By Chef Lauren Cox, Closer to Your Food

Bone broth is essentially broth that has been cooked so long that the animal bone begins to break down into it, lending a myriad of vitamins, nutrients, and minerals, not to mention protein, to the broth. Culturally, almost everyone has a version of bone broth that has been used to ward off colds and infections and help people heal from a variety of illnesses. Here are some of the other benefits you may not know:

Glycine Rich – Glycine, derived from the gelatin in bone, is a key component to helping your liver detox. With the amount of toxins our body encounters on a daily basis, eating a diet that supports your liver is just plain smart.

Immune Boost – Your body needs to have plenty of amino acids and minerals to build blood cells that will, in turn, fight infections. Bone broth is rich in these components and can help give your body the boost it needs to keep pathogens at bay.

Digestion Aid – The gelatin in bone broth can actually help your gut produce healthy mucous in its lining, as well as help break down proteins and fats, thereby aiding in digestion. It’s a good idea to drink bone broth on a regular basis, but it is especially beneficial for people suffering with any sort of gut dysbiosis or recovering from illness.

Our Favorite Recipe

3-4 lbs beef bones, (with marrow preferred)
10-12 cups distilled water
2 cups white onion, large diced
1 ½ cups carrots, sliced 1” thick
1 cup celery, sliced 1” thick
2 bay leaves
6 garlic cloves
1 teaspoon peppercorns
6-8 sprigs parsley
3 tablespoons apple cider vinegar
2 tablespoons sea salt


Roast the beef bones at 450° for about 20 minutes per side. Add the bones to a large stock pot and add the water. Let sit for 15-30 minutes.

Turn the stove to high and bring the mix to a boil. Add in the remaining ingredients and stir.

Boil the broth for one hour. Every 15 minutes, skim any foam off of the surface of the broth with a large spoon and discard.

Reduce the broth to a low simmer, cover and cook another 24-48 hours or until the majority of the bone is dissolved.

Strain the broth through a fine strainer into a large container. Cover and refrigerate or freeze for later use.

In the fridge in a sealed container, your broth will last up to a week, but you probably will finish it before then. It should last up to a year properly sealed in the freezer as well. Try canning your bone broth in large glass jars! If you can your broth, you must ensure it is with a pressure canner and that you strictly follow the manufacturer’s directions.

*Remember! Bone broth is a therapeutic food; therefore it should be made with the best ingredients possible. Buy bones from organic, grass/pasture raised and fed, humane and GMO feed-free animals. You can ask your butcher which bones are best for beef, but realistically any type will work, especially ones that have marrow. Just remember, the more marrow, the more collagen. You can also use wild fish bones if you are making a fish bone broth, it’s just not as popular. We have also made bone broth from wild game like elk and venison, which tend to be higher in iron and other minerals, but will have a “gamey” taste. To off-set any gaminess, you can blanche the wild game bones in boiling water a few times to help get rid of any impurities.

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Closer to Your Food is a wellness blog focused on eating and cooking for health and sustainability with recipes and lifestyle tips formulated around a plant-based diet and home-grown local foods. Chef Lauren Cox holds a B.A. from the le Cordon Bleu in Culinary Management with over 8 years of fine dining experience in private dining, catering and Michelan star restaurants. For more information, please visit and follow Closer to Your Food on Twitter and Facebook @Closer2YourFood. 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.