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


  • 2 to 3 pounds of bony parts, such as necks, backs, breastbones, wings, hips, bone marrow, and feet, of beef or chicken (I use beef).
  • 2 tablespoons vinegar or lemon juice (this helps leach more minerals from the bones)
  • cold filtered water to cover
  • 1 tsp sea salt


  • 1 large onion, skin on, cut into quarters
  • 2-4 carrots, whole
  • 2-4 celery stalks
  • 1 bay leaf


  1. Optional step. Bake the bones at 350F for 30 minutes. This step is unnecessary, but it helps the broth be more aromatic if that is something you desire. I often do not bake the bones. 
  2. Add all ingredients to a large pot or crock pot.
  3. Bring to a boil over high heat.
  4. Reduce temperature to low, cover, and let simmer for 18 to 24 hours. At this point, the stock should be a rich golden color.
  5. Let cool, discard all bones and vegetable scraps, and strain. 
  6. Keep it in the fridge for up to four days (you can freeze it too).

Do want to add more bones into your diet?

Check out these recipes:

Bone broth rice

Raw bone marrow

Bone marrow butter

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