Bone broth has several health benefits and can easily become a staple in your home, however, there are so many recipes out there that it can become a bit complex. But it doesn’t have to be!

Here’s how to make your own broth at home - and it’s probably so much easier than you think too!

Have you read Bone Broth - All It's Cracked Up To Be? Make sure you check out all the health benefits if you need any convincing.

Ingredients: - organic when possible:

whole onions
entire heads of garlic
huge handful of parsley
big chunks of celery & carrots (washed, but unpeeled)
dried seaweed
seasonings such as sea salt, bay leaves & peppercorns

Directions:

In a big stock pot, add water to just cover bones --use pastured (grass-fed) animal bones, preferably organic if possible.
Then add in any of the fresh veggies from the ingredients list.
Add a big splash of unpasteurized apple cider vinegar (acetic acid) to help break down and leach out all the minerals from the bones.
Then simmer the broth on low for up to 24 hours –some people do it for up to 48 hours.
Throughout the cooking process, skim off any foam and add water as needed to top up.
When the stock is finished simmering, filter through a fine sieve and bottle in glass mason jars (or other non-plastic/heat-safe vessels). Cool before screwing top on and putting in fridge.

The broth will keep in the fridge for about a week and up to a month in the freezer -and should set just like gelatin, and the fat should rise to the top.

Scrape off the fat and set aside for cooking, then scoop out the gelled broth and reheat to serve as soup.

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