The Amazing Health Benefits of Bone Broth and the Easy Peasy Bone Broth {Tutorial}
Bone broths have been consumed in many traditions and cultures for centuries as healing and repairing elixirs. In addition to it's amazing taste and culinary uses around the world, bone broth is an amazing healing superfood. Any grass fed or wild game bones can be used, such as beef, chicken, venison, turkey, bison, turkey and fish. Quality matters. Be sure you select only grass fed or wild game meat and bones because you will be extracting nutrients, minerals and marrow (or toxins if they are conventional raised animals).
Recipe type: Broth, Soups, Stews
  • 2 pounds of grass fed bones
  • 2-6 chicken feet (optional: however, adds extra gelatin)
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • bunch of herbs (optional)
  • 1 clove of garlic (optional)
  • 2 tablespoons sea salt (optional)
  • 2 tablespoons applecider vinegar (acv) (use braggs)
  1. Fill the stock pot with the bones, feet, skin, fat...everything
  2. Add the chopped vegetables, herbs and sea salt
  3. Add your acv
  4. Add cold filtered water. For chickens, the correct proportion is 3-4 lbs of bones per 4 quarts of filtered water. For beef stock, the correct proportion is 7 lbs of bones per 4 quarts of water or more to cover.
  5. Let sit for 20 minutes. This helps make the nutrients more available.
  6. Turn the stock pot on high and bring to a vigorous boil, then let it simmer.
  7. Keep an eye on it, you want a very low simmer for the duration of the time. A slow roll or bubble is what you want to have
  8. Chicken or Turkey broth: 8-24 hours total, including time to reach a boil
  9. Beef broth- 12-48 hours total, including time to reach a boil
  10. Fish broth - 8 hours hours total, including time to reach a boil
  11. Skim off frothy residue floating on top as it simmers and throw out
  12. Once the broth has simmered its total time, strain the bone broth. You can also use a reusable coffee filter for a super fine strainer too
  13. Dump the entire contents into the strainer (be sure to wear oven mitts)
  14. Pick up colander and shake remaining broth
  15. Pull off any remaining meat, I can usually pick off ~1 cup of meat
  16. Repeat for second (and third batch). Or place the bones back into the plastic freezer bag and put into freezer until you are ready to make more.
  17. Place remaining bones back into stock pot add water if you are making more now. If bones fill up stock pot a quarter to half way add 2 more tsp acv and repeat this process. The second and third batch will not be as strong as the first, however, it still contains lots of high nutrient properties. Sometimes I make one batch, sometimes 2 or 3 just depends on time.
  18. Pour the well strained broth in to wide mouth freezable mason jars.
Recipe by Melissa Malinowski, ND at