Bone Broth Recipe
A nourishing, collagen-rich homemade broth that simmers gently, unlocking healing and gut-friendly goodness in every sip. Perfect for soups, stews, or a restorative morning drink.
Ingredients
- 3-4 lbs beef or chicken bones grass-fed beef knuckles or organic chicken carcasses, roasted for deeper flavor
- 2 medium carrots roughly chopped, peeling optional
- 1 large yellow onion quartered with skins on
- 4 cloves garlic smashed
- 2 Tbsp apple cider vinegar
- 1 tsp whole black peppercorns add late for clarity
- handful fresh parsley or thyme stir in during the last 30 minutes
- 12 cups filtered water enough to cover bones; top off as needed
Instructions
- Preheat oven to 400°F and roast bones. Chop vegetables and smash garlic.
- Transfer roasted bones to a stockpot or slow cooker, add veggies, bay leaves, and peppercorns.
- Pour in apple cider vinegar and enough water to cover bones; let rest 30 minutes.
- Simmer until tiny bubbles form, skim off any scum or foam.
- Maintain a gentle simmer for 12-24 hours on the stove or 10-12 hours in a slow cooker.
- Add parsley or thyme for the last 30 minutes. Season with sea salt.
- Pour broth through a sieve, discard solids, and let cool until fat solidifies on top.
- Skim off fat if desired, portion into containers for storage.
Notes
For deeper flavor, roast bones before simmering. Customize with different herbs and spices. Freeze for later use.
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