Homemade bone broth

So many people asked me for my recipe that I figured I’d make a blog post about it! Bone broth is great any time, but especially during pregnancy and postpartum as it is ultra nourishing. It helps with gut health and inflammation. Full of collagen, protein and minerals, it’s a superfood.

First, let me say, I am not a trained chef. I am a health coach and I like to cook. That’s it. You can sip it like a tea or use it as a base for soups. It’s great to cook grains or pasta as well. I try to use it in as many things as possible, especially for my kids.

I started experimenting with bone broths a while back. This one is my favorite. A combination of many many recipes.

Start with organic veggies and bones from organically raised and grass fed animals. This is a very important piece of this recipe.

Bone broth:

Roasted large bone marrow bones and chicken bones (ask your butcher) in oven for 30ish mins at 400. I seasoned the bones with olive oil and salt. You can save bones from other meals you’ve made (roasted chicken for example) and skip this roasting step

Put all bones in large stock pot with filtered water and start boiling. I add a splash of apple cider vinegar to help break everything down.

Added whole onion, whole head of garlic, 4-5 carrots, half bunch of celery. Scrub all veggies, give them a rough chop and throw them in. I add peppercorns, fennel seed, turmeric, fresh oregano, sage and thyme. You can save veggie scraps for this or just use whatever you have on hand. I stay away from super starchy (potato) and cruciferous (broccoli and cauliflower) veggies

Once it’s boiling I lowered it to a low simmer and covered the pot. I think it prob cooked for 12 nes hours. You really want it to become gelatinous.

The more it jiggles, the better!