Ingredients:

• 2–3 pounds of organic beef or chicken bones (with or without meat)

• 2 tablespoons apple cider vinegar (helps extract collagen and minerals)

• 1 onion, quartered (optional)

• 2-3 carrots, chopped (optional)

• 2-3 celery stalks, chopped (optional)

• 10–12 cups water (enough to cover the bones)

• Salt, to taste (optional)

Instructions:

Prep the Bones: If using beef bones, you can roast them in the oven at 400°F for 30–45 minutes for added flavor, though this is optional.

Combine Ingredients: In a large stockpot or slow cooker, add the bones, apple cider vinegar, and optional vegetables. Cover with water.

Simmer: Bring to a boil, then reduce heat to a simmer. If using a stockpot, simmer for 12–24 hours; for a slow cooker, cook on low for 24–48 hours. The longer it simmers, the richer the collagen and protein content.

Skim the Foam: Occasionally skim off any foam or impurities that rise to the top.

Strain: After cooking, strain the broth through a fine-mesh sieve or cheesecloth into containers, discarding the bones and vegetables.

Cool and Store: Allow the broth to cool, then store in glass jars in the fridge for up to 5 days or freeze for longer storage. When cooled, it should have a jelly-like consistency, indicating a good amount of collagen.

This simple recipe will provide a protein-rich, collagen-packed broth.
It’s a great base for soups, stews, or sipping straight! This recipe is recommended by our sister business - Maria Nicole Aesthestics