Chicken Broth

How To Make Your Own Bone Broth?

A lot of people have fond recollections of spending Sunday dinner with their families and getting together for the occasion. You might still be able to do this today if you’re very fortunate, and if you do, you already know that part of the appeal is having to wait as the various pots simmer on the stove, which fills your home with the aroma of the home-cooked supper that is yet to be prepared.

I have a recipe that I would like to share with you today. It is the kind of dish that would go wonderfully with a Sunday dinner, but in all honesty, you could cook it any time of the week. This is a recipe for bone broth, and it is one that is incredibly beneficial for both your physical body and your spiritual self at the same time. Recipes for the very best bone broth can be found here in a wide variety. Braise de os

Although the recipe calls for a long-simmering period (approximately 24 to 72 hours), the actual prep time is fairly quick; therefore, even those who are pressed for time will be able to make this dish. Bone broth produced at home is a fantastic way to hasten healing and recovery from illness, so it’s a good idea to have some on hand if you’re fighting off a cold or the flu.

In addition to this, broth, often known as “stock,” is an excellent food since it is simple to digest, helps heal the lining of your gut, and includes important minerals that promote healing throughout the body.


Bone Broth Recipe


  • 4 quarts of filtered water
  • 3-4 pounds of beef marrow and knuckle bones
  • 2 pounds of meaty bones such as short ribs
  • 1/2 cup raw Dr. Mercola’s apple cider vinegar
  • 3 onions, quartered
  • 3 celery stalks, halved
  • 3 carrots, halved
  • A handful of fresh parsley
  • Sea salt


  1. Put the bones in a pot or crockpot, add the apple cider vinegar and water, and allow the mixture to sit for one hour. This will allow the vinegar to draw the minerals out of the bones.
  2. If more water is required to cover the bones, then add it now.
  3. After bringing the water to a boil, add the veggies, then remove any scum that rises to the surface and throw it away.
  4. Reduce to a low simmer, cover, and continue cooking for 24 to 72 hours (if you are uncomfortable leaving the pot to boil overnight, reduce the heat and let it settle, then turn it back on the next morning and let it simmer all day).
  5. Put a handful of fresh parsley into the dish during the final ten minutes of cooking to impart more flavor and minerals.
  6. After allowing the broth to cool, strain it while making sure that all of the marrow has been extracted from the marrow bones and added to the broth.
  7. You can add a pinch or two of sea salt to taste and consume the broth as is, or you can preserve it in the refrigerator for up to five to seven days or in the freezer for up to six months for use in stews and soups.


Your Own Bone Broth At Home


  • 16 cups cold filtered water
  • 2 to 3 lbs pasture-raised chicken bones such as necks, backs, breast bones, and wings
  • 2 to 4 chicken feet (optional, but this makes the broth extra gelatinous)
  • 2 tbsp organic apple cider vinegar
  • 2 cloves garlic, whole
  • 1 bunch of organic fresh parsley
  • 1 large onion, chopped
  • sea salt to taste, we recommend Selina Naturally Celtic Sea Salt


  1. Put all of the ingredients in a large stockpot, with the exception of the parsley, and bring it up to a boil.
  2. After the boiling process, remove and throw away the top layer.
  3. Bring to a boil, then reduce heat to low and continue cooking for at least 18 hours (adding water if necessary).
  4. Add some fresh parsley to the stew in the final hour of simmering; this will assist extract additional nutrients from the bones.
  5. After everything is finished, drain the broth, and either serve it immediately or freeze it for later use.


