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Homemade Bone Broth

Yields1 ServingPrep Time1 hrCook Time8 hrsTotal Time9 hrs

 2 pounds (or more) of bones from a healthy source
 2 chicken feet for extra gelatin (optional)
 1 onion
 2 carrots
 2 stalks of celery
 2 tablespoons Apple Cider Vinegar
 Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

Gather high quality bones. Save them from when you cook, or...


From a local butcher, especially one who butchers the whole animal


From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)


Aim for 2 pounds of bones per gallon of water. This usually works out to 2-3 full chicken carcasses. If possible also add 2 chicken feet per gallon of water (completely optional!).


You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. Add (per gallon of water and 2 pounds of bones):


1 onion


2 carrots


2 stalks celery


Per batch, add a bunch of parsley.


If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350.


Then, place the bones in a large stock pot (Use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.


Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.


Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done:


Beef broth/stock: 48 hours


Chicken or poultry broth/stock: 24 hours


Fish broth: 8 hours


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. 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.


During the last 30 minutes, add the garlic and parsley, if using.


Remove from heat and let cool slightly.


Strain using a fine metal strainer to remove all the bits of bone and vegetable.


When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.


Notes: Visit for more information about the health benefits of homemade broth!

Nutrition Facts

Serving Size 16 cups