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Bone Broth

January 22, 2018

flex health and wellness recipes bone broth


  • 3 chopped onions
  • 3 chopped carrots
  • 3 chopped celery sticks
  • ½ cup vinegar
  • 2 pounds each of marrow bones and soup (knuckle) bones from grass-fed cows
  • 1 tsp. thyme (optional)
  • 1 bunch of Parsley



  • Wash the bones in running water. You can roast the bones now for more flavor.
  • Then place the knuckle and marrow bones in a large pot with the vinegar and cover with clean, filtered water.
  • Meanwhile, place the meatier bones in a roasting pan and brown at 350 degrees (about 15 minutes).
  • Add the browned bones to the pot (along with any fat that is left in the pan).
  • Add the chopped onions, carrots and celery sticks. It is important not to overdo it on the vegetables as that can lead to a very bitter finished product.
  • Add additional water if needed, but be sure to leave a room at the top of the pot (about 1 inch) for the stock to expand.
  • Bring to a boil, and then remove any scum that comes to the top with a spoon. Reduce the heat to a low simmer, add the thyme, cover the pot tightly, and allow it to simmer for a minimum of 24 hours.
  • Just before finishing, add one bunch of parsley and simmer for 10 more minutes. Parsley adds additional nutrients and will help to alkalize your stock.
  • At this point, remove all the bones and vegetables, strain, and refrigerate. Once it is chilled you can skim off the fat, place in separate containers and refrigerate for up to a week, or freeze indefinitely. You'll lose about a quart to evaporation.

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