Bone broths are as old as the ages. Most cooks know them as chicken stock or beef stock — Bone broths are soup bases made by simmering bones in water with seasonings for as long as two days. When cooked down, bone broth forms gelatin and collagen that help to heal the gut.
Collagen and gelatin are not only rich in amino acids that reduce inflammation in the Gastro-Intestinal (GI) tract — such as glutamine — they also have the unique ability to “seal and heal” holes in the gut lining (a condition called leaky gut syndrome).
2 pounds mixed beef bones, short ribs, oxtails, knuckles, and neck bones or chicken carcass
1l filtered water, plus more as needed to cover
2 tablespoons apple cider vinegar
1 large carrot
1 large yellow onion
Salt and pepper
1. Preheat the oven to 200°C and rinse the bones. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
2. Roast the bones for 30 minutes until golden brown.
3. Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
4. Bring the pot to a simmer over high heat. Bring the water to a rapid simmer over high heat.
5. Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.
6. Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden brown and the bones are falling apart at the joints.
7. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
8. Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and setting the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 10°C, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.
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Disclaimer: As a multilingual practitioner, you may occasionally notice some grammatical errors in my written work. If you have any questions relating to my content please do get in touch.