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Bone Broth Recipe

Bone broth

A bone broth is a mineral-rich infusion made by boiling bones with vegetables, herbs, and sometimes spices in water.  In times of illness, drinking bone broth can calm the stomach very quickly and helps shorten the duration of the illness.

Feel free to use the bone broth as a soup base, in stews, or mixed in with a baby's first solid food.  It is wonderfully nutritious!  Not only is it inexpensive and easy to make, but when you make a large batch and freeze it, it will last a long time.

Bone broth is healthy for pups too!  A home-made bone broth is a great way to make your furry friend's dinner extra tasty and provide them with important minerals.  Mixing the broth with commercial kibble also hydrates a food that does not contain enough moisture content.


All the ingredients are simple and easily found at the supermarket.  Whenever possible, ALWAYS use meat bones from organic livestock, which ensures they have not been fed hormones, antibiotics, and other harmful chemicals that will be leached in the bone stock.

Why factory-farmed meat should be avoided...


  • 2 quarts water
  • 1 lb. bones (beef, bison, or lamb are great examples, or 1 whole chicken carcass)
  • 2 stalks celery
  • 2 large carrots
  • Juice of 1 lemon (to break down the bone and help release their minerals into the water)
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic (during the last 30 mins)

Step 1
Bring the mixture to a boil.

Step 2
Simmer for 24 hours (for poultry) or 48 hours (for beef) or 8 hours (for fish).  Every few hours, a frothy/foamy layer will form that contains various impurities.  Scoop this off with a spoon and throw it away.  Grass-fed and healthy animals will produce much less of this than factory-farmed animals (animals raised in feedlots).

Step 3
Remove from heat and allow to cool. 

Step 4
Strain the broth using a fine metal sieve/strainer, removing the bits of bones and vegetables.  This is especially important where there are chicken bones because some of these bones are tiny.


The broth can be made in a large batch and stored in mason jars for convenience. Refrigerate for up to 5 days, and freeze any excess for later use.



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