Bone Broth

Directions

1. Add the bones to a large stock pot or Dutch oven.
2. Cover the bones with water.
3. Add the apple cider vinegar.
4. Bring the water to a boil and then reduce to a simmer.
5. Cook on a low heat for 11-12 hours, or overnight.
6. Allow broth to cool slightly, then strain the liquid and remove the bones.
7. Add dry seasonings to taste as desired and stir.
8. Store broth in storage containers and place in the refrigerator or freezer.

Qualities

• Texture: Liquid
• Rating for Scent : 4/10
• Spice Level: 0/10

Tips

• This recipe can also be made in a slow cooker on low for 12 hours.
• Bones from any animal can be used. Bones that have more tissue and marrow provide the most flavor (e.g. beef shanks or oxtails).
• Apple cider vinegar can be substituted with lemon juice. This ingredient helps break down the collagen in the bones.
• The bone broth can be stored in the refrigerator, though the collagen will naturally solidify. Once the broth is reheated, the collagen will melt back to its liquid form.

Nutrition

• Nutrition content unable to be analyzed due to variations with bones and also absorption/marinating

Recipe Benefits

• Anti-Nausea
• Gluten Free
• Hydrating

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.