bone broth recipes

Bone Broth Recipes

Bone broths are loaded with collagen and gelatin, which are good for skin and joints and instrumental in healing the digestive lining.  It’s also loaded with anti-inflammatory amino acids, vitamins and minerals which makes it a healthful remedy for nearly every ailment. Try these simple bone broth recipes!

Bone broth is more simple than you might think to make yourself at home.  To maximize its health benefits:

  • Use any type of bones with some marrow and cartilage, such as raw bones or bones left over from a bone-in meal or a rotisserie chicken carcass
    • If using cooked bones, there is no need to roast first (as instructed below)
  • Choose bones from organic and/ or grass-fed raised animals
  • Drink 8-12 ounces per day warmed, or use in soups
  • Cook on stove top, in crock pot or in a pressure cooker

Beef Broth

Makes about 4 quarts

4 pounds of raw beef bones (marrow and knuckle work best); if frozen, defrost first
2 onions, halved
4 carrots, cut into large pieces
2 bay leaves, fresh or dried (optional)
2 tsp fresh thyme (optional)
4 garlic cloves (optional)
4 celery stalks, chopped
1 cup parsley (optional)
Note: the herbs and vegetables just add more flavor. You can simply just use bones for a super easy broth. 

  1. Preheat oven to 400°F and roast bones in a roasting pan for 15 minutes until well browned. Add ½ inch of water to pan so drippings won’t burn or stick
    This just adds more flavor, it can be skipped
  2. Add everything from the roasting pan (be sure to scrape the bottom) and the rest of the ingredients to 6 quarts of water in a large stock pot
  3. Bring to a boil
  4. Reduce to low heat and simmer for 3 hours at least; can be simmered up to 12 hours, add more water if it evaporates
    Crock pot option: Cook on low heat for 8-12 hours
  5. While simmering, periodically skim the top with a slotted spoon to remove impurities
  6. Strain the stock through a small-holed, wire mesh colander
  7. Cool completely in the refrigerator; once cooled excess fat will rise to the top, remove and discard
  8. Store the cooled broth in glass mason jars for up to 1 week in the fridge; if it congeals (from using bones with a lot of fat) simply warm up and it will resume its broth-like consistency
  9. To store for later use, freeze in freezer-safe plastic bags

Drink 8-12 ounces per day of warmed broth for minerals and healing amino acids for gut health

Chicken Broth

4 – 6 lbs of raw bone-in chicken thighs or a whole chicken (cooked or raw, see separate directions below)
4-6 Carrots, cut into large pieces
4-6 Celery stalks, cut into large pieces
4-6 Garlic cloves
1-2 Onions, cut into large pieces
Fresh Poultry herbs – rosemary, sage, thyme – about a TBSP of each
Handful of parsley
Sea Salt
Black pepper
Note: the herbs and vegetables just add more flavor.  You can simply just use bones for a super easy broth.

Directions for raw chicken

  1. Using a large stock pot or a crockpot, insert the raw full chicken or thighs.
  2. Add the cut veggies.
  3. Mince or press garlic, add to pot.
  4. Add parsley, herbs, salt and pepper.
  5. Fill the pot with filtered water, leaving 1 – 2” un-filled at the top.
  6. Simmer for 4 – 5 hours on stove top.
    Crock pot option: Cook on high for 3-4 hours
  7. Let the soup cool and remove the chicken using 2 spatulas or tongs.
  8. Place the chicken on a plate and have an extra plate next to it.
  9. Using kitchen tongs and forks peel the meat away from the bone and put the meat on the empty plate leaving behind any bones or inedible parts of the chicken.
  10. Put the meat in refrigerator.
  11. Put the chicken bones back in the pot or crockpot with the broth and continue to cook for 8 hours or overnight.  Simmer for stovetop and low for crockpot.  When done remove the bones and strain the soup.
    Option for a shorter cook on the stove top for only 4 hours if time is limited.
  12. Strain the bones, herbs and veggies so only the broth remains.
  13. Put broth in a large container and refrigerate.  The excess fat will solidify on top, you can remove and put the broth in smaller containers.
  14. Freeze or use up within 7 days.
  15. Drink 8-12 ounces of the warm broth daily, or use it and the chicken to make chicken soup.

Directions for pre-cooked chicken bones

  1. Pick the meat off of the chicken so only the bones and cartilage remain
  2. Using a large stock pot or a crockpot, insert the bones.
  3. Add the cut veggies.
  4. Mince or press garlic, add to pot.
  5. Add parsley, herbs, salt and pepper.
  6. Fill the pot with filtered water, leaving 1 – 2” un-filled at the top.
  7. Simmer for 4 – 8 hours on stove top on low.
    Crock pot option: Cook for 4-8 hours on low
  8. Strain the bones, herbs and veggies so only the broth remains.
  9. Put broth in a large container and refrigerate.  The excess fat will solidify on top, you can remove and put the broth in smaller containers.
  10. Freeze or use up within 7 days.
  11. Drink 8-12 ounces of the warm broth daily, or use it to make chicken soup.

 

Making Chicken Soup

2-3 carrots, peeled and diced
2-3 celery stalks, peeled and diced
1 large onion, diced
3-4 garlic cloves, minced
2 bay leaves
1 TBSP each of fresh herbs: rosemary, sage, thyme or 1 tsp each of dried herbs
Handful of fresh parsley
1 tsp sea salt
1 tsp black pepper
1 cup wild rice (optional)

  1. Sauté veggies in large stock pot with coconut oil until tender
  2. Add garlic and sauté another couple of minutes
  3. Add broth created from Chicken Bone Broth recipe
  4. Add chicken, picked off of bones from Chicken Bone Broth recipe
  5. Add bay leaves, herbs, parsley, salt and pepper
  6. Simmer for 1 hour until all flavors are blended
  7. Salt and pepper further to taste if needed
  8. Add rice and cook for another 20-30 minutes until rice is tender