Homemade Bone Broth:: The Why and the How

How to make bone broth

Back away from the boullion cubes!  Banish the boxes of “broth”!  These are nothing more than chemical bombs with added sugar and God knows what with no nutritional value and little to no taste anyway.  Pretty much a waste of time, money and one of the MANY MANY reasons Western cultures are addicted to sugar.

Yesterday we talked about the importance of bone broths in healing the gut, immune system, adrenals and thyroid.  {For more information see How to Nourish Your Thyroid}  But guess what!  You know how all those insane people are going around injecting HGH into their bodies (and spending $$$ to do it) OR are taking fairly useless drops or tablets (and wasting $$$) and following dangerously low calorie diets ( they may be losing weight but they WILL be gaining it back in spades) and having horrible side effects to boot??  Glycine helps the pituitary regulate HGH ( Human Growth Hormone) secretion from the pituitary gland and promotes optimal functioning of the central nervous system. Glycine also helps balance blood sugar by increasing levels of creatine which aids in development of lean muscle tissue which, inevitably leads to a leaner body and more efficient use of insulin which, in turn, helps utilize blood sugar better.  Starting to see the cycle?

Also, my beauties, there is another benefit to drinking bone broth I wanted to save for this post.  How many of you have spent $$$ for Botox, Restalyn, or collagen?  Did you know that drinking bone broth will improve your skin, nail and hair health??  It will firm, tone, and clear skin and create shinier, stronger hair within a few weeks of starting to drink it.  Think about it.  Our skin is made of collagen.  Most experts and the cosmetic industry try to sell you Vitamin-C which helps make collagen in our bodies.  Drinking bone broth, hydrolyzed collagen, or gelatin with a source of Vitamin C will help eliminate dark spots, fine lines, and will increase the firmness of your skin.  One of my favorite drinks before a meal is 6 oz. of fresh orange juice with 1/4 teaspoon of Celtic Sea Salt and 1 tablespoon hydrolyzed collagen.  Collagen is too big of a molecule to pass through the skin, so those creams you are using….. pretty much useless.  Belly up to the bar and pour yourself a mug of bone broth for clear glowing skin!  Oh and did I mention it can help you get rid of that nasty cellulite?

Belly up to the bar and pour yourself a mug of bone broth for clear glowing skin!


So we know bone broth is rich in glycine and proline but it also contains lysine and arginine good for building lean muscle tissue and also for calcium absorption.  This stuff is amazing at all the things it heals.  It is one of the first things I prescribe to clients preparing to conceive to boost fertility as mineral and vitamin retention as well as the detoxification pathways of the liver being clear for hormonal balance is key in healthy fertility.

I am about to show you how simple it is to make rich, healthy, healing bone broths full of flavor to drink as is or for use in all your recipes calling for “stock” or broth.  This broth can be changed up with different vegetables, spices or herbs and can be frozen for future use.  I freeze mine in ice cube trays and keep them in a glass container in the freezer and, as needed, toss three, four, or more into the pot or a few into a mug and add some hot water for a quick and easy “pick me up”  snack.

One thing before I give you the recipe.  Please make sure your bones are from the purest source possible.  Grass-fed (and finished) beef, pastured pigs, free-range foraging chickens, wild fish, game, or even bison bones make amazing broth.  My favorite broth to make is beef broth using the tails and ribs of the cow.  I use the tail with the meat on it (and hubby devours the meat afterward!) and let it slow simmer for 12-24 hours sometimes!

Now we know WHY to make it.  Let’s look at HOW to make it.

how to make bone broth mirepoix

Mirepoix for bone broth









Here’s what you need

*About 2 pounds of bones (or bones with meat) per gallon of water from fish, fowl, or meat.
*Carrots, turnips, rutabagas, celery, whatever flavors you like to make a basic mirepoix.  (I like celery, carrots, and plenty of garlic and onion)
*Any herbs you might like.  (I use bay leaves, thyme or rosemary, a little sage, dill, sometimes even adding chili peppers depending on the bones I am using)
*Celtic Sea Salt to taste
*A splash of raw apple cider vinegar or juice of half a lemon
*1 gallon of water

Place ingredients in a large stock pot.  Bring to a boil.  Reduce heat to LOW and SLOW and simmer at least 4 hours and up to 72 hours.  (Yes, I have done this with really strong beef bones and it came out amazing! A lot of the bone cooked right into the water!)

