How do I calculate the macro’s (and micro’s) of home-mde bone broth?

I have been making home-made bone broth from the carcass (and most of the skin) of a standard (29 oz) store-bought rotisserie chicken.

I soak it in vinegar-water for an hour and then simmer it in a crock-pot for 12 hours.

Then I stain out the bits while still hot (so that the fat and gelatin come through the sieve into my storage containers).

This yields about 4 qts of savory broth with a layer of visible fat at the top and gelatin at the bottom of the containers after refrigeration.

I tried to look for a commercial bone broth that might be comparable, to use tgat as a proxy for my own “home-brew” in my food diary.

But they all seem to be very low on fat, which does not appear to be the case for mine.

Is there some generally-recognized “create a food” item that others have found to be fairly accurate for home-made bone broth?

Thanks for any guidance.

Best Answers

  • Accepted Answer

    Hi @Mark,

    Unfortunately, without access to a nutritional lab and database, it's impossible to know the exact nutritional content of your homemade bone broth.

    What you may want to try is using the nutrition facts for bone broth then adding some additional "chicken fat" by measuring how much is floating on top (i.e. tbsp or g).

    Hope this helps!

    Susan Macfarlane, MScA, RD
    Registered Dietitian Nutritionist
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  • Accepted Answer

    Thanks, Susan. I’ll skim off the fat after cooling, weigh it in gms, put it back in the broth, and add that info to the recipe ingredients.


  • Hello @Mark ,

    We also have some generic entries for 'Chicken Broth, Bouillon or Consomme, Homemade', 'Beef Broth, Bouillon or Consomme, Homemade', or 'Scotch Broth (Lamb, Vegetables, Barley), Homemade'.

    If you find nutrition data online that you wish to use, you can add a custom food for your homemade broth by following these steps:


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  • How can we know the ingredients used in the broth of the generic entries ? like how much water was used and how much meat and bones, what kind of meat and bones. I wonder for example the difference in broth using the same amount of meat with different amounts of water, of different simmer times.

  • Hi @nehemias , note, that using the generic entries is sometimes the best alternative. The only way to confidently know exactly the nutritional profile of your broth is to have it tested at a lab. Even with your own recipe, something like the specific cut of meat you are using, simmer time, etc. are going to change, so it is important to understand that there will always be a degree of uncertainty when tracking nutrition. CHeck out this blog post to learn more about choosing the best data for your needs:

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