Bone Broth

Prep Time

5 minutes

Prep Notes

If possible use bones from pasture raised animals.  I buy mine from local farmers and typically use a mix of chicken, turkey and beef.  When available, I like to add 5-6 chicken feet to give it a boost of collagen.  If you don't have them or can't find them, it's ok!  The quality of the bones are most important.  I find that broth from just beef bones is too heavy tasting for me so that's why I use a mix.  The combination I like the best is chicken carcass from a whole chicken, turkey neck and a wing and a piece of beef, with or without chicken feet.  This mix gives it a nice hearty flavor but not too much.  Please feel free to reach out with any questions!

Cooking Time

24 hours (crock pot)or 1 & 1/2 hours (pressure cooker)


Bones:  I typically use 5-6 bones or 4 bones and 5-6 chicken feet

filtered water

2 tablespoons organic apple cider vinegar

1 carrot, not peeled cut into large pieces

1/2 onion


If you are using a crock pot; nestle the bones and veggies in the bottom of the crock.  Cover with water until about 2/3 of the way full.  Allow to cook for 24 hours, stirring occasionally.  Once cooked, remove the larger pieces with tongs and discard.  Strain the remaining liquid through a fine sieve into a large bowl.  Cover loosely with saran and cool in the fridge.  Store in individual jars in the fridge for 3-5 days or freeze.  

I drink mine warmed with a pinch of sea salt and a splash of lemon juice.  You can also use it in soups!

If you are using a pressure cooker, follow the same instructions as above up until the cooking time.  Cook for 1 & 1/2 hours according to your pressure cooker directions (they are all different).  Once cooked, follow the discard and strain instructions above.