a gallon of stock at a time. Also I can’t control the temp of a slow cooker.. mine is primitive.. and the temp is imprtant)
        The choice of which acid doesn’t seem to affect flavor much.

        I’ll pull all the meat I can find off the cooled backs, reserve, add those bones to the pot. Soak another 30z60 min with filtered water, 2″ above. No salt.

        Bring to boil and turn heat down to minimum. If I want a pleasantly clearer broth, I skim foam. It may affect flavor. I guess I always skim, come to think of it. No veggies yet. I don’t want anything to get bitter, they’ll simmer a long time anyway!

        The next trick is to keep the simmer super low. A bubbleat the top every second or two. I now rely on a thermometer with a probe on a cord. I can set the alarm to tell me when I’m getting in the 200 range. But the number isn’t always key.. or possibly my therm isn’t the best. On my gas stove, I use a flame spreader (invaluable cheap tool) because my stove only goes so low, and I don’t want a hot spot. I’ll adjust the lid, partially on (it boils too hard at the very lowest setting with the lid fully on), adjusting till it’s steadily where I want, for at least 30 min. Room temp and the hood fan even affects this.

        Meanwhile, I’ll have clipped the nails off the feet, if using, and slice the skin down the top of the back of the feet with a sharp knife or scissors, threw them in before the boil. Wings aren’t as tough-skinned, so you skip that. Their just pricier.

        Im greedy, so after an hour, I’ll pull out the previously raw backs with tongs (the color difference is obvious) and pull their meat off too. Now I have a big bowl of tender meat for other uses, with the combined flavors and textures of roasted and simmered. It’s surprising how much meat is there.

        That other half of the bones go back in, I make sure the temp gets right again, and I leave it. If the temp/bubbles are good, I’m not afraid to go to bed.

        Say I started at 4pm, next morning I add a tbsp of peppercorns, 3 bay leaves, 5-6 cloves (the spice). If I’m ambitious, I’ll use pliers to break up the big bones, say I have drumstick bones, esp.

        At 1pm-ish, 2 quartered onions, roots off but skins are ok. 3-4 carrots, scraped or brushed, 2-4 “. A 1/2 to whole head of garlic (I peel and half each garlic cove, but probably unnecessary. At least 5-8 cloves if you’re making a smaller batch)
        An hour or so b4 done (I aim for 24hrs), several ribs celery, washed, 2-4” pieces. Leaves can go in last 1/2 hr. If all this simmered a bit longer due to schedule, no problem, or add veggies later. You’re just trying to avoid bitterness.

        Oh! add water as neccesary, to keep at least an inch above solids. A little extra b4 bed of course. Another inch? If your simmer is super low, and your slightly-off lid is returning most of the steam, to condense back down, you’ll be fine. If solids are exposed in the morning, just top off. Add salt to taste toward the end, or for infants, none. Vietnamese fish sauce, as in Pho, adds a nice brightness and umami (doesn’t taste fishy!). Drizzle in till it tastes right to you. To get closer to Pho, add a star anise and a cinnamon stick in the last few hours. All a matter of taste. I usually want the versatility so I don’t do that unless I know the recipient’s tastes.

        I do the quick chill in the ice bath in the sink. Stir very gently and it will come down faster. This is for flavor as much as safety. The 40-140° range is where bacteria flourish. Do not keep the lid on. It can make off-flavors. This will help your broth keep (thank you, Julia Child)

        While it’s cooling, use a slotted spoon or “spider” to remove solids. I squeeze liquid out, pressing down with a big spoon, but I’m greedy. This makes a cloudier broth, but usually I don’t care, if it’s for healing. The removal of solids is also for keeping purposes. They have given up all their flavor, and most nutrients, to the liquid. This can go in compost, pet food (still have fiber, carbs, proteins). If the bone fragments are soft enough, blend it up ad experiment. I haven’t done that.

        The super slow simmer pulls the collagen out without breaking it down, so it will gell and taste rich, even though you’ve removed most of the fat. That sticky feeling between your lips isn’t grease, it’s protein.

        At 50°-60°or so, put in containers strain if you want) and refrigerate. It will continue to cool fast enough. Flavors will stay bright; drink it warm, cook with it, freeze by 4-5 days, or re-simmer for 15 min for another 5 days of fridge.

        It sounds complex, but it’s pretty methodical. The reason I make such large quantities is that I don’t want to do it frequently. So far its been foolproof. Plus, the orthopedist was baffled!

        Davi

More Recipes

Ad