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  • 1 kg of bones (beef, chicken, fish, etc)

  • 2 TBSP apple cider vinegar

  • 2 chicken feet

  • 1 onion

  • 2 celery, stalks

  • 2 garlic, cloves

  • 1 bunch parsley

  • 1 TBSP sea salt

  • 1 tsp black pepper

  • Water, q.b.

Bone Broth


Full Recipe

As you may have heard by now, bone broth has many uses and health benefits. This may be the MOST important recipe on here. I adapted this recipe from but I have made some changes to it.  If you use your broth for FASTING, you may want to congeal and discard the fat after straining it. If you use it for cooking, like I do, you may want to keep the fat, and add MORE FAT to it.

How to Prepare:

  1. Roast the bones for 30 minutes (if raw). Place the bones in a large pot, fill with filtered cold water add the apple cider vinegar, and let sit for 30 minutes.

  2. Add the sliced vegetables (onion, celery) and chicken feet. Bring to a boil. Lower the heat and let it simmer for 12-48 hours, depending on the type of meat. (12 hours for fish, 24 hours for chicken, 48h for meat bones)

  3. During the first 2 hours, remove the impurities that rise to the top, every 20 minutes with a large spoon, and discard.

  4. In the last 30 minutes (12-48 hours later), before turning off the heat, add the garlic, parsley and spices.

  5. Remove from heat, let it cool and then strain through a fine sieve.

  6. Discard the solids and separate the broth into small-sized containers (1 cup-size) and freeze.

  7. Option: Allow the fat to congeal and remove from top before freezing.

  8. *You can also make this in a slow cooker.

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