Health: Bone Broth Benefits for Digestion, Arthritis, Cellulite and Cancer

Health: Bone Broth Benefits for Digestion, Arthritis, Cellulite and Cancer

Bone broth is touted for its ability to remineralize the body, heal the joints and bones, fill in wrinkles, and help with leaky gut and other digestive issues, auto-immune conditions, arthritis, and cellulite.



The Ancient Healing “Elixir” that Boosts Health (and is Ideal for Cancer Patients!) (source:

Published on May 21, 2014

“Fearless Digestion: Heal Your Gut. Transform Your Life!” is a self-paced online digestive wellness program rooted in traditional foods. How to make chicken and bone stock is just one of many simple recipes you’ll learn to improve you digestive health. Learn more at


Healthy Bone Broth 

It’s time we reclaim broth making from the past, our ancestors instinctively knew the benefits. The All New Joy of Cooking describes broth as, ‘inherently calming, consoling, and restorative to our spirit and vigor.’ A pot of broth simmering away on the stove is like therapy and medicine for the soul, along with that it makes a home feel assuredly comforting and inviting.

Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances.

It’s time we reclaim broth making from the past, our ancestors instinctively knew the benefits. The All New Joy of Cooking describes broth as, ‘inherently calming, consoling, and restorative to our spirit and vigor.’ A pot of broth simmering away on the stove is like therapy and medicine for the soul, along with that it makes a home feel assuredly comforting and inviting.

Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine

“Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.”

A sense of true deep down nourishment always comes with every sip of broth. Because bone broth is easy to absorb, tastes good, and contains a rich concentration of nutrients, broth makes a distinctively good natural ‘medicine.’ In folk wisdom, chicken soup is known as ‘Jewish penicillin’.

Fish broth will cure anything. ~ South American Proverb

Indeed, stock is everything in cooking. . . without it nothing can be done. ~ Auguste Escoffier

Good broth resurrects the dead. ~ South American Proverb…

On the GAPS dietary protocol, one that is meant for individuals to ‘heal & seal’ the gut lining, bone broth is at the center of the plan. It plays a critical role in soothing the gut and allowing the body to absorb critical nutrition in the most assimilable way. Loaded with minerals, one of our nation’s epidemic health issues, bone broth is a great way to replenish the bodies likely depleted mineral reserves.

A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.

Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love.

In the 1930’s a paper was published on bone broth. It basically stated that bone broth was a drink of low nutritional value because it contained very little starch and sugar and a ton of this stuff called gelatin. Bad science, poor nutritional advice, and well-meaning scientists of the day recommended sugar cubes and potatoes over bone broth. Imagine that?

Why gelatin is one of the nutritious substances?

When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth-based soup did more than please the taste buds. “Soup is a healthy, light, nourishing food” said Brillant-Savarin, “good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion.”

Bone broth contains gelatin, a colloidal substance that attracts digestive juices to itself and prevent gastrointestinal bugs from attaching themselves to the gut wall and wreaking havoc.The gelatin in bone broth assists digestion. It is helpful in treating the following conditions such as: IBS,food allergies, dairy maldigestion, colic, bean maldigestion, meat maldigestion, grain maldigestion, hypochlorhydria, hyperacidity (gastroesophageal reflux, gastritis, ulcer, hiatal hernia) inflammatory bowel disease (Crohn’s disease and ulcerative colitis), irritable bowel syndrome, leaky gut syndrome, malnutrition, weight loss, muscle wasting, cancer, osteoporosis, calcium deficiency and anemia.

 It also assists in neutralizing whatever intestinal poison is causing problems during an intestinal bug or flu.

Anemia and other blood disorders respond to gelatin in the diet as well. Gelatin is used to tonify the blood. Glycine, a key ingredient in gelatin, plays a vital role in the blood. (Table II) Also if gelatin is extracted from bone, then marrow, where blood cells are produced is also extracted. Chinese studies have shown gelatin to increase red blood cell and hemoglobin count, increase serum calcium level, increase the absorption and utilization of calcium, and prevent and treat myotonia atrophica (muscle wasting).

Scurvy is a disease caused by a deficiency of vitamin C. It results in symptoms such as bleeding gums, bruising, and poor wound healing. These manifestations are actually due to a deficiency of collagen, because vitamin C is needed to synthesize collagen. It converts proline into hydroxy proline.

What researchers didn’t realize is that gelatin is one of the most nutritious substances on the planet – a protein that literally anyone can digest. When animal bones and marrow, feet, tendons, and ligaments are simmered for 24-48 hours, collagen (which gets broken down into gelatin) is released along with amino acids, and highly absorbable minerals like calcium, magnesium, sulphur, silicon, phosphorus, and trace minerals.

Because of this, bone broth is touted for its ability to remineralize the body, heal the joints and bones, fill in wrinkles, and help with leaky gut and other digestive issues, auto-immune conditions, arthritis, and cellulite. Throughout history, the gelatin in bone broth has been used to heal peptic ulcers, infectious diseases, and cancer. Sugar and starch can’t do that.

Many soups are overly laden with sodium to bring up the flavor profile or to help mask unpleasant flavors, so we really want to be sure we are keeping our intake to the recommended 1500 mg/day for the average individual, with the uppermost limit around 2300 mg.

When we routinely exceed these limits, we pay the consequences with nasty things like uncomfortable bloating, edema, high blood pressure, even osteoporosis, to only name a few.

Not surprisingly, some soups are also high in animal fats. Of course, we know these have been proven to be a less than optimum source of fats for us because they can lead to all kinds of unhealthy conditions, like congestion in your body, which can lead to issues such as high blood pressure and high cholesterol, which have been linked to heart disease (the number 1 killer in western culture).

Some other negative effects of consuming foods that are high in animal fats include an increased risk of colon cancers, and decreases in both kidney and liver function.


Coincidentally, these are among the many proven advantages of a diet rich in organic fruits and vegetables, but unlike bone broth, there are innumerable studies and reams of research to back these claims up.

In researching the nutrition claims about bone broths specifically, it is impossible to find any really concrete facts at all.

Why? This is partially because not all bone broths are created equal. By this I mean that bone broths can be made from many different animals and also from many different parts of animals.

