Healing Homemade Bone Broth
Healing Homemade Bone Broth is a easy International recipe that serves 8. 45 calories per serving. Recipe by Dr. Mindy Pelz on YouTube.
Prep: 30 min | Cook: 13 hrs | Total: 13 hrs 45 min
Cost: $10.50 total, $1.31 per serving
Ingredients
- 3 lbs Mixed Bones (beef shank, chicken feet, pork hocks, ham bone) (roughly equal parts, preferably roasted for deeper flavor)
- 12 cups Cold Water (enough to fully cover bones in pot)
- 2 large Carrots (peeled and cut into 2‑inch chunks)
- 2 large Celery Stalks (cut into 2‑inch pieces)
- 1 medium Onion (quartered, skin left on for color)
- 4 whole Garlic Cloves (crushed)
- 2 whole Bay Leaves
- 1 tsp Whole Black Peppercorns (lightly crushed)
- 4 sprigs Fresh Thyme Sprigs (optional, added in final hour)
- 2 tbsp Apple Cider Vinegar (helps draw minerals from bones)
- to taste Sea Salt (add after simmering, not during purge)
Instructions
Purge the Bones
Place the mixed bones in the stockpot, cover with cold water, add the apple cider vinegar, and bring to a gentle simmer over medium‑high heat. As soon as the surface shows foam and scum, turn off the heat, scoop out the foam with a spoon, then carefully drain the water.
Time: PT10M
Rinse and Reload
Rinse the bones under cold running water to remove residual blood and scum. Return the cleaned bones to the pot and add fresh cold water, covering the bones by about 2 inches.
Time: PT5M
Initial Slow Simmer (Purge Phase)
Bring the pot to a very low simmer (tiny bubbles every few seconds). Reduce heat to maintain a gentle tremor—no rolling boil. Simmer for 30 minutes, skimming any additional foam that rises.
Time: PT30M
Long Slow Cook
After the initial 30 minutes, lower the heat further and let the broth cook uncovered for 8‑12 hours (overnight is ideal).
Time: PT12H
Add Vegetables and Herbs
About 1.5 hours before the end of cooking, add the carrots, celery, onion, garlic, bay leaves, peppercorns, and thyme sprigs. Continue to simmer gently for the remaining time.
Time: PT1H30M
Strain the Broth
When the cooking time is complete, turn off the heat. Using tongs, remove the large bones and discard. Pour the broth through a fine mesh strainer or cheesecloth into a clean bowl, discarding solids.
Time: PT10M
Season and Reduce (Optional)
Taste the broth and season with sea salt as needed. If you desire a more concentrated broth, return it to the pot and simmer uncovered for an additional 30‑45 minutes until reduced to your preferred richness.
Time: PT45M
Cool and Store
Allow the broth to cool to room temperature, then transfer to storage containers. Refrigerate for up to 5 days or freeze for up to 3 months. The broth will gel into a Jell‑O‑like texture when chilled, indicating good gelatin content.
Time: PT30M
Nutrition Facts
- Calories
- 45
- Protein
- 6 g
- Carbohydrates
- 2 g
- Fat
- 2 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Paleo, Keto, Whole30, Dairy‑Free
Ingredient Substitutions
- Instead of Mixed Bones (beef shank, chicken feet, pork hocks, ham bone): All beef bones, All chicken bones, Fish heads and tails
- Instead of Cold Water: Filtered water
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Leek
- Instead of Onion: Shallot
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Bay Leaves: Dried thyme (1 tsp)
- Instead of Whole Black Peppercorns: Ground black pepper (½ tsp, added at end)
- Instead of Fresh Thyme Sprigs: Dried thyme (½ tsp)
- Instead of Apple Cider Vinegar: Lemon juice (2 tbsp)
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Large Stockpot (8‑12 qt)
- Fine Mesh Strainer or Cheesecloth
- Tongs
- Cutting Board
- Chef’s Knife
- Ladle
- Storage Containers (glass jars or freezer bags)
Critical Steps — Do Not Skip
- Purge the bones by simmering and discarding the first water.
- Maintain a low, gentle simmer—avoid a rolling boil.
- Add vegetables only in the final 1.5 hours to prevent over‑cooking.
- Season after cooking, not during the purge.
Chef Tips from the Video
- Roast bones at 400°F for 30 minutes before simmering for deeper, caramelized flavor.
- Add a splash of soy sauce or miso paste at the end for an umami boost (optional).
- Use a pressure cooker for a faster version: 2 hours on high pressure, then follow the same purge and seasoning steps.
Troubleshooting
Broth is cloudy instead of clear.
