PREP TIME: 35 minutes
COOK TIME: 24-48 hours
- 2 lbs bones (safely sourced)
- 1 gallon filtered water
- 2 Tbsp apple cider vinegar
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- herbs and spices to taste (parsley, sea salt, ginger, peppercorn, etc)
If using raw bones, roasting them ahead of time will give the broth a much richer flavor.
1. Place bones in a large stock pot. Pour water and apple cider vinegar over top and let sit for 30 minutes.
The acid will help to make nutrients in the bones more available. Don’t skip this step!
2. Add roughly chopped veggies to stock pot, along with any herbs or spices you choose.
3. Bring to a vigorous boil. Reduce to simmer and cook until done, skimming and discarding froth off the top during the first couple hours, as needed.
- Beef Broth: 48 hours
- Chicken Broth: 24 hours
- Fish Broth: 8 hours
4. Allow to cool slightly. Strain with a fine metal strainer to remove veggies and all bones. Refrigerate 3-5 days or freeze for later.
Not sure what to use bone broth for? Don’t know where to get your bones from? Check out my article that explains how to use bone broth and why (there are so many health benefits I’ll teach you about!).