Bone Broth


  • 4 pounds grass fed beef bones with marrow or bones/carcass from a chicken or turkey
  • Enough filtered water to cover bones and vegetables
  • 4 carrots, rough chopped
  • 4 celery stalks, rough chopped
  • 2 medium onions, peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves, peel on and smashed
  • 2 tbsp organic apple cider vinegar
  • 1 tsp kosher salt
  • 1 tsp whole peppercorns
  • 2 bay leaves

Optional but highly recommended

  • 1 tbsp cloves
  • 1 tbsp ginger root or powder
  • 1 tbsp turmeric root or powder
  • 3 sprigs fresh thyme
  • 3 sprigs oregano
  • 1-2 sprigs rosemary


  • Place the bones in a large crock pot with enough water to cover everything. If using chicken/turkey bones break up to expose the marrow
  • Add carrot, celery, onion, garlic cloves, ACV, salt, peppercorns, bay leaves, and the spices you choose to use (hold off on the thyme, oregano, & rosemary)
  • Bring to a boil and then simmer for 24-48 hours with lid on. Skim off brown scum and fat that rises to the surface
  • Add water as needed to keep bones covered
  • Add thyme, oregano, and rosemary in the last 4 hours
  • Pick out the bones and throw away and strain the broth through a fine mesh sieve, pressing on veggies to get all the broth out
  • Refrigerate overnight. The fat will solidify on top and you can either throw it out or use it to cook with. (Only use the fat if using grass fed bones and do not eat if from conventional beef bones because it will be full of toxins)

I add a lot of different herbs because they are loaded with antioxidants and polyphenols. These are optional but adding these herbs will make your bone broth more healing and anti-inflammatory. Consume within a week or freeze.