There’s no reason to spend a fortune on pre-made broth at the store. Here’s how to make bone broth! This bone broth recipe is easy and free to make!

How to Make Bone Broth

I was floored the other day when I heard people are paying $8 for 4 cups of pre-made bone broth at the store.

Are you kidding me??? Bone broth has been around since time began as a way to use up every bit of the animal before throwing it away. Grandma’s chicken soup used bone broth for the base and so did egg flower soup. Now it’s hip and trendy for everyone to drink bone broth for health reasons, so people are willing to pay a fortune for it when it’s practically free to make yourself with only 2 minutes preparation.

I had to drink a LOT of bone broth when I was put on the GAPS diet by my doctor so I got really good at making it! Here’s the recipe I used and it makes a great broth.

You can use the bones from any animal you want– lamb, beef, chicken, turkey and even fish.  You can use any pot or crockpot you want. Just fill up the pot 3/4 of the way with water to make sure your bones are all covered. 

You can make huge batches of this bone broth recipe and freeze it. You can put it in ice cube trays so it’s easy to use small amounts in recipes or you can freeze in 2 cup portions just for drinking.

Bone Broth Recipe

1-2 lbs. bones from one roasted chicken or 1-2 lbs. beef bones
1 Tbsp. Himalayan salt (optional)
1 onion
1 carrot
1 stalk celery
2 Tbsp. vinegar
10- 20 cups of water depending on you pot. Just fill it up. 
parsley or garlic (optional)

Throw everything into a large pot, fill to the top with water and bring it to a boil. Turn the heat down and let it simmer overnight for at least 24 hours. You can keep adding water and go up to 48 hours.  

If you notice a foam on the top of your broth when it first starts cooking, just skim that off and throw it away. Check every 30 minutes or so for the first hour or two and skim off the foam. After that it should be fine. 

30 minutes before the end of cooking, add your parsley or garlic.  

When it’s finished cooking, strain the broth to get out all of the bones and vegetables. Then serve.

This broth can be used to make soups or use in place of water for making rice. You can also drink it plain with some salt.