bone broth three ways


  • Bones of a roasted pasture raised chicken (rotisserie chicken works great)
  • 1 medium onion
  • 3-4 large carrots
  • 1-2 celery stalks 
  • 1 clove garlic
  • 1 tsp peppercorns
  • 2 tbsp good apple cider vinegar (I use Bragg)
  • a handful of parsley
  • 1/2 tsp of ground ginger



In a large stock pot, add bones and cover completely with water (don't over fill the pot, as you still need to add the aromatics), add the apple cider vinegar and let sit for 30 minutes - the acid helps to draw additional nutrients out of the bones. Chop the onion, celery and carrots and add them to the pot. Add in ginger and peppercorns and bring the broth to a boil. Then reduce heat and let simmer for 12-15 hours. In the first two hours, check the broth and remove any of the film that forms on top. Lastly, add the garlic and parsley in the last 2 hours of cooking. Once cooking is complete, let cool, strain the bones and vegetables and store broth in glass jars/containers in the fridge. If you're making a large amount, it also freezes well. 

Aside from drinking bone broth daily it's wonderful in: 

  • Soups
  • Stews
  • As liquid for rice, quinoa, millet, amaranth or any other type of grain
  • Risotto
  • Cooking vegetables

Variation - Bone broth in the Instant Pot

  • Prep time: 10 minutes
  • Cooking time: 2 hours plus time to get up to pressure and release pressure 

If you're lucky enough to own one of these amazing contraptions, congratulations! It's been an amazing addition to my life. 

To make bone broth in the instant pot, use the same ingredients as listed above (garlic optional). Place your bones, water and apple cider vinegar in the pot. Let sit for 30 minutes. Then add the rest of the ingredients, seal your pot according to instructions and set it to the "SOUP" setting on "LOW PRESSURE" for 120 minutes. 

* Please read all instructions on how much liquid you should use as you do not want to go above the max line. 

Variation - Bone broth in the slow cooker

  • Prep time: 10 minutes
  • Cooking time: 12-15 hours

For using this method, same principal applies as above. Fill your slow cooker with water, add the bones and apple cider vinegar and let sit for 30 minutes. Then add the rest of the ingredients and cook on low for 12-24 hours. Basically the longer you let the bones cook the more flavorful your broth will be so feel free to play around. I also did not add any salt as that can be added later on in various recipes.