Many people have memories of coming together on Sundays to share a meal with their family. If you’re lucky, you may still do this today, and if you do, you know that part of the allure is waiting while the various pots simmer on the stove, filling your home with the scent of the home-cooked meal to come.
Today, I want to share with you a recipe that is the perfect complement to your Sunday meal although really you can make it any day of the week. It’s a recipe for bone broth, and it’s one that is highly nourishing for both your body and your soul. We have a wide range of best bone broth recipes at Bone Broth
While the recipe calls for lengthy simmering (about 24-72 hours), the actual preparation time is very short, making this a meal that even those who are time-crunched can prepare. If you’re fighting off a cold or the flu, homemade bone broth is excellent for speeding healing and recuperation from illness.
But far beyond this, broth or “stock” is a great food as it’s easily digestible, helps heal the lining of your gut, and contains valuable nutrients that promote healing throughout your body.
Bone Broth Recipe
- 3-4 pounds beef marrow and knuckle bones
- 2 pounds meaty bones such as short ribs
- 1/2 cup raw Dr. Mercola’s apple cider vinegar
- 4 quarts filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- A handful of fresh parsley
- Sea salt
- Place bones in a pot or a crockpot, add apple cider vinegar and water and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavour and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
Your Own Bone Broth At Home
- 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)
- 16 cups cold filtered water
- 2 Tbsp organic apple cider vinegar
- 1 large onion, chopped
- 2 cloves garlic, whole
- Sea salt to taste, we recommend Selina Naturally Celtic Sea Salt
- 1 bunch organic fresh parsle
- Place all ingredients except for the parsley in a large stockpot and bring to a boil.
- Skim and discard the top layer after boiling.
- Reduce to a simmer and continue simmering for a minimum of 18 hours (adding water if necessary).
- During the last hour of cooking, add fresh parsley – this helps pull additional minerals from the bones.
- Once done, strain the broth and serve or freeze for later use.
Basic Bone Broth Recipe
- 3 pounds bones (chicken, beef, pork, lamb etc.)
- 2 tablespoons extra virgin olive oil
- 1 cup white wine
- 12 cups water
- 2 bay leafs
- 1 tablespoon black peppercorns
- fine sea salt
- Heat the oven to 400 F, and line a baking sheet with parchment paper.
- Arrange the bones on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes, or until slightly brown. Turn half-way through to promote even cooking. Looking for bone broth recipes ? Look no further! Bone Broth has you covered
- Using a pair of kitchen tongs, transfer the bones to a heavy stockpot. And then pour in the wine and water. Drop in the bay leaves and peppercorns.
- Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, at least 8 hours and up to 16 hours. Skim any foam that appears at the surface of the broth.
- Strain the broth, and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store in the fridge up to 1 week and in the freezer up to 6 months.
On Your Timing: Chicken bones and other small bones take less time, and large bones like beef bones require a longer simmer.
Stomach soothing bone broths form the foundation of many of our meals along with plenty of probiotic foods. Bone broth is a nourishing all-rounder packed with vitamins, minerals, collagen and keratin which makes it amazing for skin – including the dreaded cellulite! The healthy fats in the broth help you to assimilate essential vitamins, including Vit D.
Serves 3–4 litres depending on your pan size
- 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 generous splash of apple cider vinegar or fresh lemon juice (this can help to extract the minerals from the meat bones)
- Place the bones and any additional ingredients into a large stainless steel cooking pot and cover with cold water. The water level should cover the bones by 5 cm while still leaving room at the top of the pan.
- Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.
- Fresh chicken carcasses from the butcher usually have a fair amount of meat on them. We tend to poach the carcasses for 20 minutes, then pull off the meat (and save it for another meal like a chicken salad or chicken pho) before returning the carcasses to the pot and continuing to simmer to make broth.
- Strain the liquid, using a fine-mesh strainer for poultry. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic). Bone broth will keep in the fridge for several days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.
You can also make Bone Broth using a slow-cooker. Just turn to high and cook for 12 hours or more.
The broth will happily keep in the fridge for up to a week. Divide your batch between 2 containers. This will allow you to use up one jar over the first few days while the second forms a fat layer which will keep it good for the second half of the week.
Small portions of Bone Broth are great for cooking up quinoa or braising vegetables, and larger containers are great for making batches of soups, curries and stews.
Beef Bones produce a lot of nutritious fat – (skim some of it and save it for roasting vegetables). Any leftovers can be stored in the fridge for up to three days or freeze the stock in a glass container.
Bone Broth for the Soul
A delicious, versatile and necessary part of any healthy household.
- 2 organic chicken carcass -leftover from a roast or you can buy them raw
- 700 g organic wings, feet, necks or legs -approx. (any gristly, boney bits)
- 2 carrot/s (large) roughly chopped (no need to be delicate, just big hunks will do)
- 2 stick/s celery -roughly chopped (I often use the tops with the leaves stripped to reduce waste)
- 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)
- 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)
- 1 tbsp apple cider vinegar -helps to extract the gelatin and minerals from the bone
- 1 tbsp dulse flakes -for extra minerals
- Any herbs extra vegetables -things like the stems of herbs or vegetables or any scraps can be thrown in. I keep the leaves of herbs for salads and garnishes and use the stems I would otherwise throw away in stocks. I also pick the leaves from my vegetable patch that are half-eaten by caterpillars to add to the stock.
- Put all of the above into a big pot and add enough water to fill the pot. Bring to the boil, then cover and reduce the heat to a very low temperature so that the water is very gently simmering.
