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Gelled chicken broth. The broth in the right bowl is from my first batch, the broth in the left bowl is from my second batch.
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Homemade Bone Broth in a Clay Pot
Three easy recipes for making bone broth in a clay pot. Broth made in a clay pot is more flavorful and gelatinous than broth made in crockpots, stockpots, and pressure cookers.
Prep Time30 mins
Cook Time3 hrs
Resting Time1 hr
Total Time4 hrs 30 mins
Keyword: clay cookware, clay recipe, top post
Servings: 16 cups
Calories: 50kcal
Equipment
  • Fully seasoned clay pot - a pot becomes fully seasoned after it's initial seasoning AND it's been used 6-8 times to make moist vegetarian dishes such as rice and oatmeal; if it's not fully seasoned, it may crack if used in this recipe
  • Heat diffuser or SimmerMat - always necessary, even on a gas stove because of the long cooking time
  • Mortar and pestle
  • Spoon
Ingredients
  • 2-3 lbs chicken, beef, bison, pork, lamb, or goat bones see Ingredient Information
  • 4 quarts water enough to completely cover the bones; filtered water, bottled spring water and clean well water are best

Classic Broth

  • 1-2 celery stalks halved
  • 1-2 carrots cut into large pieces, peeled (peelings can be bitter)
  • 1 large onion cut into large chunks, unpeeled,
  • 1 tsp peppercorns whole
  • 1-2 bay leaves
  • 2 cloves garlic unpeeled, smashed
  • 1-2 inches ginger pealed and roughly chopped
  • 1 tsp salt optional, to taste

Turmeric Broth

  • 1 large onion unpeeled, cut into large chunks
  • 1 large carrot cut into large pieces, peeled (peelings can be bitter)
  • 2 cloves garlic unpeeled, smashed
  • 1 bay leaf
  • ½ tsp turmeric powder (or 1" fresh finely grated); tumeric acts as antibacterial cleanser, germ killer, and germ repellent; it also reduces the meaty smell; warning, turmeric will stain surfaces yellow
  • 1 tsp salt optional, to taste

Broth with Turmeric Rub

  • ½ tsp turmeric powder (or 1" fresh finely grated); tumeric acts as antibacterial cleanser, germ killer, and germ repellent; it also reduces the meaty smell; warning, turmeric will stain surfaces yellow
  • 2-4 cloves garlic split; 2 for meat rub + 2 for sauteing
  • 1-4 inches ginger split; 1-2 for meat rub + 1-2 for sauteing
  • 1 med onion for sauteing
  • 2 whole cloves non-irradiated (organic); for broth water
  • 1 stick cinnamon non-irradiated (organic); for broth water
  • 2 pieces cardamom whole; non-irradiated (organic); for broth water
  • 1 tsp peppercorn whole; non-irradiated (organic); for broth water
  • 1 tsp chili powder non-irradiated (organic); fresh chilis can also be used
Instructions

