The gear behind a real pot of broth.
Fourteen things I actually reach for when I make broth — sorted the way the work happens: make it, keep it, sip it. No gadget worship, no thousand-dollar pots. Each card says what to look for so you can judge a listing yourself instead of trusting a star rating. Below the gear are the ingredients the guides call for.
Heads up: these are affiliate links. As an Amazon Associate I earn from qualifying purchases — at no extra cost to you. I only list categories I use in my own kitchen, and nothing here is medical advice.
Make it
Broth is a long, low, boring process, and the equipment's only job is to stop you from having to babysit it. Depth of pot and fineness of strain matter far more than brand.
12-Quart Tri-Ply Stock Pot
Taller than it is wide, so less evaporates over a long simmer. Look for a bonded aluminum core in the base — thin single-ply scorches gelatin onto the bottom.
Roasting Pan with Rack
The single biggest flavor upgrade: roast the bones at 425°F until deeply browned before they ever touch water. A rack keeps them out of rendered fat so they brown instead of steam.
Fine-Mesh Chinois
A conical strainer is what separates cloudy homemade broth from something clear enough to sip. Get one with a stand so you have both hands free when the pot is heavy.
Fat Separator
Faster than chilling and skimming when you want broth the same day. Four cups is the useful size; bottom-draining models pour cleaner than spout models.
8-Quart Electric Pressure Cooker
Turns an overnight simmer into about two hours, which is the difference between making broth weekly and making it twice a year. Size up — bones take more room than you'd guess.
Instant-Read Thermometer
Broth wants a bare shiver around 190°F, never a rolling boil — boiling emulsifies fat into the liquid and turns it murky. Also how you confirm it cooled safely before the fridge.
Keep it
A gallon of broth you can't portion is a gallon of broth you won't drink. Storage is where most people's habit quietly dies.
1-Cup Silicone Freezer Trays
Freeze in single-serving pucks, pop them into a bag, thaw exactly one cup. This is the piece that makes daily broth realistic on a weekday morning.
Wide-Mouth Glass Jars
Wide mouths let you get a spoon into set gelatin and survive the freezer better than tapered shoulders. Leave an inch of headspace — liquid expands.
32 oz Deli Containers
What every professional kitchen actually stores in. Stackable, one lid fits every size, and cheap enough that you'll never ration them.
Insulated Food Jar
Sixteen ounces, vacuum-insulated, still hot six hours later. Preheat it with boiling water for two minutes first — it roughly doubles how long it holds temperature.
Sip it
For the days you didn't make a pot. Keeping a shelf-stable backup is the difference between a protocol you follow and one you admire.
Shelf-Stable Bone Broth
Read the label, not the front: real broth gels when chilled and lists bones near the top. If the first ingredient is "chicken stock" plus yeast extract, it's soup base.
Unflavored Collagen Peptides
Dissolves into hot broth or coffee without changing the taste, and adds protein to a cup that's otherwise light on it. Unflavored only — the vanilla versions are sweetened.
Zero-Sugar Electrolytes
Long fasting windows are mostly a sodium and potassium story. Check that the sweetener is stevia or monk fruit if you're avoiding sugar during the window.
Caffeine-Free Herbal Tea
Something warm in your hands does most of the work of an evening snack. Peppermint and ginger are the two that reliably carry an empty stomach.
Stock the pantry
The ingredients the Ellison Protocol guides call for, linked to the exact products on Amazon. Broth for the days you don't make a pot, collagen to stir in, and the pantry basics the recipes use.
Kettle & Fire Chicken Bone Broth
The shelf-stable carton the guides name first. It sets up when chilled, which is the quickest sign it was made from real bones.
Kettle & Fire Beef & Chicken Bone Broth
Same maker, a deeper and beefier cup. Good for sipping plain with a pinch of salt.
Brodo Chicken & Beef Bone Broth, 6-Pack
The guides' pick for flavor. Small 8.3 oz cartons, so each one is a single serving.
Pacific Foods Unsalted Chicken Bone Broth
The budget carton. Unsalted, so you control the seasoning when you cook with it.
Bare Bones Instant Bone Broth Packets
Powder sticks for the office, travel, or a bag. Stir one into hot water and you're done.
Vital Proteins Collagen Peptides, Unflavored
Stirs into broth or coffee without changing the taste. Unflavored, with nothing added.
Great Lakes Beef Gelatin, Unflavored
Gelatin sets and collagen peptides don't. Use it to firm up a thin homemade batch or to make gummies.
Bragg Organic Raw Apple Cider Vinegar
The splash of vinegar that goes into every broth recipe in the guides. Raw, with the mother.
Sherpa Pink Himalayan Salt, Extra-Fine
The salt the guides call for in place of iodized table salt. The fine grind dissolves right into a mug.
Atlas Organic Extra Virgin Olive Oil
The high-polyphenol bottle for finishing plates and dressing salads. Save it for dishes where you'll taste it.
California Olive Ranch EVOO, 2 L Box
The everyday cooking oil. The bag-in-box keeps light and air out, so a big size stays fresh.
Simply Organic Ceylon Cinnamon
Look for "Ceylon" on the label. This is the one the Anti-Inflammatory Food Bible asks for.
Wild Planet Sardines in Olive Oil, 12-Pack
A protein-and-omega-3 staple across the Mediterranean guides. Keeps in the pantry for months.
Navitas Organics Chia Seeds
For overnight chia pudding and a spoonful of fiber in yogurt or smoothies.
Bob's Red Mill Golden Flaxseed Meal
Already ground, the way the recipes use it. Keep the bag in the fridge after you open it.
Manitoba Harvest Hemp Hearts
Sprinkle on breakfast for an easy protein bump. Mild and nutty, and no prep.
Gear is the easy half. The habit is the other one.
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