Recipes + Tips

Bone Broth

Bone broth is such a healthy and delicious addition to your diet. The collagen in the bones is not only great for your skin, nails and hair, but it also aids in healing leaky gut and can help boost your immune system. Starting with the best quality bones is key! I like to use our knuckle bones, mixed with soup bones. The knuckle bones have a ton of collagen in them, while the soup bones helps give it a nice rich flavor. Broth is not only great for soups, but it can be used in so many other ways, adding flavor to dishes and sauces (like our marinara sauce). I like to sip on mine with a squeeze of lemon and a few dashes of hot sauce. I also freeze mine in these silicone muffin trays and then keep them in the freezer for those recipes that call for a small amount of broth.


  • 1 large knuckle bone
  • 1 pack of soup bones
  • 1 onion, skin on, cut in half
  • 2 carrots, skin on, ends cut off and cut into 2-3 pieces
  • 1 stalk celery with or without, cut into 2 or 3 pieces
  • 1 tbs. apple cider vinegar
  • 2-3 tsp. fish sauce. We love this kind! **Trust us on this one. This gives it a rich umami flavor, and you DO NOT taste fish! Just be careful not to add too much!**

Optional Seasonings, to taste:

  • Sea Salt
  • Peppercorns
  • Bay Leaves
  • Dried Oregano
  • Dried Thyme
  • Dried Parsley
  • Directions:

Pre-heat oven to 400°. Place bones on a large rimmed baking sheet. Drizzle with a little olive oil and place in the oven for 20-30 min. Remove from oven and place in a crockpot, a large stockpot or an instant pot. Place remaining ingredients in and pour in filtered water until the bones are covered. *Note: if you are using an instant pot, do not fill past the max line

If using a crockpot, set on low and allow to cook up to 48 hours, adding water if need on occasion. If cooking stovetop, heat to boiling and then reduce to a low simmer. Cover and allow to simmer for up to 48 hours, checking the water level and adding water if needed. For an instant pot, cook on high pressure for 2-3 hours.

Once broth is done, remove bones and veggies and strain broth through a cheesecloth. Place in the fridge until fully chilled. The fat will come to the top and make a solid layer, which will make it easy to remove. Place in mason jars with a tight lid or in ice cube or muffin trays and freeze. Can also be kept in the fridge for about a week.