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Discover the Ultimate Bone Broth Recipe - Perfect for Gut Health and Immune Support

Updated: Jan 20

Sipping on bone broth has become famous for good reason - this nutritious, soothing liquid provides an array of benefits for your gut and overall health. As a certified holistic nutritionist, I recommend integrating bone broth into your routine as a healing beverage.

Bone Broth Recipe:


  • 2 lbs of raw bones (preferably organic, pasture-raised; chicken feet, beef bones...)

  • 2 tbs apple cider vinegar

  • 2 celery stalks

  • 1 onion

  • 1 cup of vegetable discards (such as peppers, carrots, broccoli stems etc. that I keep in a silicone bag in the freezer for bone broth making)

  • add-ins of choice: sea salt, peppercorn, garlic, cloves, parsley...

  • large pot

  • baking sheet or roasting pan

  • crock pot, instant pot (or large pot if doing this stovetop)


  1. Blanch bones. Place raw bones in a pot of water with enough water to comfortably cover the bones and simmer for roughly 20 minutes. This allows any dirt/residue/impurities to boil off. Drain.

  2. Preheat oven to 350°. Place boiled bones on baking sheet or roasting pan and roast for about 35 minutes.

  3. Next, put the roasted bones in a crock pot or instant pot and fill with COLD water to about 1/4 from the top in a crock pot or a few inches below the max line in an instant pot (this allows space to add in vegetables before cooking without filling it up too high). Add the apple cider vinegar and let sit for 30 minutes to allow the apple cider vinegar acids to start to breakdown the nutrients in the bones.

  4. In the meantime, roughly chop up the celery, carrots, onions and any thicker vegetable discard pieces.

  5. Add vegetables and add-ins of choice to the crock pot, instant pot or large pot. Be sure to stay below any max lines to avoid boiling over in a crock pot or affecting the pressure in an instant pot or clogging the pressure release knob.

  6. STOVETOP: bring to a boil and reduce simmer until desired flavour. This could be two hours or more. Be sure to keep a close eye on it so it doesn't reduce the water and burn.

  7. CROCK POT: turn on high for the first 4 hours and reduce to low for desired time. (When I use a crock pot, I typically leave it for 24-36 hours checking periodically to make sure there isn't too much water loss, and sample broth to get desired taste.)

  8. INSTANT POT: The instant pot has a setting for broth/soup and I like to set it for approximately 2 hours (anywhere from 1-2 hours is enough to extract the nutrients; collagen, proline, glycine and glutamine, from the bones, the darker the broth, the stronger the broth). Allow the instant pot to release pressure naturally. Once the release knob goes down and it is safe to remove the lid, allow the broth to cool.

  9. Once your broth is cooked to your desired taste, strain the broth using a fine mesh strainer to remove all of the bones, vegetables and add-ins.

  10. You can store in the fridge for up to 5 days or freezer. Choose your favourite way of preserving your food.

This has become my go-to recipe as I've tried many and I find this brings the best taste. I hope you enjoy it as much as I do!


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