Homemade Bone Broth Recipe
Soups & Broths

Homemade Bone Broth Recipe

Follow along with me and learn how to make the best homemade bone broth. We love homemade broth. It has so many uses and is super easy and cheap to make. So next time you get a rotisserie chicken or smoke your own turkey, freeze the bones until you are ready to use them. Don’t forget to save the giblets as well. More on that in a bit.

Consuming homemade bone broth will provide you and your family with vital nutrients, vitamins and amino acids. Every batch is different depending on the types of bones you use and other ingredients. A basic bone broth will contain calcium, magnesium and phosphorus. The collagen in the broth will gel and turn into a gelatin when refrigerated. The collagen in the broth is beneficial in providing your body with many essential amino acids that can help with skin & bone health.

My posts may contain affiliate links. If you purchase something from one of our links we may earn a small commission, doesn’t cost you any more but helps us to bring you more great tips, recipes and garden ideas. Also, as an Amazon Associate, I earn from qualifying purchases.

Two Best Ways To Make Bone Broth

When making broth, there are two easy ways to go about it. One is using a crockpot. Two is by using an electric roaster. Broth can also be simmered on the stove but the recommended cooking time is 24-48 hours. I am not super comfortable with leaving the stove on overnight.

When I need to make a large batch I use my 22 qt turkey roaster and let the broth simmer for at least 24 hours. If you want a smaller batch for making soup or freezing a crockpot work well (I still like using the bigger crocks that are at least 8 quarts).

The broth in the photo at the top of the page was made from a 24 lb turkey that we smoked over the weekend. The first batch of broth from the turkey netted me about 7 quarts.

Homemade Turkey Bone Broth made in an Electric Turkey Roaster

Did you know that you can reuse chicken and turkey bones to make up to 3+ batches of broth? After my first batch completes, I empty the liquid into jars and let them cool a bit on the counter. While they are cooling I refill the roaster/crockpot with new water and cook another 24+ hours.

In my experience, the first batch has the most flavor and the flavor declines slightly in each additional round of cooking. The broth made from the later batches is great for making rice & adding to potatoes.

Tips & Tricks for Broths & Stock

A few tricks to remember. Always add a little apple cider vinegar to the water you add to your crockpot. The apple cider vinegar helps to break down the nutrients in the bones so they can be released into the broth. I also try to save the giblets from chickens and turkeys and add them in with the bones. By adding organ meats to your broth you are adding more nutrients and vitamins to your final product.

If you are a canner like me, you can process the broth in a pressure cooker (make sure to follow safe canning guidelines, you may see a few posts in the future about canning safety). When you are in a hurry and do not have time to separate fat before canning, try this gravy/fat separator. This is the one I use:

Here is short a video showing how easy it is, no more waiting for the broth to cool and the fat to gel:

How to Strain Fat Quickly and Easily

Leave a Reply

Your email address will not be published. Required fields are marked *