To complicate things further, you really can’t know how healthy the animal was or what type of lifestyle it had to begin with before you purchase the bones. Suffice it to say that things like fat content and mineral density may come down to just which bones were actually used to make the broth.

Many proponents of bone broths maintain that the highest quality ones are the ones that are made from feet, knuckles, and head bones. Head bones? Why?



What comes into question is what the body actually gains from consuming it, and is this really the best way to get to these nutrients?

The claim is that the collagen from the connective tissues will break down under sustained heating, usually for 8 hours or more, leaving behind a somewhat thicker liquid than most stocks we are accustomed to seeing.

It is said that you will know you have cooked it correctly if the liquid actually turns to a jiggly, gelatinous substance when cooled.

Does consuming bone broths will infuse to your body with additional collagen – that wondrous protein substance that we rely upon to keep our bones strong, our joints healthy, and our skin youthful and elastic?

The problem with that logic is that this is simply not part of our body’s natural process at all. Your body is no more likely to take that collagen you are eating and put it in your bones, joints and skin than it is to grow a head of thick lustrous hair for you if you simply eat a big plate of hair every day!

William Percy, an associate professor from the Sanford School of Medicine (part of the University of South Dakota) had this to say on the subject:

Since we don’t absorb collagen whole, the idea that eating collagen somehow promotes bone growth is just wishful thinking.”

We know that the body actually uses amino acids to make its own collagen.

So the road to collagen production is through consuming foods rich in the necessary amino acids.

Amino acids like Proline and Threonine are among the building blocks of collagen, but much healthier sources of these would include things like:

  • Dark green leafy vegetables
  • Mushrooms
  • Beans and legumes like lentils (soaked overnight)
  • Quinoa, millet and other gluten-free grains (soaked overnight)
  • Hemp protein or sprouted raw vegan protein powders
  • Brussels sprouts

Threonine is also a key player in supporting immune system health as well as healthy cardiovascular function because it helps our muscles stay strong and retain their elasticity in addition to helping build strong bones and teeth.



Bone Broth Benefits for Digestion, Arthritis and Cellulite


Bone Broth Benefits - Dr.Axe

For thousands of years, there have been traditional foods like fermented vegetables and cultured dairy that have been touted for their health benefits. But one common healing food that is now being recognized for its incredible health benefits is bone broth. Why? Because bone broth benefits are numerous and extensive.

With that in mind, let me share a few ancient secrets with you on what makes bone broth benefits so remarkable.

Bone Broth Benefits

I have found bone broth to be the No. 1 thing you can consume to:

  • Treat leaky gut syndrome
  • Overcome food intolerances and allergies
  • Improve joint health
  • Reduce cellulite
  • Boost immune system

Chicken soup isn’t just good for the soul: There’s a reason that it’s prescribed by doctors and mothers alike when you’re feeling under the weather. All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. That’s because bone broths are nutrient-dense, easy to digest, rich in flavor and they boost healing.

Bone broth or stock was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of days. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine glutamine and arginine that have the power to transform your health.

Collagen forms the foundation of bones, muscles, skin, and tendons. It gives the skin its strength and elasticity and declines with age subjecting the body to numerous health conditions. Good thing bone broth has you covered. Several studies have found that collagen, along with minerals are needed for the creation and healing of bone, improves severe rheumatoid arthritis and osteoarthritisregenerates tissue, plays a role in many autoimmune diseases, and helps the body look good. It is also integral to cartilage formation and repair.

Proline prevents and reverses atherosclerosis, helps lower blood pressure, and helps produce collagen for joints, ligaments, tendons, and skin.

Glycine plays a pivotal role in preventing neurobehavioral disorders, regulates blood sugar, promotes muscle growth, heals wounds, inhibits inflammation, helps regulate hormones, prevents arthritis and inflammatory diseases, and has proven promising at preventing and treating cancer.

Glutamine strengthens the immune system, heals the gut lining and improves metabolism.

Arginine builds muscle, enhances fat metabolism, and prevents a whole bunch of other things. All you need to know is that arginine enhances sexual performance.

Nutrition researchers Sally Fallon and Kaayla Daniel of the Weston A. Price Foundation explain that bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. They contain chondroitin sulfate and glucosamine, the compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain.

A study of chicken soup (broth) conducted by the University of Nebraska Medical Center wondered what it was in the soup that made it so beneficial for colds and flu. Researchers found that the amino acids that were produced when making chicken stock reduced inflammation in the respiratory system and improved digestion. Also, research is proving it can also boost the immune system and heal disorders like allergies, asthma and arthritis.

Fallon explains that most store-bought “stock and “broth” today aren’t “REAL.” Instead, companies use lab-produced meat flavors in bouillon cubes, soup and sauce mixes. Also, manufacturers began using monosodium glutamate (MSG), which is recognized as a meat flavor but in reality is a neurotoxin.

If you want real bone broth and real bone broth benefits, you can make it yourself at home, which I explain at the end of this article. You need to get grass-fed bones from your local farmers market or from a online health food store like Wise Choice Market.

Bone broth is a great place to find all of the valuable amino acids, collagen, gelatin and trace minerals. In fact, there are dozens of different nutrients found within bone broth, many of which can’t be obtained easily from other commonly eaten foods. That’s partly why there are so many incredible bone broth benefits.

Bone broth contains minerals such as calcium, silicon, sulphur, magnesium, phosphorous & trace minerals in an easily assimilable form. These minerals are pulled out of the bones in part due to using a vinegar solution prior to cooking. The vinegar helps to draw the mineral salts out of the bone.  All of the minerals present in bones used for bone broth, except fluoride, are macro-minerals, which are essential for proper nutrition and are required in greater amounts than 100mg/day. The only macro-mineral not present in bone is chlorine. Minerals have numerous functions in the body beyond the composition of bone, which is why the body will rob the bones and tissues to maintain steady levels of minerals in the blood and other fluids. Calcium is the most abundant mineral in bone, it is also the most abundant mineral in the body. The calcium present in bone broth can be considered for use in the following deficiency signs, symptoms and conditions: pain and inflammation, cramps, muscle spasms, delusions, depression, insomnia, irritability, hyperactivity, anxiety, palpitations, hypertension, high cholesterol, allergies, brittle nails, periodontal and dental disease, pica, rickets, osteomalacia, osteoporosis and any situation that creates bone loss such as aging, immobilization, post-menopause, and caffeine.

