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A photo of homemade broth in a red pot
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4.2 from 5 votes

Homemade Broth or Stock

Learn how to make homemade broth or stock in this tutorial and learn the health benefits of bone broth for the body. It's so easy to make at home!
Prep Time5 mins
Cook Time1 d
Total Time1 d 5 mins
Course: condiment
Cuisine: American
Keyword: bone broth health benefits, homemade stock
Servings: 3 pints per batch
Calories: 373kcal
Author: Don't Mess With Mama


  • 1-2 lbs organic chicken/turkey or grass-fed beef preferably with cartilage and feet (lamb and pork bones can also be used)
  • 2-3 organic carrots largely chopped
  • 2 stalks organic celery largely chopped
  • 1 organic onion largely chopped
  • 1 organic bay leaf
  • Filtered water
  • 1 tbsp raw unfiltered apple cider vinegar
  • 1 tbsp organic whole peppercorns optional
  • 2 cloves garlic optional


  • In a medium to large crockpot, add bones, carrots, celery and onion and fill with filtered water to the top of the pot.
  • Add the vinegar to the pot, cover and cook on low for 24 hours.
  • Turn off heat and strain broth through a cheesecloth or sieve.
  • Store broth in glass Mason jars and refrigerate for up to 1 week or freeze to use at a later time. Can be kept in the freezer for several months.


Keep the bones (not the vegetables – toss them and use a new set of vegetable scraps) and make another batch of bone broth.
Just repeat all steps in the directions. I find I can reuse chicken and turkey bones at least 2 times, while I can use beef bones about 3-4 times.

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Calories: 373kcal | Carbohydrates: 10g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 157mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7145IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1.9mg