Basic Bone Broth Recipe


  • 12 cups water
  • 3 pounds of bones (chicken, beef, pork, lamb, etc.)
  • 1 cup white wine
  • 2 tablespoons extra virgin olive oil
  • 2 bay leafs
  • 1 tbsp black peppercorns
  • fine sea salt


  1. Prepare a baking sheet by lining it with parchment paper and preheating the oven to 400 degrees Fahrenheit.
  2. Arrange the bones in a single layer on the baking sheet, then pour extra virgin olive oil over them. After that, you should roast them for around half an hour, or until they become golden. To ensure that the food is cooked evenly throughout, turn it over halfway through. Are you looking for recipes for bone broth? No need to look any further! You are taken care of by bone broth.
  3. Put the bones into a large stockpot utilizing a pair of tongs designed for the kitchen. After that, add the water and wine to the dish. Put the peppercorns and bay leaves into the dish.
  4. After bringing the contents of the pot to a boil over medium-high heat, immediately reduce the temperature to a low setting. Simmer with the lid off for at least eight hours and up to sixteen hours. Remove any foam that has risen to the surface of the soup using a spoon.
  5. After it has been strained, season it to taste with fine sea salt and set it aside. Serve immediately, or pour it into jars to store it in the refrigerator for up to one week or the freezer for up to six months. Either way, serve it right away.


Regarding the Timing: Chicken bones and other small bones can be simmered for a shorter period of time, whereas larger bones such as beef bones require a longer period of time.


Bone Broth

The cornerstone of many of our meals, along with an abundance of foods rich in probiotics, is composed of digestively calming bone broths. Bone broth is a nutritious all-rounder that is packed with vitamins, minerals, collagen, and keratin. As a result, it is wonderful for the skin, particularly the dreaded cellulite. The nutritious fats found in the broth make it easier for your body to absorb key vitamins, including vitamin D.


Depending on the size of your pan, this recipe serves between 3 and 4 liters.

  • 2–3 kg beef bones, chicken carcasses, lamb bones
  • 2 handfuls of any onions, leeks, carrots, or celery ends
  • 1 tbsp black peppercorns
  • A few dried bay leaves


A healthy dose of unfiltered apple cider vinegar or freshly squeezed lemon juice (this can provide extract the minerals from the meat bones)

How To:

  1. Put the bones and any extras that you’re using into a large cooking pot made of stainless steel, then cover the pot with ice water. The bones should be submerged in water by about 5 centimeters, but there should be some space left at the top of the pan.
  2. Place a lid on the pot, then turn the heat up to high. Reduce the heat and let the mixture simmer with the cover on for at least six hours for chicken and twelve for beef or lamb, making sure to remove any foam that forms on the surface. The longer the bones are allowed to stew, the greater the number of nutrients that are extracted. We like to simmer the chicken carcass for up to 12 hours, until the bones begin to crumble, and we keep the beef bones running for 24 hours until they look as if they were washed up on a beach. This is how we make stock.
  3. The chicken carcasses purchased from a local butcher are typically still attached to a sizeable amount of meat. We usually poach the carcasses for twenty minutes, remove the meat (which we set aside for another dinner, such as a chicken salad or chicken pho), and then place the meat back into the pot with the corpses, where we continue to simmer them in order to prepare the broth.
  4. Pour the liquid through a strainer designed for use with poultry that has a fine mesh. Either use it right away or let it cool down before storing it (it’s best to use glass or ceramic containers rather than plastic for this). If you let the bone broth sit undisturbed in the refrigerator for several days, or even up to a week, a coating of fat will form on the surface, which will keep the broth sealed from the air and prevent it from going bad.


A slow cooker is another option for making bone broth at home. Simply put the heat up to high and continue to cook for at least 12 hours.

The broth can be stored in the refrigerator for up to a week without going bad. Your batch should be divided between the two containers. This will give you the opportunity to consume up one jar during the course of the first few days, while the second will create a fat layer that will allow it to remain edible for the latter half of the week.

Cooking up quinoa or braising veggies in a smaller amount of Bone Broth is an excellent use for a smaller container, while larger containers are ideal for preparing multiple servings of soup, curry, or stew.

Bones from beef animals are a rich source of nutrient-dense fat (skim some of it and save it for roasting veggies). Any leftovers can be preserved in the fridge for at least three days or freeze the stock in a glass jar.


Bone Broth for the Soul

A delectable, multipurpose, and essential component of every wholesome home’s pantry.


