Healing Bone Broth

Bone broth

PRO TIP: Using grass-fed bones? Once your broth cools, skim the fat – or tallow – from the top and use it to roast your veggies in. It contains fat-soluble vitamins from the broth and contains satisfying, healthy fats

Traditional bone broth is as healing and nutrient dense as it is easy to make and versatile. Linked to improved digestion and immune support, it holds a spot in my Top 5 Gimmick-Free, Budget Friendly Superfoods.
It’s perfect for any recipe that calls for stock or broth and as a base for soups and stews. You can also enjoy it warmed up before or after meals on its own.


  • 4 quarts of filtered water
  • 1.5- 2 lbs of beef bones (ideally grass-fed, marrow or knuckle bones are best)
  • 1 head of fresh garlic (cloves peeled and crushed)
  • splash of unfiltered, unpasteurized apple cider vinegar
  • sea salt to taste

Slow cooker bone broth


  • Place all ingredients in a slow cooker and set the heat to “high”
  • Once the contents come to a boil, reduce the heat setting to “low”
  • I like to leave them on for as long as possible to best draw the nutrients and gelatin from the bones; typically 24 hours and up to 48 hours
  • Turn off the crockpot and allow the broth to cool
  • Remove the larger pieces of bone and strain the broth through a fine mesh metal strainer
  • Place the cooled broth into glass jars for storage in the fridge (stays fresh for a few days) or pour into freezer-safe containers

After it’s refrigerated, the broth should hold a consistency similar to jello (indicating the presence of lots of gelatin – amazing for you!). If you find your broth’s consistency isn’t gelatinous, not to worry – it’s still packed with minerals and nutrients.

This recipe is based on the Mineral Rich Bone Broth recipe at Balanced Bites.