Bone Broth Recipe

My little ones were sick recently, so I wanted to build up their immune systems and nourish their little bodies and bone broth seemed like a perfect idea, and it has been!

It’s fairly easy, it just takes time to cook.

I give them a small bowl everyday or mix small amounts in to our other meals.Screen Shot 2016-03-06 at 7.49.23 AM


Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins


Author: Wellness Mama & Honor Tremain edits/additions

Serves: 16+


  • 2 pounds (or more) of bones from a healthy source
  • 1 onion
  • 2 carrots
  • 2 stalks of celery, with leaves
  • 2 tablespoons Apple Cider Vinegar
  • Dash organic tamari sauce
  • Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.



  • If you are using raw bones, roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350 (you can add pumpkin to this too).
  • Then, place the bones in a large pot. Pour (filtered) water over the bones and add vinegar. Let sit for 20-30 minutes in the cool water. The acid is said to help make the nutrients in the bones more bioavailable.
  • Add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, spices, or herbs, if using.
  • Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
  • During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
  • During the last 30 minutes, add the garlic and parsley, if using.
  • Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.




Published by honnutrition

Qualified Nutritionist, Health Writer, Nutritional Journalist. Nerdy with a touch of class.

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