By regularly drinking bone broth or using it in recipes, you can help promote healthy gut integrity while reducing  permeability and inflammation. Here are the six major bone broth benefits.

1. Protects Joints

Bone broth is one of world’s best sources of natural collagen, the protein found in connective tissue of  vertebrae animals. It is abundant  in their bones, skin, cartilage, ligaments, tendons and bone marrow.

Another word for collagen is gelatin. Collagen is a scientific term for a particular protein in the body, while gelatin is a food term referring to extracted collagen. Real collagen is the source of stock’s immune-boosting properties. You’ve probably seen this jiggling layer atop the broth in your cooling roasting pan and discarded it, but think again next time — this is the good stuff that provides many of the bone broth benefits available.The breakdown of collagen in bone broths is what produces gelatin.

Gelatin (the breakdown of collagen) was one of the first functional foods used as a medical treatment in ancient China. Dr. Francis Pottenger and other world-class researches have found gelatin and collagen.

As we get older, our joints naturally experience wear and tear, and we become less flexible.

Why does that matter? As we age, cartilage diminishes as it gets attacked by antibodies (age-related degradation of joint cartilage). As bone broth simmers, collagen from the animal parts leaches into the broth and becomes readily absorbable to help restore cartilage.

One of the most valuable components of bone broth is gelatin, which acts like a soft cushion between bones that helps them “glide” without friction. Gelatin also provides us with building blocks that are needed to form and maintain strong bones, helping take pressure off of aging joints and supporting heathy bone mineral density.

Research done by the Department of Nutrition and Sports Nutrition for Athletics at Penn State University found that when athletes supplemented with collagen over the course of 24 weeks, the majority showed significant improvements in joint comfort and a decrease in factors that negatively impacted athletic performance.

2. Good for the Gut

Studies show that gelatin is beneficial for restoring strength of the gut lining and fighting food sensitivities (such as to wheat or dairy), helping with the growth of probiotics (good bacteria) in the gut, and supporting healthy inflammation levels in the digestive tract. A report published in the Journal of Clinical Gastroenterology found that gelatin effectively supports intestinal health and integrity.

Bone broth is easily digested and soothing to the digestive system, unlike many other foods, which can be difficult to fully break down. After all, a food is really only useful if we have the means of absorbing its nutrients.

Studies have found that in individuals with digestive imbalances, serum concentrations of collagen are decreased.  Because the amino acids in collagen build the tissue that lines the colon and entire GI tract, supplementing with collagen can support healthy digestive function.

3. Maintains Healthy Skin

Collagen helps form elastin and other compounds within skin that are responsible for maintaining skin’s youthful tone, texture and appearance. Collagen integrity is accredited with helping reduce the visible signs of wrinkles, decreasing puffiness and fighting various other signs of aging. Many people report a decrease in cellulite when consuming foods and supplements containing collagen, since cellulite forms due to a lack of connective tissue, allowing skin to lose its firm tone.

Here is another incredible benefit from the collagen found in bone broth: It can make your skin look amazing! According to Donna Gates, author of “Body Ecology,” bone broth benefits you skin because it makes it supple and can decrease cellulite!

She says cellulite comes from a lack of connective tissue, and if someone has very smooth skin, it’s because the skin is high in connective tissue. Gates explains that consuming collagen-rich bone broth can reduce cellulite and tighten your skin, making you look younger — adding it to the long list of bone broth benefits.

Double-blind, placebo-controlled studies investigating the age-defending properties of collagen have found that 2.5–5 grams of collagen hydrolysate (CH) used among women aged 35–55 once daily for eight weeks supports skin elasticity, skin moisture, transepidermal water loss (dryness) and skin roughness. At the end of only four weeks, those using collagen showed a statistically significant improvement in comparison to those using a placebo with regard to skin moisture and skin evaporation, plus noticeable decreases in signs of accelerated aging, all with little to no side effects.

4. Supports Immune System Function

One of the most remarkable things about bone broth is its gut-supportive benefits, which as described above actually have a holistic effect on the body and support healthy immune system function.

Leaky gut occurs when undigested particles from foods seep through tiny openings in the weakened intestinal lining and enter the bloodstream, where the immune system detects them and becomes hyperactive. This increases inflammation and leads to dysfunctions all over, as the immune system releases high levels of antibodies that cause an autoimmune-like response and attack healthy tissue.

Bone broth is one of the most beneficial foods to consume to restore gut health and therefore support immune system function and healthy inflammation response. Collagen/gelatin and the amino acids proline, glutamine and arginine help seal these openings in the gut lining and support gut integrity. Traditionally made bone broths are believed to support healthy inflammatory response and normal immune system function.  Bone broth can even promote healthy sleep, boost energy during the day and support a healthy mood.

5. Boosts Detoxification

Today in the Western world, the average person is exposed to an array of environmental toxins, pesticides, artificial ingredients and chemicals of all sorts. While the human body has its own means of detoxifying itself from heavy metals and other toxic exposures, it often has a hard time keeping up when flooded with an overwhelming amount of chemicals. Bone broth is considered a powerful detoxification agent since it helps the digestive system expel waste and promotes the liver’s ability to remove toxins, helps maintain tissue integrity, and improves the body’s use of antioxidants.

Bone broth contains potassium and glycine, which support both cellular and liver detoxification.

Some of the ways in which bone broth boosts detoxification is by supplying sulfur (especially when you add veggies, garlic and herbs to your broth) and glutathione, which is a phase II detoxification agent that lowers oxidative stress. Stanford University’s Medicine Preventative Research Center has found that glutathione helps with elimination of fat-soluble compounds, especially heavy metals like mercury and lead. It also helps with the absorption of various nutrients, the use of antioxidants and with liver-cleansing functions. Bone broth also increases intake of essential minerals, which act like chelators to remove toxins by stopping heavy metals from attaching to mineral receptor sites.

