Boost gut health immunity w this easy bone broth recipe Nutrientrich homemade bone broth supports digestion overall wellbeing Get the recipe now
Total Time:1 day 0 hours 20 minutes
Yield:8-10 cups 1x
Ingredients
Scale
3–4 pounds animal bones (beef, chicken, pork, or a mix)
1 large onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4–6 cloves garlic, crushed
1–2 inches ginger, peeled and sliced (optional)
1 tablespoon apple cider vinegar
1 teaspoon black peppercorns
1 bay leaf
Fresh herbs like parsley, thyme, or rosemary (optional)
10–12 cups of filtered water
Salt to taste
Instructions
Roast the Bones (Optional): Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for 30-40 minutes, until browned.
Prepare the Vegetables: Roughly chop the onion, carrots, and celery. Crush the garlic cloves.
Combine Ingredients: Transfer the roasted bones (or raw bones) to a large stockpot or Dutch oven. Add the chopped vegetables, crushed garlic, sliced ginger (if using), apple cider vinegar, black peppercorns, and bay leaf.
Add Water: Pour enough filtered water into the pot to cover the bones and vegetables.
Bring to a Boil: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to the lowest setting, cover the pot, and let it simmer gently.
Simmer: Allow the broth to simmer for at least 12-24 hours. Skim off any foam or impurities that rise to the surface during the first few hours of simmering.
Strain the Broth: After simmering, turn off the heat and let the broth cool slightly. Carefully strain the broth through a fine-mesh strainer or cheesecloth-lined colander into a large bowl or container. Discard the solids.
Season and Store: Season the strained Bone Broth with salt to taste. Let the broth cool completely before storing it in airtight containers in the refrigerator for up to 5-7 days, or in the freezer for up to 3 months.
