5 from 3 reviews

Makes a nutrient-dense, mild flavored broth you can use in soups, sauces, or as a tea. I purposefully don’t add much to it as I add flavors to it as I use it.



  1. Place the bones in a large stock pot or crock pot.
  2. Pour (filtered) water over the bones and add the vinegar and bay leaves and thyme.
  3. In a stock pot, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
  4. In the crockpot, cook on HIGH for 2 hours then turn down to LOW until done.
  5. After a few hours of simmering, 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. Grass-fed and healthy animals will produce much less of this than conventional animals.
  6. About 6-8 hours before broth is done, add veggies and fresh herbs.
  7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone. When cool enough, store in a glass jar in the fridge for up to 5 days, or freeze for later use.
  8. For chicken bones, I recommend 24-48 hours. If using beef bones, I recommend 48+ hours. The longer you cook the bones, the more nutrient-dense your broth will be.