Why Bone Broth Is Good for You — And How to Make it at Home

Why Bone Broth Is Good for You — And How to Make it at Home

A Lost Cooking Art
The act of extensively cooking bones pulls out an array of minerals, amino acids, gelatin, collagen, chondroitin and hyaluronic acid that become part of the broth. Adding cider vinegar to the bones aids in the extraction of minerals.

Bone broth is making a resurgence, but it’s important to note that in many cultures it never fell out of favor. Jewish people have long considered chicken soup a cure for the common cold, and Asian “long life” broths have remained a dietary staple. It feels like a trend because we’ve moved so far away from homemade food that many dishes are a lost art now — especially time-consuming ones. The good news is that modern appliances make it simpler to create your own: One to three hours of slow cooking is a welcome replacement to an overnight stovetop situation.

If you’re concerned about having the “right” bones on hand, rest assured that any you have saved will make a substantial introductory batch, even if they’re cooked, provided they are grass-fed if beef or lamb and organic if chicken, turkey, game or pork. Grass-fed meat is anti-inflammatory, while grain-fed beef is inflammatory because it’s high in omega-6 and low in omega-3. Conversely, grass-fed is high in omega-3 and low in omega-6.

In the American diet, it’s common to overconsume omega-6 fats and underconsume omega-3s. People regularly seek ways to get more omega-3s into their diets, with one goal being to reduce inflammation. Grass-fed meat is an easy way to incorporate more omega-3 essential fatty acids.

Ideally, the bone broth should be made with grass-fed beef, as you then also receive beef’s conjugated linoleic acid, omega-3, and alpha-linolenic acid, but other animals contain all other nutrients discussed, and many people find the taste more palatable.

As far as food trends go, bone broth is the most economical one yet because it utilizes the main ingredient that is something most people otherwise throw away. While you may add aromatics such as carrots, onions, garlic, celery or herbs for flavor, it’s not necessary.

Easy Bone Broth Recipe


  • 5 pounds of bones
  • raw or leftover cooked (marrow bones, poultry carcasses, backs or necks, pig knuckles, ham hocks, pig feet, chicken feet or even hooves)
  • 5 quarts of water
  • 2 tablespoons of apple cider vinegar
  • 1-2 tablespoons of salt (to taste)

NOTE: If you’d instead make a different quantity, use the ratio of one pound of bones to one quart of water, with one teaspoon of salt and half a tablespoon of vinegar per pound of bones.


  1. In a stockpot, pressure cooker or slow cooker, add bones. 
  2. If raw, brown if desired to increase flavor. If using bones with fat, such as chicken backs, drain the oil after browning. 
  3. Add water, salt, and vinegar. Cover and bring to boil. 
  4. Reduce heat to a simmer and cook one to three hours in a pressure cooker, 24 to 48 hours in a slow cooker, or 12 to 24 hours stovetop. Add water as needed to stovetop or slow cooker, and skim fat and film as it cooks. 
  5. Strain out bones and add salt to taste.

Original Author: https://www.livestrong.com/article/429393-how-to-make-soup-from-a-soup-bone/


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