The Beauty of Bone Broth

Bone Broth

This is amazingly nourishing to your body, digestive system, and adrenal glands.  You can drink it as a cup of warm broth or I encourage you to use it to cook your veggies and to make soups and stews.


8 cups filtered water

*2-4 large beef or lamb bones, organic and ideally from pastured animals

1 Tbsp raw apple cider vinegar

Optional: veggie ends (onions, carrots, celery, kale stalks...whatever really, it's just preferable that they be organic) that can be added in to create more of a stock

  1. Place bones, cold water, and apple cider vinegar in a large pot.  Let sit for 30 minutes.
  2. If you're going to add veggie ends, do so now.  Heat very slowly, over medium heat, until it reaches a boil.  There will be a bit of froth at the top of the pot- skim this off and discard it as it contains impurities.
  3. Once it comes to a boil, turn to low, cover and simmer for at least 4 hours.  Some of the best bone broths I've made stayed on low on the stove for 2-3 days.  
  4. Once it's done, allow it to cool, strain and then store in glass jars in the freezer or fridge (I make a bit batch, freeze some and then leave some for daily use).  There should be a layer of fat and gelatine that forms on the top once it cools. You can remove this (and use to saute veggies in!) The fat contains invaluable nutrients.

*for extra flavour, roast the bones at 350F for 30 minutes and then start the recipe