Make healthy, nutritious bone broth for maximum health benefits
- 4–5 pounds of bones – your choice of chicken, beef, or pork
- 6 quarts of water
- 1 tablespoon apple cider vinegar
- (optional) vegetables:
- 2 carrots, chopped in large pieces
- 1 whole onion, peeled and leave whole
- 2 celery ribs, roughly chopped
- Sea salt to tatse
- (optional) If using beef bones, roast them first at 375 degrees for 30 – 40 minutes. This helps the bone broth taste much deeper, and richer
- Put the roasted or unroasted bones in a large stockpot (or slow cooker ).
- Add optional vegetables, if using. Add 1 tablespoon apple cider vinegar (this helps extract the nutrients)
- Add enough water to cover the bones (and vegetables) plus 1 inch
- If using a stockpot on the stove – cover with lid, bring to a boil and immediately reduce to low. If using slow cooker , just turn it on low.
- Cook for 10-12 hours at least, up to a maximum of 24 house to extract the most flavor and nutrients from the bones
- Remove solid ingredients with a strainer.
Once cooled, refrigerate and use within several days, or freeze for up to 3 months.
If you’re using beef bones you might want to simmer for the total 24 hours. If using chicken bones, 8 – 12 hours will be enough. You know it’s done when the broth has a rich golden color. See recipe post for other notes about (save the fat for cooking later, store in paper cups, store in 1-cup portions, and use bones from same animal otherwise it will taste funny!)
- Prep Time: 50 minutes
- Cook Time: 8 hours
- Method: slow cook
Keywords: bone broth