Is there kosher bone broth? Unpacking Jewish Dietary Laws for Your Nutrition Diet

November 10, 2025 •

4 min read

According to the principles of kashrut, or Jewish dietary laws, foods must be deemed "fit" for consumption. The answer to, "Is there kosher bone broth?" is yes, but it must adhere to specific, detailed rules regarding the source of the animals, their slaughter, and the preparation process to meet the standards for a kosher-observant nutrition diet.

Quick Summary

This guide explains the complex requirements for making bone broth kosher, from using certified ingredients and following strict preparation methods to understanding the importance of rabbinic supervision for commercially available options.

Key Points

Source Animal is Key: For bone broth to be kosher, it must be made from animals that both chew their cud and have cloven hooves, such as cows, sheep, or goats, or from traditionally kosher birds like chickens or turkeys.
Supervision is Crucial: Commercially produced kosher bone broth must have a hechsher, a kosher certification symbol, indicating that a rabbinic agency has supervised its production.
Blood Must Be Removed: The consumption of blood is forbidden, so any meat used for kosher bone broth must undergo a special process of soaking and salting to remove all blood.
Separate Equipment: Kashrut laws forbid mixing meat and dairy. Therefore, all equipment used for making or handling kosher bone broth must be designated for meat (fleishig) and kept separate from dairy utensils.
Beware of Gelatin: Most commercial gelatin is derived from non-kosher animal sources (like pigs) and is not kosher. Kosher bone broth naturally contains kosher gelatin from the certified animal bones.
Make Your Own: Creating your own kosher bone broth at home is simple if you source kosher-certified bones and use separate, dedicated cooking equipment.

The Cornerstone of Kosher: Understanding Kashrut

To determine if bone broth is kosher, one must first understand the foundation of Jewish dietary law, known as kashrut. The word kosher means "fit" or "proper" and dictates which foods can be eaten and how they must be prepared. This intricate system is based on rules derived from the Torah and rabbinic tradition. For bone broth, the kosher status depends entirely on the source of the bones and the process used to create the final product.

The Source of the Bones

The primary consideration for any meat or poultry product to be kosher is the animal it comes from.

Kosher Mammals: Land animals must possess two specific characteristics: they must chew their cud and have cloven (split) hooves. Examples of kosher animals include cows, sheep, and goats. An animal like a pig, while having split hooves, does not chew its cud and is therefore not kosher.
Kosher Poultry: The Torah lists a series of forbidden birds, generally birds of prey or scavengers. However, traditional species like chickens, turkeys, ducks, and geese are considered kosher.
Kosher Fish: While not typically used for traditional bone broth, fish must have both fins and scales to be kosher, excluding all shellfish.

The Ritual Slaughter (Shechita) and Inspection

Even if an animal is of a kosher species, it must be slaughtered according to shechita, the humane ritual slaughter method performed by a specially trained and observant Jew called a shochet.

Swift Cut: The shochet uses a perfectly smooth, sharp knife to make a single, swift cut across the animal's throat. This severs the trachea and esophagus, causing a rapid and near-painless death.
Internal Inspection: After slaughter, the animal is inspected by the shochet or a designated inspector (bodek) for any defects or diseases that would render it non-kosher, or treif. For beef to be considered Glatt Kosher, for example, the animal's lungs must be free of adhesions.
Blood Removal: Jewish law prohibits the consumption of blood. The meat must be soaked and salted to drain any remaining blood. This critical step ensures the final product is suitable for consumption.

Avoiding Cross-Contamination and the Role of Supervision

Another major principle of kashrut is the separation of meat and dairy products. Bone broth is considered a meat product (fleishig), which means it can never come into contact with dairy utensils, equipment, or ingredients. For commercially produced bone broth, this requires strict separation throughout the entire manufacturing process. A rabbinic supervisor, or mashgiach, is responsible for overseeing the production line to ensure all kosher standards are met. Look for a kosher certification symbol (hechsher), such as the OU or Star-K, on the packaging of any commercially bought kosher bone broth.

Making Kosher Bone Broth at Home

If you prefer to make your own, the process is straightforward, provided you start with kosher-certified bones and use a separate set of kitchen equipment.

Ingredients: Start with high-quality, kosher-certified beef or chicken bones. These can be purchased from kosher butchers or online retailers specializing in kosher meats. Vegetables like onions, carrots, and celery are inherently pareve (neutral) and can be used.
Process: Following a standard bone broth recipe, you'll simmer the bones and vegetables for 12 to 24 hours. Roasting the bones beforehand can enhance the flavor. Remember to use dedicated fleishig pots and utensils that have never been used for dairy.

Kosher vs. Non-Kosher Bone Broth: A Comparison


Feature	Kosher Bone Broth	Non-Kosher Bone Broth
Source Animal	Must come from a kosher species, like cow, sheep, or chicken.	Can come from any animal, including non-kosher ones like pigs.
Slaughter Method	Must be ritually slaughtered (shechita) by a shochet.	Can be conventionally slaughtered with or without stunning.
Blood Removal	All blood must be thoroughly removed through salting and soaking.	No specific requirement for blood removal.
Preparation Process	Strictly separate equipment for meat and dairy must be used to prevent cross-contamination.	No separation of meat and dairy is required in the preparation.
Supervision	Commercial products require rabbinic supervision (hechsher) to ensure all steps are kosher.	No religious supervision is needed.
Nutritional Profile	Nutrient-rich with collagen, amino acids, and minerals.	Also nutrient-rich, but may contain gelatin from non-kosher animals.

Conclusion

For those adhering to kosher law, bone broth is not only available but can be a nutritious and tradition-rich addition to their diet. Whether you choose to make your own at home using certified ingredients and dedicated equipment or purchase a commercially prepared version with a reliable hechsher, you can enjoy the many benefits of this health-boosting food. The critical takeaway is that attention to detail, from sourcing the animals to the final preparation, is what makes the difference between a simple bone broth and one that is truly kosher.

For more information on kosher certification, you can visit the Orthodox Union website.

Frequently Asked Questions

No, you should never assume a store-bought bone broth is kosher unless it has a reputable kosher certification symbol (hechsher) on the packaging. The manufacturer must adhere to strict kashrut laws regarding ingredients and production to be certified.

A hechsher is a kosher certification symbol issued by a rabbinic agency. It is important for bone broth because it guarantees that the product and its ingredients have been supervised and comply with all Jewish dietary laws.

No, pork is a non-kosher animal because it does not chew its cud, and therefore its bones cannot be used to make kosher bone broth.

Bone broth made from animal bones is considered a meat product (fleishig) in kosher law. It must be kept strictly separate from any dairy products and related equipment.

Yes. The gelatin in kosher bone broth comes naturally from the kosher animal bones. Most regular gelatin on the market is derived from non-kosher animals, like pigs, and is not permitted in a kosher diet.

No, you must use a separate pot and all other utensils dedicated only for meat products (fleishig) to avoid cross-contamination with any dairy (milchig).

Most vinegar is considered pareve (neutral) and can be used in kosher recipes. However, for a commercially processed product, the kosher certification would confirm that all ingredients, including vinegar, are kosher.