Bone Broth Recipe
This bone broth recipe is a nourishing, gut-friendly elixir that warms you from the inside out, perfect for sipping or cooking. Rich in collagen and nutrient-dense, it's a homemade ritual that checks all the boxes.
Ingredients
- 3-4 pounds beef or chicken bones ask for high-marrow or knuckle bones for extra collagen
- 2 tablespoons apple cider vinegar helps draw minerals from the bones
- 1 large onion quartered (no need to peel)
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped (including leafy ends)
- 4 garlic cloves smashed (optional)
- 2 bay leaves
- 1 teaspoon black peppercorns whole
- 1-2 sprigs fresh thyme or rosemary or 1 teaspoon dried
- Salt to taste (start light)
Instructions
- Rinse bones under cold water and pat dry. Preheat oven to 425°F.
- Spread bones on a baking sheet and roast until browned.
- Move bones to a large pot or slow cooker. Add veggies, vinegar, and cover with water.
- Bring to a boil, then simmer for 12-24 hours. Skim foam and season before straining.
- Use a strainer to remove solids. Season with salt to taste.
- Let the broth cool, then refrigerate. Remove fat layer before reheating.
Notes
For a lighter broth, use only white parts of the leek instead of onion. Store in the fridge for up to 5 days or freeze for up to 3 months. Season at the end to avoid over-salting.
Nutrition
Calories: 80kcal
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