Nutritional Coaching using a whole food approach

Bone Broth

Chicken or Beef Bone Broth


Prep Time: 15 minutes

Cook Time: 24 – 36 hours


Chicken or beef bones (1-2 whole chicken carcass or 1-2 packages of beef bones i.e. ox tail)

2-3 T of Apple Cider Vinegar

1 large white or yellow onion

2-3 cloves garlic

5-6 Carrots – include the end trimmings

3-4 stalks Celery – include the leafy parts and base

2 T Sea Salt

1-2 T Whole Peppercorn or 2-3 T ground Pepper

Thyme, basil, cinnamon sticks, etc. (optional – to taste)



Place the bones in a pot

Add just enough water to cover

Add about 2-3 T of Apple Cider Vinegar – set timer for 45 minutes (no heat)

Coarsely chop the vegetables and set aside (do not discard “scraps”)

After 45 minutes, turn to high and add the vegetables to the pot;

Onion, garlic, carrots, celery, sea salt and pepper, and any other desired spices

Add additional water to fill the pot about ¾ full

Bring to a boil then turn down to simmer on low

Approximately 24 hours for chicken

Approximately 36 hours for beef

Remove from heat and let cool

Remove and discard the bones and vegetables

Pour through a colander (additional straining if needed)

Store in glass jars in the refrigerator for up to 2 weeks


For more cost effective bone broth – when cooking meals, save vegetable scraps in the freezer to use instead of the prime sections of the vegetables.

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My Nutrition Thing is located in Bend, OR. Working with me is not limited to Central Oregon. I will arrange to meet with you at a convenient location or online via Zoom meetings.



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