Bone broth is an incredibly healthy and inexpensive addition to any diet, and the homemade versions beat store-bought broth in both taste and nutrition. Broth (or technically, stock) is a mineral-rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices.
Broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content.
It can be made from the bones of beef, bison, lamb, poultry, or fish. Why not boil up some broth using your turkey bones from Christmas? It is a wonderfully warming drink especially useful during fasting times.

2 lbs bones from a healthy source
2 chicken feet (optional)
4 litres water
2 Tbsp. apple cider vinegar
1 onion
2 carrots
2 stalks of celery
1 bunch parsley (optional)
1 Tbsp. salt (optional)
1 tsp peppercorns (optional)
Herbs and spices to taste (optional)
2 cloves garlic (optional)

• If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for 30 minutes at 350°F.
• Place the bones in a large stock pot.
• Pour cool water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
• Roughly chop and add the onion, carrots, and celery to the pot and add any salt, pepper, spices, or herbs, if using.
• Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
• During the first few hours of simmering, you’ll need 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. Throw this part away.
• During the last 30 minutes, add the garlic and parsley, if using.
• Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a glass jar in the fridge for up to 5 days, or freeze for later use.
Suggested cooking times:
Beef broth: 48 hours
Chicken or poultry broth: 24 hours
Fish broth: 8 hours
Makes a lot of broth – count as a free food!
Recipe and instructions from