Valued all over the world for its delicious taste and highly nutritious components, bone broth is rich in vitamins, minerals, collagen, gelatin, keratin and stock full of amino acids.

I make bone broth often, switching up my techniques from a slow-simmer two-day process to a “quick fix” broth that can be finished in just a few hours. Either way, homemade bone broth lends itself to a full flavor profile that can warm your belly and heal your body. And never worry about making too much – throw the extra stock into the freezer as this versatile recipe can be made into anything from soups, to bean dishes and sautés.

Health Benefits of Bone Broth

Bone broth is a nourishing and wholesome food that fits into almost all diets (Whole30, paleo, low carb, Specific Carbohydrate, organic). Regardless of your diet, anyone can reap the benefits of bone broth, including:

  • Promoting bone and skin health
  • Improving digestive health
  • Providing trace minerals such as magnesium, potassium, and phosphorus
  • Fighting colds and flu
  • Supporting immune function

Nutritional components of bone broth

  • Protein
  • Glycine
  • Chondroitin sulfate
  • Collagen
  • Hyaluronic acis
  • Glucosamine
  • Essential minerals and electrolytes such as Calcium magnesium potassium

Ways to use Bone Broth

  • Soup base
  • Use instead of water when cooking rice, grains, or beans
  • Freeze into ice cubes to use for flavoring later
  • Puree with vegetables and make into baby food
  • Drink warm as a nourishing elixir (as you would tea or another broth)

Simple Bone Broth Recipe


  • 1 pound of organic bones from beef, chicken, lamb or even fish ( you can grab some beef bones from the butcher or use from leftover cooked meat)
  • 4 cups of water
  • 1 Tbsp. Unfiltered Apple cider vinegar
  • Veggies and spices (optional). Some of my favorites include ginger, tumeric, carrots, celery, onions, garlic, and rosemary. Feel free to experiment with a variety of veggies and herbs to change and boost the nutritive powers of this healing elixir.


*If starting off with raw bones, place them on a baking sheet in the oven at 450 for about 15 minutes as this helps deepen the flavor!

  • Place all bones in a large pot and cover with cold water.
  • Add the vinegar and let the bones soak for about 30 minutes.
  • Bring water to a boil then reduce heat to a simmer and remove any froth that forms.
  • Allow broth to remain at a slow simmer for 4 hours and up to 2 days. This can be done in a crock pot. The mineral content increase with time!
  • Halfway through cooking, add your veggies and spices.
  • After cooking, remove pot from heat remove the bones and veggies.
  • Strain remaining broth with a metal strainer or a cheese cloth.

Enjoy! The broth will store for approximately five days in the refrigerator, and up to several months in the freezer.