Freeze-Drying Bone Broth at Home

Bone broth is a stock made by simmering chicken, turkey, lamb, or beef bones with vegetables like celery, onions, tomatoes, garlic, and herbs for several hours — a traditional preparation that's seen a resurgence in popularity. Some people who drink it daily report less arthritis pain, better digestion, clearer skin, and healthier hair, though it's worth being upfront that there isn't much rigorous science behind those specific benefits yet. What bone broth reliably offers is a rich, homemade stock base — and freeze-drying it turns a batch that would otherwise take up freezer space into a shelf-stable powder you can use anytime.

Bone Broth Recipe

Ingredients:

• 6 lbs. bones (chicken, turkey, lamb, or beef)
• 2 onions, quartered
• 4 carrots, chopped
• 4 celery stalks, chopped
• A handful of fresh parsley and thyme
• 12 oz. tomatoes
• 1 head garlic, halved
• 1 tsp. black peppercorns
• 2 bay leaves

Instructions:

1. Place the bones in a large stockpot and cover with water. Simmer for 1 hour.
2. Add the vegetables, herbs, and seasonings. Simmer for another 2 hours.
3. Strain the broth, discarding the solids. Yields about 2 quarts.

Freeze-Drying and Reconstituting

Pour the strained, cooled broth directly onto freeze dryer trays and run a cycle. Once dried, grind the result into a fine powder using a food processor or blender. Store the powder in an airtight container, and reconstitute with hot water whenever you want a cup of broth or a soup base — no refrigeration or freezer space required in the meantime.

Making your own also means skipping the preservatives and additives common in shelf-stable commercial broth powders, since you control exactly what goes into the pot.

Frequently Asked Questions

Can bone broth be freeze-dried?
Yes — strain the cooked broth, freeze-dry it on trays, then grind the dried result into a powder that reconstitutes with hot water.

Is there scientific evidence behind bone broth's health claims?
Not much yet. Some people report benefits like less joint pain and better digestion, but these are largely anecdotal rather than backed by rigorous research.

How much broth does this recipe make?
About 2 quarts of broth from 6 lbs. of bones, which freeze-dries down into a shelf-stable powder you can reconstitute as needed.