Bone Broth 101


Bone broth, thanks to hipsters and crunchy folk, is trending now.

BUT…that doesn’t take away from the fact that it’s EXTREMELY good for you and tastes delicious!

If Bone broth has your attention because of its health benefits, great!

But you don’t have to just drink it from a cup.

After you check out the steps below on making a hearty, nutrient dense bone broth, you can use it to make a number of different dishes!

How you make a bone broth in 5 simple steps…

Step 1: Buy your bones from a local butcher

When I headed into my local butcher on afternoon, he asked me, “Where are the boys?”

My response, “Home sick. That’s why I’m here. I need some bones.”

He shook his head in complete understanding. “One second”, he replied.

A few minutes later I was handed a big bag of beef bones cleaned and cut.


I see my butcher every week. He knows my kids, knows what I like and makes sure that the quality of what I get is top notch. He also will let me pay with a credit card even if my purchase is under $20. 🙂

Creating a relationship with your local butcher will not only leave you with good quality products where you know the source, but it’s strengthening your community for yourself and your kids. Not to mention supporting a small business.

It also may come with the perks of free beef bones. (since the bones are scrap for them anyway)

Step 2: Roast Bones @ 350 degrees

Put your bones on a sheet pan and pop them in the oven until they are seriously brown. The more brown, the more flavor.



Step 3: Simmer with Aromatics & Skim the Fat

Aromatic vegetables include onion, garlic, ginger, lemongrass ect.                                        My traditional bone broth had:

  • Onion
  • Garlic
  • Celery
  • Black Peppercorn

No need to be fancy. Just quarter the onions, cut the garlic head in half and rip the celery. Big pieces are good because they will be simmering for quite some time.


Then cover the bones and vegetables with water & simmer.

Simmering means small bubbles in your liquid that barly pop. Not big boiling bubbles. If you boil your stock it will be muddy in both look and taste. Gentle my friends. Give it your love.

As your stock simmers, the liquid level will drop and you can continuously add more water to keep it up.

When making your broth (or any stock), be sure to skim the fat off the top as it cooks. As your bone broth is simmering, the fat will naturally get pushed to the side. You can use a small ladle and gently dip it a centimeter in the liquid to collect the fat.

Step 4: Strain and cool quickly

After 15 hours of simmering and numerous times of adding more water to your pot as the levels decrease you want to strain and cool your liquid.

This is your end product:

That’s right…bone broth when cooled should look like jello. That’s all your collagen.

In the restaurant world, we sometimes have these contraptions that are basically giant plastic bottles filled with water. You freeze them and when you’re cooling stock, you put it inside the liquid AND put the whole container in an ice bath. It cools a giant vat of stock very efficiently.

At home, there is no such contraption. But, you can take a stainless steel bottle or silicone container and turn it into a giant ice pack.

I wouldn’t recommend plastic because I just don’t feel good about hot plastic in food.

Step 5: Repeat & Reseason

Finishing your bone broth is what will make all the difference in your end product.

Once you’ve strained your broth the first time, you’ll want to put the bones BACK IN THE POT with new water and aromatics for another round. 10-12 hours to be exact.

This step will extract all the minerals deep inside the bones and will pull out whatever extra flavor is left in there.

Then, you combine the 2 stocks you have.

Once you’ve done both rounds of simmering and your broth is done, you’ll want to season it. (Notice we didn’t put any salt in yet?)

I finish my broth with a splash of Apple Cider Vinegar and a good heap of salt. The vinegar cuts through all the fat and brightens the flavor. The salt enhances and brings out the flavors in the broth.


Bone broth is a great way to add flavor into other dishes.

When I teach kids and adults to cook with their senses and without a recipe, we talk about adding flavor at every step.

What that means is this: When you’re cooking, things are broken down into steps. At each of those steps, you should be asking yourself, “How an I add MORE flavor into this dish.”

cooking whole foods = big flavor and lots of nutritional health.

Check out our recipes on The Connected Chef for some great Chili, soup & legume recipes to add your broth too!


Enjoy and stay warm!

3 thoughts on “Bone Broth 101

  1. Hello there! This post could not be written any better!
    Reading through this post reminds me of my previous roommate!

    He constantly kept preaching about this. I am going to forward
    this article to him. Fairly certain he’ll have a good read.
    Thank you for sharing!

    • Hi Anna, So in general bone broth is beneficial because of the deep nutrients in the bones and the collagen protein. Chicken bones provide higher Omega 6 ratio & protein, while bone broth provides more minerals. The reason beef bone broth became a thing is because of the minerals you get from it that some people may be lacking in based on their diet.

      The flavor of the 2 is a big difference, but when it comes down to which is more healthy, it really depends on what your body is looking for. I do also want to add that each of our bodies are different, so what makes me feel strong and fulfilled may not be the same for you or someone else. Vegetable broth is just as healthy and strengthening, but provides different nutrients as well.

      I always encourage people to pay close attention to how your body feels and the energy levels you have after eating anything. There is not just 1 super ingredient that is best for everyone. What would the reason be for you to have bone broth? I think that’s a great place to start overall.

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