If you’ve been hearing everyone talk about bone broth but still feel a little confused about what it actually is, why people swear by it, or how to make it yourself, you’re in the right place.
Bone broth has quietly become one of those kitchen staples people love once they try it, but the internet can make it feel way more complicated than it needs to be. This guide is meant to break it all down in a simple, approachable way so you can feel confident starting from scratch.
No fancy tools required. No perfection needed. Just real food, real nourishment, and a pot doing most of the work for you.
What Is Bone Broth, Really?
At its core, bone broth is exactly what it sounds like: a broth made by simmering bones in water long enough to extract nutrients, collagen, and flavor.
Unlike regular stock, bone broth is cooked longer and often includes joints, cartilage, and connective tissue. That’s what gives it that rich body and the signature gelatinous texture once it cools.
If your broth jiggles after chilling, you did it right.
Where Did Bone Broth Get So Popular?
Bone broth isn’t new at all. Cultures around the world have been making versions of it for generations as a way to stretch ingredients, nourish the body, and use every part of the animal.
Its recent popularity comes from the wellness space, where people started talking more openly about gut health, collagen, protein intake, and whole-food cooking. Suddenly bone broth became the quiet hero behind cozy soups, fasted mornings, post-workout recovery, and easy nutrition on the go.
For me personally, using chicken feet is deeply rooted in my Jamaican upbringing. They’re rich in collagen and were always valued, never wasted. Seeing them trend online years later felt like a full-circle moment.
Why Make Bone Broth at Home?
You can buy bone broth, but making it yourself has a few big advantages:
- You control the ingredients
- You can combine bones you can’t buy together in stores
- You get a richer, more gelatinous result
- It’s significantly more cost-effective
- You can customize the flavor to your cooking style
Homemade broth also tends to be more versatile. You can sip it straight, cook grains in it, use it for sauces, soups, stews, and even quick protein boosts throughout the week.
The Nutrition Side
Bone broth is loved because it delivers nutrients in a form that’s easy for the body to absorb.
Here’s what it brings to the table:
- Protein: Especially from collagen and gelatin
- Amino acids: Like glycine and proline, which support joints and digestion
- Minerals: Including calcium, magnesium, and phosphorus
- Hydration: Warm, mineral-rich liquid that’s gentle on the system
It’s not meant to replace meals, but it’s an incredible addition when you want nourishment without heaviness.
My From-Scratch Bone Broth
This recipe is inspired by so many creators and experts across the internet, combined with the traditions I grew up with. I wanted a broth that felt deeply nourishing, collagen-rich, and efficient enough for real life.
Why I Combine Chicken Feet and Beef Bones
Chicken feet are almost entirely connective tissue, which means serious collagen. Beef bones add depth, richness, and body. Together, they create a broth you can’t really buy pre-made.
Step-by-Step Method (Beginner Friendly)
- Roast the bones
Place your chicken feet and beef bones on a sheet pan and roast at 425°F for one hour. This deepens the flavor and gives the broth a richer color. I used about 2-3 pounds of bones, as much as I could fit in my instant pot, your amount will vary depending on your cooking vessel of choice. Bigger pot, more bones, smaller pot, less bones! You can of course also use a regular stock pot and cook this on low for 8-10 hours. - First pressure cook
Transfer the roasted bones to your Instant Pot. Cover with filtered water.
Pressure cook on high for 1 hour, then allow a full natural release. - Add aromatics and flavor
Open the pot and add:- Mirepoix (onion, carrot, celery)
- Apples
- Cabbage
- Salt and pepper
- Allspice berries
- Bay leaf
- Parsley stems
- Second pressure cook
Seal again and pressure cook on high for another 1 hour.
Let it naturally release completely. - Strain and cool
Strain the broth and allow it to cool overnight in the refrigerator.
By morning, it should be beautifully gelatinous.
How I Use Bone Broth Throughout the Week
This broth works overtime in my kitchen.
I use it for:
- Sipping warm with a pinch of salt
- Cooking rice, grains, or pasta
- Soups and stews
- Sauces and braises
- A quick protein hit when I’m on the go
It’s one of those things that quietly upgrades everything it touches.
Bone Broth Q&A (For First-Timers)
Do I need chicken feet?
No, but they make a big difference. If you’re open to it, they’re one of the best collagen sources you can use.
Why did my broth not gel?
This usually means there wasn’t enough connective tissue or it was diluted with too much water. Gel doesn’t mean nutrition is missing, but it’s a great indicator of collagen.
Can I sip it every day?
Yes. Many people do, especially in the morning or between meals.
Does bone broth count as protein?
It contributes protein, especially collagen-based amino acids, but it’s best thought of as a supplement to meals rather than a replacement.
How long does homemade bone broth last?
About 4–5 days in the fridge or up to 6 months in the freezer.
Final Thoughts
Bone broth is one of those foundational recipes that looks intimidating until you actually make it once. After that, it becomes second nature.
It’s comforting, practical, deeply nourishing, and incredibly versatile. Whether you’re sipping it from a mug or using it to build flavor in your cooking, it’s one of the simplest ways to bring more intention into your kitchen.
If you’ve been curious, this is your sign to start.
