Bone broth is one of the healthiest things for you. It’s great for your gut, your digestion, your skin, your teeth, your bones, everything! It’s also cheap to make and an easy way to get many of the nutrients in that you need for a healthy working body.

I buy all my bones for bone broth at the farmer’s market to make a delicious broth that lasts through the week. There are various bones you can use for bone broth, but some of my favorites are knuckle bones, marrow, and collagen bones. The ones with a lot of gelatinous fat on them are great, as those are the ones that hold the most collagen, which is great for skin and muscle repair.

There are so many bone broth recipes online, but it’s really not hard to make. You don’t need to boil for days on end or even a ton of vegetables.

Below is my tried and proven bone broth recipe that I’ve been making since 2018, along with a few secrets you need to know about that I got straight from the female ranch owner who’s been making bone broth for generations with a family recipe!

Make sure to start this recipe in the morning, so you have all day to simmer the broth, at least eight hours.

So without further ado…let us begin!

You will need:

• 5-6 pounds of shoulder, knuckle, and/or bone marrow bones
• 3 sprigs of rosemary
• 3 sprigs of thyme
• 3 tbsp apple cider vinegar
• 3 tablespoons salt
• 12 cups water
• 4 chopped carrots
• 1/2 celery stalk, chopped
• 1 chopped onion
• 3 cups chopped cabbage

(Note: there are no limits to the veggies you can use. This is truly up to you! I’ve tried many veggie options, and the ones above work the best)

Place everything into a large pot, and heat on medium heat, with the top slightly open.

Bring the broth to a boil then turn down to low heat, and simmer with the top slightly ajar for 8-12 hours. If the broth overboils and spills, remove the top completely and place a wooden spoon over the pot to prevent it from boiling over.

Halfway through, you can add your vegetables. It’s much better to add them either halfway or 2 hours until the end, to prevent the veggies from boiling down into nothing.

Continuously check the pot to make sure it doesn’t boil over. If the broth gets low, add more water, salt, and vinegar to keep the balance of flavor.

After 8 to 12 hours turn off the heat and let it cool, then place the entire pot of broth in the fridge overnight.

The next day, you will have a delicious gelatinous broth, with a thick layer of grease on the top and all the bones at the bottom.

Scoop out the grease and place in a jar to use for cooking. This grease is delicious to use with steak or eggs. Remove the bones, ensure nothing is left on them like extra fat or meat, and either throw them away or give them to your dog for a delicious treat.

Store the broth in jars in the fridge (old glass jars of spaghetti sauce, beans, or coconut oil work great), and have some daily, either in the morning or before a meal. This broth is best used before it hits the 7 day mark, so keep that in mind for storing and using.

Enjoy!