There’s a reason bone broth is called “liquid gold.” It’s packed with collagen, minerals, and nutrients that support your joints, gut, immune system, and skin. And while store-bought versions can work in a pinch, making it yourself at home is a game-changer—full of rich flavours and free from preservatives.
Homemade Bone Broth
(with a Veggie Boost!)
Ingredients:
• 2 lbs organic grass-fed beef bones or free-range chicken bones (or a mix!)
• 2 large carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered (skin on for extra colour)
• 4 garlic cloves, smashed (skin on is fine)
• 2 tbsp apple cider vinegar (helps draw out minerals from the bones)
• 2-3 bay leaves
• 1 tsp whole black peppercorns
• Optional veggies for extra nutrients: 1 small sweet potato, 1 zucchini, or a handful of leafy greens
• Fresh herbs (thyme, parsley, or rosemary)
• 10-12 cups of filtered water
• Sea salt to taste
Instructions:
1. Roast the bones (optional but worth it!): Preheat your oven to 400°F (200°C). Spread the bones on a baking sheet and roast for 30 minutes until they’re browned and fragrant.
2. Simmer: Add the roasted bones, veggies, garlic, and spices to a large pot or slow cooker. Cover with water and stir in the apple cider vinegar.
3. Cook low and slow: Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 12–24 hours (the longer, the better!) in a pot—or 8 hours in a slow cooker.
4. Strain: Use a fine mesh strainer to remove the solids.
5. Sip and store: Add sea salt to taste. Store in jars in the fridge for up to 5 days or freeze for up to 3 months.
Pro Tip: Add a squeeze of lemon, fresh ginger, or a pinch of turmeric when you’re sipping—it’ll give your immune system an extra boost!
Why This Bone Broth is Better:
It’s made with love (and you get to control the ingredients). Unlike the boxed broths that often contain additives, this one is pure, flavorful, and packed with collagen and minerals that can help strengthen your gut, skin, and joints—and give you that cozy, all-is-well feeling.
