Dr. Rob's Easy Bone Broth Recipe - The Foundation Chiropractic

Dr. Rob’s Easy Bone Broth Recipe

Easy Bone Broth Recipe

2 pounds or more of bones from a healthy source (Fish, Chicken, Beef, etc.)

1 onion

3 carrots

3 stalks of celery

1/2 cup of Apple Cider Vinegar

6 cups filtered or spring water

Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. 2 cloves of garlic for last 30 minutes of cooking


  1. Roast bones in a pan for 30 minutes at 350 degrees.
  2. Place the bones in a large stock pot / crock pot. Pour (filtered) water over the bones and add the vinegar. Let sit for 1 hour in the cool water. The acid will leach out the nutrients and make them more available.
  3. Rough chop and add the vegetables to the pot (except parsley and garlic). Add any salt, pepper, spices, or herbs, if using.
  4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer for approximately 24-48 hours.
  5. Special note: Remove the impurities that float to the surface. A frothy/foamy layer will form and it can easily be scooped off. Discard this. Grass-fed / free range / wild meat sources will produce much less of this than conventional animals.
  6. During the last 30 minutes, add the garlic and parsley, if using.
  7. Remove from heat and let cool until warm. Strain the bones and vegetables. Bones can be used up to twice. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for up to 6 months.