Homemade Bone Broth

Ingredients

• 3 lb Bones (Mix of beef marrow, chicken carcasses, or lamb bones; grass‑fed, organic if possible)
• 2 tbsp Apple Cider Vinegar (Raw, unfiltered)
• 2 gal Water (Filtered or spring water)
• 1 tbsp Sea Salt (Adjust to taste)
• 2 Carrots (Roughly chopped)
• 2 Celery Stalks (Roughly chopped)
• 1 Onion (Quartered)
• 2 Bay Leaves (Whole)
• 1 tsp Whole Black Peppercorns

Instructions

1. Prepare Ingredients

   Gather bones, apple cider vinegar, water, salt, vegetables and herbs. Roughly chop carrots, celery and onion.

   Time: PT10M

2. Add Bones and Water

   Place the 3 lb of bones into the 2‑gallon stockpot and fill with water, leaving about two inches below the rim.

   Time: PT5M

3. Add Vinegar and Soak

   Stir in 2 tbsp apple cider vinegar, cover, and let sit for 30 minutes. The acid helps draw minerals from the bones.

   Time: PT30M

4. Add Vegetables, Herbs and Salt

   Add the chopped carrots, celery, onion, bay leaves, peppercorns and 1 tbsp sea salt to the pot.

   Time: PT5M

5. Bring to a Boil

   Place the pot over high heat and bring the mixture to a rolling boil. Skim off any foam that rises to the surface.

   Time: PT15M

6. Simmer for Extraction

   Reduce heat to low, partially cover the pot and let it simmer gently for 12 hours (anywhere from 10‑24 h). Check occasionally and add water if it evaporates too much.

   Time: PT12H

7. Cool Slightly

   Turn off the heat and let the broth sit for about 15 minutes to cool enough for safe handling.

   Time: PT15M

8. Strain the Broth

   Place a fine mesh strainer or cheesecloth over a large bowl and pour the broth through, discarding solids.

   Time: PT10M

9. Portion and Store

   Transfer the clear broth into glass jars, leaving about ½ inch headspace. Seal and refrigerate for up to 5 days or freeze for up to 3 months.

   Time: PT10M

Nutrition Facts

Calories

40

Protein

5 g

Carbohydrates

0 g

Fat

1 g

Fiber

0 g