Money & Health Saving, Homemade Bone Broth

Bone broth has gotten a lot of publicity.  However, it’s for good reason.  The healing properties in bone broth have numerous benefits.  The vitamins and minerals in bone broth can heal the gut, helps maintain healthy hair, skin and nails, it helps detoxify the body and aids in bone health.  These being just a few advantages and I can attest to feeling many of these benefits.

I had never heard much about bone broth and the amazing healing properties before trying to conceive.  I was not having luck with it sticking and after my first miscarriage, I went to a naturopathic doctor for help.  The first thing we did was cut out all allergen causing foods such as eggs, alcohol, dairy and nightshades.  I was already gluten free due to my celiac disease so that wasn’t a problem.  The adjustment was hard at first but the goal of having a baby and having relief from my stomach issues was far better than suffering.

I was prescribed a few supplements as well as some gut healing strategies.  Everything seemed to work because I felt much better and was successful in carrying a child full term.  However after having my son, I started to deal with some debilitating stomach pains and food sensitivities.  All of a sudden I couldn’t anything that I could before and everything set my symptoms off.  I am really surprised my milk supply didn’t dwindle because I was hardly eating anything except a select few of fruits and vegetables.


Visiting my naturopathic doctor, there were more strategies of which included bone broth.  I was in need of some serious gut healing.  Bone broth is such a great way to improve gut health but also overall health.  However there’s a catch.  Bone broth in the store can be less than stellar quality and expensive.  Having the label “Bone Broth” has given some companies a marketing push while increasing the cost for the customer.  Be advised, not all bone broth is created equal.

In order to make sure the bone broth is high quality, the first ingredient needs to be bones!  This is not the case in many store bought bone broths.  Sure there are some great store or online bought brands but they can get expensive, especially when you’re using it for daily consumption.  So, if you have some extra meat or poultry bones you can make your own broth.

It is important to get high quality bones though.  You don’t want to get your run of the mill cheap chicken or beef bones from the grocery store.  Pasture raised and finished meat is the best quality.  When animals are pasture raised they are eating and foraging off grasses and bugs rather than feed containing corn and soy.  If you don’t eat much meat, check your local butcher but again make sure it’s high quality.

One batch of homemade bone broth gives you at least 12 cups or more depending on the size of your pressure cooker (a slow cooker will also work but it takes longer).  When I shop for chicken, I get a whole chicken and once the meat is all gone, I use the bones to make bone broth.  It’s a great way to make sure nothing goes to waste.  I also save food scraps when I’m cutting vegetables and put them in a sealable plastic bag or glass storage container and place it in the freezer.  Once the container is full and I have bones, they all go in the pot with some filtered water.

This recipe is so easy and way less expensive than buying true bone broth at the store each week.  Plus if you don’t use the bone broth up within 5-7 days, you can easily freeze it for later use.


Servings: 12 cups


  1. Place all ingredients in the pressure cooker pot (or slow cooker **see notes). Place the lid on top, making sure the seal is correct.

  2. Turn the pressure cooker on high (I have a stove top pressure cooker, so if you have an instapot, look at the directions on how to program it). Cook on high for 20 minutes. After the cook time, gently release the pressure before removing the lid.

  3. Place a fine mesh strainer over a large bowl and pour the broth into the bowl. Discard the food and bone scraps. Store bone broth in glass containers (I use mason jars) with air tight lids in the fridge for up to 7 days or in the freezer for 6-12 months.

Recipe Notes

**if using a slow cooker, follow the same cooking instructions however the cook time will take at least 18 hours.  The longer the cook time the better but not not longer than 72 hours.  After the broth has cooked, follow the same straining and storing directions.



Disclaimer: The information on this website (Alt Yoga Vibe) is for informational purposes only and does not substitute for medical treatment.  If you are experiencing any severe symptoms, please consult a healthcare practitioner.