Whether it’s chicken broth or beef bone broth, homemade bone broth is a wonderful whole food to have on hand.
My broth is very basic: Bones, water, and ACV!

In this video, I make chicken bone broth and beef bone broth using a crock pot and an instant pot with the crockpot settings.
Basically, add bones, cover with water, add 1 to 2 tablespoons of apple cider vinegar. Cook on low for 36 to 48 hours or until bones are soft. Strain broth and store in the freezer.


48 Replies to “Learning the Basics: Bone Broth”

  1. Thank you for this! I'm only 4 minutes in but I was wonderfing about adding carrots, onions, etc would add carbs. Not adding seasoning is a good idea too! Thank you! I bought beef bone and marrow today from whole foods because I've wanted to make this for a while. I've been binging on holiday baked goods and I feel awful. I was doing so good on Keto until October.

  2. Hi Kristie! Good, informative video. I've got a whole chicken in my sauce pot, simmering. When the meat falls off the bone, I'll eat (and can) the chicken. Then put the bones back in to make bone broth (then can it). It's a win-win! Have a great Thanksgiving!!

  3. Not really bone broth. Meat broth yes. Don't bother with the vinegar when you are cooking the meat off for the meat broth. After your meat broth processing, add the cooked bones back to a large pot and cover them with a solution of about 1 gallon of water to 1 cup of white vinegar (you destroy the extra benefits of ACV by heating it). Simmer on low heat (170F to 180F) for a couple of days. Strain the bone broth to your liking. Pick out any bones not crumbling and add them back to the pot or freeze for later time. Feed soft or crumbling bones to dog or compost.

    Since this bone broth doesn't have the meat broth, but will be full of a variety of healthy minerals and gelatin, you'll probably want to flavor to taste when ready to eat. I mix whatever bones that I happen to have from domestic or wild animals for bone broth.

  4. I can't get bones from the butcher here in Mexico as they don't sell them. I will have to buy ox tail like you did. Do you have to rinse the bone fragments from the pieces before cooking?

  5. I'm new to the bone broth concept…sorta. If I understand correctly, its meat, bone in, stewed slowly, then meat removed. Then bones AND meat returned to stew till bones are soft?? Then everything removed and strained. I had imagined bone broth being the bones removed from a roasted chicken/turkey/ham/whatever after a meal, then boiled down and strained. I did that one time many years ago and forgot them so they cooked a really long time! By the time I went to strain them the bones were so soft I mashed them like potatoes and returned them to the broth. Made some killer gravy with that!

  6. As soon as I heard them baying I thought the same thing: Doggies are excited! It amazes me that pets always know when goodies are being made/or are coming.  LOL Thank you so much for this.  I need to go find chicken feet.  I keep hearing that chicken feet (and parsnips) are the secret to Jewish Chicken soup, too.

  7. Could I use one of those "pressure cooks" to speed it up? I don't know if "pressure cook" is right term, but that's how we call it in Austria, and I living in a other country so I don't k ow how to call it .. lol thanks

  8. It's just a question because I'm not sure, but do you think it's wise to give the dogs the cooked beef bones since they are easily broken? Does it make them a choking hazard?

  9. For the amount that you are making you could have put a 1/4 cup Bragg's vinegar. I've used as much as a 1/2 cup and I really like it when I can barely taste the vinegar. YUM! You know any recipe can be altered to a persons liking. I like a ton of cilantro added in anytime….sometimes I eat 3 or 4 stalks of cilantro raw while I cook. A bundle of cilantro will last 3 days while you stand it up in a vase of water. Leave it standing close to the sink — and every time you pass the sink — grab a stalk of cilantro and eat it. Do the same with mint stalks. I love eating them both. Mint is so good by itself. Want something really tasty — a tablespoon of Bragg's vinegar and with a mortar and pestle and grind fresh mint leaves and stalks into it — and put it on hamburgers, salads or eat it raw for a fresh zing in the palette. Rinse you mouth with fresh water afterwards though. Don't leave the acid from the vinegar on your teeth too long.

  10. Heads Up: BPA Free is actually meaningless. BPA is a plasticizer. Unfortunately when the EPA demanded BPA be removed from food related plastics they failed to specify WHAT plasticizer manufacturers must use in place of the BPA. The problem with BPA is it's EA or Estrogenic Activity. As you can imagine, you really need a plasticizer to make plastic. Sadly, many plastics manufacturers have replaced BPA with other plasticizers that have even MORE EA than BPA. They are in compliance but people are still being poisoned. The result? "BPA Free" is not only a meaningless marketing gimmick, quite often when we buy "BPA Free" we are actually out of the frying pan and into the fire! If you MUST use plastic to store things please wait until the items are cool and never heat anything IN plastic. I love Glasslock storage containers, they have a plastic lid but the container itself is glass. I also like to use canning jars.  Anyway…Just learned that recently myself and wanted to share it with like minded folks! Great job on the Bone Broth video, BTW!

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