Bone Broth Recipe

Do you regularly find your fridge full of veggies you haven't eaten? Or do you altogether order out and skip buying produce because you don't want everything to go to waste?

We find this to be a common theme for single people or busy parents. So, here is a quick, super nourishing recipe to use up that fridge full of extra veggies. 

Why boiling bones?

For your health and beauty! When bones are boiled the collagen is leached out. It's really good for our muscular structure, and it helps plump up our skin too! Adding lots of veggies to our stock provides many nutrients and minerals that are very healing to our bodies, especially our adrenal glands. 

Our adrenal glands are responsive to stress. Inflammation and auto-immune diseases often are triggered by stress, so it is good to consistently practice calming ourselves and our bodies. We recomend drinking bone broth daily. In fact, try it as a replacement to your morning coffee! 

Every little habit we create for our health adds up. 


1 Non-GMO raw chicken bones or whole raw chicken, chicken feet, or bones in the frozen meat section at Whole Foods or PCC (or your local butcher)

1 chopped stalk of celery, carrot, half an onion

1 bay leaf & 4 peppercorns

1 Tablespoon of coconut oil

2 Tablespoons of Bragg’s Apple Cider Vinegar (helps to leach the collagen out of the bones and alkalize)


Throw all ingredients in a large soup pot and cover all ingredients with water. Cook in a crockpot on low overnight, or simmer on the stove for at least 4 hours. After cooking, add 1 bunch of parsley to lock in the minerals. 

Set the broth to cool outside or in the fridge until the fat coagulates on top. Skim off the fat, and then sieve the ingredients out of the broth. Sometimes we like to keep the veggies in the broth. Salt the broth to taste. 

Pour yourself a cup each morning, and cheers to health! 


All available stock is in the cart

Your cart is currently empty.