Make sure to perform the purge step and skim all foam during the first 30 minutes. Use cold water and avoid a hard boil.
Broth lacks gelatin (does not set when chilled).
Include gelatin‑rich bones such as chicken feet, beef knuckles, or pork hocks, and simmer for at least 12 hours.
Overly salty broth.
Add salt only after cooking; if too salty, dilute with extra water and re‑heat gently.
Storage
Refrigerator: Up to 5 days in airtight glass jars.
Freezer: Up to 3 months in freezer‑safe containers or zip‑lock bags.
Room temperature: Do not store at room temperature; broth is perishable.
Make-Ahead Tips
- Freeze broth in 1‑cup portions for quick grab‑and‑go servings.
- Portion into silicone ice‑cube trays for easy snack‑size broth shots.
Frequently Asked Questions
What is the cultural significance and history of bone broth in global cuisine?
Bone broth has been a cornerstone of traditional cooking across cultures—from Chinese medicinal soups and Japanese ramen stocks to European consommés and Mexican caldos. Historically it was a way to use every part of an animal, extracting nutrients, collagen, and flavor, and it has been prized for its healing properties for centuries.
What are the traditional regional variations of bone broth in Mediterranean cuisine?
In Mediterranean cooking, Italian broths often include ham bones, carrots, celery, and herbs like rosemary, while Spanish caldo may feature ham or chorizo bones with saffron and paprika. Greek broth (avgolemono) adds lemon and egg for richness, and French consommé is clarified for a crystal‑clear presentation.
How is bone broth traditionally served in Japanese cuisine?
Japanese cuisine uses bone broth as the base for ramen, tonkotsu, and miso soups. The broth is simmered for many hours to achieve a milky, gelatinous texture, then seasoned with soy sauce, mirin, and kombu before being ladled over noodles, sliced pork, and toppings.
What occasions or celebrations is bone broth associated with in Mexican culture?
In Mexican tradition, a rich bone broth called “caldo de res” is often served at family gatherings, birthdays, and after‑work celebrations. It is valued for its warming qualities and is sometimes prepared for Día de los Muertos feasts as a comforting, nourishing dish.
What makes this Healing Homemade Bone Broth special compared to store‑bought boxed versions?
The homemade version uses a purge step, low simmer, and gelatin‑rich bones, resulting in a clear, collagen‑dense broth that gels when chilled. Store‑bought boxed broths often lack true gelatin, may be pressure‑cooked, and can contain additives, reducing the health benefits that Dr. Mindy Pelz emphasizes.
What are the most common mistakes to avoid when making bone broth?
Common errors include boiling the broth (which breaks down gelatin), skipping the purge step (leading to cloudy, metallic broth), adding vegetables too early (causing mushy texture), and seasoning too early (which can concentrate salt). Following the low‑simmer, late‑veg, and post‑cook seasoning steps prevents these issues.
Why does this bone broth recipe use a purge step instead of simply rinsing the bones?
The purge step gently heats the bones in water, allowing blood and impurities to rise to the surface where they can be skimmed and discarded. This removes metallic residues like lead and prevents cloudiness, something a quick rinse alone cannot achieve.
Can I make this bone broth ahead of time and how should I store it?
Yes, the broth can be made in advance. Cool it quickly, then refrigerate for up to five days or freeze in portion‑size containers for up to three months. When reheating, bring it to a gentle simmer and stir before serving.
What texture and appearance should I look for when the broth is done?
A finished broth should be clear with a faint golden hue and, when chilled, should set into a firm, jelly‑like consistency indicating high gelatin content. If it remains watery, extend the simmer time or add more gelatin‑rich bones.
How do I know when the bone broth is fully cooked and ready to strain?
After 12‑14 hours of low simmer, the bones will be soft and may start to fall apart, and the broth will have a rich aroma. Taste a spoonful; it should be deep, savory, and slightly sweet. This signals it’s ready for straining.
What does the YouTube channel Dr. Mindy Pelz specialize in?
The YouTube channel Dr. Mindy Pelz focuses on hormone‑balanced nutrition, fasting protocols, and holistic health, offering science‑backed recipes and lifestyle tips especially for women navigating menopause and metabolic health.
How does the YouTube channel Dr. Mindy Pelz's approach to bone broth differ from other health‑focused cooking channels?
Dr. Mindy Pelz emphasizes the biochemical benefits of collagen, glycine, and mineral extraction, and she stresses the purge step and low‑simmer technique to maximize nutrient density—details often omitted by generic health channels that rely on quick‑cook or store‑bought versions.
Last updated: August 20, 2026
