Bone Broth

Note: Want the benefits of bone broth without having to make it yourself? I now carry Bone Broth Protein Shakes, in Chocolate, Vanilla, Banana, Strawberry and Unflavored. No, they don’t taste like soup! They actually have fantastic flavor and texture, and seem to be tolerated extremely well both by the sensitive and the fussy! Email me to order:
Bone Broth: it’s getting a LOT of attention all of a sudden, and “broth boutiques” in NYC are selling it for $9 a cup!  But I’ve been making and recommending it for years, and it’s really so simple.

The key thing is to cook the bones a long time (24 hours for chicken bones; 48 hours for meat bones) along with apple cider vinegar to draw the minerals and collagen out (so great for your bones). It’s tasty and super-nutritious.

You can sip it on its own, as a snack or coffee-replacement (yup!) or use it as the base for many other meals.

You can make it in a crockpot or on the stove, and really all you have to do is cover the bones with water, add a couple tablespoons of vinegar, some good quality salt, bring it to a boil, and then simmer for the time noted above. Then cool, strain and keep it on hand to sip plain or make it the base of your soups or other meals.

If you want, add some vegetables along with the bones (carrots, onion, celery, root vegetables, etc) and herbs. I add a bunch each of parsley and cilantro. You could also use nettle, burdock, garlic,  oregano, thyme, etc.

Make a big batch, and keep some in the fridge and store some in the freezer.

Of course I recommend using only bones from grass fed/pastured animals. If you don’t want to buy bones just to make broth, you can collect bones from your meals and store them in the freezer until you have enough. It’s fine to mix bones from different animals.


Bone broth is rich in…

  • anti-inflammatory nutrients including chondroitin, hyaluronic acid, and glucosamine
  • both minerals and micro-minerals, in a very absorbable form
  • glycine, which is good for liver and brain, memory, focus, and sleep
  • collagen, so beneficial for skin, hair nails as well as joints, and may be helpful to reduce cellulite

Bone broth is beneficial for…

  • GastroIntestinal Issues: excellent for leaky gut, one of the most common health issues I see in my practice. Also good for Crohn’s, IBS, colitis, reflux/heartburn, food sensitivities
  • Bones: that’s right! Bone broth helps support your own bone health, and may help prevent bone loss.
  • Joints, because of all the anti-inflammatory nutrients, and the boost in collagen

I can’t emphasize enough that bone broth is NOT the same as buying a can or carton of stock from the store. Try it and see.

p.s. Don’t forget to share it with your dog too!

You’re welcome!

p.s. Want even more information on why you should be having bone broth and other collagen-rich foods? Read this

10 thoughts on “Bone Broth

  1. I made my first batch of bone broth from oxtail two weeks ago. I did not congeal, but I assume it still had lots of health benefits. Anyway, some recipes call for roasting the bone marrow bones first. Is that necessary? Thanks!!


    1. Hi Laurie, and congrats on your first batch! If it didn’t congeal, it’s too much water to bones, but yup, same benefits, just slightly diluted. I’ve tried roasting the bones first, and don’t think it makes a significant difference either in taste or nutrition. And since it’s an extra step, and I like things easy, I skip it. You can too! 😉


  2. Hi, Fran! Lots of hype about bone broth in the media. Questions:

    #1-you recommend 48 hours for beef bones; would you literally leave the pot on the stove for 48 hours, low flame?

    #2-any feedback on pressure cookers (e.g., Instant Pot) for making bone broth?

    Always a student here… Thanx!


    1. yes, Michelle, the mainstream media has finally caught up with the benefits of bone broth, which I have been recommending to my clients for years. I am usually ahead of the curve 😉

      I have an electric range, and very large stock pots, and I do leave them on, simmering, for 48 hours and more. I have also made them in a crock pot, but prefer the controls of my stove. I have never liked pressure cookers, and don’t use them myself, but I’m sure you can find information for that elsewhere.

      Are you no longer a vegan?


  3. As difficult and wrestling as it is for me, animal-lover than I am, I was simply not feeling well and energized after 2.5 years on plant-based foods alone. It was fabulous in the beginning, and remained a boost and benefit to my karma and carbon footprint, but louder voices began to prevail… Making some changes and overhauling a bit. Not an easy transition, as you know.


  4. PS – The new electronic/programmable pressure cookers are AMAZING. Many safety precautions, and a wonderful way to get whole, fresh food on the table in record time. May be worth a 2nd look…? Love my InstantPot! Cooked up some butternut squash for a bisque; dumped it in my Vitamix for a bit, and a warm and soothing dinner was served unbelievably quickly and easily. InstantPot also has a yogurt setting and serves as a slow-cooker, too. 🙂


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