When striving to make the best and most nutritious homemade bone broth, check out our homemade bone broth tips and the link to our recipe below.

Homemade Bone Broth Tips

• Select the best bones possible. 
• Always blanch and roast your bones.   See our bone broth recipe here.
• Use a crock pot for cooking your broth.  It is a safer and easier option for most people. If you are using the stove-top method, use an over sized pot and be sure to keep an eye on your broth.
• After you cool the broth, a layer of fat will harden on top. You can use remove it with a strainer or ladle. If your bones are from quality grass fed and properly raised animals, this is a healthy, nutrient-dense source of fat.  You can choose to consume it or 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 …that’s what you want! 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, use a saucepan.  Gently heat your broth on the stove, not in a microwave oven. This will retain the maximum possible nutrients.
•  Use your broth as a soup base. Try it in sauces.  Replace the water when cooking rice, quinoa, or other grains.
• Remove the bones out of the broth using tongs or a course strainer.  Then cool the pot to room temperature as fast as possible.  Ladle as much as you think can be used for cooking/drinking purposes over the course of 3 or 4 days.  Broth will not sore long in the fridge as it’s a a fantastic  nutrient base for us as well as bacteria. Store a small amount in an airtight storage container in the fridge. Whatever’s left gets frozen.
• Strain the both using a very fine strainer.  We use two.  First a fine strainer, then a gold coffee strainer.
• Use a muffin pan to freeze the broth.  This results in cup size usable potions that are easy to pop in a pan and quickly warm.