HOW TO MAKE BONE BROTH SOUP By Dr. Fiona Smulders

Homemade bone broth is easy, economical and delicious. The bones and cartilage of most meats can be used, including beef, poultry, lamb or fish. It is always best to use good quality organic free range poultry, wild fish and natural grass-fed beef or lamb. 

Just follow these simple steps and you will soon be nourishing your body with essential nutrients.

1. Chop up the left-over carcass or bones of a previous meal into small 2-3 inch pieces, making sure you include the joints and other cartilage. Smaller pieces will provide a larger surface area for enhanced nutrient extraction.

     2. Place the bones into a crockpot and fill with water until everything is submerged. You can also          use a regular pot on the stove, but a crockpot is easier.

     3. Add 2 tbsp apple cider vinegar. The acidic vinegar will help to pull more nutrients out of the                bones and cartilage.

    4. Turn your crockpot on to low heat and let it cook for up to 24-48 hours: 48 hours for beef or               lamb bones and 24 hours for fish or chicken bones. For stovetop, you can slowly bring your               soup to a boil and then leave it on low heat for the same duration. The smaller the bones, the             shorter the duration needed.

   5. You can also add vegetables or herbs to the stock for the last 1-2 hours of cooking to make               your broth even more delicious and nutritious.

   6. Once the stock is done, you can strain out the bones and vegetables and leave the liquid to                 cool.

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​7. Enjoy!

​The stock will last about 5 days in the refrigerator, or a few months in the freezer. It is best to enjoy your bone broth as often as possible, we recommend 1 cup daily to get the full health benefits.

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Author: Dr. Fiona Smulders, ND

Check Out: Our Health Benefits of Bone Broth Article