Bone Broth

Bone Broth
Recipe type: Healthy Snack, Soup
Cuisine: Traditional
Prep time: 
Cook time: 
Total time: 
Bone broth is honestly one of the most healing and nutritious foods you can add to your day. Bone broth contains all of the minerals, collagen and chondroitin that is in bones and connective tissue! This breaks down during cooking to move from the bones into the liquid and when you eat it, you are nourishing your own bones and joints! The minerals are great for alkalizing the body and helping your immune system to fight infections during cold and flu season. You can drink this as a snack or use it to make soups, stews or even for cooking rice and quinoa for an extra healthy boost. For more information about the benefits of bone broth, go to
  • The bones to choose:
  • Raw bones, some meaty, are what you want. Chicken backs are great along with necks and wing tips. Beef shanks, neck, knuckle and leg bones containing a combination of marrow and joints. Both are good with any raw scraps you have in the freezer. Oxtail is particularly good.
  • 3-4 lbs meaty bones
  • 2 each: large carrots, onions and celery ribs, washed and roughly chopped
  • 6 quarts of water to start; you will add to the pot as water evaporates to always keep the bones covered
  • 4 large cloves unpeeled garlic
  • 1½ tsp sea salt
  • 8 whole peppercorns
  • 1 clove
  • 2 bay leaves
  • 1 or 2 springs fresh thyme
  • 8 parsley stems
  1. Begin by placing the bones in a large stock pot and cover completely with cold water. Place over medium heat and slowly bring to a boil. As soon as the liquid comes to boil, lower heat to medium-low. You want to keep the liquid at a low simmer for the duration of cooking. This looks like small bubbles coming to the surface, but not aggressive movement. Scum will appear on top, carefully skim this off and discard. This will continue for the first hour of simmering, and then subside. Allow stock to simmer for 6-8 hours for chicken bones or 10-12 hours for beef bones. Add more water as the bones become exposed.
  2. After the 8 or 12 hours, add the vegetables and herbs and continue cooking as before for another 6-8 hours or more. This can cook as long as 3 full days if you wish.
  3. When finished, carefully strain out the bones and vegetables and allow to cool, uncovered in the fridge. Separate into containers and refridgerate for 5 days or freeze until ready to use.


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