Immune-Boosting Bone Broth

Bone broth is easy to make and full of nutrients and beneficial amino acids. Some people choose to enjoy broth warm as a drink, and others use broths as a cooking liquid or base for soups.

Bone Broth

Homemade bone broth AIP friendly

  • 2 lbs beef, chicken, turkey, or fish bones
  • 1 medium onion
  • 2 carrots
  • 2 stalks celery
  • 2 tbsp apple cider vinegar
  • 1 pinch Sea Salt
  • Filtered water
  • 1-3 tsp whole black peppercorns, ginger root, thyme, rosemary
  1. Raw bones: Roast raw bones on a cookie sheet for 30 minutes at 350 degrees F. No need to roast leftover bones. Freeze bones until ready to make broth.

  2. Place bones in a large stock pot. Drizzle appel cider vinegar over bones and let sit 10 minutes. Add water to fill the pot 3/4 full.

  3. Roughly chop and add vegetables to the pot. Add a pinch of salt and spices. (Tip: Place spices in a tea bag or tied cheese cloth for easy removal)

  4. Bring to a boil then reduce heat to simmer. (transfer to crockpot at this point if desired). Simmer over low heat for 8-24 hours. Remove spices after 4 hours of simmering. Periodically, skim any impurities from the surface with a large spoon.

  5. Remove from heat and allow to cool. Strain through a fine metal strainer into a glass container. Refrigerate overnight; skim away fat or impurities from the broth after refrigeration.

  6. Keep refrigerated and use within 5 days, or freeze for later use.

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