Basic Bone Broth


Serves: 16+

  • 2 pounds (or more) of bones from a healthy source

  • 1 onion

  • 2 carrots

  • 2 stalks of celery

  • 2 tablespoons Apple Cider Vinegar

  • Herbs or spices of choice (optional)

  • You'll need a large stock pot or crockpot to cook the broth and a strainer to remove the pieces when it is done.




  1. Place bones in a large stock pot (~ 5 gallon pot). Pour filtered water over the bones.

  2. Roughly chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.

  3. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.

  4. During the first few hours of simmering, you can 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 (discard this). 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.

  5. Cook beef broth for 30-48 hrs

  6. Cook Chicken broth or 24 hrs

  7. Cook Fish broth for 8 hrs

  8. During the last few hours, add apple cider vinegar to help leach minerals from the bones.

  9. 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 glass jars in the fridge for up to 5 days, or freeze for later use.

Where to find Bones

  • The butcher in most grocery stores can get you some-just ask 'em! 

  • In Kansas City: McGonigles, Local Pig, Nature’s Own, local farms, farmers markets, ask any butcher—I typically use pasture raised beef bones.

  • Bones to ask for: chicken/beef bones, oxtail, marrow, knuckles, really any bones would work (many will have some meat on them…that’s fine to eat).

Ways to use bone broth:

  • You can add a few spoonfuls to water and heat in a mug.

  • Add to pan to stirfry veggies

  • Stir into bowl of soup

  • Use as gravy over potatoes or heated veggies

  • Drink plain in coffee mug :)

Recipe by Robyn Johnson, MS, RDN, LD

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©2017 by Nutrition by Robyn, LLC