Submerge bones in cold water for 1 hour to draw out excess blood. Drain and rinse. (optional step)
Preheat oven to 400°F. Place bones on a baking sheet and roast for 30 minutes until golden brown.
Place bones in a large pot, cover with water, and bring to a boil. Skim off any foam or impurities that rise to the top.
Reduce to a simmer and add onion, garlic, apple cider vinegar, and optional vegetables. We'll leave the onion/garlic skins on for our broth as they provide numerous antioxidants & flavanoids.
Let cook gently for about 6 hours, keeping the heat low. Add water as needed to keep bones submerged. Certainly you can cook your broth for longer if you wish. Keep in mind those with histamine sensitivity wont tolerate a longer cooked broth well.
Remove bones and vegetables, cool the broth slightly and then strain it through a fine-mesh sieve. (You can put a mesh sieve over a dish/jar and ladle the broth in until the pot is easy enough to lift.)
Transfer broth jars/containers to fridge and refrigerate overnight. The fat will solidify on top—skim it off the next day for a clearer broth.
Refrigerate for up to 5 days or freeze for up to 6 months.
Bone broth is a nutrient-dense superfood with powerful health benefits. Rich in collagen, amino acids, and essential minerals, it supports gut health by nourishing the intestinal lining, making it excellent for digestion and reducing inflammation. The gelatin in bone broth helps hydrate the body, supports kidney function, and promotes radiant skin by improving elasticity and hydration. Its abundance of vitamins and minerals including calcium, magnesium, and phosphorus makes it a powerhouse for overall health.
Try to always keep some homemade broth on hand to enhance soups, stews, grains, and any dish that calls for water.
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