Making Bone Broth

‘Tis the Season for Love Broth

Making Bone Broth
Making Bone Broth

Updated: Feb 2021

We’ve been making batches of Kasie’s amazing bone broth the past few weeks to help heal some ailments & injuries; we’ve found it to be very healing as well as being super delicious. The original recipe has evolved a bit since we’ve been making batches every few days so we thought we’d share what we’ve settled on as being the best batch with you here.

Kasie’s Love Broth – made with lots of love to heal from the inside!

Suitable for dogs, cats & people, too. Excellent for recovery during illness, increasing nutrition during stressful periods, after surgery or proceeding digestive upset of any kind. Can be used during cleansing or fasting periods, too. If you follow the preparation instructions carefully, this special homemade bone broth will be full of healing amino acids such as collagen, glutamine, glycine and proline, minerals and other bioavailable nutrients.

Here’s how to make it:

• 2-3 lbs. of pastured chicken necks, heads & feet

• 2-4 pastured chicken backs

• 3-4 pastured chicken thighs or 2-4 grass-finished marrow or gelatinous beef bones

• 0.25 lbs of pasture-raised raw liver, diced

If using beef bones; we may roast them first – this contributes to a richer flavor.

• Filtered water

Use enough water to cover all the bones in a big broth pot; fill up the pot so that there’s an extra 2-3 inches of water above the bones.

• 4-oz. organic tomato paste or raw organic unfiltered apple cider vinegar (the acidity helps soften the bones and helps to “transfer” the minerals from the bone and into the broth)



OPTIONAL ADDITIONS (not required):

• 3-4 sprigs of fresh herbs: rosemary, parsley, oregano, thyme, bay leaf are favorites

• 4 cloves of fresh garlic, pressed

• 2 tsp. dried celery, fennel, cumin and/or coriander seeds

STEP ONE:  Put all bones, liver and acid of choice into a roasting pan or soup pot large enough so the bones fill the pot only 3/4 to halfway. Cover with water until water is one to two inches above the bones. Cover the pot loosely (tip the lid) and take a moment to send your LOVE and healing intentions.

TIME & TEMPERATURE MATTERS: First, bring everything to a boil for around 10-15 minutes, and then immediately drop the temperature to a low simmer between 165-210 degrees. Do not exceed 212 degrees for the simmer period or you will risk damaging/degrading the nutrients provided in the bones and liver, and also risk “breaking” the protein/collagen that makes for such a good bone broth (gelatinous and jelly-like).

Simmer poultry bones for a minimum of 6-hours and other bones for a minimum of 24-hours. Do not simmer for longer than 3 days.

Check on your broth occasionally to lovingly break up the bones, and add more water, if necessary. During the last hour, if needed, you can remove the lid to let the water cook down until the bones are just covered.

STEP TWO: Pour broth & the bones through a colander above a large bowl to collect the broth and separate out the bones. Lovingly place the bones back into the pot & pour enough cold filtered water over the bones to cover. When it is cool enough for you to be able to touch; knead, squeeze, mash and stir the bones around in the water to get all the goodness out of the meat and work it into the water. This is where you can really add a lot of love to your broth – so be sure and think healing thoughts during this most crucial step. The water will begin to look milky, which is what you want. Pour this broth off into a strainer and press the bones & meat, wringing all the nutrition out of the meat & bones into the broth. Transfer this milky broth into the bowl with the first batch of broth. Cool the broth to room temperature, and then store in refrigerator.

STEP THREE: Place the bones back into your pot again and crack them up so they form a fairly compact mass in the bottom of the pan. Cover the bones with water and lovingly add the herbs & garlic if you are using these to add nutrients and flavor. Simmer this for another 1-2 hours – stir occasionally and think good thoughts every time you tend to the pot.

STEP FOUR: Strain the bones/herbs from the broth one last time, and add this broth with the first batch of reserved broth & stir to combine. Either compost or discard of the remaining bones & herbs/solids – all the most essential nutrition has been effectively transferred from them into the liquid broth by now.

