OK listen up! Homemade bone broth is one of the most nourishing and healing things you can add to your diet. Full stop.

I truly can't express this enough. Homemade broth is loaded with minerals, amino acids, antioxidants, collagen and gelatin, which have a vast amount of nutritive and healing properties that I will tell you more about down below. Want to talk about "superfoods"...forget goji berries, insert BONE BROTH. It's truly a healing elixir.

Bone broth has been traditionally consumed for years and in a variety of cultures. It is incredibly easy and inexpensive to make, and it taste so much better than store bought stocks that are made with fillers and additives–some even contain MSG! And no, boxed stocks do not contain the powerful healing abilities of homemade broth. Sorry!

I can't tell you how many people have told me about their miraculous comebacks from flus, digestive disorders, illness and avoiding cold/flu season all together by drinking a few cups a day. I've been doing just that–consuming several cups a day to heal my damaged gut– and the results have been beyond profound. Bone broth is also a great base for making quick (and easy) soups and stews that will leave you fully nourished and satisfied.


  • 2-3 lbs. bones of your choice (options: beef or pork bones, marrow bones, knuckle bones, chicken carcass, oxtail, fish bones)
  • 1 tbsp raw apple cider vinegar
  • filtered water to cover the bones (roughly 2- 4 quarts depending on how many bones used)
  • ½ whole white or yellow onion
  • 1-2 whole carrots
  • 1-2 stalks celery
  • 2-3 cloves garlic
  • 1 teaspoon peppercorns
  • ½-1 teaspoon sea salt
  • 2 bay leaves


1. Place bones in crockpot with enough water to cover and add the raw apple cider vinegar. Allow to soak for at least a 1/2 hour. *This will draw the mineral and nutrients out of the bones and is a very important step.

2. After soaking, add the remaining ingredients to the crockpot, turn to high and bring to a boil.
3. Once it reaches a boil, reduce to low heat and cook for 8-24 hours. See suggested times below.
4. Strain the broth discarding vegetables and bones. Broth will stay fresh in the fridge for several days or place in the freezer for when you want to make soups and stews.
5. Other options: Ginger root
Rosemary, Parsley, Thyme, Oregano
Any vegetable scraps
Egg shells

Basic, Low Cholesterol, Low Fat, Low Saturated Fat, Soups
MacGourmet downloadBone Broth. To import, drag image to your MacGourmet recipe box.