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Bone Broth


20 Hours

6 servings


Bone broth is known for it's nourishing properties, especially in the winter months. Apple cider vinegar helps pull the calcium and other minerals out of the bones, adding an excellent source of calcium to your diet. The garlic and onion add anti microbial properties, the gelatin helps heal a leaky gut, and the collagen in the broth is excellent for skin, hair, nails, bones, joints. It's great when you're sick, or to sip throughout flu season as a preventative food. It is important that the meat you use is from a free range, hormone free, antibiotic free, preferable grass fed animal. You can use cow, chicken, turkey, or game animal for your broth.
Our recipe uses a free range chicken (with an addendum for the beef bones added). Phase One-Repair

Bone Broth


  • 1 whole raw chicken, free range.Or 2 lbs free-range beef bones

  • 3 carrots, peeled and chopped into 3 inch pieces

  • 3 stalks celery, peeled and chopped into 3 inch pieces

  • 3 cloves garlic, mashed

  • 1/2 large onion, chopped roughly

  • 1 inch piece ginger, sliced

  • 8 cup(s) filtered watered, approximately-fill crock pot to 1 inch below top

  • 1 teaspoon(s) organic apple cider vinegar


1. Chicken: Crockpot everything: Place whole raw chicken and all the ingredients into a medium to large crock pot. Set on low for 8-10 hours. Take out the chicken and place into a large glass container (the meat should be falling off the bone). Carefully remove all the bones from the meat and skin and place the bones back into the crock pot. Cook on low for another 8-10 hours. Use the shredded chicken for another dish.

2. Let the broth cool down. Scoop out the bones, veggies, and any food particle with a small strainer. Then use another even finer strainer to remove the rest of the food debris. I ran it through the strainer 4 times, using a large glass bowl, and another bowl under to catch the spillage.

3. Sip a cup of hot broth as needed, or store in a glass jar with a secure lid. Once it has cooled completely, tighten the lid and store in the refrigerator up to a week. Heat on the stove, removing fat if necessary. Enjoy!

4. Beef: Place beef femur or shoulder bone in a crock pot with all the same ingredients as above. Crockpot for 8-24 hours. Use a strainer for the meat and vegetable pieces like the directions above. Enjoy!

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