Nourishing Bone Broth

Broth is rich in vitamins and minerals including calcium, magnesium and phosphorus. It promotes strong healthy bones, its good for your digestion and immune boosting.

In addition to its nutritional benefits, broth adds a rich depth of flavor to food: its a great base to use when making stews or soups, for cooking grains and braising vegetables.

Broth is easy to make: bones are added to a large pot of water together with an acidic medium (vinegar or lemon juice) to help pull the minerals out of the bones while they cook. Buy bones from grassfed animals or use cooked leftover bones. For added nutrient value include some vegetable with the bones. Letting the broth cook for 24 hours creates a nutrient dense broth that congeals into a gelatin when cooled down.


2-3 pounds of bones (poultry, beef-preferably grass-fed, or fish) (either raw or leftover after cooking)
2 tablespoons Apple cider vinegar or fresh lemon
Vegetables or spices (optional)


If you are using raw bones, roast them in the oven for 30 minutes at 350 degrees which will improve the flavor of the broth.

Place bones in a large pot and cover with water.

Add the apple cider vinegar/lemon juice and vegetables if using.

Bring the broth to a boil then reduce the heat to low and let it simmer for 24 hours.

Strain the broth through a fine mesh strainer, discarding the bones and vegetables.

Let it cool down and refrigerate for up to 5 days, or freeze for up to 3 months.

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