Homemade Bone Broth

By: Esther Vasa
In my opinion, everybody should drink bone broth. If you are fighting an ailment, you MUST try and drink bone broth. Well, of course, if you are a vegetarian, that is a different story. You can make bone broth with many different kinds of bones - lamb, goat, chicken, turkey, fish, beef or pork. I personally prefer using lamb/goat/chicken bones. We are slowly going to increase our choice of bones. It has become an everyday norm in our house now. You can find a ton of recipes online. Pick a recipe and be sure to make and have your bone broth whatever method you choose. Or simply give this recipe a try. You won't be disappointed. Drinking bone broth reminds me of my childhood days when my grandma would serve bone broth any time and every time I had cold or sore throat or fever. It has these healing benefits since times immemorial. So, don't be afraid to give this jiggly gooey goodness a try! You'll be hooked I assure.

  • Bones of your choice - 2 pounds
  • Bragg's Apple Cider Vinegar (ACV) - 2 tbsp
  • Turmeric - 1 tsp
  • Ceylon Cinnamon - 1/2 stick
  • Cloves - 3
  • Bay leaves - 2
  • Sage - 5 leaves
  • Garlic - 3 cloves
  • Onion - 1 (roughly chopped)
  • Carrot - 1 (roughly chopped)
  • Celery tops - 2 handfuls
  • Water about 10 cups or more
    Gelatinous Homemade Bone Broth
    Mix bones with turmeric, ACV and roast either in oven for 30 minutes at 350F or on stove top for 10 minutes at the least.
  • Add all the ingredients into the stockpot or crockpot. If you are using stockpot, make sure you bring the stock to a boil and let simmer for 2.5 hours. If you are using crockpot, let it cook on low for 24 hours. For those on GAPS intro, you need to follow GAPS protocol. I have also used pressure cooker to make our bone broth. I cook broth for a minimum of two hours.
  • Let it cool down well before you store in your refrigerator.
  • The broth should get jiggly when it sits in fridge for an hour or two. In the picture, I scooped a mug full of cold broth and you can see it is jiggly. I wanted to show you the expected texture when it is cooled down.
  • You can drink this broth by adding a pinch of Himalayan Salt or Sea Salt. You could use to make your sauces or soups. If you do eat grains, you cook grains with broth for nutrition boost.