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Making bone broth is not difficult and is an extremely healing and nutrient-dense food. Having the right tools (including equipment, recipe and quality ingredients) will de-stress and simplify the process. Making a large batch (6-12 liters depending on equipment and space available) and freezing the broth in a variety of sized glass containers and BPA-free ice cube trays or silicone containers provides longer and easy access to this delicious and beneficial broth.

Freezing in glass containers means no leaching of plastic chemicals. Defrosting broth from a glass container is easily achieved in a pan of hot water. When freezing in glass remember to leave ample space (at least 4-5cm for a liter jar) at top for expansion. Recommend filling only to the shoulder of jar AND only freeze cold liquids. May need to refrigerate the broth overnight before freezing to assure best success.

Tools and Equipment (see below for detail)

  • 15-19 liter Stockpot or Slow Cooker
  • Large glass pitcher to strain into
  • Large and small strainer or chinois
  • Funnel
  • Large ladle
  • Variety of freezable storage containers

Broth may be made in a stockpot OR a slow cooker. A slow cooker may be easier for those who prefer to place all ingredients in a pot and leave the house for the day (may also cook at night while you sleep). The limitations with slow cookers are size and the inability to easily pour from crock to strain broth.


Always cook broth in a stainless steel or ceramic-lined cast iron pot. Size: a 15-19 liter pot will accommodate all the ingredients and enough water to easily make up to 11 liters of broth. Though you don’t have to fill entire pot, it is nice to have space for ingredients to simmer.

Stockpots are available online and at kitchen stores, restaurant supply stores, and other department stores. If shopping in-person, look for a pot that feels heavy and substantial but is not too heavy to lift when full.


After the broth has cooked it will need to be strained. Strain liquid into a large preferably glass container with a lip like a two liter Pyrex pitcher. Strain the broth through a stainless strainer OR chinois. Here examples:

  • Fine Mesh Food Strainer Set 7/12/18 cm
  • 22cm China Cap Chinois Strainer, Mesh, Stainless Steel

Straining will be done in stages depending on the size of the pitcher/container. Also the larger pieces of bone and vegetables will need to be discarded as the strainer capacity is reached.

Step two is filling the storage jars/containers. As recommended above glass Ball jars (or any freezable canning jar available online or department and grocery stores) are good for storage. After initial straining fill jars: set funnel in jar, set small strainer inside/on top of funnel and pour broth into jar remembering to allow space for expansion when freezing.


If you think you have the process down, try your hand at these delicious recipes: a simple Bone Broth and SIBO soup.

Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.

Robyn Puglia

My mission in life is to share my knowledge in order to help people heal. I love to unravel the health stories and the biochemistry to get to the heart of the problem, and to help support nutritional and lifestyle changes that have the ability to transform people’s health. I have seen incredible changes in the health of my clients, and I hope to do the same for you.

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