How to Make the Most Gelatinous Bone Broth

...and why I recommend this to almost anyone!

By Katie Braswell

Bone broth has been popular in the holistic health space for some time but it dates back to prehistoric times, when hunter-gatherers turned otherwise inedible animal parts like bones, hooves, and knuckles into a broth they could drink. It is an incredible and nourishing way to use the entirety of the animal and promote less food waste.

You can make bone broth using bones from just about any animal — pork, beef, veal, turkey, lamb, bison, buffalo, venison, chicken, or fish. There are vegan bone broth options made from mushrooms. Although, they do not have the exact same nutrient density but are still helpful for promoting strong gut function. This is one of my favorite recipes to share with vegan and vegetarian clients. Bone broth is high in trace minerals and essential key nutrients like calcium, magnesium, collagen, potassium, zinc, iron, etc. Each of these are essential in repairing the body, balancing hormones and promoting better gut health. 

Bone broth is a tool that I use not only for my family but also for clients. It’s a great way to assist with symptoms from poor digestion, gut health and even low progesterone. Bone broth helps seal the gut lining because of the collagen and minerals that it contains to help support digestion and blood sugar. Bone broth is high in anti-inflammatory amino acids, glycine and proline, which have been shown to help speed the recovery process and reduce inflammation. This allows muscles and joints to heal quicker – making it perfect for athletes! Here are some of the benefits I’ve seen from using bone broth personally and also in client protocols: 

  1. Promotes skin, liver and heart health
  2. Helps improve sleep quality
  3. Builds stronger bones and allows for better recovery
  4. Supports digestion and gut health
  5. Has dopamine-regulating benefits

My go-to bone broth recipe is included below.  If you’re unable to make it homemade there are a number of great options for buying it pre-made. A few brands I recommend are: Denver Bone Broth, Bonafide Provisions, and Kettle and Fire. And if you’re not the kind of person that likes sipping broth, add it to soups, rice and cooking dishes in lieu of water to get the benefits bone broth has to offer. 

When my family and I are traveling or spending days out camping, climbing or skiing, I like to pack collagen either in individual packets or Stasher bags. That way you can take your collagen on-the-go and have it ready to add to coffee or other hot drinks. Taking a collagen supplement makes it easy to continue reaping the benefits of bone broth while you’re out in the backcountry.

It’s been tricky trying to get my bone broth recipe perfected so that it’s as gelatinous as possible. When bone broth is more gelatinous, it offers more health benefits. I especially like to recommend more dense and nutrient-dense bone broth for my clients looking to optimize their nutrition as athletes.

I’ve tried several different types of bones, cooking styles, etc. and this has been the method that works best to get bone broth that truly looks like jello. I used all organic ingredients and filtered water. The recipe that I generally share with clients is below.

Gelatinous Bone Broth

By Katie Braswell


1 lb Chicken Feet (I like to source from US Wellness Meats)

1 Whole Chicken Carcass

1 Onion

1 Whole Garlic

2 Celery Stalks (cut in half)

1 Tbsp Salt

1 tsp Black Pepper

1 Tbsp Apple Cider Vinegar

2 Carrots (cut in half)

Handful of Fresh Herbs (I used parsley!)


Add all ingredients to a pot and cover with filtered water (we use the water from our Berkey). Bring pot to a boil and after boiling lower to a light simmer for 48 hours. If water starts to evaporate, add filtered water back in during the first 24 hours. After it has lightly simmered for 48 hours, strain out all ingredients over a mixing bowl.

Divide broth among glass mason jars and store in the fridge for up to 8-10 days. It’s also easy to freeze in cubes or in mason jars (just make sure you only fill the jars to 3/4 full).


Katie Braswell, of Wild + Well, is a Holistic Nutritionist based in Boulder, CO. Katie’s specific areas of interest are preconception health, fertility, prenatal nutrition and supplementation, gestational diabetes, breastfeeding and postpartum care (focusing on nurturing mama and baby). She specializes in functional nutrition for families – especially the mama or mama to be who is looking to maximize their time adventuring with their little ones! Katie offers one-on-one nutritional and supplementation consultation packages, custom meal plan and prep consults, as well as, private and group yoga classes.

January Food Tip
By Lizzie Gill

Photo credit (L to R): Lizzie Gill, Ruby Zitzer