Simple Steps To Making Bone Broth

Here is a simple step-by-step approach to making bone broth. This is a weekly ritual in our home so we have it down to a science and wanted to share it with you in hopes to make your life a little bit more simple.

The bones used in this recipe are knuckle and marrow beef bones but you can use bones from beef, bison, lamb, poultry, fish and vegetables and spices are often added for flavor.

Although not mentioned in this video, adding your eggshells to the broth can increase the calcium ratios, which can be very beneficial to those unable to consume dairy.


If you would like to learn more about the benefits of bone broth Click Here.

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Share Your Thoughts

  1. […] 1 cup bone broth […]

    April 5, 2016 • 11:15 am •
  2. Jacq

    Great, thanks!
    Just wondering why remove all the fat though?

    April 8, 2016 • 12:14 pm •
  3. Josh Rubin

    Fat stores toxins…but also drinking it with all that fat is gross. IF you pour it in a cup it floats to the top and it feels like all you are sipping is grease.

    April 15, 2016 • 9:17 am •
  4. Anita

    I just watched your video on how to make bone broth, and I was wondering what is the purpose of baking the bones first? Is that the same for poultry bones as well? I had heard that if you make a broth with a poultry carcass, once you have removed the meat you can soak the carcass in purified water with a little bit of apple cider vinegar for 30 minutes before cooking it all day. Have you ever heard of this?

    April 12, 2016 • 12:05 pm •
  5. Josh Rubin

    They cook easier after, to pull some minerals out but mostly cause the broth tastes much better when roasted. You get more flavors from roasting.

    April 15, 2016 • 9:18 am •