Nourishing Bone Broth

By Shelly Rose  , , , , , , ,   

November 20, 2016

Enjoyed for hundreds of years around the world and the true medicine behind grandma's chicken soup, bone broth is in the spotlight for good reason. Deeply nourishing with healthy fats, protein, collagen, mineral rich, and full of flavor, this should be a staple in every home. I recommend all of my clients enjoy bone broth, especially if there is GI distress, gut healing, auto-immunity, disease recovery, or simply as a beauty secret for hair, nails, and skin for those wanting that glow that only comes from the inside out. It's also the best broth you'll ever taste. Health aside, the flavor in your home cooking goes up to chef level.

  • Prep: 10 mins
  • Cook: 5 hrs


bones from chicken

4 quart water

3 stalks of celery

2 medium carrots

1 small onion

1 small bulb of garlic

2" piece of ginger root, sliced

4" piece of kombu seaweed

2 tbsp raw apple cider vinegar or lemon juice

handful of fresh parsley, basil, or cilantro


1Combine all ingredients in a crock pot except for fresh herbs. Yes, you can leave these ingredients whole or give a couple if quick, rough chops if space is an issue. Set your slow cooker to high and cook for 24 hours. Bones should eventually crumble when pressed between your fingers.

2Let the stock cool. Strain it through a fine mesh strainer, discarding or composting the solids.

3Transfer to sealable containers (like a mason jar) and refrigerate up to 1 week or freeze up to 1 year.

Other methods:

For the quick, minimalist version: just use bones, water, and the vinegar or lemon juice.

You can also keep this running in the crock pot for up to 4 days. Each day you take a cup away, add another cup of water to the pot. It will get darker the longer it sits, which is both normal and a good thing. You get to experience layers of flavor building each passing day.



Drink a warm mug of broth with 1 teaspoon of miso stirred in, morning or before bed.

Use this broth where you would other broth such as cooking soups, stews, beans, and grains. Or for braising, deglazing, and making sauces.



Consider freezing in ice cube trays for smaller portions.