Bone Broth


  • 3-4 lbs of organic grass-fed beef bones (knuckles and cut bones with marrow) or organic chicken carcass or fish carcass. Include chicken feet, fish heads, and scraps.
  • 4 quarts of filtered water
  • ½ cup of apple cider vinegar
  • 2-3 coarsely chopped onions
  • 2-3 coarsely chopped carrots
  • 2-3 coarsely chopped celery sticks
  • 2-3 sprigs of thyme, tied together
  • 1 bunch parsley


  • Large pot or crock pot


  • Add bones, water, vinegar and vegetables to a stock pot or crock pot. Bring to a boil then simmer or turn crock pot on “High”.
  • Simmer for at least 12 hours, ideally 72 hours, stirring periodically. Remove any foam or scum that rises to the surface.
  • When complete, pour liquid through strainer into jars for refrigeration or use immediately.