Note::  After the bones have been simmering for about 20 minutes they release a white “gunk” that comes to the top.  I prefer to skim that off.  It never comes back.  Also, some people prefer to roast the bones in an oven for 20-30 minutes in a 350° F oven to “deepen the flavor”  but I skip this step; saves me from washing a pan.

Finished bone broth

Bone broth simmered for about 6 hours.



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    • thedetoxdiva says

      I actually don’t find, because I use grass-fed beef, there is much fat there at all. I skim the “gunk” off the top, and, yes, in the case of chicken, I can usually see the “fat” but I do leave some of it in for flavor. If, after refrigerating it, I see fat particles, I do skim those because I can’t stand the thought of reheating them.

  1. says

    i am so glad to have found your site!!
    i went to whole foods to get Grass fed bone in beef… but they really had a low selection for Grass fed beef with bone in. is there any where online that you know of to purchase?

    • thedetoxdiva says

      There are many “grass fed” suppliers online that offer beef bones! Tropical Traditions is a great place to order ONLY the bones (they have the beef too) so if you are looking for beef or lamb bones, this is a great source!

  2. CheySchrock says

    Thanks for the recipe. I’m working up to the bones. lol
    On a side note, what do you think about Alkaline Water machines?

    • thedetoxdiva says

      I have one and I use it but not so much to alkalize water more to acidify my cleaning water. Personally, from what I now understand about digestion, the body will generally create its own acid/alkaline balance. Alkaline water is a great thing if you drink water only to hydrate and don’t OD on it with 8 glasses a day. OVERLY alkalizing the body is as bad as eating an overly acidic diet.

    • thedetoxdiva says

      Alkaline water machines are great (because they can also acidify water for non-toxic cleaning) BUT they are not totally necessary. If your water tends towards the acidic, of course they can provide an alkaline boost but you should only be drinking for hydration and not going for 8 glasses of water a day (unless you are genuinely craving that) because TOO alkaline is as bad as being TOO acid. Remember, the body is infinitely more intelligent than we give it credit for and will generally control the acid/alkaline balance unless, of course, you are eating a wildly acidic diet with precious little HCL in your stomach.

  3. says

    How long do you do your cleanse for? Some people say you can do it for 4 days! I also was advised not to put any vegetables in the broth. I used water, apple cider vinegar, celtic salt, and dried herbs.
    What are your thoughts?
    Thank you,

    • thedetoxdiva says

      The broth cleanse is not actually a cleanse, it is a way of life. I don’t agree about the veggies. I put some in for flavoring and greens for minerals and it works great for me and my clients. Can’t think of one reason not to put added veggies in. You are going to strain them out anyway.

    • thedetoxdiva says

      We use drinking water. Here where we live we have a “spring” that is potable. If your water is drinkable you can use that. If it’s not that great, use distilled. Usually even a Brita Water filter water is fine!

  4. Angela says

    I’m so excited to find your site as I have been on a detox quest for about a year now and could really use some new inspiration! When I make bone broth (from chicken or beef bones) I have inconsistent results when it comes to gelatin. Sometimes it is thick, sometimes it is non-existent. Do you have any tips on getting gelatin consistently? And if it doesn’t create gelatin, is it still rich in collagen and minerals? Thanks!

    • thedetoxdiva says

      First off, the best beef bones are grass-fed and you should be limiting your chicken to a few batches a month (and branch out into lamb, bison, and even deer!) due to the fragile fats. My question to you is how are you gauging how much gelatin you are getting out of your bones? Beef, lamb and wild game such as deer, bison, etc have a tendency to produce very thick gelatin in the refrigerator while chicken would not be as thick. I would urge you to use a little ACV (apple cider vinegar) in your broth when boiling to extract the most mineral and collagen but I wouldn’t worry about whether it is really thick or not. If you are boiling the bones for 3 hours you are getting more than enough collagen and minerals!

    • says

      Natasha I HAVE cooked in in a pressure cooker and the flavor is there but I am not really thinking it gets as much benefit of the gelatin. You are only cooking for about 3 hours and so, as you are cleaning your house, or chilling on a Sunday, this would be good to cook low and slow.

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