Bone Broth - Best Medicine for Your Health

Considered as one of the oldest and most nutritious substances on the planet, bone broth is rich in amino acids, collagen, gelatin and minerals. All the nutrients we need to support our digestive system and therefore the immune system.





In addition, bone broth has many other benefits for your health:

  • Protects joints

  • Helps maintain a healthy and firm skin

  • Supports your immune system

  • Brings countless benefits to your gut

  • Aid in detoxification

  • Improves metabolism

  • Stimulates digestion

  • Reduces body inflammation

If you don't consume animal protein, you can use a broth made from vegetables. Here are the 3 bone broth recipes that are very easy to make at home. I am not against using ready-made broths, however, be aware:


  • If the ingredients listed are organic preferably

  • The amount of salt

  • If it has sugar

  • If you have monosodium glutamate

  • Or another ingredient that you can't pronounce

  • And most importantly, forget those broths cubes!!


Beef Bone Broth Ingredients:

  • 4 pounds of meat bones with marrow

  • 4 chopped carrots

  • 4 chopped celery stalks

  • 2 medium onions, cut and sliced

  • 4 cloves garlic, crushed

  • 18–20 cups of cold water


Instructions: Put all the ingredients in a 10 quart capacity crock-pot. Add the water. Bring to a boil over high heat; reduce and cook gently, removing the fat that rises to the surface occasionally. Cook for 24-48 hours. Remove from heat and let cool slightly. Discard the solids and strain the rest into a bowl with a colander. Let the broth cool to room temperature, cover and refrigerate. Use within a week or freeze up to 3 months.



Chicken Bone Broth Ingredients:


  • 4 pounds chicken necks / feet / wings

  • 3 chopped carrots

  • 3 chopped celery stalks

  • 2 medium onions, cut and sliced

  • 4 cloves garlic, crushed

  • 1 teaspoon of Himalayan salt

  • 1 teaspoon of black pepper

  • 3 tablespoons of apple cider vinegar

  • 2 bay leaves

  • 3 sprigs of fresh thyme

  • 5-6 sprigs of parsley

  • 1 teaspoon of oregano

  • 18–20 cups of cold water

Instructions: Place all ingredients in a 10-quart capacity slow cooker. Add the water. Cook for 24-48 hours, removing fat occasionally. Remove from heat and let cool slightly. Discard the solids and strain the rest into a bowl with a colander. Let the broth cool to room temperature, cover and refrigerate. Use within a week or freeze up to three months.



Vegetable Broth Ingredients:

  • 2 cups fresh green cabbage leaves, chopped (stems too, if desired)

  • 1 carrot chopped with leaves, if desired

  • 4 chopped celery stalks

  • 1 medium sweet potato well washed and cut into thick slices

  • 1-2 medium onions cut in half

  • 1 large end of the leek root, cut in half in half and well washed

  • 6-8 fresh sliced ​​shiitake mushrooms or other

  • 2 pieces of fresh ginger, peeled and cut into thick slices

  • 2 teaspoons of turmeric powder

  • 5-6 cloves of garlic

  • 2 bay leaves

  • 3 tablespoons of coconut aminos

  • Optional herbs and spices

12-16 cups of filtered water Instructions: Wash and rinse all vegetables thoroughly before cutting or chopping. Place in a large pot. Add ginger, turmeric, garlic cloves, bay leaves, coconut aminos and any other herbs or spices. Cover with water. Bring to a boil and lower the heat to a simmer. Cover the pan and cook for 2-3 hours. With a slotted spoon, remove the solids from the pan. Place a large fine mesh strainer over a large bowl or other pan and strain the broth. If you are not using it immediately, transfer the broth to bottles or other airtight containers. Allow to cool slightly before placing in the refrigerator or freezer. The broth should be fine for about 3-5 days in the refrigerator and several months in the freezer.