How To Make Bone Broth

How To Make Bone Broth

Winter is a great time to make soup or broth and to make the best nutritious broth you need to start with the best ingredients. All of our soup bones/broth making products come from our own certified organic animals. Certified organic means that the animals have had no antibiotics or growth hormones. And the feed that they eat is GMO free, has not had any herbicides, pesticides or fungicides used on the grains or grass, and does not contain animal by-products or appetite stimulants. In addition our beef is 100% grass fed and our chickens, turkeys and pigs receive alfalfa (alfalfa grass that is harvested at peak nutrition, then dried) in their feed year round so that they are always getting their greens. These are high quality bones that make high quality broth.  



There are many different ways to make bone broth and there are thousands of recipes online so it can sometimes seem overwhelming to start with. However, making bone broth or stock is very simple to make and is made up of only a couple key steps: roast your soup bones; cover bones with water; simmer for 24 to 48 hours; strain broth and refrigerate or freeze.

Below is a more detailed recipe that is a compilation of how members of our family make our own broth. Feel free to change up the recipe, add or subtract items, cook longer, or use different cooking methods (oven, stovetop, crockpot, or instapot)


  • Our Soup Bones : Chicken Soup Bones, Chicken Carcases, Chicken Feet, Pork Soup Bones, Turkey bones, turkey wings, Turkey Drums or Beef Soup Bones. You will need enough to fill your pot/cooking device while leaving enough room for the bones to be just covered by water
  • Water
  • 2 TBSP Apple Cider Vinegar for every 5 liter of water (optional)
  • 1 Onion (optional)
  • 2 Carrots (optional)
  • 2 Stalks of Celery (optional)
  • 1 TBSP Montreal Chicken Seasoning or Your Favourite Seasoning Blend (if not using a seasoning blend then we recommend a minimum of 2 Tsp Salt, 1 tsp Pepper as well as any other herbs you would like.



We highly recommend roasting your raw bones before making broth. While this is not a necessary step we feel that it makes for a much nicer more flavourful broth. Place bones in a roasting pan and bake at 375 degrees F for approx. one hour. The exact temperature and time can vary. The goal is to have your bones become golden/caramelized.

If you would like you can drain any fat that accumulates in the pan, or you can add it to your stock pot, whichever you prefer. Add the roasted bones to your stockpot.

Cover the roasted bones with water. You want the bones just covered with water. Too much water will dilute your broth and it will take longer to get a nice rich broth. If you are adding the apple cider vinegar add it now.

Bring the pot to a boil. Skim any foam from the top of the broth and discard it. Reduce heat to low, cover and simmer for 24 to 48 hours. If you are adding vegetables or spices to the broth add these approx. four hours before the broth is done simmering.  As the broth simmers, keep skimming any accumulated foam off of the top and discard. Chicken and turkey normally needs to be simmered for 24 hours, beef and lamb approx. 48

Once the broth is finished simmering, taste it and season with additional salt and pepper if desired.

Cool the broth at room temperature until the broth can be safely handled. Using tongs remove the large bones from the pot and strain remaining broth through a fine colander or fine-mesh sieve. Discard bones and other solids.

Spoon the broth into sealable containers. Refrigerate until completely cooled. If you would like you can remove the fat layer that forms on the top.

Store in the refrigerator for 5 to 7 days, or freeze for up to 6 months.

 A strong broth will thicken as it cools. Once reheated it returns to liquid.


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