How-to Make Bone Broth
Prep time: 
Cook time: 
Total time: 
Serves: approx. 4 quarts
gluten-free, grain-free, paleo, egg-free, dairy-free, AIP & FODMAP-friendly
  • 4-5 lbs beef soup bones, marrow and knuckle from healthy, grass-fed animals (preferably local, if you can)
  • 2-4 carrots, roughly chopped, peels and tops can be left on
  • 2 stalks celery, roughly chopped, leaves can be left on
  • 1 medium onion, peeled and cut into quarters
  • 3-6 cloves garlic, peeled
  • 2-4 tablespoons apple cider vinegar or wine
  • 4-6 quarts cold filtered water*
  1. If using raw bones, it helps to enhance the flavor by roasting them first. 45 minutes in a 425ºF oven. (If using a whole chicken carcass from a roasted or rotisserie chicken, or from pieces from already cooked chicken, those don’t need to be roasted.)
  2. Add the bones to a heavy-bottomed stockpot.
  3. Add the veggies, if using. You can also add these later in the cooking process, if you prefer.
  4. Top with cold filtered water. Cover the bones by at least a few inches.
  5. Add apple cider vinegar (or wine). This softens the bones and allows for the maximum release of trace minerals.
  6. If you’d like, season with sea salt and black pepper (adding more as it cooks or when it’s done).
  7. Bring to a boil over high heat, skim any scum off the top, if you'd like and immediately turn down to a low simmer.
  8. Cover and simmer for a minimum of 12 hours and up to 24 hours (you can actually simmer upwards of 48 hours, if you'd like).
  9. Remove the bones and strain the liquid through a fine mesh sieve. You can remove the marrow from the bones, if you'd like and spread on toast or crackers, if you enjoy that.
  10. Enjoy the broth right away or store for up to a week in the fridge or freeze in single serve cubes.
  11. Once chilled, depending on how much there is, you can remove the hardened fat and reserve it to use for cooking or discard.
  12. Bone broth is delicious as is, perfect for sipping, or it can be used in soups, stews, sauces and more.
The water should always be cold, because slow heating helps bring out the flavors.
Recipe by Tasty Yummies at