Bone Broth

bone broth

There's a reason why your grandmother made you chicken soup when you were ill. The truth is traditionally prepared soups really do boost your immune system and make you feel better. When I say "traditionally prepared" I'm referring to a time before bouillon cubes existed where bones were used to make the base of soups. The benefits of bone broth are extensive; with it's high concentration of protein, collagen, glycine and minerals that are all readily available for easy absorption in the body. These nutrients aid in digestion, joint health, detoxification and mineral intake. 

To learn more about the benefits you can check out my post "Good Broth Will Resurrect the Dead" here.

Beef Bone Broth


bones, enough to fill a slow cooker pot (beef marrow bones, knuckle bones)
4 quarts of cold filtered water (enough to cover the bones complete)
1/4 cup apple cider vinegar
2 onions
3 carrots
3 celery stalks
thyme or rosemary
cinnamon stick
6 cloves
1 Tbsp peppercorns
salt to taste


Place bones in large slow cooker with vinegar and cover with water for one hour. Place any meat bones in a roasting pan to brown and add to the pot with remaining ingredients. Cover bones with water. Liquid will expand a little while cooking so make certain there's enough room. Set the cooker to low temperature and let simmer for 12 to 28 hours. Once finished strain the liquid and let cool. Fat will rise to the top and can be skimmed off if you wish. Transfer to small containers and freeze or refrigerate. Broth should keep in refrigerator for 4-5 days.