Bone Broth

A healthy broth that is great for soups and stews

photo provided courtesy of

  • • 2 pounds (approximate) bones, preferably from an organic or grass-fed source, or 1 chicken carcass
  • • 1 whole onion
  • • 2 whole carrots
  • • 2 stalks celery
  • • 2 tablespoons apple cider vinegar
  • • Filtered water (approx. 16 cups)
  • • You can do all this in a very large stock pot or I find it easiest to do in a large crock pot.
  • • Use filtered water to fill up the crock pot or pot.
  • • Use a leftover chicken carcass if you roast one or you can get beef marrow bones at some of the stores.
  • • If using marrow bones, roast them in the oven before you use for the broth (350 degrees for about 20-30 minutes).
  • • Simmer on very low heat on stovetop or on low setting of Crock-pot.
  • • Cook chicken bones for 24 hours
  • • Cook beef bones for 48 hours
  • • Strain out bones when cooled and put broth in storage containers.
  • • Refrigerate.
  • • When ready to use, remove fat that has solidified at the top.
  • • Use within a week or freeze extras.
  • • If consuming straight add some salt, pepper, garlic powder or other herbs to taste.
  • • Use 1:1 in soups or other recipes that call for broth.
Adapted from Wellness Mama

Back to Recipes

Contact Info

Danielle Schreiber, MNT


Sign-up for our Newsletter
Purchase products through our Fullscript virtual dispensary.