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Bone Broth For Dummies

Let me sing you a song of bone broth.


We all should.

Listen, this stuff is genius. It contains bio-available collagen, which is absolutely necessary to heal your gut. And as I hope you understand by now, you’re going to have to heal your gut in order to heal your skin (or your autoimmune condition).

The lining of your gut is only one cell thick. Chances are that at the moment, it is all ripped and torn. Collagen is the stuff that is going to smooth those edges and help repair that damage.

Our bodies begin to decrease collagen production around age 25, and by age 50 we have stopped producing this magic substance altogether. So we must consume it from an outside source. Collagen is the glue that keeps your body going, the holy grail of your immune system, the stuff that sticks your skin and your bones together. You will not be able to heal your gut without it.

And bone broth is the way forward. If there is ONE things that you do in addition to drinking your kefir, make it this. We heal the gut with the bone broth, and then put good bugs back into it with the kefir. Together, bone broth and kefir do a swanky healing tango.

Added benefit of bone broth – it’s completely blinking free! How good is that?!

Plus, it’s super easy. If you’ve ever read up about it and thought that it was too complicated, or too time-consuming, let me argue otherwise. It’s dead easy and simple, and completely worth the tiny bit of effort it entails.

Here’s what you do:

  1. Buy an organic chicken. Needs to be organic, because you’re going to be boiling it, and you don’t want bad nasties inside the bone marrow.
  2. Roast the chicken. Eat the meat. Have a nice dinner. Whatever you fancy.
  3. Take the carcass and chuck it into a big saucepan of water.
  4. Simmer for 3-4 hours. Strain out the bones.
  5. Job done! That’s your bone broth. It’s that easy.

Now let’s talk about how to consume it. I do not mean that you should be having soup for supper once a week.

I’m talking about a therapeutic dose of bone broth – an entire mug full – every single day. Think of it as tea instead of soup. A snack, instead of a meal. I have mine with a pinch of sea salt and a squeeze of lemon – yummy! Soothing, nourishing, comforting. It’s lovely around 3 pm for a pick-me-up, but bone broth anytime is a good thing.

You cannot overconsume bone broth. The more the merrier. If you can get it down your neck three times a day, go for it!

So, in order to have a daily dose, how are we going to manage that? Obviously we can’t go making broth every single day – and I don’t. I do mine once a week, or once every two weeks. Then I freeze my broth in individual size portion. I use a jumbo ice cube tray that I ordered online. It’s designed for freezing baby food.

So I pour my broth into these jumbo silicone ice cube trays, and freeze them, and then I just pop out one cube at a time. Pop it in a mug, top up with boiling water from the kettle, add sea salt and a slice of lemon, and Bob’s Your Uncle. Sip and enjoy!



I’m vegan – what about me? 

Collagen is still incredibly important. Go for a vegan-appropriate collagen supplement that comes in a capsule.

Don’t you have to put veg in your bone broth?

No, you do not. The important thing is the bio-available collagen, which comes from the bones themselves. Use some of the broth as a base for your supper if you like, but think of that separately to your therapeutic daily dose of bone broth.

Can I use other meats for bone broth?

Yes. In fact, it’s a good thing to use different kinds of bones, because there are different kinds of collagen – beef, fish and chicken bones produce different types. Mix it up.

Why do you say chicken to start with?

Because chicken is easy – and because the collagen comes from all the little joints and tendons between the bones, so there’s lot of collagen in chicken broth.

Can you add apple cider vinegar?

Yes, you can add 2 TBSP of apple cider vinegar if you like – but it’s not necessary.

I’ve read about bone broth before, and it said you had to boil it for 24 hours.

No! 3-4 hours is fine. You just need it to get to the point where it turns jelly-like in the fridge. That jelly consistency is the gelatin that gets converted to bio-available collagen inside your system.

Can you re-use the bones?

Yes. You can use each batch of bones twice. After the first boil, stick them in a plastic bag and pop them into the freezer. When you’re ready, pull them out and re-use.


Here’s a joke my husband tells:

Two guys pool their savings to buy a pub. Business isn’t great, and they’re struggling to make ends meet. One says to the other:
“Hey, maybe we should think about opening a brothel!”
Second guy snaps back:
“Don’t be stupid, if we can’t make a living selling beer, how are we ever going to survive selling broth?!”

So… get a-brothing!


