A Healing Elixir, Rich and Flavorful Bone Broth for Wellness
This homemade bone broth is packed with nutrients, collagen, and minerals, making it the perfect base for soups, stews, or even as a nourishing drink. Slow-cooked to perfection, it helps support gut health, immune function, and joint care. Whether you’re looking for a base for your recipes or a warm, soothing drink, this bone broth delivers depth of flavor and health benefits.
Bone broth is perfect for cold winter days, post-workout recovery, or when you need a nourishing meal base. It’s also great for boosting the immune system during the flu season or adding a healthful element to everyday meals.
How to Make From Scratch Bone Broth
- Prepare Bones: Roast the bones for added flavor before simmering them for several hours to extract all the nutrients.
- Slow Simmer: Cook the bones low and slow with vegetables and herbs for a rich, savory broth.
- Strain and Store: Once the broth is finished, strain out the solids and store your liquid gold in the fridge or freezer.
When to Flip Bone Broth
No flipping is needed in this recipe. Let the broth simmer undisturbed for the best extraction of nutrients.
How to Reheat Bone Broth
To reheat, gently warm your bone broth in a saucepan over medium heat until it reaches your desired temperature.
Can You Save the Batter Bone Broth?
No batter is involved in this recipe. However, bone broth can be stored for later use (see freezing instructions below).
Can You Freeze?
Yes! Bone broth freezes wonderfully. Pour cooled broth into freezer-safe containers or ice cube trays and freeze for up to 6 months. Thaw in the refrigerator or microwave before using.
Ingredients
- 2-3 lbs beef, chicken, or pork bones (roasted for deeper flavor)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 3 cloves garlic, crushed
- 2 tbsp apple cider vinegar (to help extract minerals)
- 2-3 bay leaves
- 1 tsp peppercorns
- Fresh herbs (parsley, thyme) – optional
- 12 cups water
- Salt to taste
Directions
- Prepare Bones: Preheat your oven to 400°F (200°C). Place the bones on a baking sheet and roast for 30 minutes, turning halfway through, until browned.
- Combine Ingredients: In a large stockpot or slow cooker, add the roasted bones, carrots, celery, onion, garlic, apple cider vinegar, bay leaves, and peppercorns. Cover with 12 cups of water.
- Simmer: Bring to a boil, then reduce the heat to a low simmer. Let it cook for 12-24 hours, skimming off any foam or fat that rises to the top.
- Strain: Once the broth has finished cooking, strain through a fine mesh strainer to remove the solids. Discard the bones and vegetables.
- Store: Allow the broth to cool, then store in the fridge for up to 5 days or freeze for up to 6 months.
Editor’s Note:
You can add other vegetables like leeks, mushrooms, or tomatoes for additional depth of flavor. For a richer broth, you can break the bones to expose the marrow before simmering.
Nutrition Facts (per serving):
Calories: 50
Fat: 2g
Protein: 10g
Carbohydrates: 1g
