How To Make Your Own Bone Broth

Bone Broth is the “new” 1,000-year-old trend and for good reason. It’s been used by cultures all over the world, for centuries, to nourish, heal, and support the body. It’s rich in nutrients, minerals, amino acids, and is one of the best sources of whole-food collagen protein, which helps to repair the mucosal lining of the gut, and, as we like to say: 

Heal the gut, heal your life.

The benefits of bone broth include everything from strengthening the immune system to healing digestion, supporting brain function, promoting healthy bones and joints, and helping you grow shiny hair, strong nails, and get back (or keep) that baby-face skin of your 20s!      

You can drink bone broth straight (it’s delicious), but you can also use it as a replacement for plain water any time you cook.

AIP, Paleo Approved

Sharon’s Pro Tip: Chicken feet are particularly rich in collagen. If you really want to increase the gelatin in your bone broth, add 2-4 feet, which you can usually find at Asian grocery stores.

We suggest making a batch and then storing it in freezer-safe mason jars. This is the way bone broth is traditionally stored. If you don’t have time to make your own bone broth, you can buy our frozen bone broth – it follows the same recipe. Find us in the freezer section of your local grocery store or right here on our site.

How to Make Your Own Bone Broth At Home

Serves 3 to 4

Ingredients:

• 2 to 3 lbs pasture-raised chicken bones such as necks, backs, breast bones and wings
• 2 to 4 chicken feet (optional, but this makes the broth extra gelatinous)
• 16 cups cold filtered water
• 2 Tbsp organic apple cider vinegar
• 1 large onion, chopped
• 2 cloves garlic, whole
• Sea salt to taste, we recommend Selina Naturally Celtic Sea Salt
• 1 bunch organic fresh parsley

 Instructions: 

• Place all ingredients except for the parsley in a large stockpot and bring to a boil.
• Skim and discard the top layer after boiling.
• Reduce to a simmer and continue simmering for a minimum of 18 hours (adding water if necessary).
• During the last hour of cooking, add fresh parsley – this helps pull additional minerals from the bones.
• Once done, strain the broth and serve or freeze for later use. 

Sharon’s Pro Tip: Ingredients matter.

The quality of the bones that you use in your bone broth will impact nutrient content. If you buy bones from animals that have not been raised on pasture or eaten their natural diet of grass and bugs, their bones won’t have as many nutrients.

At Bonafide Provisions, we only use organic bones from animals that have been raised on pasture, as well as organic vegetables and herbs in our bone broth.

I hope this recipe brings you the health and happiness that it has brought my family, my clients, and me for so many years.

In wellness,

Sharon, CN, NTP, CGP.  

Ready to start making your own? You can find even more recipes for ways to use bone broth here.

About Us

This recipe was created by our founders, Sharon & Reb Brown. Sharon is a Clinical Nutritionist, and certified GAPS practitioner. Reb is a professionally trained chef. Sharon first discovered the healing power of bone broth when she used it to treat her son’s chronic illness. Bone broth became a cornerstone of her private nutrition practice, but, unfortunately, many of her clients didn’t have the time or resources to make their own broth. When Sharon couldn’t find a bone broth on the market to recommend to her clients, she convinced Reb to make a recipe using ingredients that she carefully chose and a preparation method that she could stand behind. Today, Bonafide Provisions makes obsessively crafted organic bone broths and soups that you can find in the freezer aisle of your local grocery store, or, right here on our site.