Bone Broth

Course Soup


  • 2+ lbs bones
  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 2 tbsp apple cider vinegar
  • 1 gallon water
  • 1 bunch parsley optional
  • 1+ tbsp sea salt optional
  • 2 cloves garlic optional


  • Place the bones in a large stock pot with water and vinegar. Let sit for 20-30
    minutes in the cool water (the acid helps make the nutrients in the bones more
  • Rough chop and add the vegetables (except the parsley and garlic, if
    using) to the pot. Add any salt, pepper, spices, or herbs, if using.
  • Bring the broth to a boil. Once it has reached a vigorous boil, reduce
    to a simmer and simmer about 8 hours. During the first few hours of simmering,
    you'll need to remove the impurities that float to the surface. A frothy/foamy
    layer will form and it can be easily scooped off with a big spoon. Throw this
    part away. Check about every 20 minutes for the first 2 hours to remove this.
    Grass-fed and healthy animals will produce much less of this than conventional
  • During the last 30 minutes, add the garlic and parsley, if using. 
  • Remove from heat and let cool slightly. Strain using a fine metal
    strainer to remove all the bits of bone and vegetable. When cool enough, store
    in a gallon size glass jar in the fridge for up to 5 days, or freeze for later