Homemade vs. Store-Bought Bone Broth: A Real Cost Comparison
Premium bone broth has become one of the most expensive items in the refrigerator aisle — often costing $8 to $12 per quart for well-known brands like Kettle and Fire or Pacific Foods. Yet the ingredients to make your own are genuinely simple: bones, water, a splash of apple cider vinegar, and vegetables you may already have on hand. Whether homemade bone broth actually saves money depends heavily on how you source your bones.
The Bones: Your Biggest Cost Variable
Bones are by far the largest cost driver. The price swings dramatically depending on where you shop:
- Rotisserie chicken carcasses: Near-free if you buy whole rotisserie chickens regularly. Freeze carcasses until you have two to three, then simmer into a rich chicken bone broth.
- Chicken feet and backs: $0.79–$1.50/lb at Asian grocery stores. Rich in collagen — these produce a gel-like broth prized for joint health.
- Beef knuckle and marrow bones: $1.50–$3.00/lb at ethnic grocery stores, $4–$6/lb at premium butchers. Roasting them first (20 minutes at 425°F) develops a deeper flavor.
- Pork neck bones: Often the cheapest option at $0.89–$1.49/lb, producing a mild broth suitable for soups and sauces.
Energy Is a Real Cost — Especially for Long Simmers
Bone broth requires long simmering — typically 12–24 hours for beef, 6–12 hours for chicken. A slow cooker running for 24 hours uses approximately 0.7–1.5 kWh, costing $0.09–$0.20 at average U.S. electricity rates. An Instant Pot on high pressure for 2–3 hours uses even less. A stovetop simmer on a gas burner runs $0.50–$1.50 for the same period. Energy is a real line item but rarely the deciding factor in whether homemade is cheaper.
Making the Numbers Work
A realistic batch producing 4 quarts of bone broth might look like this:
- 3 lbs chicken feet/backs at $1.25/lb: $3.75
- Vegetable scraps (onion, celery, carrot): $1.50
- Apple cider vinegar (2 tablespoons): $0.20
- Energy (slow cooker, 18 hrs): $0.25
- Total: $5.70 for 4 quarts = $1.43 per quart
The same volume of Pacific Foods Organic Chicken Bone Broth retails at $35–$40 ($8.75–$10 per quart). The savings: roughly $7 per quart, or $28–$35 per batch.
Frequently Asked Questions
How many quarts does a typical batch produce?
A standard stovetop or slow cooker batch using 3 to 4 lbs of mixed bones typically yields 3 to 4 quarts of finished bone broth after skimming, straining, and reducing. An Instant Pot batch using the same bones often yields 4 to 5 quarts because less evaporates under pressure. Collagen-rich bones like feet and knuckles produce a gel-like broth — it looks like less liquid but is actually more concentrated than thin store-bought versions.
Where is the cheapest place to buy bones for bone broth?
Asian grocery stores, Mexican carnicerias, and warehouse clubs are typically the cheapest sources. Chicken carcasses from rotisserie chickens are nearly free. Beef knuckle and marrow bones often cost $1.50 to $3 per pound at ethnic grocery stores versus $4 to $6 at premium butchers. Ask your local butcher for "soup bones" — they often sell bones cheaply because there is limited retail demand for them, especially beef feet and oxtail trimmings.
Does the type of bones affect the cost or quality of the broth?
Yes to both. Collagen-rich bones (chicken feet, beef knuckles, pork trotters) produce a gelatinous broth with high collagen content — the most nutritionally valued type. These bones are also often cheaper than premium cuts because they have low direct culinary demand. Marrow bones add rich flavor but less gelatin. A mix of collagen-rich and marrow bones produces the best balance of flavor and nutrition.
How does energy cost factor into homemade bone broth?
For a slow cooker running 18–24 hours, energy cost is typically $0.15 to $0.30 at average US electricity rates. An Instant Pot on high pressure for 3 hours uses significantly less. Gas stovetop simmering can cost $0.50 to $1.50 for a long simmer depending on your gas rate and flame setting. Energy is a real cost but rarely the deciding factor — bone sourcing matters far more for total batch economics.
Can I reuse bones to make a second batch?
You can, but the second batch will be significantly weaker — most of the collagen and minerals extract in the first long simmer. Many experienced broth makers save their strained bones and make a quick "second run" broth for 4–6 hours as a lighter cooking stock rather than a drinking broth. This second-run liquid works well as a cooking base for soups, rice, and sauces but should not be counted as equivalent to a first-run bone broth.