How To Make Dehydrated Bone Broth

Bone broth is so good for you in so many ways. Often referred to “Jewish penicillin”, making broth or stock is a quick and easy way to add healthy benefits to your diet. the health benefits of bone broth include

  • healing to your gut, providing minerals and vitamins
  • cartilage from the bones can help soothe aching joints.
  • it may help with weight loss
  • it’s protein sparing, meaning that it can be added to soups, stews and more and less meat needs to be used for the same nutritional benefits.

All you need to make bone broth is:

  • a crockpot
  • bones
  • some veggies like carrots, celery, onions and garlic
  • water

and you are on your way to having all the bone broth you could drink.

However, making lots of bone broth can take up a lot of room in your fridge.

With all that I have going on in my fridge, I don’t have a lot of extra space to give up. I needed another way to have bone broth on hand at all times, yet still have the room in my fridge.  So, I decided to try and dehydrate the broth and see how that works. Here is what I came up with.

boullion post

To make bone broth into dehydrated boullion:

  1. Start with liquid broth. You can use beef, chicken, fish, or vegetable broth. I have about 2 gallons in this pot here.
  2. Bring it to a boil, then turn the heat down to a simmer to keep the water boiling off. This process took about 6 hours to do for me.
  3. Carefully pour the broth on to the dehydrator sheets.
  4.  Place in the dehydrator at 135°-140°. This is the longest part of the whole process.
  5. After 24-48 hours, you should be able to lift the broth off the sheet all in one piece.
  6. Flip this over and place back in the dehydrator for another 24-48 hours.
  7. When your broth looks clearish, and is easily breakable, it’s done.

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We use the Excalibur dehydrator for just about everything around here and it was a very worthwhile investment. The sheets are amazing in that you can dehydrate more liquidy stuff like broth. 

This took me a total of 4 full days in the dehydrator to complete. But, patience is a virtue, right? Once it reaches this point, place in a blender, food processor, or even coffee grinder. Blend up until a powder.

boiled down

You’ll see how much of the broth is just water, as it turns really dark and thick.

It’s almost a taffy consistency at this point, but still very liquidy in motion. If you were to taste this, it would be like concentrated heaven. Trust me on this. 

after one day

To use this dehydrated bone broth, add 1 Tablespoon to 8 ounces boiling water. It’s great for traveling, camping, and being able to add your bone broth on the go! What are some ways YOU would add bone broth to your diet? Be sure to pin this for later!

boullion pinterest

33 thoughts on “How To Make Dehydrated Bone Broth”

  1. Amy @Home & Farm Sense

    What a great idea! I usually have a crockpot of bone broth going plus lots more jars frozen in the freezer but this way would take up much less space. I definitely need to try this. Does it ever go bad?

    1. I have to be honest, I have stored it for only about 3 months before we used it up…so I don’t know the “full” shelf life of this. But, there’s no water, and stored under dry conditions in an airtight container, it may last a looooong time.

  2. I’m going to try this with the vegetable stock I just made. Thanks for the great tutorial. I didn’t know it would be this easy:)

    1. I usually use mine up within a year, but properly dried, it should store nearly indefinitely in your pantry.

  3. Sarah @Nature's Nurture

    Wow, this looks so easy! Just a bit time consuming, but looks well worth it since I’ve been dreaming of a natural alternative to the MSG-filled Maggi cubes (ewww). Thanks for the tutorial, Heather!

  4. Wow, I would have never thought to do this. I think my problem would be patience, lol. I love my Excalibur Dehydrator, I am always drying something now that I have mine. Do you have to use the liners? Just asking because I have been able to get by using parchment so far. I may have to try this and give some to my daughter-in-law who swears by the yucky bottled powder from the grocery store.

    1. Honestly, I have never tried it with parchment…if you try it using the parchment, PLEASE let me know how it goes!! I’d love to hear!! My guess would be that you would want to make sure the broth concentrate was cool before putting it on the paper…

      1. I just did it with parchment successfully! So amazing, saving so much space in the fridge, yay! I did not let it cool before putting it onto the parchment because it would have been stuck- mine got very sticky down to the end, and I did not cook it down as slowly… used the instant pot to make the broth, separated the fat, and then boiled in a giant pot.

  5. I boiled down the broth and just put it in the dh. Sure didn’t have much. But, it was a 1 qt Ball jar full. I had frozen it and put it in the fridge to thaw, to make something. Well, that changed and it was just sitting that. So, I remember this post and decided to try it. Will let you know in a couple of days. Thanks.

  6. Hi Ms. Heather,
    Can you use any regular food dehydrator? I noticed the Excaliber dy. is a bit expensive for me at this time.

  7. I like to break it into chunks and have a piece of broth “candy”. You can also use a couple chunks to make a cup of liquid broth.

  8. What a great idea!
    I got a dehydrator two weeks ago and am now looking for things to Dehydrate *lol* currently in it: 2 carrots, 1/2 small watermelon, 1 lemon, 1 lime, 1/3 cucumber and 2 apples. Yes, that’s what was left in the fridge ?

    Have you ever tried making the broth into “jelly”? I cook mine down and if I feel it’s necessary I add unflavoured gelatine, then I freeze the lot in either ice cube trays or in silicone muffin “tins” transfer them to zip lock bags once they’re frozen so they’ll take up less space in the freezer and will be well packaged.
    I keep a jar of unfrozen jelly-fied broth in the fridge, it keeps longer and it’s easy to add to things like pasta sauce, soup,… It’ll make soup more silky because of the gelatine. 🙂
    The muffin tins are great for soup too. Just boil down the broth add some soup veggies and cooked meat, cook it down further until the veggies are done, jelly-fy it and freeze.

    A lifesaver when the whole family is down with a bug. Put a frozen Puck into a mug, add some water and microwave.

    Now I’m wondering if I can make a kind of broth leather (like fruit leather?) and store that instead because it’ll take up less room… (our blender broke and we used it so rarely I won’t buy another one)

    Sorry I’m rambling, must be the fruit fumes in here 😀

  9. Hi Heather! I have been dehydrating for decades with an Excalibur but never thought to dehydrate the homemade broth which is taking up so much room in my freezer. What a brilliant idea! It requires patience but is worth the effort. Have already reduced and frozen chicken, beef, turkey and vege broths. First batch of dehydrated beef broth, following your instructions, is an incredible space saver and no worries if the power goes out. Thank you so much!

  10. Update. Beef broth took 4 days to dehydrate. I am now on day 8 for vegetable broth at 145. There are about 4 square inches that will not dry. I’ve torn them into smaller and smaller pieces but still won’t dry. It’s crazy.

  11. This is brilliant – Thank you! I’m going to try this next week. I’m thinking of using the instant pot for the boiling the water off as I’m more comfortable leaving it unattended.

    1. You can’t dehydrate in a crockpot that I’m aware of but you certainly could reduce it to a very condensed soup base and store short term in fridge or longer term in freezer. Would take up much less space than the fully hydrated broth.

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