First batch

  • Wash bones and vegetables
    Let them drain in the clay pot while you prepare vegetables and gather other ingredients.
  • If making Broth with Turmeric Rub, rub turmeric mixture on bones
    Finely cut/grate ginger, garlic and turmeric (if fresh).
    Grind ginger, garlic and turmeric to a coarse paste with a mortar and pestle. A mini blender also works, but Miriam prefers a mortar and pestle.
    Rub bones with paste and let them sit for 10-15 minutes.
    Ginger and garlic can be omitted; However it improves taste and is balancing for most people. It also reduces cholesterol or rather transfers cholesterol into an edible and nutriently manageable state. 
  • Saute bones
    Sauteing is optional. Some say sauteing will greatly improve the broth's flavor - especially if using raw bones. Miriam says this step is not as necessary with a clay pot. She will usually saute bones, and her husband will usually go straight to the next step and simply put everything if the pot at once. She does not notice a big difference in flavor between the two methods.
    How to saute in a clay pot
    Add 1 tablespoon of water + 1 tablespoon of oil. Less oil is needed in a clay pot. Remember to use heat diffuser or SimmerMat.
    Add onion, ginger and garlic into a cold pot and cover. No need to preheat the pot. Depending on how you will be using the broth, the ginger and garlic may be omitted.
    Saute mixture on medium low heat for 5-7 minutes. With clay you stir less often. After you stir, put the lid back on the pot.
    Add bones, continue to saute for 5-7 minutes.
    When a delicious aroma fills your kitchen, you're done.
  • Add water to cover bones
    No need to add an acid such as apple cider vinegar or lemon. The clay's unique form of heat is capable of bringing out all the nutrients without acid.
    If your pot is hot from sauteing on medium low heat, slowly add the water. I asked Miriam what slowly meant - she responded, about at the rate of drinking.
  • Bring to boil
    If heating the pot for the first time, start on medium low for ~5 minutes.
    If the pot is already at medium low heat, bring to boil on medium heat.
  • Skim
    Use a spoon to remove any scum (impurities) rising to the surface.
  • Add aromatics
    Add remaining ingredients and customize to your liking.
  • Cook
    Start on low for 10 minutes, then increase to medium heat and cook till you see steam escaping from the pot (or water is boiling). Reduce back to low and cook till done.
    The cooking time of medium will vary depending on the quantity of bones in the pot.
    Examples - chicken broth
    For ~8 cups of broth in a medium clay pot, it would take about 50 minutes (10 minutes low, 30 minutes medium, 10 minutes low).
    For ~14 cups of broth in a large clay pot, it would take about 1.5 hours (10 minutes low, 40 minutes medium, 20 minutes low).
    Examples - beef broth
    For ~8 cups of broth in a medium clay pot, it would take about 50 minutes (10 minutes low, 40 minutes medium, 10 minutes low).
    For ~14 cups of broth in a large clay pot, it would take about 3 hours (10 minutes low, 50 minutes medium, 20 minutes low).
  • Test for doneness
    You will know when the broth is complete when you see meat on the bones fully cooked and falling off, also the bones will be much softer and you'll be able to break chicken bones in half easily with your hands.
    If a pinch of turmeric was added, chicken bones will now hold the stain (turn from white to light yellow).
    Overcooking: The broth can become bitter or have off-flavors.
    Under-cooking: You won't have all the nutrients (and flavor) that you could have had.
  • Cool
    Let the pot cool naturally on the stove for ~60 minutes. As it cools nutrients are still becoming one with the broth.
    Both this step, and the previous low heat cooking after the broth comes to a boil, help with the mineral extraction from the bones.
  • Strain
    Strain to a heat proof container - not plastic.
    You may want to double strain (first strain with a colander, then strain with a fine strainer). After I strain into a colander, I squeeze what remains in the colander with my hands to get more broth and flavor out.
    You might find some delicious meat still on the bones, pick it off and use it. If you see soft marrow in the marrow bones, scoop it out. I use the handle of a piece of silverware to remove marrow. Marrow can be enjoyed on toast or blended into a soup.
  • Store and use
    If not using the broth right away, cool to room temperature, then refrigerate. The broth will keep nicely for a few days in the refrigerator. You'll notice a layer of fat which rises to the surface and solidifies when the broth is cooled. This acts as an airlock seal for the broth . With this seal undisturbed, your broth will stay fresh longer - about a week in your refrigerator. For this reason, it would be better to store your broth in two quart mason jars, than one ½ gallon mason jars. The fat can be used like any other cooking fat. If drinking the broth, you will want the fat removed.
    Broth can also be frozen for later use - just be sure to use a freezer safe container and leave some expansion room at the top (about an inch).

Subsequent batches

  • Dry the pot if necessary
    If it looks like the clay has taken in too much water, dry the empty pot out on the stove on low for 5 minutes before beginning the next batch.
  • Remove bones from previous batch
    Try not to get any vegetables, herbs or spices. If overcooked, these can make the next batch bitter.
  • Repeat First Batch instruction
    Start at step 2.
    Classic Broth and Turmeric Broth
    No need to saute the bones again.
    Broth with Turmeric Rub
    Saute the bones on a lower heat and for a longer time (~15-17 minutes) than initially.
  • Test for doneness
    Subsequent batches take less time than the first batch - minerals have already started their way out of the bones.
    You can taste test the broth for doneness. Subsequent batches will have a less intense flavor. This broth is perfect for making rice or something where the flavor isn't as important.
Use a fully seasoned clay pot
Use a heat diffuser or SimmerMat