Kettle & Fire's bone broth is already quite clean with organic ingredients and no seed oils, but DIY allows you to control bone quality, achieve deeper mineral extraction, and eliminate packaging waste. The commercial version relies on quick processing methods, while homemade bone broth can simmer 24-48 hours for maximum collagen and mineral content.
Based on: Classic Chicken Bone Broth
· Makes approximately 16 servings (8 liters)
· Serving: 1 container equivalent (479g / ~2 cups)
Why This Recipe is Seed Oil Free
Commercial Classic Chicken Bone Broth from Kettle & Fire often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Classic Chicken Bone Broth may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic pasture-raised chicken bones
1.8 kg (4 lbs) - mix of marrow bones, knuckle bones, and chicken feet · Mary's Free Range Organic Chicken Backs and Necks
Primary source of collagen, gelatin, and minerals - the foundation of nutrient-dense broth
Organic apple cider vinegar
60ml (1/4 cup) · Bragg Organic Raw Apple Cider Vinegar with The Mother
Acidic medium that extracts minerals and calcium from bones during the long simmer
Organic celery
4 large stalks with leaves (about 200g) · Whole Foods 365 Organic Celery
Provides natural sodium, potassium, and aromatic compounds for flavor depth
Organic yellow onions
2 large onions (about 400g), quartered with skin on · Whole Foods 365 Organic Yellow Onions
Adds quercetin, natural sweetness, and deep umami base flavors
Organic carrots
3 large carrots (about 300g), roughly chopped with peel · Bunny Luv Organic Carrots
Natural sweetness, beta-carotene, and balances the mineral profile
Organic poblano pepper
1 medium pepper (about 60g), seeded and chopped · Local organic poblano peppers or Melissa's Organic Poblanos
Mild heat and capsaicin for anti-inflammatory benefits without overpowering
Organic red bell pepper
1 medium pepper (about 120g), chopped · Whole Foods 365 Organic Red Bell Pepper
Vitamin C, natural sweetness, and vibrant flavor complexity
Organic garlic
1 whole head (about 40g), smashed but not peeled · Christopher Ranch Organic Garlic
Allicin compounds for immune support and deep aromatic foundation
Concentrated umami and lycopene, adds body and rich color to the broth
Unrefined sea salt
15g (1 tablespoon) plus more to taste · Redmond Real Salt Ancient Fine Sea Salt
Essential minerals and electrolyte balance - add gradually to taste preference
Organic bay leaves
4 whole leaves · Simply Organic Bay Leaves
Traditional aromatic that adds depth and aids digestion
Organic peppercorns
1 teaspoon whole peppercorns · Frontier Co-op Organic Black Peppercorns
Piperine enhances nutrient absorption and adds gentle warming spice
Instructions
Step 1. Preheat your oven to 425°F (220°C). Spread the 1.8kg of chicken bones on large rimmed baking sheets in a single layer. Roast for 45-60 minutes until deeply golden brown and aromatic - this step is crucial for developing rich flavor compounds through the Maillard reaction. The bones should sound hollow when tapped and have darkened considerably.
Step 2. While bones roast, prepare your vegetables. Roughly chop the celery (200g), quarter the onions with skins on (400g), chop carrots with peels (300g), seed and chop the poblano (60g), chop the red pepper (120g), smash the garlic head (40g) without peeling, and roughly chop scallions (60g). Large pieces are better - they'll release flavor slowly during the long simmer and can be easily strained out.
Step 3. Transfer the roasted bones to your largest stock pot (minimum 12-liter capacity). Add all chopped vegetables, 30g tomato paste, 4 bay leaves, 1 teaspoon peppercorns, and 60ml apple cider vinegar. Cover completely with filtered water by 2 inches (approximately 10-12 liters). The vinegar needs 30 minutes to start extracting minerals, so let this sit at room temperature for 30 minutes before heating.
Step 4. Bring to a very gentle simmer over medium heat (this should take 30-45 minutes - rushing creates cloudy broth). Once simmering, reduce heat to the lowest setting that maintains barely visible bubbles breaking the surface. Skim any foam or impurities that rise to the top during the first 2 hours with a fine mesh skimmer. This creates crystal-clear broth.
Step 5. Simmer uncovered for 24-48 hours, checking every 6-8 hours to ensure water level stays above the bones. Add hot filtered water as needed to maintain level. The longer simmer extracts maximum collagen - you'll know it's ready when a cooled spoonful gels firmly like Jell-O. After 24 hours, add 15g (1 tablespoon) Redmond Real Salt and taste, adjusting gradually.
Step 6. Strain the finished broth through a fine mesh strainer lined with cheesecloth into clean containers, pressing gently on solids to extract liquid but not forcing cloudy particles through. Discard all solids. Cool quickly by placing containers in an ice bath, stirring occasionally. Properly made broth will gel completely when refrigerated and should have a rich golden color with a layer of fat that can be easily removed when cold.
Step 7. For storage: refrigerate for up to 5 days or freeze in portion-sized containers for up to 6 months. To serve: heat 479g (2 cups) gently until steaming, season with additional salt if desired. Each serving provides approximately 80 calories, 19g protein, and bioavailable minerals including calcium, magnesium, and phosphorus from the bone matrix.
Storage
Refrigerate for up to 5 days - properly made broth will gel completely when cold. Freeze in 479g portions for up to 6 months. Always reheat gently to preserve delicate proteins. A layer of fat on top is normal and acts as a natural preservative.
Cost Comparison
Cost per serving (homemade)$1.88
Cost per serving (store-bought)$4.99
Savings62%
High upfront ingredient cost is offset by 16 servings per batch and superior bone quality. Bulk buying organic spices and storing frozen portions maximizes savings. Time investment of 2 days yields restaurant-quality bone broth.