6. Aids the Metabolism and Promotes Anabolism

Bone broth is a great way to obtain more glutathione, which studies show plays important roles in antioxidant defense, nutrient metabolism and regulation of cellular events. A 2004 study published in the Journal of Nutrition states that glutathione’s roles and benefits include regulating gene expressions, DNA and protein synthesis, cell proliferation and apoptosis, signal transduction, cytokine production, and immune responses.

Amino acids found in bone broth have numerous metabolic roles, including building and repairing muscle tissue, supporting bone mineral density, boosting nutrient absorption and synthesis, and maintaining muscle and connective tissue health. Glycine found within collagen helps form muscle tissue by converting glucose into useable energy, plus it slows cartilage, tissue and muscle loss associated with aging by improving the body’s use of antioxidants. Studies have revealed that glycine protects skeletal muscle loss and stops the expression of genes associated with age-related muscle protein breakdown.

Glutamine is another amino acid that’s important for a healthy metabolism, since it helps us maintain energy by sending nutrients, including nitrogen, to our cells. Arginine also has the role of breaking down nitric oxide that helps improve circulation and sends blood and nutrients to cells throughout the body, improving muscle and tissue integrity and promoting normal wound healing.

Bone Broth Nutrition

Bone broth could be called “nature’s multivitamin.” How so exactly? It’s packed with:

  • over 19 easy-to-absorb, essential and non-essential amino acids (the building blocks of proteins)
  • collagen/gelatin, which help form connective tissue
  • nutrients that support digestive functions, immunity and brain health

Did you get that? Bone broth benefits literally every part of your body, from your gut to your brain, from your muscles to your ligaments.

It’s also relatively low in calories yet very high in minerals and other chemical compounds that many people are lacking. There’s no doubt that bone broth makes a great everyday addition to your diet.

Here are six of the key nutritional compounds found in bone broth that help provide all these wonderful bone broth benefits.

1. Glycosaminoglycans (GAG)

Glycosaminoglycans have the primary role of maintaining and supporting collagen and elastin that take up the spaces between bones and various fibers. GAGs are supportive for digestive health since they help restore the intestinal lining, which is why a deficiency in these nutrients has been linked to digestive challenges.

Several important GAGs are found in bone broth, including glucosamine, hyaluronic acid and chondroitin sulfate.

2. Glucosamine

There are two main types of naturally occurring glucosamine: hydrochloride and sulfate. Both help keep up the integrity of cartilage, which is the rubbery substance within joints that acts like a natural cushion. Studies show that glucosamine can become depleted as we get older, so supplements are often used to support joint health.

An easy and relatively inexpensive way to obtain glucosamine naturally is from drinking more bone broth, which helps support the loss of cartilage health, acting as an alternative to pricey glucosamine supplements. Consuming more glucosamine can help support joint health, flexibility and comfort.

3. Hyaluronic Acid

Found throughout connective, epithelial (skin) and neural tissues, hyaluronic acid contributes to cell proliferation, differentiation and mitigation, allowing our cells to perform various functions throughout the body as needed. It offers support for multiple skin types and promotes healthy aging, cell rejuvenation and skin firmness.

4. Chondroitin Sulfate

Chondroitin sulfate is a beneficial glycosaminoglycan found in the cartilage within the joints of all animals. It’s often used to support joint health and comfort, especially in combination with glucosamines.

  • Chondroitin sulphates and glucosamine in bone broth may help reduce inflammation and Dr. Canale, MD., from the American Academy of Orthopedic Surgeons certainly seems to be a fan. Even Dr. Natasha Campbell-McBride, MD., recommends bone broth as part of her gut healing protocol.

Studies have found that supplementing with chondroitin supports healthy inflammation response as well as cardiovascular health, bone health, skin health and healthy cholesterol levels.

5. Minerals and Electrolytes

Bone broth provides essential minerals, including electrolytes, all provided in an easy-to-absorb form. Electrolytes found within bone broth include calcium, magnesium and potassium (not to mention many other minerals, such as phosphorus), which are important for supporting healthy circulation, bone density, nerve signaling functions, heart health and digestive health. When added sodium levels are kept low, bone broth contains an ideal balance of sodium and potassium to support cellular health and efficiency. 

Bone broths are a rich source of minerals such as magnesium, potassium, calcium and phosphorus. They are also in a form that the body can easily absorb. It nourishes skin to keep away cracked heels and dull skin.

6. Collagen

Collagen is the main structural protein found within the human body that helps form connective tissue and “seals” the protective lining of the gastrointestinal tract. It’s also the gel-like, smooth structure that covers and holds our bones together, allowing us to glide and move freely.

Irritation within the gut that impairs normal digestive functions and causes permeability, allowing particles to pass into the bloodstream, known as leaky gut.

As a rich source of gelatin, bone broth protects and seals the mucosal lining of the GI tract, which means it improves nutrient absorption and also helps keep particles from leaching out where they shouldn’t be.

Bone Broth Benefits: The Magic of Collagen and Gelatin

Real collagen is the source of stock’s immune-boosting properties. You’ve probably seen this jiggling layer atop the broth in your cooling roasting pan and discarded it, but think again next time — this is the good stuff that provides many of the bone broth benefits available.

Collagen is the protein found in connective tissue of vertebrate animals. It’s abundant in bone, marrow, cartilage, tendons and ligaments. The breakdown of collagen in bone broths is what produces gelatin.

Gelatin (the breakdown of collagen) was one of the first functional foods used as a medical treatment in ancient China. Dr. Francis Pottenger and other world-class researches have found gelatin and collagen to have the listed benefits:

  • Gelatin helps people with food allergies and sensitivities tolerate those foods, including cow’s milk and gluten.
  • Collagen protects and soothes the lining of the digestive tract and can aid in healing IBS, Crohn’s, ulcerative colitis and acid reflux symptoms.
  • Gelatin promotes probiotic balance and growth.
  • Bone broth increases collagen, reducing the appearance of wrinkles and banishing cellulite.
  • Because gelatin helps break down proteins and soothes the gut lining, it may prove useful for leaky gut syndrome and the autoimmune disorders that accompany it.
  • Gelatin provides bone-building minerals in easily absorbable ways, preventing bone loss and reducing join pain.

Here is another incredible benefit from the collagen found in bone broth: It can make your skin look amazing! According to Donna Gates, author of “Body Ecology,” bone broth benefits you skin because it makes it supple and can decrease cellulite!

