• Vanessa Bond

Bone Broth (Paleo, AIP)

Updated: Dec 27, 2021

If you haven't already tried it, you're missing out.

This has been a staple in my house for years now - even before autoimmune can to visit.

I first tried simply because I was sick of having to buy sodium-heavy stock to makes soups and stews. Plus, I'm practical. It only costs $8 to make several litres of organic, high quality broth. Better price, better tasting and better for my family than the boxed broth in the grocery store.

THEN, I started learning about the health benefits:

  • Anti-inflammatory

  • Alkalizing

  • Immune boosting

  • Nourishing - high in minerals

  • High in collagen, proline and glycine (good for internal and external skin repair and anti-aging)

  • The ability to help reset metabolism and heal leaky gut when fasting for 3 days (along with some select other supplements)

It is a miracle drink! The fountain of youth found in a chicken, beef, fish or cow.

I'm not going to lie .... my husband complains about the smell when I make it each week. The entire house does smell like chicken soup. Sometimes I use grass-fed beef bones, other times chicken. I can't quite get my head around lamb and I can't find fish bones. One day.

BUT, the kids love it. They drink it straight up for breakfast sometimes and definitely when they feel the sniffles coming on. I also use it to make soups, stews and braise my stir fry.

Makes 3 quarts (you'll have to freeze half)


  • 2 lbs organic chicken, grass-fed beef/lamb or wild-caught fish bones

  • 1 onion, organic, chopped

  • 1 garlic bulb (the entire thing), chopped

  • 1 celery, 1 carrot, 1 celeriac (all optional), chopped

  • 3 Tbsp apple cider vinegar

  • 1 tsp Celtic sea salt

  • 1 Tbsp turmeric or ginger or both! (optional)

  • Water to cover


  • Put all ingredients into your slow cooker. Cover with water so that the slow cooker is full. I use the same amount of bones for my 6- and 8-litre slow cooker. I just add more vegetables when using the larger one up north.

  • Turn onto high until boiling.

  • When boiling, turn to low and let simmer for 12-18hrs.

  • Strain all bones and vegetables.

  • You can let the broth cool in jars in the fridge and then remove or keep the fat. It's up to you as to whether or not you need (high cholesterol = not a good idea; following a high fat/low carb program, then maybe for the extra calories). Discard in organics if you don't require.

  • Keep in a sealed jar in the fridge for 3-4 days. Freeze remainder for the following week.

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