Bone Broth

Grandmother’s Collagen Bone Broth Recipe

I start by buying organic chicken frames and neck bones or grass-fed beef knuckle and marrow bones. Most butchers will cut them up for you. You can also use a whole roasted chicken and save the carcass after removing the meat. Sometimes, I freeze the bones until I’m ready to make broth. Beef bones and knuckles make a wonderfully rich broth, and Gunter loves them afterward!

I use a large crockpot and fill it to the top with bones and filtered water. You can also use a pressure cooker to make a quick broth in just two hours. Add some sulfur-rich vegetables such as carrots, celery, and a garlic clove. A squeeze of lemon or a dash of apple cider vinegar helps extract the minerals from the bones. Don’t forget a generous amount of Baja Gold sea salt.

If using a crockpot, turn it to high until the broth reaches a boil, then reduce to low and let it simmer for at least 12 hours—up to three days for maximum benefits. Remember to add water every 8 hours to keep the broth from reducing too much.

Once cooking is complete, allow the broth to cool to room temperature before transferring it into mason jars. Be sure to refrigerate the jars before freezing to prevent cracking. Once frozen, you can take out a jar every few days to always have fresh broth on hand.

Use bone broth as a base for soups and stews, or simply drink it as a healing elixir. I recommend consuming at least 16 ounces daily. It’s also a perfect meal substitute when fasting—it just feels right.

Bone broth is packed with bioavailable minerals, collagen, vitamins, fatty acids, and proteins. It heals the gut, tightens the skin, strengthens hair, reduces cellulite, and nourishes the body deeply. It’s truly one of the most important missing links in most modern diets.