She says cellulite comes from a lack of connective tissue, and if someone has very smooth skin, it’s because the skin is high in connective tissue. Gates explains that consuming collagen-rich bone broth can reduce cellulite and tighten your skin, making you look younger — adding it to the long list of bone broth benefits.

Bone Broth Benefits: Healing Amino Acids

Gelatin in bone broths contains “conditional” amino acids arginine, glycine, glutamine and proline. These amino acids also contribute to stock’s healing properties.

Conditional amino acids are those classified as nonessential amino acids that are essential under some conditions. You don’t produce them very well if you are ill or stressed. Kaayla Daniel points out that unhealthy Western diets, heavy on processed carbohydrates, low in quality grass-fed animal products, and devoid of homemade soups and broths, make it likely that these amino acids are chronically essential.

What do these conditional amino acids do? 


  • Necessary for immune system function and wound healing. Can be considered for use in the following conditions: poor wound healing, soft tissue injury (including surgery), cartilage and bone injury (including dental degeneration). It has also been found to improve body weight as well as bone mineral density in states of protein undernutrition.
  • Needed for the production and release of growth hormone
  • Helps regenerate damaged liver cells. Broth could be considered a liver tonic (or liver supportive). Broth helps the body to detoxify during a cleanse, and in fact at any time it is eaten.
  • Needed for the production of sperm


  • Prevents breakdown of protein tissue like muscle
  • Used to make bile salts and glutathione
  • Helps detoxify the body of chemicals and acts as antioxidant
  • Is a neurotransmitter that improves sleep and improves memory and performance
  • Glycine plays a pivotal role in preventing neurobehavioral disorders, regulates blood sugar, promotes muscle growth, heals wounds, inhibits inflammation, helps regulate hormones, prevents arthritis and inflammatory diseases, and has proven promising at preventing and treating cancer.


  • Helps regenerate cartilage and heal joints
  • Reduces cellulite and makes skin more supple
  • Helps repair leaky gut


  • Protects gut lining
  • Metabolic fuel for cells in small intestine
  • Improves metabolism and muscle building

Talk about some incredible bone broth benefits! For these reasons, I have most of my patients consume bone broth as a partial fast, detox or during meals to help heal their guts and detoxify their cells, gut and liver.

How to Make Bone Broth

There are a few important basics to consider when making good stock. You can make bone broth with animal components alone, but in his chicken soup study, Dr. Rennard found that the combination of animal products and vegetables seemed to have synergistic effects, working together to be more beneficial than either alone.

Fallon says that it’s important to use body parts that aren’t commonly found in the meat department of your grocery store, things like chicken feet and neck.

You also want to buy animal products that you know are pasture-fed and free of antibiotics and hormones in order to truly unlock all the bone broth benefits.

Fallon describes the essentials as bones, fat, meat, vegetables and water. If you’re making beef broth or lamb broth, you should brown the meat before putting it into a stock pot. Fish and poultry are fine to put in a pot without browning first. Add a bit of apple cider vinegar to your pot to help draw the minerals from the bones.

Cooking Suggestions

  1. Place bones into a large stock pot and cover with water.
  2. Add two tablespoons of apple cider vinegar to water prior to cooking. This helps to pull out important nutrients from the bones.
  3. Fill stock pot with filtered water. Leave plenty of room for water to boil.
  4. Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove scum as it arises.
  5. Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.
  6. You can also add in vegetables, such as onions, garlic, carrots and celery, for added nutrient value.

After cooking, the broth will cool and a layer of fat will harden on top. This layer protects the broth beneath. Discard this layer only when you are about to eat the broth.

Final Thoughts on Bone Broth Benefits

Remember, bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline.

The collagen in bone broth heals your gut lining and reduces intestinal inflammation. In addition, collagen supports healthy skin and can reduce the appearance of cellulite. Also, the glycine in bone broth can detoxify your cells from chemicals and improve brain function.

I recommend consuming eight ounces one to two times daily as a soup, a plain beverage or doing a bone broth fast to get all these wonderful bone broth benefits. I typically drink eight ounces upon waking every morning.

Have you ever had bone broth? Do you think you might give it a try?

Josh AxeDr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world…Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!

