Bone broth is a great source of gelatin and glutamine, which can be very healing for the body. Bone broth can be purchased at health food or specialty stores. Store-bought will not be gelatinous and will probably not taste as good as the one you make at home. However, it is a time-saver which may be what you need and using it with the other ingredients in another recipe will add to the flavour.
4 lbs or 1.8 kg bones (chicken, turkey, beef)
1 onion, cut into quarters (leave the skin on)
2 carrots, each cut in half (do not peel)
2 stalks of celery, each cut in half
4-6 tbsp apple cider vinegar
1/2 bunch parsley
2 bay leaves (optional)
- Bones can be purchased at large health food stores or local butchers. Try to get organic, if possible.
- Leftover cooked bones are fine to use. For example, if you roast a chicken, remove the meat and save the remainder. Freeze the bones to use when you are ready to make a big batch.
- If using chicken bones, chicken feet are great for extra gelatin.
- If using raw beef bones, roast them in the oven at 350°F for 30 minutes to brown the bones and give the broth more flavour.