Making Bone Broth

Bone broth has gotten a lot of attention lately as a “gut healer” and wellness elixir. Now sold in stores by brands from Pacific Foods, Kettle & Fire and Sam’s Choice, you can also make your own at home.

You will need two pounds of bones, one onion, two carrots, three stalks of celery, two tablespoons of apple cider vinegar and one bunch of parsley. As you stew the broth, you will add seasonings to taste such as salt, garlic and herbs.

Begin by roasting bones in a large pot at 350 degrees for 30 minutes. Remove from oven and pour water over bones, add vinegar and let sit for 20–30 minutes in cool water. Thickly chop all vegetable ingredients and add to the pot and bring broth to a boil.

Once bubbling starts to overflow, reduce heat to a simmer and maintain heat for a few hours, checking on the pot to skim anything that floats to the surface out with a spoon.

Continue checking on the broth every 15–20 minutes, skimming the top and clearing away particles. At the end, about two hours in, add parsley, garlic and any last-minute seasonings.

Grab a slotted spoon and take out any solid pieces from your broth, let cool and store in the refrigerator for up to five days.

Bone broth reportedly boosts your immune health, brain function, improves digestion and eases allergy symptoms. Vegans and vegetarians read about more homemade options here.