  • Broth is not a complete protein, since it only contains three amino acids. A complete protein needs to contain all B essential amino acids. Therefore it is not a meat replacement, but it can be used as a meat extender. Since glycine is used to make other amino acids, it is considered protein sparing. In addition, because glycine is used to make energy in gluconeogenesis, consuming glycine spares your own body protein from being broken down to make energy.
  • Broth is not a meal replacement, which is why it is used as a starting point for soup, or as the first course of a meal.
  • Broth can be thought of as a protein supplement, and a calcium supplement. The chemical ingredients extracted from broth are glycine and proline (collagen/gelatin), calcium and phosphorus (minerals), hyaluronic acid and chondroitin sulfate (GAGs), and other minerals, amino acids and GAGs in smaller amounts.
  • “Soup bones” include collagen, a protein found in connective tissue of vertebrate animals, which is abundant in bone, marrow, cartilage, tendons, and ligaments.  (The breakdown of collagen in bone broths is what produces gelatin.)
  • In a study of chicken broth conducted by the University of Nebraska Medical Center found that the amino acids that were produced when making chicken stock reduced inflammation in the respiratory system and improved digestion. (There’s a reason your mom always made you chicken soup when you were sick.)
  •  Bone broth contains a whole bunch of awesomeness that can help you live a better life. If you look at other cultures like the Japanese, Koreans, and even the French, you can see the benefits of a good bone broth. If you speak to your 100-year-old Grandma, she would tell you about the importance of utilizing every part of an animal and how bone broth was a staple in times of sickness.
  • Isn’t less animal protein better for your body? Yes.. Kimberly Snyder pointed out in her book “Beauty Detox”, there is no nutritional reason for keeping meat in your diet at all.  Don’t be fooled into thinking that it is your best source of protein.  Keep maximum meat consumption down to 3 times a week or less, if possible. It is actually a pretty common misconception that our main source of protein comes from meats. You may rest assured that a plant-based diet that is providing you with an adequate daily caloric intake for your body will likewise provide you with enough protein.Furthermore, the consumption of animal proteins is known to produce certain by-products which are difficult for our bodies to process, causing unnecessary strain on key organs, like the kidneys and the liver.
  • As your body struggles to purify your blood of these toxins, it has a harder time transporting beautifying and healthful nutrients and minerals to your organs and tissues, and can often cause blemishes and even premature signs of aging, among other things. Remember, consuming animal proteins will force our bodies into a more acidic state. An overly acidic body will absolutely have a negative impact on your overall beauty and health, causing everything from acid indigestion and reflux, to premature lines and wrinkles, and nobody wants that. Sure, a high protein diet may help you lose weight, sure, but it will make you more acidic and you will age faster. Who wants to be “old skinny”?  You can be lean but healthy too!
  • Research has shown that diets high in animal protien will even result in a loss of calcium in the bones. Why? Because when your blood is too acidic, it can result in the leaching of calcium carbonate from your bones in order to neutralize the acid and bring the blood back to its more natural alkaline state.Keeping your diet more alkaline will help you stay healthy and beautiful while making it easier for you to responsibly control your weight by keeping your body’s pH under control.
  • .Can you just buy broth from the grocery store?Nope. Broth (often labelled “stock”) from the grocery store relies on high temperature, fast-cooking techniques, which result in a watered down, non-gelling liquid, so you’re missing out on some of the benefits of a gelatin-rich broth. In addition, unnatural additives (like MSG) and flavors are often added. If you just need a small amount for a recipe, store-bought stuff will do, but if you’re interested in the healing properties of bone broth, you have to make it yourself.
  • Where do  you get bones?Your local butcher, a local farm (ask around at the farmers market), a friendly hunter, your local health food store (if they have a meat department), or order bones online from U.S. Wellness Meats. You can also save the bones if you roast a whole chicken, turkey, duck, or goose.
  • What kind of bones should you use?You can use bones from just about any animal—beef, veal,  lamb, bison or buffalo, venison, chicken, duck, goose, turkey, or pork. Get a variety of bones—ask for marrow bones, oxtail, and “soup bones.” Make sure you include some larger bones like knuckles, or feet (like chicken feet),  will contain more cartilage, and therefore more collagen. You can even mix and match bones in the same batch of broth—some beef, some lamb, some chicken—but know that will change the flavor. (Most folks prefer to stick to one animal source at once.)
  • Do you have to get grass-fed or pastured bones, or organic bones?You should. The animals have to be healthy to impart the maximum health benefit to you, and factory-farmed animals are the furthest thing from healthy. (And we don’t want to encourage more purchasing of factory-farmed animals.) Do your best to seek out pastured chicken or 100% grass-fed beef bones from a local source.
  • Does pressure-canning create free glutamate from the meat? Yes, if you can the broth, some of the nutrients will be destroyed. Excess free glutamate is bad for the body.
  • What is the best size stockpot to use for the bone broth? Depending on how much broth you want to make. If you make broth every day, just enough for that day for the family, so you use a medium-sized crock pot, about 4 qt.
  • It says in the Nourishing Traditions book to avoid pressure cookers (and microwaves!) in their kitchen tools section. The purpose of cooking slow on the stove top is to be able to pull out all the wonderful nutrients that are in the bones. When using a pressure cooker you are not allowing the same chemical reaction to take place because you are rushing it. The best and most nutrient dense way to cook broth is on the stove. Next, from what I understand, would be in the crockpot on low.
  • Is it ok to put broth in a plastic container? Perhaps, when you put the broth to the plastic container  was still hot that could have caused the leak. Or maybe the container was already broken before you added the broth. But it is better that you put it in a glass bottle with lid cover.
  • Is it normal that after taking a cup of broth, you will feel bloated, having an intestinal discomfort , diarrhea with achy joints? No, it sounds like food poisoning. Check your method is correct for heating and cooling, and do not leave the lid on tight when you have finished cooking.
  • Attention to Detail

    Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water. For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium–remember those egg shells you soaked in vinegar until they turned rubbery.

    Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. “Always Skim” is the first commandment of good cooks.

    Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth.

    Broth should then be strained. The leavings, picked over, can be used for terrines or tacos or casseroles. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers. Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.

  • Cutting Corners :Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavors in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors, including meat-like flavors. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. “Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG and artificial meat flavors to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food.Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.

    Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.

  • A “Brothal” in Every Town

    Peasant societies still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.

    Thus, broth is a vital element in Asian cuisines–from the soothing long-simmered beef broth in Korean soups to the foxy fish broth with which the Japanese begin their day. Genuine Chinese food cannot exist without the stockpot that bubbles perpetually. Bones and scraps are thrown in and mineral-rich stock is removed to moisten stir-frys. Broth-based soups are snack foods from Thailand to Manchuria.

    Asian restaurants in the US are likely to take shortcuts and use a powdered base for sweet and sour soup or kung pau chicken but in Japan and China and Korea and Thailand, mom-and-pop businesses make broth in steamy back rooms and sell it as soup in store fronts and on street corners.

    What America needs is healthy fast food and the only way to provide this is to put brothals in every town, independently owned brothals that provide the basic ingredient for soups and sauces and stews. And brothals will come when Americans recognize that the food industry has prostituted itself to short cuts and huge profits, shortcuts that cheat consumers of the nutrients they should get in their food and profits that skew the economy towards industrialization in farming and food processing.

    Until our diners and carryouts become places that produce real food, Americans can make broth in their own kitchens. It’s the easy way to produce meals that are both nutritious and delicious—and to acquire the reputation of an excellent cook.


    If you’ve ever shopped in Europe, you’ve noticed that calves feet are displayed at the local butchers and chickens come with their heads and feet attached. Hooves, feet and heads are the most gelatinous portions of the animal and fetch high prices in traditional economies. In fact, Tysons exports the feet from American chickens to China. Jewish folklore considers the addition of chicken feet the secret to successful broth.

    It’s hard to find these items in America. Asian and Latin American markets sometimes carry whole birds and some butchers in ethnic neighborhoods carry calves feet. If you have freezer space, you can buy frozen chicken feet and calves feet in bulk from meat wholesalers that cater to the restaurant trade. Have the butcher cut the calves feet into one-inch cubes and package them in 1-quart bags. For the most satisfactory results, use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces for a large pot of beef stock.


