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In this episode of the Modern Homesteading Podcast, Rachel talks all about broth. From simple meat stock to rich bone broth and even vegetable-based options, she breaks down the different types, their benefits, how to make them, and why they’re a staple in so many homestead kitchens. Whether you’re new to broth or looking to fine-tune your process, this episode is packed with practical tips and homesteader wisdom.

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So, What Even Is Broth?

Broth has been around for a long time. Think ancient kitchens, old cast iron pots, and healing foods passed down through generations. But not all broths are created equal. Let’s sort through the basics.

Types of Broth (And What Makes Them Different)

• Meat Stock:
  Made by simmering meaty cuts (with ligaments, fat, and cartilage) in water for 2–4 hours. It’s rich in protein, easier to digest, and often used for gut-healing diets like GAPS or carnivore. Minimal ingredients—just meat, salt, and clean water—make it gentle for sensitive tummies.
• Bone Broth:
  This one simmers for a long time (12 to 48 hours!) and includes bones (ideally with a bit of meat), plus a splash of apple cider vinegar to draw out minerals. It’s rich in collagen and gelatin, making it great for joints, gut health, and immunity. But if you’re sensitive to histamines or MSG, this one might not be your friend.
• Consommé:
  A fancy, clarified broth made with egg whites. It’s super clear and rich in flavor. Think of it as the gourmet cousin of regular broth—used in elegant soups or presentations.
• Vegetable Broth:
  Made by simmering veggies and herbs in water. It’s flexible, easy to make, and perfect for plant-based diets. Just remember: flavor depends on what you add!
• Bouillon:
  Those little cubes or powders you find in stores? That’s bouillon. It can be homemade (yay!) or store-bought (be careful of hidden additives like MSG). You can also reduce your homemade broth to make your own concentrated cubes or powders!

Why Bother Making Broth?

Broth isn’t just a cozy comfort food—it’s a powerhouse.

• High in nutrients like amino acids, vitamins, and minerals
• Great for digestion and gut health
• Helps hydrate and support immunity
• Rich in collagen for skin and joint support

Bonus: it’s a delicious way to use up scraps, save money, and avoid food waste.

Making Your Own Broth: The Basics

What You’ll Need:

• Quality water (filtered if possible)
• Salt (Rachel recommends good, clean salt)
• Apple cider vinegar (for bone broth)
• Optional veggies and herbs (onion skins, garlic, parsley, etc.)
• A good pot—slow cooker, stove pot, Instant Pot, or pressure cooker

Extra Tip: Add chicken feet or pig hooves for an extra gelatin-rich result!

The Gelatin Secret: Why It Matters

Ever made broth that turns into Jell-O in the fridge? That’s a good thing! It means your broth is loaded with collagen. To get that:

• Use parts like feet, wings, backs, or joints
• Keep water just covering the bones
• Simmer low and slow

Storing Your Liquid Gold

• Freezing: Use wide-mouth jars (leave room at the top!) or silicone molds to freeze in portions.
• Canning: Pressure canning is an option, though it may reduce some of the nutrients.
• Concentrating: Simmer your broth way down, then freeze or dehydrate for storage-friendly cubes.

Using Up the Leftovers

What do you do with the bones when you’re done?

• Chickens and pigs love ’em—just dry and crush.
• Compost them in a hot pile.
• Make biochar (especially bigger bones like beef or pig).
• DIY Bone Meal for your garden.

Tools You Might Consider Getting

Pots, Crockpot, instantpot, strainers, cloth, fat separator, jars, caliper cubes ( https://amzn.to/4j9FvgP) or things to freeze in, ladles

A Note on Quality

Use what you have. Sure, pasture-raised meat and organic veggies are awesome, but homemade broth from store-bought ingredients is still better than canned soup with mystery additives.

Want to Go Deeper?

Check out Nourishing Broth by Sally Fallon Morell. It explores the science and tradition behind broth, with loads of recipes and practical tips.

Links:

• Julia Child—The Way to Cook: Soups, Salads & Bread (1985)
• Townsend’s Video The Forgotten Survival Food – Portable Soup
• Make bones into Biochar- Craig Schaaf Video: Making Biochar Part 1 

Join the Conversation:
Want to see some photos or share your favorite recipe? Come hang out in the Homestead Front Porch Facebook group!