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Traditional Bone Broth


Making your own broth is the best way to have it taste the way you like! Experiment with different herbs, spices, and use veggies that you have on hand.  It boosts the nutrition of  other recipes or can be sipped on its own as a savory tonic.



4 lbs or 1.8 kg bones (chicken, turkey or beef)

12 cups of water

1 onion, cut into quarters (leave the skin on)

2 carrots, cut in half (wash but do not peel)

2 stalks celery, cut in half

4 tbsp apple cider vinegar

6 peppercorns

2 bay leaves and / or fresh herbs (optional)


Add all ingredients to the Instapot, slow cooker, or large pot.

  • Stove top –  cover, but leave it slightly ajar to let out the steam. Skim any froth that appears.  Simmer for 10-14 hours until water reduces by half.
  • Instapot / Pressure Cooker – cook for 4-6 hours on high pressure.
  • Slow Cooker – cook on high for 18 – 24 hours.

Let cool so that it can be safely handled.  Strain the bones and vegetable bits so only broth remains. 

Divide into desired portions. Store in the fridge for use within 4 days. Freeze if longer. 


  • Bones can be purchased at the grocery store, farmers markets,  or local butchers. Try to get organic, free-range or pasture raised if possible.
  • Leftover cooked bones are fine to use. For example, if you roast a chicken, remove the meat and save the remainder. Freeze the bones until you have enough to make a batch of broth.
  • Ideal cooking times vary.  Thick beef bones will take longer than chicken bones. The bones should be soft when your broth is done.  
  • If your broth doesn’t jiggle after refrigerating try using more bones, less water or simmer for longer next time. 
  • If using raw beef bones, roast them in the oven at 350°F for 30 minutes to brown the bones and give the broth more flavour. Use any juice from roasting to make your broth as well. 

Keywords: Bone Broth