    Meat sauces are made from stocks that have been flavored and thickened in some way. Once you have learned the technique for making sauces—either clear sauces or thick gravies—you can ignore the recipe books and be guided by your imagination.

    Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to “deglaze” coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered,UNTIL REDUCED BY AT LEAST ONE HALF, OR UNTIL DESIRED THICKNESS IS ACHIEVED. YOU MAY ADD ABOUT 1-2 TEASPOONS GELATIN TO PROMOTE BETTER THICKENING, ALTHOUGH THIS SHOULD BE AVOIDED BY THOSE WITH MSG SENSITIVITIES (AS GELATIN CONTAINS SMALL AMOUNTS OF MSG). ANOTHER WAY TO THICKEN IS TO MIX 2 TABLESPOONS ARROWROOT POWDER WITH 2 TABLESPOONS WATER. GRADUALLY ADD THIS TO THE BOILING SAUCE UNTIL THE DESIRED THICKNESS IS OBTAINED. IF SAUCE BECOMES TOO THICK, THIN WITH A LITTLE WATER. THE FINAL STEP IN SAUCE-MAKING IS TO TASTE AND ADD SEA SALT IF NECESSARY.

    Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.

  • Wild animals like deer or elf contain less fat so the broth would be leaner so, add some tallow to it.
  • How to make chicken broth using the carcass and all the bones of roasted chicken?  To make chicken broth using the carcass and all bones of roasted chicken, removing any meat to add later otherwise is dries up during the cooking process, so, place all the bones and carcass in the pot, add 1 onion on cut in half, 2 celery ribs, 1 carrot, 1 large sprig of parsley cover completely with water and bring to a boil, then let it simmer for at least 2 to 3 hours adding water as necessary, the broth will have a very rich flavor and it will gel once cooled, when broth is ready remove all bones and veggies and discard, place broth back in the pot and add any fresh vegetables you like and the meat you picked off the bones before, it is a yummy broth, you can eat the veggies but all the nutrients have been left in the broth.
  • Should you roast my bones first? You can—roasting will impart a rich flavor and color to your broth—but you don’t have to. If you choose to roast your bones first, place them in a pan in an oven set to 350 degrees, and roast for one hour before continuing with your favorite broth recipe.
  • Why does your broth look so jiggly? That’s the gelatin—when cool, it makes your broth look a little like meat Jell-O. No worries—just heat it gently on the stovetop and it will return to a liquid state.
  • Your broth doesn’t look jiggly! Why didn’t it gel?  This article from the Healthy Home Economist lists five reasons your broth didn’t gel, but in our experience, it’s generally one of two reasons. First, you might not be using enough bones (or enough of the right type), or you simply might have added too much water. Bones with more visible cartilage will yield more gelatin. Another common reason is that the broth was not cooked for long enough. The remedy? Set your crockpot or burner to the lowest heat setting and just let it go for at least 12  hours (poultry) or 24  hours (beef)—if not longer. Less than that will likely not draw enough gelatin into the stock from the bones. A good rule of thumb: the larger the bones, the longer you’ll want to cook it.
  • Can you reuse bones for another broth? You sure can—Paul Jaminet of The Perfect Health Diet says you can reuse bones to make multiple batches of broth until the bones go soft. (Make sure you use fresh vegetables, herbs, and spices each time, though.)
  • What’s the longest you can leave bone broth to cook? Chicken bones can cook for 12 to 24 hours, beef bones can cook for up to 48 to 72 hours.
  • What do you do with the broth? We like to drink a mug of it, just like you would coffee or tea. In fact, a warm cup of broth is a great way to start your morning—try drinking 8 ounces a day, every day. Of course, you can use it in recipes wherever it calls for broth or stock, or turn it into a base for your favorite soup.
  • What other kind of things could I add to my broth to help with flavor? Here is a list of vegetables, herbs, and spices you could add. Feel free to mix and match, or invent your own recipe.
    • Onion
    • Green onion
    • Leek
    • Carrot
    • Garlic
    • Celery
    • Salt
    • Pepper
    • Whole peppercorns
    • Red pepper flakes
    • Parsley
    • Bay leaf
    • Rosemary
    • Thyme
    • Sage
    • Ginger

    Avoid using broccoli, turnip peels, cabbage, Brussels sprouts, green peppers, collard greens, or mustard greens, as they will make your broth bitter.

  • Do you have to skim the Fat?Only if you want to. Feel free to drink your broth as-is, but if you prefer a broth with less fat (as we do), then follow these instructions: After you’re done cooking, remove your broth from the heat, and run it through a strainer as usual. Then let your broth sit in the fridge for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon, and your broth is ready to go. We think skimming off most of the fat is more important if you’re using bones from animals that are conventionally raised.


Most references say it will keep for five days in the fridge, however the long cooking time will have completely sterilised the everything and as long as the sieve used to strain it and containers you put it into are completely sterile (straight from the dishwasher is ideal) it will easily keep for more than a week. Alternatively it will keep in a freezer for six months. Some people put their stock into ice cube trays to make frozen stock cubes that can conveniently be added to any thing you’re cooking. To make the frozen stock cues refrigerate first so that the floating fat hardens and can easily be removed, then freeze in usable portions. Make sure everything that touches the stock is scrupulously hygienic. Its much better to prepare a stock once per week.

How long will broth keep in the refrigerator and freezer?

Keep broth in the fridge for no longer than 3-4 days. It should keep in the freezer for up to a year.

How should I store frozen bone broth?

For an easy addition of small amounts of broth to recipes, store some in an ice cube tray in the freezer. One cube is about an ounce, so recipes that call for 1/4 cup of broth would take 2 cubes, 1/2 a cup is 4 cubes, etc. You can store larger amounts in glass mason jars, but be sure to let the broth cool down before transferring to glass. Finally, make sure you leave enough space in a glass container for the frozen broth to expand—otherwise, the glass could break.




