Simple, nutrient-dense bone broth recipe

Written By Jenny Zhao

Ingredients:

  • 2-3 pounds of bones (beef, chicken, or pork; preferably organic and grass-fed if possible)

  • 1 tablespoon apple cider vinegar (helps release minerals from the bones)

  • 1 large onion, quartered

  • 2-3 carrots, roughly chopped

  • 2-3 celery stalks, roughly chopped

  • 3 cloves garlic (optional), crushed

  • Salt and pepper, to taste

  • Water

Instructions:

  1. Prepare the bones: If using raw bones, roast them at 400°F for about 30 minutes for a richer flavor. Place the roasted bones in a large pot or slow cooker.

  2. Add ingredients: Add the apple cider vinegar, onion, carrots, celery, and garlic to the pot with the bones. Fill the pot with enough water to cover everything by about 1-2 inches.

  3. Simmer: Bring the pot to a boil, then reduce to a gentle simmer on the lowest setting. Skim off any foam that rises to the top. Cover and let it simmer for 12-24 hours (the longer, the better for nutrient extraction).

  4. Strain: After simmering, remove the bones and vegetables, then strain the broth through a fine-mesh sieve into a large pot. Cool the broth and remove any hardened fat on the surface.

  5. Store and Enjoy: Divide the broth into glass containers and store in the fridge for up to a week or freeze for longer. Reheat as needed. Add salt and pepper to taste.

Tips:

  • For added flavour, add fresh herbs (like parsley or thyme) in the last 30 minutes of cooking.

  • Use this broth as a base for soups, stews, or just sip it warm for a nutrient boost.

Jenny Zhao