Bone broth recipe

Bone broth is one of the most powerful and nutrient-dense foods that we can consume for our health. Packed with nutrients, healing properties and a delicious taste, it can be incorporated into many meals. Bone broth is just as it sounds – broth made using the bones from various animals (and vegetables for taste). Since this particular recipe focuses on low-slow-cooking, many of the nutrients stay intact and are readily available for our bodies. 

As we head into the colder months and the time of year that most people find themselves coughing and sneezing, I thought it would be a great recipe to share this week. I commonly have a cup of bone broth with my breakfast – giving me a great start to the day.


3 lbs of raw bones (for this recipe I will be using beef-neck bones that I picked up from my local butcher for a few dollars – it is important to use good quality bones to ensure the high quality of your broth)
2 medium carrots (thinly sliced)
2 medium stalks of celery (thinly sliced) 
1 medium cooking onion (chopped into large pieces) 
2 cloves of garlic (minced)
2 tsp. organic apple cider vinegar
4 springs of parsley 


  1. Preheat oven to 400 degrees Celsius.
  2. Add bones to a roasting pan and cook uncovered until golden brown (approx. 30 minutes).
  3. Remove bones from roasting pan and add to a large stock pot.
  4. Cover the bones with filtered water and add apple cider vinegar (this helps to extract the nutrients from the bones) before adding heat; let the bones soak in the vinegar and water mixture for about 30 minutes.
  5. Once soaking is complete, bring to a boil. Add in the carrots, celery, onion and garlic.
  6. Reduce heat and let simmer for 8-10 hours.
  7. Checking periodically, remove the gel-like layer that will form on the top of the pot. Adding water periodically will help to replace the water that has evaporated over the long simmering process.
  8. Once complete, remove from heat. Remove bones from broth and discard.
  9. Using a large metal strainer or slotted spoon remove the vegetables and discard.
  10. Add parsley to warm broth.
  11. Serve, or distribute into glass containers and freeze for later use.

If you are choosing to freeze some of the broth, simply remove from the freezer and let thaw before use.

Use bone broth in your favourite soups, to cook eggs in, or as the base for dips and sauces – whatever you decide, feel confident knowing that you have significantly increased the nutritional value of any dish!