Servings: about 3 quarts


  • 2-3 pounds beef bones
    • Recommend using femur bones
  • 4 stalks celery
  • ¼ cup garlic cloves
  • 1 white onion, sliced
  • 2 bay leaves
  • 2 tsp pink salt
  • 1 Tbsp black pepper
  • Thyme leaves
  • Rosemary leaves
  • 2 Tbsp Apple Cider Vinegar
  • Water

Optional Items:

  • Add any additional seasoning you like
  • Add 1 pound of chicken feet (cleaned and de-skinned) to the bone broth for added collagen. If you add 1 pound of chicken feet just add 2 pounds of beef bones.


  • Add everything to a 6-quart crock-pot
  • Fill remaining space with water and cover
  • Turn on high until it boils then turn to low for a total of 48 hours
  • Strain with a fine strainer to remove all the bones and bone pieces
  • Add a little ice to each container you fill with the broth to help cool it off more quickly

Serve and Enjoy or Refrigerate Immediately!

Keep in refrigerator for up to 3 weeks, freeze or use part to start a bone broth soup.  

Chicken Bone Broth

Servings: about 3 quarts


  • 2 whole organic chicken carcasses
  • 3 celery stalks, chopped
  • 2 whole carrots, chopped
  • 1/2 sweet onion, chopped
  • 2 Tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • Water


  1. In 6 quart crockpot, combine all the above ingredients
  2. Fill water to the top of the crock pot
  3. Place on high (being sure it comes to a boil) for at least 24 hours (It may take additional time depending on your crockpot settings)
  4. Once most of the smaller bones have broken down and there is only leg bones left, strain through a strainer to get rid of any extra bones and veggies

Erica's Tips: I recommend freezing half of the finished Chicken Bone Broth then starting one of your bone broth soup recipes with the other half. 

Serve and Enjoy!


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