Chicken Bone Broth Recipe


Chicken Bone Broth Recipe

Total Time: 48 hours
Serves: Varies


  • 4 pounds chicken necks/feet/wings
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon Himalayan salt
  • 1 teaspoon whole peppercorns
  • 3 tablespoon ACV
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • 1 teaspoon oregano
  • 18-20 cups cold water


  1. Place all ingredients in a 10 quart capacity crock-pot.
  2. Add in water.
  3. Simmer for 24-48 hours, skimming fat occasionally.
  4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  5. Use within a week or freeze up to 3 months.




Beef Bone Broth Recipe

Beef bone broth is one of the most healing foods you can consume. It’s rich in nutrients like gelatin and glycine, which help to protect and heal your leaky gut, skin and digestive tract. Try this healing recipe for beef bone broth today!

Beef Bone Broth Recipe

Total Time: 48 hours
Serves: Varies


  • 4 pounds beef bones with marrow
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon kosher salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • 1/4 cup ACV
  • 18-20 cups cold water


  1. Place all ingredients in a 10 quart capacity crock-pot.
  2. Add in water.
  3. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
  4. Simmer for 24-48 hours.
  5. Remove from heat and allow to cool slightly.
  6. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
  7. Use within a week or freeze up to 3 months.

Chicken Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

Ideally your stock should have so much collagen and amino acids in it that it turn out with a slight jellylike consistency. To achieve this I use 3 whole chicken carcasses or the scraps from a whole roasted chicken and about 4-6 chicken wings in about three the half litres of water.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 12 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Or you may combine some roasted chicken leftovers with raw chicken wings or carcasses greatly enhances the flavour of a stock.Put the flesh, bones, skin everything you can get a hold of into a stockpot and cover with water. Bring the water up to a boil, skim off any foam if there is any until all the stops forming. Add 2 to 3 tablespoons of apple cider vinegar or lemon juice for every litre of water you use.  Add optional herbs and spices. Add several stalks of celery, adds an optional salty flavour, some people add whole garlic cloves, onions and bay leaves. Many recipes will suggest you add carrots and other vegetables when you make your stock however its better to just use water, herbs and spices to make a chicken only stock then cook your vegetables for a shorter amount of time thereby preserving the valuable vegetable fibre that would be completely destroyed with the long cooking time required to make a good stock.  Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 12 hours. After six hours also give a good stir to separate the joints and the flesh from the bones to expose more of the surface of the bones and enable them to dissolve. Top up with hot water if needed to keep the flesh covered. Adding vegetables is entirely optional and not the best way to eat your vegetables. As the very long cooking time will completely break down the valuable fibre in the vegetables. The only good reasons I can see to put vegetables into this stock at this point is for enhanced flavour or to add potassium if lowering your blood pressure is your goal. The vegetable of choice to enhance flavour is celery, and the vegetable of choice to enhance potassium would be carrots. Don’t bother about spooning off all the fat that rises to the top as it cooks, it’s so much easier to leave it there, let it float to the top and solidify in the fridge and remove it in one easy go later on. Once your stock is ready strain it through a sieve into completely clean storage containers and store in the fridge.

How to Make Beef Stock

Even if you’re not a professional chef, you can learn how to make beef stock from scratch. The word, “stock” comes from the French word for, “foundation,” and beef stock serves as the base for many dishes, including gravies, sauces, and soups. Beef stock preparation begins by slowly simmering bones, vegetables, and seasonings for several hours. The longer a stock is simmered, the more flavor is added to the final product. You can learn how to enhance the flavor of beef stock made from scratch by following some techniques and tips listed below.


1. Choose soup bones with some meat on them. Ideal bones to select include shanks, necks, and shins.
Image titled Make Beef Stock Step 2
2. Cut up your vegetables of choice into chunks. Quality vegetables to add to beef stock are carrots, celery, onions, and garlic.
Image titled Make Beef Stock Step 3
3. Roast the soup bones in a roasting pan at 450 degrees (232 degrees Celsius) for 30 minutes. 
Image titled Make Beef Stock Step 4
4. Add the vegetables to the pan, and continue roasting for another 30 minutes.
Image titled Make Beef Stock Step 5
5. Add the vegetables and soup bones into a large soup pot with just enough water to cover them.
Image titled Make Beef Stock Step 6
6. Scrape the roasting pan, and add the scrapings to the beef stock.

  • De-glaze the roasting pan. Place the pan on a burner, and add red wine or water to the pan. Use a wooden spoon to remove all the traces of roasted vegetables and soup bones. Add this to the beef stock.
Image titled Make Beef Stock Step 7
7. Add seasonings to the beef stock as desired. Seasonings you may wish to add include whole peppercorns, bay leaves, parsley, thyme, marjoram, and oregano.
Image titled Make Beef Stock Step 8
8. Bring the beef stock ingredients to a boil. Reduce the heat to simmer.
Image titled Make Beef Stock Step 9
9. Simmer uncovered for 4 to 5 hours.
Image titled Make Beef Stock Step 10
10.Use a slotted spoon to skim any foam that rises to the top.
Image titled Make Beef Stock Step 11
11. Add water as needed to keep the beef stock ingredients covered.
Image titled Make Beef Stock Step 12
12.Remove the beef stock from the heat, and let it cool.
Image titled Make Beef Stock Step 13
13. Remove the bones from the stock with a slotted spoon.
Image titled Make Beef Stock Step 14
14. Strain the beef stock. Use a colander lined with cheesecloth and place it over another container.
Image titled Make Beef Stock Step 15
15. Discard the vegetables and seasonings.
Image titled Make Beef Stock Step 16
16.Use the beef stock immediately. If you want to store the stock, you can either refrigerate it for up to 3 days, or freeze it for 4 to 6 months.

Paleo Bone Broth (


Basic Beef Stock



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Basic Chicken Stock



  • Preparation

  • Cook

  • Ready In

  1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
  3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.



Chicken Broth in a Slow Cooker

“This is the recipe I use to make chicken broth for use in other recipes. Because it’s done in the slow cooker, you don’t need to fuss with it.  Use breasts and wings, but any bone in pieces will make a nice broth.”



  • Prep

  • Cook

  • Ready In

  1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
  2. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Fish Stock

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water

Fish stock made from fish heads, spines and tales is delicious and healthy but, ideally,fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

For a more in depth read on the benefits of bone broth, read this article; ‘Why Broth Is Beautiful’, by Kaayla Daniel, PhD, CCN….



What are your thoughts?