24 thoughts on “Bone Broth For Dummies

  1. Should you take kefir first in day or bone broth?
    Bone broth and kefir together?
    Bone broth with meals?
    Thank you!

    1. Hi Katie,

      If you’re making your own bone broth, there’s not a specific time that you should have it.

      Ideally, we recommend taking the kefir in the morning, 10-20 minutes before eating 🙂

      Best wishes,

  2. Hi
    Could you please tell me how much water you put in the saucepan when making the chicken broth.


    1. Hi Ellen –
      I fill up to about an inch below the rim of the pot, and then simmer slowly for a long time – you might as well make a big batch while you’re at it! ; )

  3. Following a knee replacement I was advised to take a glucosamine (500mg) and chrondroitin (400mg) combination. Is this an alternative to a collagen supplement?

  4. Hi, love your tips and advice, thank you so much 🙂 I have never made bone broth before. What number do we need to simmer it on? Is the taste just like chicken water? When we are ready to simmer the bones for the end time do we simmer them again for 4 hours straight the from the freezer? What is the silicone tray that you use please and do the put the bone broth cubes straight in boiling water and drink? Sorry for so many questions, thanks Gemma 🙂

    1. Hi Gemma – Bring your bone broth to a full boil, then turn it down to 2 for a 4-hour simmer. It tastes like broth. If you are cooking from frozen, simmer for an additional hour. The silicone trays I use are here: It’s a good idea to bring the broth cubes to a quick boil again when you re=heat. ;; ) Best, Shann

  5. When I cooled my bone broth there was a thick layer of fat on the top – do I need to drink this? And as a vegetarian struggling with the whole concept but understanding that healing my body is the most important thing to do and therefore accepting it, is it ok to take it in soups or gravy?

  6. I am beyond excited… In fact I think I have “goat fever”. I am part way through my second course if Keifer and I am very pleased with the results so far. The inflamed and flaky skin on my legs has improved massively. I still have scarring but I am hoping this fades with time. My energy levels are great and the rest of my skin looks great like it’s had a good refurbishment. I am drinking a bit mire than the third if a pint daily. I have no problem with the taste and texture. The other thing that is adding to my excitement is I have just taken delivery of my silicone molds to freeze the bone broth I am about to make for the first time. Thank you do much Shan for all the tips and advice you share. You and your family/ goats/ work force are a true inspiration to me.

    1. Hi Anne – Thank you for your lovely comment! So thrilled that the kefir is helping your skin, and good on you for getting your bone broth system going – you’ll never look back! Hugs from the barn – Shann + the Goats

    2. Aw, thank you for your lovely words Anne, you made our day!! So pleased that you are having a great result with your skin – keep going, and you will find your results increase over time! Good luck with your bone broth, keep in touch and let us know how you’re getting – Hugs from the barn, Shann + the Goats

  7. Hi shann, I’m just starting on my second dose of kefir and trying to make broth this time too. I’ve had beef bones (from our local farm shop) in the slow cooker all day and there’s a lot of bits of meat and white jelly-like substance in the broth. Do I strain this out or is this the ligaments and bits I should be eating? Ive made chicken broth with great success but that was with a whole chicken and we ate the meat separately so I didn’t really notice the white jelly-like substance in that. Thank you.

    1. Hi Sara – You can let your broth sit in the fridge for several hours, until the fat and bits rises to the top and hardens. Scrape off the fat with a spoon, and your broth is ready to go. Skimming off most of the fat/bits is more important if you’re using bones from animals that are conventionally raised. Best, Shann

    1. Hi Rosie – If it’s not organic, let your broth sit in the fridge for several hours, until the fat and bits rises to the top and hardens. Scrape off the fat with a spoon, and your broth is ready to go. Skimming off most of the fat/bits is more important if you’re using bones from animals that are conventionally raised. Best, Shann

    1. Hi Kath – When I re-heat my individual size chicken broth cubes after freezing, I put it in a saucepan and bring it to a quick boil – doesn’t take long. Best, Shann

    1. Hi Liz – If you can’t find organic, go for free range. Then you can let your broth sit in the fridge for several hours, until the fat and bits rises to the top and hardens. Scrape off the fat with a spoon, and your broth is ready to go. Skimming off most of the fat/bits is more important if you’re using bones from animals that are conventionally raised. Best, Shann

    2. If you’re somewhere in the U.K. where you’re able to order from Riverford organic box scheme, they actually sell organic chicken carcasses ideal for broth as well as organic beef bones.

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