Nourishing, Healing Bone Broth

How do you make bone broth you ask?

printer iconWhile bone broth can be incredibly time-consuming to make (three hours at its fastest in your Instant Pot or up to two days using other methods), it is also incredibly simple. To make bone broth, all you have to do is:

  • Cook or roast animal bones.
  • Soak shortly in filtered water and apple cider vinegar.
  • Add any vegetables you like.
  • Add any seasonings or flavorings you prefer.
  • Cook over very low heat until done. Voila! That’s it!

The vast majority of the bone broth cooking time is hands-off 99% of the time.

PREP TIME: 30 minutes
COOKING TIME: 12 to 24 hours


  • 3 to 4 lbs bones from a healthy source
  • 2 chicken feet and chicken necks, (optional)
  • 1 to 2 gal water
  • 2 to 3 TBSP apple cider vinegar
  • 1 large sweet onion, skin on
  • half of a garlic bulb, skin on
  • 3 carrots washed well, skin on
  • 3 stalks of celery
  • 2 bay leaves
  • 1 bunch parsley (optional)
  • 1 bunch cilantro (optional)
  • 1 bunch dill (optional)
  • whichever fresh herbs you like, tie together in a bunch with kitchen twine
  • 1 TBSP salt (optional)
  • 1 tsp peppercorns (optional)


  1. If you are using raw bones, I roast a whole chicken before using the bones. For beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350°F.
  2. Place the bones in a large stock pot.
  3. Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  4. Rough chop and add the onion, carrots, and celery to the pot. You can keep skins on the vegetables including onions and garlic, as the nourishment is concentrated in the skins.
  5. Add any salt, pepper, spices (if using) to the water. Reserve the fresh herbs for later.
  6. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a low simmer and simmer until done 12 to 24 hours.
  7. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon.  Throw this part away.  I typically check it every 20 minutes for the first 2 hours to remove this.  Grass-fed and healthy animals will produce much less of this than conventional animals.
  8. During the last 30 minutes, add the fresh garlic and package of fresh herbs.
  9. Remove from heat and let cool and refrigerate overnight. Strain using a fine metal strainer or large spoon to remove the top layer of gelatin.
  10. The gelatin has so much goodness and flavour, it can be reserved and used to fry onions, or whatever you’d like.
  11. When it’s cool enough, store in air tight containers (I use glass) in the fridge for up to 5 days, or freeze for later use.

A Nourishing, Healing, Immune-Boosting Staple You Need Right Now

As we all get ourselves stocked up for this uncertain and stressful time, one thing we’re focused on is making sure we have a good supply of nourishing foods to help keep our immunity strong.

At the top of that list: Bone broth. It’s been part of the human diet all over the world for thousands of years, and with good reason — it’s loaded with minerals, collagen and amino acids, great for skin, muscles, joints, and brain health. Plus, it’s also good for gut health, our second brain! one of the keys to immunity. And as a bonus, research also indicates that for some people, eating bone broth may help improve sleep and mood, two things we all need even more during these stressful times.

We are all spending way more time at home now, and what better thing to do is create nourishing foods. Bone broth is very easy, and needs very little care while simmering. Just like momma use to make.  Lets do it!

Bone broth has become all the rage lately, and for good reason! Bone broth is not only food, it’s also considered medicine. This healing broth is super easy and affordable to make at home in either your Instant Pot or slow cooker, or in a stockpot on the stove top.

The resulting bone broth from long-simmering is totally delicious, of course, but even beyond that, it’s a powerful nutritional supplement. In fact, I only started making bone broth regularly after reading so many benefits, and going through Culinary school.

The nutritional profile of bone broth depends on the kind of bones you use, i.e. you can use chicken, turkey, beef, pork, fish anything! Your cooking time, and the way the animals were raised, such as grass-fed and pasture-raised animals will give you more nutrient density.
(Sorry this Jewish girl doesn’t cook pork)

However there are a few common things about bone broth that make it so awesome:

It’s loaded with gelatin. The slow and low cooking helps to release the gelatin, which is a broken-down version of collagen, that is in the connective tissues and bones we all use. Making sure you get an adequate supply of collagen has a ton of health benefits like helping you sleep better, making your skin more supple, protecting your gut lining, and making your joints less achy. What helps draw out all the goodness, is Apple Cider Vinegar.

It’s easy to digest. Sometimes the roughage of a salad is good for you, but sometimes especially if you are fighting digestive disorders or your immune system isn’t up to snuff. Easy-to-digest foods are the way to go. Bone broth is a wonderful option of easy-to-digest but still nutritionally powerful.

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