Bone Broth
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Qts
  • 3-5 lbs pasture-raised beef or chicken bones
  • 1 tsp sea salt
  • 1-2 gallons water: enough to cover the bones by 1-2 inches
  • Optional Additions: you may choose any of these to add to the broth, but they are not necessary
  • 1 tsp raw apple cider vinegar
  • 1-2 ribs celery, roughly chopped
  • 1-2 medium carrots, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 2 sprigs fresh rosemary, thyme or parsley
  • 4 cloves garlic, peeled
  1. Place the bones into either a crockpot or a large pot. I use a 6-quart crockpot, which holds 5 lbs of bones easily.
  2. Sprinkle in salt, and add any additional ingredients you want to use.
  3. Cover ingredients with water.
  4. For crockpot users: set on low and cook for at least 10 hours, or up to 24 hours.
  5. For stovetop users: set heat to low, once water begins to slightly simmer, turn heat down to as low as it will go for at least 6-8 hours.
  6. Allow broth to cool, then strain. Discard bones and other ingredients.
  7. Carefully pour broth into storage containers- I use glass ball jars because you can freeze them. I suggest freezing broth in 2 cup quantities, because a little goes a long way.
Recipe by Grace Brinton at