Bone broth is so good for you in so many ways. Making broth or stock is a quick and easy way to add healthy benefits to your diet.
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 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…
Dehydrated bone broth!
Now, if that sounds strange to you, just know this – it’s just bouillon cubes. That’s right – those teeny tiny sodium-filled cubes you buy at the grocery store to add to stock, soups, and stews.
These homemade versions are much better for you and allow you to use up all that broth with no extra waste. Win-win!
Dehydrated Bone Broth Recipe
- Slow cooker
- Airtight container with a lid for storage (like a mason jar)
- Dehydrator with dehydrator trays
- Stock pots and spoons for stirring
- Bone broth liquid
- Start with liquid broth. You can use beef, chicken, fish, or vegetable broth. I have about 2 gallons in this pot here.
- 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 for me. Make sure you keep stirring while you allow the ingredients to cook down.
- Carefully pour the broth onto the dehydrator sheets.
- Place in the dehydrator at 135 °F – 140 °F (57 °C – 60 °C). This is the longest part of the whole process.
- After 24-48 hours, you should be able to lift the broth off the sheet all in one piece.
- Flip this over, and place back in the dehydrator for another 24-48 hours.
- When your broth looks clearish, and is easily breakable, it’s done.
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 it in a blender, food processor, or even coffee grinder. Blend up until a powder.
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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.
Tips for Making Dehydrated Bone Broth
As you can see from the instructions above, making dehydrated bone broth is incredibly easy! Here are a few more tips to streamline the process.
One tip I stumbled upon when making my own dehydrated bone broth was to add a quarter cup of apple cider vinegar to the bones about half an hour before you start cooking them down.
The acid helps to extract some of the minerals out of the bones, meaning you’ll get a healthier product without having to cook the bones down quite as long.
Dehydrated bone broth is shelf-stable. It will last about a month or two in the pantry without going bad. It can last longer if you add a silica gel pack.
The best way to store it, though, is in the freezer.
Yes, I know the whole point of dehydrating bone broth was to save freezer space – but this compact version of broth takes up much less space, and it will stay fresh for about six months or longer if you store it here.
Want all the nutrients of bone broth – but without the meat? If you’re a vegetarian, then you can even make broth without poultry or beef bones by just using vegetables and grains.
It won’t taste as good or have the same gelatin (collagen from the connective tissues) as bone broth, but it is still a good way to make your own broth.
How Much Powdered Bone Broth Should I Drink Daily?
Generally speaking, for optimal health and nutrition benefits, a daily dose of about 2-4 tablespoons of powdered bone broth is an excellent amount. It may take some trial and error before you find the right amount for your body; as everyone’s needs are different.
I recommend just adding the broth to your regular recipes rather than drinking it plainly – this is the easiest and most natural way to consume it if you’re interested in consuming broth strictly for the health benefits alone.
Can Bone Broth Simmer for Too Long?
Chicken and fish bones break down quickly, so if these bones have been simmering for more than 24 hours, the liquid tends to turn bitter and acquire off-flavors.
Beef, lamb, and turkey bones can remain on a low simmer for up to 3 days without producing an unpleasant taste.
Whatever type of bones you are using, the most important thing is to check frequently on the color and texture of your broth and remove it from heat before it goes stale or sour.
Can You Make Dehydrated Bone Broth in the Oven?
Yes! You can even make dehydrated bone broth in your oven. It will look like stained glass when you do this – you’ll need about eight hours with your oven temperature set at 170 degrees Fahrenheit (75 Celsius).
I still prefer a dehydrator to dry bone broth, since it’s easier to control the temperatures, but this is a good option if you don’t own a dehydrating machine.
To use this dehydrated bone broth, add 1 Tablespoon to 8 ounces of 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!
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.
Learn more about Heather and the rest of the writers on this page.