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Basic Bone Broth

May 30, 2014 0 Comments


Basic Bone Broth

  • 4 quarts of filtered water
  • 1.5- 2 lbs of bones (any kind works here – something like chicken bones won’t take as long, as they are smaller pieces.)
  • Cloves from 1 whole head of fresh garlic, peeled & smashed
  • 2 Tbsp apple cider vinegar (organic, unfiltered- I like Bragg’s) 
OR lemon juice (the acid helps pull the minerals from the bones)
  • 1Tsp unrefined sea salt – or more/less to taste


  1. Place all ingredients in a 6 quart crockpot and set the heat to HIGH.
  2. Bring the stock to a boil, then reduce the heat setting to LOW.
  3. Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better!
  4. Turn off the crockpot and allow the stock to cool.
  5. Strain the stock through a fine mesh metal strainer and throw away what you skim off.
  6. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use. (You can freeze it in ice cube trays and defrost a few at a time!)

When the broth is fully cooled, it may have a gelatinous consistency. This is good! You can drink stock any time of day, before or after meals, or use it as the base for soups and stews. Perfect in any recipe that calls for broth.


Use any other kind of animal bones you like

Add chopped veggies like carrots, celery and onions for more flavor or variety.

Filed in: Soups/Sides

About the Author:

At Eupraxia we not only teach the best way to exercise, we also teach our members about nutrition and food. Our goal is to help people take control of their own health!

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