Are we crazy for sharing a recipe for how to make bone broth? Not a chance – we believe everyone should be able to benefit from this nutritional powerhouse, no matter what your budget is. This liquid gold supports health, skin, nails, joints, digestion, and overall health. Whether you're slow-simmering your own homemade batch on the stove or opting for the convenience of our instant version, you’re going to get a whole food source of collagen-rich protein, amino acids, and minerals. Your body will thank you for it either way!
INGREDIENTS:
- 1 chicken carcass from a roasted chicken*
- 1 - 2 carrots
- 2 - 3 cloves garlic
- 1 onion
- 1 - 2 tbsp apple cider vinegar (could substitute lemon juice if needed)
- Salt, to taste
- Optional: your favorite herbs and spices e.g. pepper, bay leaves, thyme, sage, rosemary or parsley (add towards end of cooking to prevent bitterness)
DIRECTIONS:
- Add carcass to a large pot or Dutch oven, along with carrots, onions, garlic and any other fave veggies.
- Top with water until generously covered (approximately 12 cups).
- Add a bit of salt to season the broth (you can adjust later).
- Add apple cider vinegar — to break down the collagen and make it more abundant in the broth.
- Bring to a boil, then reduce to a simmer and cover. Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The longer it reduces, the more collagen is extracted, and the higher the nutritional value.
- Adjust seasoning if required.
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Strain and use immediately to sip on or in recipes for soup, stews, rice, grains etc.
It can also be stored in glass jars and frozen up to 1-2 months or more. Remember to leave room at the top of the jar to allow for expansion in the freezer.
Note: bone broth typically gelatinizes when refrigerated and that’s a great sign - it means it’s full of collagen! When reheated it liquifies once again.
*you can also buy chicken or beef bones from your local butcher specifically for making bone broth.