- Simmer for 12-24 hours, with the lid on. The longer, the better as more of the good stuff is extracted with time (I aim for 24 hours). If a bit of scum develops, just skim it off. I find with organic chicken this is minimal.
- You may also need to add a little extra water to top the pot up once it’s been cooking for a while.
- Let it cool at room temperature, then strain off the solids. If there are any meaty bits, you can pick them off and use them for lunch or dinner.
- Season according to taste. I find a good amount of sea salt transforms the flavour of the broth.
Chicken Bone Broth Recipe In The instant Pot Or Slow Cooker
Wondering how to make bone broth? This homemade chicken bone broth recipe is easier and quicker than you could imagine! With your choice of a pressure cooker like the Instant Pot or a slow cooker, you’ll have a nutritional powerhouse full of minerals and amino acids that heals digestion, inflammation, infections, and more!
For the roast chicken:
- 1 whole organic pastured chicken
- 1 large yellow onion, quartered
- 1 head garlic
- 1 lemon, halved
- 1 bundle of fresh herbs of choice (I recommend sage and thyme)
- 2 tablespoons organic extra-virgin olive oil
- Salt and pepper
For the bone broth:
- Bones and carcass from the above whole chicken
- 1 bundle fresh herbs (you can use the bundle from the roasted chicken above if desired)
- 2 bay leaves
- 2 organic chicken feet (optional)
- 1 onion, halved
- Cloves from an entire head of garlic
- 1 tablespoon black peppercorns
- 2 tablespoons organic raw apple cider vinegar
- Cold filtered water
- Remove the neck, gizzards and other organs from inside the chicken and season with salt and pepper. Stuff your chicken with the onion, garlic, lemon and herbs. Rub olive oil over the skin and season with salt and pepper.
- Follow this recipe for Instant Pot Roast Chicken, or you can roast it. If so, roast at 425F for 1 hour, or until an internal thermometer reads 165F. Carve the chicken and enjoy the meat however you like to eat it. Reserve the bones and carcass.
- Place the chicken bones and carcass in a large slow cooker. You can include the onions, garlic and herbs that were stuffed in the roasted chicken, but leave out the lemon.
- Add the bay leaves, chicken feet, neck, and any other bones you have on hand, plus additional onion, garlic, peppercorns and vinegar and fill with enough filtered water to cover the bones. If using an Instant Pot, make sure the vent is set to seal, and turn on manual high pressure for 120 minutes. Once finished, allow pressure to release naturally for 15-20 minutes.
- If you’d prefer to use a slow cooker, set your crockpot to low heat and cook for 24 hours, occasionally checking to ensure bones remain covered with water. Add more water as needed.
- Remove the bones and solids with a slotted spoon and strain the stock through a fine-mesh sieve into glass storage containers (I like mason jars). Enjoy!
The bone broth is ready to use immediately, whether you want to use it as a stock in recipes or drink it by itself. Store refrigerated after the bone broth has cooled to room temperature. It will last refrigerated for 5-7 days or in the freezer 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
- 1 head garlic (peel and crush cloves)
- 1 medium organic yellow onion (diced)
- ½ bunch organic celery (cleaned well and diced)
- 5 long organic carrots (diced, skin on)
- 2 organic bay leaves
- 1 tablespoon organic whole black peppercorns
- 1 bunch fresh organic parsley (cleaned well and finely diced)
- A great optional add-in: ½ cup high-quality collagen powder
- Place your chicken backs in a large stockpot (at least 3-gallon.)
- Add the filtered water and the vinegar. Cook the chicken backs over medium heat for a minimum of 1 hour. Bones should always be fully covered with water (add additional water if needed.)
- While your chicken simmers, it’s time to prepare your veggies: Garlic, onion, celery, carrots and parsley.
- After the 1 hour, add the crushed garlic, diced onion, carrots, celery, whole peppercorns, bay leaves and bring the mix to a boil. Once it boils, skim and discard the yucky looking brownish foam from the top (especially in the first 15 minutes of boiling).
- Now you can reduce the heat to a low simmer and let it simmer for at least 18 hours (no more than 24 hours.) During the final 20 minutes of simmering, add the diced parsley. *I love to add ½ cup of collagen powder and stir well. Bone Broth has a wide range of best bone broth recipes in Melbourne.
- Remove from heat. Discard the larger bits of chicken bones. Using a mesh strainer, strain the broth into a container(s). Enjoy the broth warm or store away. So refreshing and delicious. Add this broth to make other amazing recipes as well (hello, risotto!)
Include More Bone Broth in Your Diet
Bone broth is a health trend that’s here to stay. It’s loaded with beneficial nutrients that may help with weight loss, improve joint health, brain function, improve skin elasticity, sleep quality and inflammation. A major plus is that bone broth is rich in collagen – a protein we want to make sure to keep plenty of in our bodies since it reverses skin aging promotes skin elasticity, helps build muscle and reverse fat storage, helps reduce cellulite, improves digestive health and eases joint pain. Not only is bone broth full of good-for-your body awesomeness, but bone broth also happens to be quite delicious and super satisfying, especially following this easy-to-make recipe.
If you don’t happen to like drinking it straight up as I do, or if you’re trying to get as much as you can into your spouse and kiddos to keep them bulletproof, you can use some of these organic bone broth recipes to get more bone broth into your diet. Check out our Melbourne bone broth recipes here.
You might have to get a little creative and experiment with some new cooking techniques, but I promise you, none of these is particularly challenging. That’s actually why I love them and listed them. They’re simple and enjoyable—that’s my jam.