homemade bone broth recipe

Endless Homemade Bone Broth Recipe

posted in: Ketogenic Diet

Warm and nourishing, there is something profoundly healing about a good cuppa broth. Tristan and I started reforming our diet nearly 6 years ago with a strong focus on nutrient dense foods, animal protein and healthy sources of fat. One of our first “new” things to try was a homemade bone broth recipe. We were hooked after the first sip! Now I included a homemade bone broth recipe in my weekly meal prep at least every other week.

Recommended Reading: Guide to Bone Broth – Recipes, History and Inspirations

When I started drafting my first cookbook, The Ketogenic Edge Cookbook, I knew including broth recipes was a must. The broth section developed into an entire chapter dedicated to organ meats and odd bits. I published 3 simple ways to make broth with the classic sources of bones – beef, chicken and fish. There are a handful of recipes that use broth as a base for soups, warm drinks, and in vegetable dishes like Braised Green Cabbage.

This post may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are my own and I never promote something I wouldn’t use myself.

Homemade BONE BROTH Recipe

homemade bone broth recipe smoked sea salt

Watch my recipe video here!

Handling bones for the first time in my life was a little odd. Previous to learning how to make broth myself, I’d only seen it come in a box on the grocery store shelf. Based on all the evidence of important nutritional qualities and healing benefits, we were quite sure that a homemade bone broth recipe was worth trying out. I had to apply some mental jiu jitsu and overcome my culturally constructed disconnection and aversion to working with animal parts, but it was well worth it! I can still remember the first experience of straining out a pot of broth. There were so many bits and pieces I couldn’t recognize! I tried bone marrow ever so hesitantly…I had no idea it would be so good! I felt some part of me come alive, something that had been buried down deep for a while.

Endless Homemade Bone Broth Recipe [UPDATED HERE]

Just Buy it Instead

Kettle and fire bone broth banner

I totally understand if you want high-quality, organically made super nourishing bone broth but aren’t interested in making it yourself. Source a shelf-stable broth from Kettle and Fire instead. They will deliver delicious broths to your door and save you time, energy and effort. Choose from grass-fed beef or free-range organic chicken.

Flavor Your Broth

I’m happy sipping cup of broth flavored with some of my favorite salts from Mountain Rose Herbs. They also have some great herbal blends – many of the classics like Italian, Mexican and Thai flavors are nice to sprinkle in to broth. If you have The Ketogenic Edge Cookbook, you can learn to make you own homemade seasoning blends from Chapter 4: Herbs and Spices.

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homemade bone broth recipe - never ending pot technique

4 Responses

  1. Karen
    | Reply

    Hi Jessica & Family,

    I put on last night 1st Beef bone for broth, 🙂 But I put in too much ACV 1/2 cup :-/
    Plus my grandsons helped me make cabbage for sourkraut, but used one small red w the green & I hope this is not too much red/purple?

    So tomorrow will be 48hr., on the bones, & then we can strain them & put them back in pot for more bones to make additional broth? Plus at Whole foods the bones were very expensive but I will keep it up if it is good for us! Plus do you have a cup or two a day? Is it high Calories?
    Thanks for all your homemade recipes! Looking forward to your cook book!

    • Jessica
      | Reply

      Hi Karen, Way to go braving new recipes! I wouldn’t worry about the extra ACV, it may adjust the flavor slightly but should not make much of a difference otherwise – no nutritional loss. Yup, that’s right at 48 hours (or even 24 hours) strain and redo. Add a smaller portion of meaty bones after you have used the original a time or two. There must be a better source local to you than Whole Foods! Take a look at eatwild.com, check out the farmers markets, call to local farms, ask around for references, do a little research, I’m sure you can find a more economical source. The serving size is up to you, I know you can never drink too much! I like it as a “tea” in the morning or evening. Ladle a cup out a few times a day and enjoy it 🙂 Not high in calories, consider the fat grams in tallow if you include it. Alternatively scrape it off (after the broth has chilled in the fridge) and reserve for cooking.

      A mix of green and purple cabbage is great! Your resulting ferment will be a pretty pink color and very tasty. The biggest difference I notice when working with the red cabbage is that it takes longer to ferment than strictly green. If you think it is taking longer then expected, stay patient and keep it all submerged under water until it is to your liking. You can check it every few days, just make sure the cabbage is covered when you are done!

      Thanks for the support! Best of Luck!

  2. Wanda
    | Reply

    Your link to buy bone broth is for broth made from chicken bones. Do you have a recipe for using chicken bones instead if beef? Or do you just use the equivalent amount?

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