Bone Broth

Written by Mickey Trescott and appropriated from The Autoimmune Paleo Cookbook.

Traditionally, humans consumed bone broth as an integral part of soups, stews, and sauces made by using large bone-in pieces of meat. Over time our culture has strayed from using the whole animal in favor of the leanest cuts of meat without any trace of the odd bits. This is a travesty considering all of the nutrition that can be gleaned from the leftover bones, cartilage, joints, and marrow we usually throw away. In spite of this, bone broth has been making a comeback on account of its health benefits.

Why consume bone broth?

Broth is rich in collagen, which is incredibly useful for maintaining healthy joints, skin and hair, as well as gelatin, which has gut- healing qualities. It is also rich in the minerals that are needed to make bone, which makes it a very restorative and balancing item to include in our diets. Make a batch or two on the weekends and have it available for drinking in the morning instead of coffee as well as to use in soups, stews, and sauces.

Sourcing bones

Bones should not be expensive or difficult to find. The best source is from a farmer you trust, maybe at a farmer’s market or through a CSA. If you don’t have that available to you, a lot of natural food stores sell bones from grass-fed meat. Also, you can start a bag in your freezer to store any bones off of the meat you consume and toss them in for later bone-broth making.

Serves lots


  • 4 quarts filtered water
  • 2 (or more) pounds bones from a good source (knuckle and marrow bones work well but you can use any type of bones)
  • 2 tablespoons apple-cider vinegar
  • 1 bay leaf


  1. Place all ingredients in a large stock or crock pot, bring to a boil, cover and then simmer.
  2. Cook for as long as possible – at least 8 and up to 24 hours.


There are many ways you can vary your bone broth – browning the bones in the oven before cooking, adding some herbs and spices or vegetables while it is cooking, among other things that yield different results. The broth can be reduced to be thicker and stored more easily, or you can keep it the way it is and just warm up to drink. As you continue to make broth you will get into a flow making it according to your preference. I have added some links to the resources page for further reading.

this is a copy, copyright remains with the original author.