Bone Broth Basics

Oh heyyyyy! Long time no talk. A few things (read: a butt-ton of things) have happened in my life since we last talked, but I’ll save that for another post sometime soon. Today I wanted to share with you one of my favorite and easiest recipes in the whole wide world. Also I keep getting peer pressure from ya’ll to share my not-so-secret recipe, so I figured I’d throw ya a frickin’ bone already (pun not originally intended, but as I’m editing this I’m realizing how unintentionally HILARIOUS I am). I now present to you…

Bone Broth Basics

You might be thinking I’m crazy for sharing this post with summer quickly approaching, but you guys need to understand what life is like over here in SF. It’s fa-reeeeeee-zing! Okay it’s 55 and foggy. Cut me a break. I’ve become a wimp since moving to California. Here’s the 101 on bone broth:


  • rich in protein, collagen (we’ll chat more about this soon!), amino acids (glutamine, proline, glycine), vitamins + minerals
  • aids digestion + gut health
  • bone + joint health
  • sleep + brain function
  • anti-inflammatory
  • promotes healthier skin, nails + hair
  • boosts immune system

Homemade bone broth is also super budget friendly! Don’t go spending $10 for a quart of bone broth at your local boutique health store when you can make wayyyyy more broth with leftover FO FREE.


No, I’m not just being snooty or pretentious or trendy by calling this liquid gold elixir that I love so dearly “bone broth” instead of “stock”. There is a difference!

Broth: 1-2 hours

Broth is water simmered for a short amount of time with meat, vegetables, and some bones. The product is a light, but still flavorful, liquid. It will stay a liquid (aka not gel) when chilled.

Stock: 4-6 hours

Stock is water simmered for a bit longer with bones, some meat, and vegetables. The product will be darker and more viscous when chilled. This is due to the collagen being extracted from connective tissues and bones.

Bone Broth: 24 hours +

Bone broth is essentially a super concentrated stock. It’s defined by it’s thickness when cooled (hello natural Jell-o-y gelatin goodness!) and high mineral density due to the long and slow cooking time. Not only is collagen is extracted from the bones, but minerals and amino acids are as well. This is what makes bone broth so healing!


I just buy rotisserie chickens from the grocery store! I pull all the meat off to use during the week on green salads, to make chicken salads with yogurt, on sandwiches, or I just eat it cold out of the container. What? Who said that? Then I save the carcass in my fridge or freezer until I have 2 whole chicken carcasses or enough bones to fill a gallon bag. And don’t forget to save any chicken bone scraps you have – I used to make my dad and brother save their chicken wings from football Sundays, ha! You can also buy bones (and feet and heads!) at your local butcher if pulling meat off rotisserie chicken skeeves you out…looking at you Danielle.

The same goes for the vegetables – collect any produce scraps you accumulate during the week in a freezer bag. Carrots, onions, celery, mushrooms, herbs that are about to go bad…anything will do. Once your freezer bag is about half full, chuck that baby into your crock pot with your bones and away you go!

Bone Broth Basics


  • Drink it hot like a mug of coffee (see my Mom’s skillful mug pouring below)
  • Cook with it – use broth in place of water when cooking things like grains, beans, mashed taters, veggies, etc.
  • Soups + stews
  • Sauces + gravies

Bone Broth Basics


It’s no wonder Grandma’s homemade soup used to make us feel better when we were sick – it literally was healing us! Sorry Campbell’s…your chicken noodle soup just isn’t the real deal. Here’s my favorite, unbelievely simple chicken bone broth recipe:

Chicken Bone Broth

Prep Time: 10 minutes

Cook Time: 24 hours

Chicken Bone Broth


  • 2 chicken carcasses (or about 3 lbs of bones)
  • 1 tbsp apple cider vinegar
  • onion, carrot, celery scraps (or any vegetables)
  • whole peppercorns
  • salt


  1. Place chicken carcasses in crock pot.
  2. Add vegetable scraps, spices, and vinegar.
  3. Fill the crock pot with water until the bones are completely submerged.
  4. Cook on low for 24-48 hours.
  5. Strain the broth.


Store your liquid gold in the fridge for about a week or in the freezer for about 6 months. I like to use these handy dandy silicon soap molds to freeze my broth into pucks, then pop them out and store them in a gallon freezer bag. You could also use an ice cube tray to accomplish the same thing. I like having smaller portions of broth so I can grab a few to warm in a mug or throw into soups or curries I make! Whatever you do, do not freeze your broth in one large container unless you’re prepared to defrost a giant block of broth all at once. Lesson learned the hard way on that one.

Bone Broth Basics

Grab a mug and let’s sip some bone broth together. Cheers!

Bone Broth Basics

Have you made homemade bone broth before?

What are your favorite ways to use bone broth?

Let's Chat!