  • 2 organic chicken carcasses -leftover from a roast or you can buy them raw
  • 700 g organic wings, feet, necks, or legs -approx. (any gristly, boney bits)
  • 1 tbsp apple cider vinegar -helps to extract the gelatin and minerals from the bone
  • 2 carrot/s (large) roughly chopped (no need to be delicate, just big hunks will do)
  • 1 stem from the base of the broccoli and/or cauliflower, -roughly chopped (again to reduce waste, plus there is lots of goodness in the stem)
  • 2 stick/s celery -roughly chopped (I often use the tops with the leaves stripped to reduce waste)
  • 1 onion/s -peeled and quartered (omit if you are onion-free)
  • 3 clove/s garlic -unpeeled and halved (omit if you are garlic-free)

Optional extras

  • 1 tbsp dulse flakes -for additional minerals
  • Other herbs or extra veggies -things like the stems of herbs or veggies or any scraps can be tossed in. The leaves of herbs are saved for use in salads and garnishes, while the stems, which would otherwise be thrown away, are put to use in making stocks. In order to add more flavor to the stock, I take leaves from my vegetable patch that have been partially consumed by caterpillars.


  1. Put all of the above into a huge pot and add enough water to fill the pot. Bring the water to a boil, then immediately cover the pot and turn the heat down to a very low setting so that the water is just barely simmering.
  2. Simmer on low heat with the lid on for 12 to 24 hours. The longer it is aged, the better it will be since more of the excellent things will be extracted as time passes (I aim for 24 hours). If a bit of scum develops, just skim it off. When using organic chicken, I found that this problem is significantly reduced.
  3. After it has been cooking for a time, you could also find that the pot needs a little bit more water to bring it up to the appropriate level.
  4. After it has cooled to room temperature, strain the liquid to remove any solid particles. If there are any meaty portions, you can pluck them off and utilize them for lunch or dinner.
  5. Adjust the seasonings to suit your palate. A substantial amount of sea salt, in my experience, can completely change the flavor of the soup.


Chicken Bone Broth Recipe In The instant Pot Or Slow Cooker

Are you interested in learning how to create bone broth? You won’t believe how simple and quick it is to make your own chicken bone broth with this foolproof recipe. You will have a nutritional powerhouse that is rich in minerals and amino that heals digestion, inflammation, infections, and more if you use either a pressure cooker such as the Instant Pot or a slow cooker.


For the roast chicken:

  • 1 whole organic pastured chicken
  • 1 lemon, halved
  • 1 large yellow onion, quartered
  • 2 tablespoons organic extra-virgin olive oil
  • 1 head garlic
  • 1 bundle of fresh herbs of choice (I recommend sage and thyme)
  • Salt and pepper

For the bone broth:

  • Bones and carcass from the above whole chicken
  • cold filtered water
  • 1 bundle of fresh herbs (you can use the bundle from the roasted chicken above if desired)
  • 2 tbsp organic raw apple cider vinegar
  • 2 bay leaves
  • 1 onion, halved
  • cloves from an entire head of garlic
  • 1 tbsp black peppercorns
  • 2 organic chicken feet (optional)


  1. After removing the chicken’s neck, gizzards, and any other organs that may be found within, season the chicken with pepper and salt. Put the onion, garlic, lemon, and herbs inside of your chicken and stuff it. Olive oil should be rubbed into the skin, and then salt and pepper should be added.
  2. You can roast the chicken instead, or you can follow this recipe for Instant Pot Roast Chicken. In that case, roast at 425 degrees Fahrenheit for one hour, or until an internal thermometer registers 165 degrees Fahrenheit. Carve up the chicken, and then devour the meat in whichever way your heart desires. Keep the bones and the corpse for later use.
  3. Put the chicken bones and carcass in a slow cooker that is on the larger side. You are welcome to use the onions, garlic, and herbs that were placed into the roasted chicken; however, you should omit the lemon from the recipe.
  4. Add the chicken feet, neck, and any other bones you have on hand, as well as additional onion, garlic, peppercorns, and vinegar. Fill the pot with enough filtered water to cover the bones completely. Bay leaves should also be added. In the event that you are using an Instant Pot, ensure that the vent is set to the seal position, then cook on manual high pressure for one hundred and twenty minutes. After the process is complete, wait for 15 to 20 minutes before releasing the pressure naturally.
  5. If you would rather use a slow cooker, turn the heat on your crockpot down to low and cook the bones for 24 hours, checking on them occasionally to make sure the water level keeps them submerged. If more water is required, add it now.
  6. After using a slotted spoon to remove the bones and particles, strain the stock through a fine-mesh sieve into glass containers. Store the stock in the refrigerator (I like mason jars). Enjoy!