When cool or reheat on low temperature to liquify and pour into glass jars for storage. If the broth is too solid at room temperature or when chilled to pour into jars, hats off and celebration is in order! You did it! WELL DONE! You just need to warm it up enough to make it liquid again. Pour the finished broth into glass Mason jars or freezer safe containers.

This recipe should make about 3, 64 oz. jars worth of broth.

Store enough for 3-4 days worth of broth in glass jars in the refrigerator; store the rest in the freezer (regular Mason jars or glass jars will shatter, so make sure to use freezer-safe rated/listed containers) to be thawed, as needed.

To thaw, stand the container in a bowl of hot water or allow to thaw in the refrigerator for a day or two. Please do not microwave your good broth!

To serve, heat the broth on the store on low heat. If you did everything right, when cool, this broth should look like jelly and be quite solid but it will liquefy quickly when gently heated. There will be a nice thick layer of orange or creamy yellow fat on the top of the broth and a gritty bottom layer of minerals – both are super nutritious and completely edible. If serving to people, you may offer some pink salt, coconut aminos, fish sauce or Miso paste to enhance the flavor profile and season to taste – it may need salt for people that enjoy salted foods. Do not add salt or extra sodium when serving to your dogs or cats.

Additional notes: Feel free to use other meat sources besides chicken & beef. Kasie has used goat, turkey, bison, duck, alpaca, venison, and pork with great success.

Experiment with different proteins and herbs & have fun!

Ceramic heart by Victoria Vargas.

Be sure to add all kinds of love to this broth at every step – it’s the most important ingredient in this healing elixir!

4 thoughts on “‘Tis the Season for Love Broth

  1. I have been using this recipe for a while now (, and with Kasie’s guidance, been tweaking it with what is available at SF Raw. I have to say that this weekend’s batch was the best so far. This week’s tweak with respect to K’s recipe above:

    First of all, I’m more beef-centric in my recipe. For the last couple of batches I’ve been using oxtail (then using taking the meat off the bones and making an oxtail-kimchee stew with 1/2 bone broth, 1/2 water. The more kimchee, the better!). As per K’s instructions, I roast the oxtail with the other bones. I’ve become a master at cutting up the oxtail–it is really a feel thing no matter how many videos you watch on how to do it 🙂

    Second, a combination of beef gelatinous and split bone marrow bones (ask K to do the split and package–she’s more than willing if she and the bones are available!). Again, roasted first, of course!

    Third, I had been using pig ear, but the last time I was at SF Raw, they didn’t have any, so K recommended pig snout instead. It…is…awesome!

    Fourth, whatever bones you have from previous meals. I had a bunch of chicken breast bones and a chicken carcass that I threw in. It definitely added to the flavor.

    Fifth, duck’s feet (but I’ll use whatever is available–heads are great too).

    Sixth, some kind of heart and liver meat.

    Seventh, I’ll reiterate the spice list she has given above emphasizing the beautiful flavor that the tomato paste gives (of course they have the tomato paste at SF Raw!).

    Eighth, enjoy!

    • LOVE hearing that you had such an awesome batch! Your tips and tweaks report is SUPER cool! This is the perfect week for bone broth, that’s for sure — wet weather = bone broth weather! Have you ever tried with beef trachea or beef tendons? We use these, whenever we can, because they make incredibly gelatinous broth that really gels up beautifully (SOLID). Even more broth bones coming in this week 🙂 Adding liver boosts the nutrition, too, of course — do you use liver?

  2. September update:

    Per the last question, YES! I do use liver (whatever you have available!). Totally boosts the nutrition. Two batches ago, I did use beef trachea–once you get over the “Alien” nature of it, massaging it in Step 2 really brings out its advantages making an amazing broth. Oh, and be sure to get you t-shirt to boast about your obsession: