Bone broth is one of the simplest ways to nourish your body.
Warm, comforting, and deeply healing, it supports your digestion, immunity, joints, skin, and sleep – giving you gentle strength from the inside out.
Slow simmering draws out collagen, minerals, and amino acids that help repair the gut, support glowing skin, and calm the nervous system.
Healing Bone Broth — simple, warm, and rich in collagen.
Ingredients
Choose your bones (any):
- 1–2 kg beef bones (marrow, knuckle, shank, oxtail)
- 1 whole chicken carcass + wings or feet
- 1 kg pork bones or pata (hocks)
- 1–2 large fish heads + bones + skin
Aromatics
- 1 onion, quartered
- 2–3 carrots, chopped
- 2–3 celery stalks or leeks
- 1 thumb ginger, sliced
- 4 cloves garlic
- 2 bay leaves
- 1 tbsp whole peppercorns
Other
- 2 tbsp apple cider vinegar (or calamansi/lemon)
- Water (enough to cover the bones)
- Salt to taste (add at the end)
Instructions
1. Prepare the bones
(Optional) Roast the bones at 400°F (200°C) for 25–30 minutes for a deeper, richer flavor.
2. Build your broth
Place bones in a large pot or slow cooker.
Pour in vinegar and enough water to cover the bones by 1–2 inches.
3. Simmer low and slow
Bring to a gentle boil, then reduce to the lowest heat.
Skim the foam during the first 20 minutes.
Slow simmering extracts collagen, gelatin, amino acids, and minerals.
Simmering guide:
- Chicken: 12–24 hours
- Beef or pork: 18–48 hours
- Fish: 1–3 hours
4. Add aromatics
Add onion, carrots, celery, garlic, ginger, bay leaves, and peppercorns during the last 3–4 hours (or last hour for fish).
5. Strain and cool
Remove bones and vegetables.
Strain the broth through a fine sieve.
Let cool. Remove excess fat if you prefer a lighter broth.
6. Store
- Refrigerator: 4–5 days
- Freezer: 3–4 months
Freeze in jars, silicone trays, or containers.
How to Enjoy Your Bone Broth
- Sip warm with salt + pepper
- Use as a base for congee, arroz caldo, noodles, nilaga, tinola, sinigang, stews
- Cook rice or quinoa in broth
- Use as base for sauces or sautéed vegetables
- Make healing bowls with ginger, egg, tofu, or spinach
Love.Eat.Live. Tip
A gelatin-like texture after chilling means your broth is rich in collagen — a sign of deep nourishment.
