Last Updated on November 21, 2023
Every week I roast a chicken or a turkey and make bones from the broth. Every. Single. Week. That’s why I’m sharing my favorite bone broth recipe with you. It’s so easy to prep a batch and enjoy it throughout the week.
WHY IS BONE BROTH GOOD FOR YOU?
If you haven’t tried making your own bone broth, then I definitely encourage you to.
Evidence of the use of bone-broth based soup for health and wellness dates back 20,000 years and is a healing staple in many traditional cultures, including Asian countries like Thailand (hello Pho), Germany, and Greece.
Bone broth is full of collagen and minerals which help support immunity, prevent joint pain, and premature aging.
Collagen found in bone broth literally seals and helps heal microscopic holes in the digestive tract (aka leaky gut), which can help prevent allergic reactions, digestive issues, and auto-immune symptoms.
It’s a delicious and quick way to boost your collagen intake and add tons of flavor to your favorite recipes, too.
It’s a delicious and quick way to boost your collagen intake and add tons of flavor to your favorite recipes, too.
This bone broth recipe is easy to prepare. Let’s get started!
HOW TO MAKE BONE BROTH
STEP 1) Collect your Bones
Bone broth should be made with the bones and cuts of meat high in collagen, like marrow, joints, and knuckles.
- Choose your favorite type of organic meat (chicken, turkey, pork, beef, lamb, veal) bone-in and enjoy.
- Try to get cuts of meat high in collagen-like the marrow, knuckles, and feet.
- Enjoy the meat and save the bones, including the inedible connective tissue and skin. This adds more benefits and flavor.
Once you’ve got your bones, move on to step 2.
STEP 2) SLOW COOK THE BONES WITH SOME BOOSTERS
- Next, add your bones into a crockpot – or pressure cooker.
- Fill the crockpot with water so that the bones are covered. Don’t fill the crockpot.
- You may add some spices, herbs, and vegetables to boost the flavor and nutrient content.
- Fresh ground black pepper, celery, onion, garlic, ¼ cup of Apple Cider Vinegar, and some high-quality salt (like Celtic) is perfect. I always add to taste. The bones create most of the flavor so don’t worry about seasonings as much.
- Set your crock pot on high and bring to a boil. Once boiling, reduce the temperature and let your bone broth simmer slowly.
STEP 3) SET IT AND (DON’T) FORGET IT
- Your bones are thick and need some time to break down.
- Let them slow simmer and cook for 6 to 8 hours, but keep an eye on them.
- I usually leave my crockpot on low, overnight. Or all day while I’m working.
STEP 4) LET THEM COOL OFF
- Turn off the heat and let the broth cool off.
- Once cooled, strain the broth into a glass or metal container that you can seal and refrigerate.
- Don’t put a hot broth in the fridge! Especially, if you’re using a glass container… this can cause bacterial overgrowth or crack your glass.
STEP 5) ENJOY
- Once refrigerated the bone broth will gel up. It’ll last 3 to 5 days in the fridge. You can also freeze it for later use.
HOW TO ENJOY BONE BROTH
- Sip it like tea. Add some fresh lemon juice (1 wedge). Vitamin C which helps you absorb the collagen better.
- Use the bone broth to saute vegetables.
- Use the broth as a base for soup.
Please leave me a comment and let me know how your bone broth turns out.
What are your favorite ways to enjoy bone broth?
If you don’t want to make bone broth, you can supplement with collagen instead.
This is the best collagen I found and use it when I don’t have bone broth made.
Hugs and Love
Your Coach and Biggest Cheerleader
xxoo
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When my broth cools there is a huge amount of fat on top so just skim off all the fat, and throw bones away? Since it sounds like bones should be soft are they safe to give to your pets? When I poured some to sip last night when I finished it just tasted like sipping fat….yuck. They are beef thigh bones as that is all they had at the store. I did blanch, roast , and then simmered for at least 4 hours. While hot mine looks sorta like this picture, but even more fat floating on top. HELP
Do I need to acquire the taste, skim most the fat off, or and learn to use it as base for soups that I can eat?
thank you.
Chrissy
It’s best to strain the broth and discard the bones first… then refrigerate it. Otherwise, it can get a little messy. The excess fat will harden so definitely skim it off before reheating. The hard white fat is saturated and terrible for you. You can sip on the broth, use it for soup and saute veggies. xo
So the bones you collect, are they the carcasses of Chicken etc that you have cooked? The bones of knuckles etc are they grass fed , free range bones?
Yes and Yes. I only cook organic, grass fed proteins. I only really make my broth when I cook an organic chicken which I do (almost) every week. Sometimes I save and freeze the bones.
Happy Holiday! When purchasing bones from the store would I just ask for chicken bones to purchase If I no longer cook alot is it safe to purchase bone broth? Thanks for all that you do
Happy Holidays, Cynthia! If purchasing I’d ask for organic, grass fed bones. You can also get an organic/pasture raised rotisserie chicken and use the bones from that. Store bought broth is diluted. A true bone broth will be gelatinous when refrigerated. Most store brands are diluted down. The flavor is there but the nutritional support is not. So in that case I’d recommend a collagen supplement. I hope that helps. xo