There’s nothing quite like starting the morning with a steaming mug of herb-filled bone broth, especially one with a little kick. For me, it’s more than just a comforting ritual; it’s one of my favorite ways to nourish my body from the inside out. I began drinking bone broth for its incredible health benefits, and it’s now a staple in my wellness routine. It’s rich in collagen, amino acids, and minerals that support skin, hair, nails, joints, bones, and the immune system, making it a great addition to your diet.
One of the most significant changes I have made is sipping bone broth before coffee. This has been a game-changer for my energy and focus. Bone broth coats the stomach lining, eases digestion, and helps prevent the cortisol spike that coffee can cause on an empty stomach.
This recipe is infused with fresh herbs and a subtle heat that wakes up the senses. The perfect savory start to the day. Below are the ingredients you’ll need and the simple steps to make this nutrient-packed bone broth at home. Enjoy!
Ingredients
- 4-5 organic marrow bones
Tip: Roasting bones first makes the broth richer and tastier
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered (skin on is fine, onion powder works too)
4–5 garlic cloves, smashed (I omit this sometimes as I am sensitive to garlic)
1–2 tbsp apple cider vinegar (helps draw minerals from the bones)
1–2 tsp salt (add more to taste at the end)
8–10 peppercorns (ground black pepper works too)
1–2 bay leaves
1/2 tsp each of parsley, thyme, and rosemary
8-10 cups of filtered water (enough to fully cover bones and veggies)
Instructions
Step 1 — Roast for Flavor (Optional but Recommended)
Preheat oven to 425°F.
Place bones on a baking sheet and roast for 20–25 minutes, until browned.
Step 2 — Build the Broth
Add bones, veggies, garlic, vinegar, salt, peppercorns, and bay leaves to your pot.
Pour in enough water to cover everything.
Step 3 — Simmer Low & Slow
Stovetop:
Bring to a gentle simmer.
Reduce heat to low and cook for 12–24 hours, skimming foam off the top during the first hour.
Slow Cooker:
Set to low and cook for 12–24 hours.
Instant Pot:
Cook on high pressure for 2–3 hours.
Let pressure release naturally.
Step 4 — Strain & Store
Remove bones and vegetables.
Strain broth.
Taste and adjust seasoning.
Let cool. Refrigerate overnight and skim solid fat off the top if desired. I usually keep the fat and melt it while warming before drinking. (Note - I store it in glass jars)
Step 5 — Enjoy
Sip hot as a nourishing drink.
Use as a base for soups, stews, or sauces.
Store in the fridge for up to 5 days or freeze for up to 3 months.