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4 from 1 vote

How To Make Bone Broth


  • Bones from 1 or 2 chickens feet if possible, or 2-3 lbs of beef bones
  • 1-2 onions
  • 4-5 garlic cloves
  • rosemary or thyme optional
  • 2 tablespoons coconut vinegar or apple cider vinegar
  • Salt to taste
  • Just enough water to cover all ingredients


  • Place all ingredients in a large stockpot and bring to a boil.
  • Reduce to simmer and cook on low for 8 hours minimum, but as long as possible. I like to start it in the morning and let it cook all day.
  • Once done cooking, remove the bones and let cool to use again. Once cool, place in a gallon zip bag and freeze.
  • Place a fine mesh strainer over a large bowl and carefully pour the broth through the strainer. Discard all the solid bits.
  • Cover and refrigerate overnight.
  • Once fully cooled, a layer of fat will be on the top. I always remove it and throw it away, but that is optional.
  • Divide into mason jars and store in the fridge.
  • This can also be frozen. I like freezing it in a mini muffin tin, then once frozen, putting them in a quart size bag. This makes adding them to dishes very easy.