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Bone Broth - Loaded with Gelatin

Prep Time

10 mins

Prep Notes

Use high quality bones - organically & pasture raised chickens. I use chicken feet only for max gelatin. Neck bones also produce high amounts of gelatin. Mixed soup bones are okay but definitely add feet and/or neck bones, otherwise you'll get minimal gelatin. 

Wash veggies & bones thoroughly with cold water. 

Cooking Time

15-24 hours


15 cups



  • 3-4 lbs of bones (minimum 2 lbs feet or neck)
  • Filtered water
  • 1 tsp Sea or Himalayan Salt
  • 2 large carrots (with skin)
  • 4 celery stalks
  • 1 medium onion (peeled, cut in quarters)
  • 2 tbs apple cider vinegar
  • 10 peppercorns
  • 6-7 large mason jars (2 cups each)

Spice Mix

  • 1 tsp oregano leaves  
  • 1 tsp sage leaves ground
  • 1 tsp basil leaves 
  • 1/4 tsp mustard ground
  • 1 tsp thyme leaves
  • 1/4 tsp red pepper
  • 1 tsp black pepper ground
  • 1/2 tsp salt


  1. Add all ingredients to a 5 gallon pot. Fill up the pot with filtered water. Bring to a high boil then low simmer for 15 hours minimum. I usually cook it for 9 hours day 1, let it cool then refrigerate overnight, and cook another 9-11 hours the following day. 
  2. Add a few cups of water as it dissipates.
  3. Add spice mix 2 hours before simmer is complete.
  4. Allow broth to slightly cool, strain-out bones & veggies. Once cool, pour into mason jars. 
  5. Allow broth in mason jars to completely cool then refrigerate or freeze. 


Store broth in the refrigerator for 3 days only (otherwise freeze). 

**If drinking bone broth straight, add equal amounts of water to dilute & re-boil for 3 minutes. It will be loaded with gelatin so this is necessary for ease on kidneys and digestion. Start by drinking a half cup of broth daily (1/2 broth + 1/2 filtered water). 

Broth can also be used as a base to any soups.

Add salt to taste.