The Benefits of Bone Broth

Bone Broth

5 Big Benefits Bone Broth – it is SO GOOD for you

In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible – this way you will receive the most nourishment and benefit from the broth.

1. Bone Broths are rich in protein, minerals and the amino acids proline and glycine which are vital for healthy connective tissue.

2. Besides it’s amazing taste and culinary uses, broth is is known to boost the immune system, is an excellent source of minerals and can improve digestion. It has high calcium, magnesium, and phosphorus content which makes it great for bone and tooth health.

3.  Due to its high collagen content, bone broth supports joints, hair, skin, and nails In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.

4. Inexpensive and easy to make, Bone broth is easy to make and hOMe and costs close to nothing to prepare.

5. Bone broth is rich in gelatin – supporting skin and digestive health.

This recipe for broth is our favorite and is an adaption of the recipe in Nourishing Traditions.


Bone Broth Ingredients

  • 4 pounds (or more) of bones from a grass fed chicken or cow or wild fish
  • 2 onions
  • 2 carrots
  • 2 stalks of celery
  • ¼ cup Apple Cider Vinegar
  • 1 tablespoon Himalayan Crystal Salt
  • 1 teaspoon peppercorns
  • Optional additional herbs or spices to taste. We like fresh garlic, ginger and turmeric and add these in the final hour of cooking.

You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Mindful Preparation

1. Roast bones at 400 degrees for 1 hour. Strain away the fat.

2. Place bones in a pot or a crockpot, add apple cider vinegar and cover with water. Let the mixture sit for 1 hour~ the vinegar can leach the mineral out of the bones.

2. Add the vegetables bring to a boil and skim the scum from the top and discard.

3. Once it has reached a vigorous boil, reduce to a simmer. During the first few hours of simmering, you will want to 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. A good Cook always skims. 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.


Beef broth: 72 hours
Chicken or poultry broth: 24 hours
Fish broth: 8 hours

4. During the last hour of cooking, add ginger garlic and turmeric

5. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.

6. Add Himalayan Crystal Salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.

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