Bone Broth
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Bone Broth

Submitted by: Kim

Prep Time: 10 Minutes

Cook Time: 1 Day

Servings: 4

There are numerous health benefits to consuming bone broth, a tradition our great grandparents knew very well. It also contributes to sustainable living as you will not be wasting your leftover bones.


    32 oz. chicken or beef bones

    2 med. onion

    3 lrg. carrot

    3 celery stalk, fresh, organic

    2 bay leaf

    1 fresh thyme

    1/2 tbsp. peppercorns, black, organic

    2 tbsp. apple cider vinegar

    1 bch. fresh parsley

    4 garlic

    sea salt to taste

    1 fresh rosemary


This is a great way to use bones from whole/parts chicken and beef that you have already cooked from another purpose. You can also buy raw bones if you do not have any saved bones.

If making a beef broth, use a 1-2 large marrow and 3-4 rib bones and any other bones you may have such as from a bone in ribeye steak or Tbone etc.

If making a chicken broth, use saved whole chicken carcass (save the necks) and any other chicken bones you have saved from chicken you have already eaten.

Bones from a pre-cooked source have some meat/skin left on them which is great for flavor and you do not need to pre-roast them.

If you are using raw bones, roast them at 350 degrees loosely covered in foil for 45 minutes.

Place bones in crockpot. Add apple cider vinegar and enough water to cover the bones. Let sit for one hour to allow the vinegar to help release the marrow from the bones. Then add all ingredients except for thyme, rosemary, parsley and garlic and add enough additional water to cover veggies, making sure that the crockpot is no more than 3/4 full. Place crockpot on high for the first two hours. After 2 hours, check to see if there is any "scum" floating on top and discard it. (bones from clean sources will produce little to no "scum". Then set crock pot to low. Allow to simmer for an additional 22 hours or more ("they" say the longer the better but I have found that 24 hours total cook time in a crockpot is perfect for me). During the last hour add thyme, rosemary, parsley and garlic. When done, strain broth through a fine mesh wire colander or cheesecloth layered over a pasta type colander into a glass or ceramic bowl with lid and store in the fridge. Once the fat has congealed at the top, scrape it off (you can save the fat for other cooking purposes). Now you can use broth for a soup or stew or store broth in fridge/freezer. I like to use different sized mason jars that allow for single sized serving drinks, pan steaming veggies,and stock for soups and stews.

Single servings are great when not feeling well or as a preventive measure to stay well. You can beat eggs and drop and stir into hot broth like an egg drop soup to add protein as well as some fresh torn spinach for a carb.

1/2 pint servings are great for pan steaming/sautéing veggies or as the liquid in millet, quinoa or rice.

A note on salt: if you are making this to cook/season other foods I would omit the salt. It can always be added when making that dish. If making to drink, add 2-3 shakes of sea salt after broth has been strained and stir. That is a pretty small amount for the total amount of broth and will allow you to add if you use some for other cooking/seasoning purposes.

I make this in a 4 quart crockpot and usually get about 4, 8 oz mason jars from it. I am not sure how to calculate PFC for this?