Recipe Notes

If you want to use the bone broth as a stock in meals or just drink it by itself, you can start using it right away because it is ready to use. After the bone broth has reached room temperature, it should be stored in the refrigerator. It can be stored in the refrigerator for five to seven days, or it can be frozen for many months.


Collagen Chicken Bone Broth Recipe

Ingredients: 12 cup servings

  • 2 pounds organic chicken backs (can get from the butcher – clean and organic)
  • 12 cups of filtered water
  • ⅓ cup Bragg’s Apple Cider Vinegar
  • ½ bunch organic celery (cleaned well and diced)
  • 1 medium organic yellow onion (diced)
  • 1 head garlic (peel and crush cloves)
  • 5 long organic carrots (diced, skin on)
  • 2 organic bay leaves 
  • 1 bunch of fresh organic parsley (cleaned well and finely diced)
  • 1 tbsp organic whole black peppercorns
  • A great optional add-in: ½ cup high-quality collagen powder


  1. Your chicken backs should be placed in a large stockpot (at least 3-gallon.)
  2. Combine the filtered water with the vinegar in a separate bowl. Prepare the chicken backs by cooking them in a skillet over a heat setting medium for at least an hour. Always ensure that the bones are completely submerged in water (add additional water if needed.)
  3. During the time that the chicken is cooking on low heat, you should get your vegetables ready: garlic, onion, celery, carrots, and parsley.
  4. After the first hour, add the garlic that has been smashed, the onion that has been diced, the carrots, the celery, whole peppercorns, and bay leaves, and then bring the mixture to a boil. When it reaches a boil, remove the gross-looking brownish froth from the surface and throw it away (especially in the first 15 minutes of boiling).
  5. You can now turn the heat down to a low simmer and leave it to cook for at least 18 hours at this temperature (no more than 24 hours.) Add the diced parsley for the last 20 minutes that the dish is allowed to simmer. I like to mix in a half cup of collagen powder and give it a good stir. Bone Broth in Melbourne offers a diverse selection of the city’s greatest bone broth dishes.
  6. Take the pan off the heat. Throw away the larger pieces of bone from the chicken. Put the broth through a strainer made of mesh and collect the liquid in a container (s). You can serve the soup warm or put it away for later. This is such a delightful and reviving treat. You can use this broth to make some truly fantastic dishes, such as risotto, for example.


Include More Bone Broth in Your Diet

The consumption of bone broth for its health benefits is becoming increasingly popular. It is packed full of useful nutrients that may assist with weight loss, enhance joint health and brain function, improve the flexibility of skin, and improve the quality of sleep and inflammation. Collagen is a protein that we want to make sure we keep plenty of in our bodies because it helps boost muscle and reverse fat accumulation, helps reduces cellulite, improves digestive health, and eases joint pain. Bone broth is rich in collagen, which is a protein that reverses skin aging, promotes skin elasticity, and helps reverse fat storage. Bone broth is not only loaded with wonderful things that are beneficial to your body, but it also happens to be rather delectable and incredibly fulfilling, especially when prepared in accordance with this straightforward recipe.

If you don’t like drinking it straight up as I do, or if you’re trying to get as much of it into your spouse and kids as you can to keep them bulletproof, you can try some of these natural bone broth recipes to get more bone broth into your diet. If you don’t like drinking it straight up like I do, you can also use them to keep your kids and spouse healthy. Have a look at some of our recipes for Melbourne bone broth here.

It’s possible that you’ll need to exercise a little bit of culinary ingenuity and try out some novel approaches to cooking, but I can assure you that none of these are especially difficult. That is, in fact, one of the reasons why I adore them and included them. They are easy to enjoy, which is exactly what I look for in things.

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