Bone Broth

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September 13, 2019

Bone Broth 0 0 5 0


Bone broth can be frozen and used later instead of water to make grains, soups and stews. Keeps in the freezer for up to 6 months.

I like to cook the broth all day for one day then place in a cool spot (garage/bucket of ice/refrigerator) over night then cook it for another day.


1Place all ingredients in large soup pot, cover with water. Bring to a boil and let simmer

2Chicken/Turkey/Fish 20 Hours

3Beef 24 – 72 Hours

- Helps heal and seal the gut, by promoting healthy digestion with Glutamine
- Glutamine is the primary source of energy for the cells that line the digestive tract
- Glutamine is also a precursor to GABA the ‘calming neurotransmitter’
- Reduces joint pain and inflammation, because it contains chondroitin and glucosamine
- Amino acids such as glycine, proline and arginine all have anti-inflammatory effects
- Bone broth contains high amounts of calcium and magnesium for healthy bones
- Contains gelatin helps heal gut lining important for joints, skin hair and nails


Beef bones (grass fed, hormone and pesticide free) (Chicken/Turkey/Fish Bones can be used as long as they do not contain hormones or pesticides)

Leftover stalks from ORGANIC broccoli, cauliflower, carrot

shavings, etc. (chop and keep in freezer until ready to use)

1 large onion quartered with skin

2 carrots broken in two

1 tablespoon peppercorn and 1 teaspoon salt

Splash lemon juice or vinegar, helps pull minerals from bones and vegetables

8 - 10 cups (enough to cover bones and vegetables) Filtered water

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