Bone Broth Recipe

Bone Broth is one of the most healthy food preparations that can be essential in hundreds of dishes, adding richness and flavor to everything.

Bone broth is one of the most healthy food preparations that can be essential in hundreds of dishes, adding richness and flavor to just about anything. Use it as a soup or rice base, add a stir-fry splash, or sip it up in a cup. As easy as it is to prepare, bone broth must be one of your staple food preps.

Homemade bone broth is a rich source of:

  • Minerals, which leach out from the bones during cooking, help replenish your electrolytes.
  • Gelatin and collagen, which come from connective tissue and bones. You can bet your skin and hair benefit from these nutrients. Gelatin is also healing for your intestines, supporting a healthy gut.
  • Glycine, which comes primarily from the skin and connective tissue. This amino acid promotes the synthesis of a detoxifying enzyme in the liver called glutathione. Since most people only eat muscle meats, they don’t get enough glycine in their diet.

How much bone broth should you eat?
I would say that it depends on the condition of your gut. If you have an autoimmune disease, I will drink at least two cups of bone broth daily (morning and night). Otherwise, one cup a day most be enough.

That said, let me tell you how I prepare the bone broth.

Bone Broth Recipe

Bone Broth Recipe

Recipe by Pia SegoviaCourse: beveragesDifficulty: Easy


Prep time


Cooking time





Learn how to make your own Bone Broth right at home with these easy to follow instructions.


  • 5 pounds of bony parts (such as necks, backs, breastbones, wings, hips, bone marrow, tail, ribs, legs, and feet), of beef or chicken. Preferably a mix of marrow bones and bones with meat on them.

  • 2 tablespoons vinegar or lemon juice.

  • Cold filtered (RO) water to cover

  • 2 tsp sea salt

  • Optional (none animal-based ingredients)
  • 2 large carrots – chopped into 2-inch pieces

  • 1 medium onions – quartered

  • 1 whole heads garlic – halved crosswise

  • 4 stalks celery – cut into 2-inch pieces

  • 2 bay leaves

  • 1/8 cup black peppercorns

  • 2 whole star anise

  • 1 whole cinnamon sticks


  • Preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don’t pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
  • Add all ingredients, plus the spices and vinegar, to a large pot, sloe cooker or crock pot. Fill pot with water until bones are fully submerged.
  • Cover the pots and bring to a boil over high heat. Reduce temperature to low, cover, and let simmer for 18 to 24 hours. At this point, the stock should be a rich golden color.
  • Let cool, discard all bones and vegetable scraps, and strain.
  • Keep it in the fridge for up to four days (you can freeze it too).


  • Try to get the bones from a butcher. Usually they sell them for a very reasonable price. If you do, you will want to ask your butcher to cut the bones into smaller pieces for you- especially marrow bones.
  • You want dark, roasted bones. Nearly to the point where you start to worry that you’re over-roasting your bones.
  • To make bone broth I use the slow cooker. You can also do it with a crock pot, perfectly. You can also use a regular pot in the stove, just make sure your temperate is low, and stay at home for the time you are cooking the bones.

Do want to add more bone marrow into your diet?

Check out these recipes:

Bone broth rice

Raw bone marrow

Bone marrow butter

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