Why and How to cook
Healing effect on the intestinal walls, joint pain, strengthens the immune system and has an anti-inflammatory effect.
Bone broth is a broth made from bones. Bones can be different: animal, bird or fish. A long time ago bone broth was considered low class food, cooked from products of the lower category (bones really cost less compared to meat).

However, in recent years, you can find a variety of recipes for bone broth. Moreover, there are special shops where you can order ready-made bone broth.

In most famous restaurants you will find a large, constantly boiling pan of bone broth.

Broth (broth or technically stock) is the traditional food of our grandparents. In addition to the amazing taste, and all kinds of uses in cooking, the broth is very rich in minerals and can stimulate the immune system. We all know that chicken stock is very good during an illness due to the content of an amino acid that helps thin the mucus and remove it from the lungs and bronchi (the broth needs to be cooked for at least 4 hours, ideally with pepper).

Bone broth is rich in calcium, magnesium, phosphorus, potassium, and in easily digestible form. It also contains other elements necessary for us: silicon, sulfur, etc.

Bone broth is ideal for supporting joints, hair, skin and nails due to its high collagen content, which, when boiled, turns into gelatin and gives important amino acids (proline, glycine).

It is also believed that bone broth gives youth and prevents the appearance of cellulite, supporting connective tissue cells, improving digestion and reminiscing teeth.

Bone broth is very convenient to keep on hand when someone in the family gets sick (refuses food). The broth is a sedative for the gastrointestinal tract and a stimulant of the immune system.

The amino acids contained in the broth - proline and glycine - are vital for connective tissue cells (joints, ligaments, tissues around organs, etc.). Glycine plays an important role in the nervous system (it suppresses excitatory neurotransmitters, so we feel calmer after the broth, it is also important in wound healing. Glycine helps digestion by regulating the synthesis of bile salt and the secretion of stomach acid. Glycine helps regulate the level of sugar in the body.

Amino acids are involved in the detox processes of the body. Proline plays a special role in slowing the processes of atherosclerosis (this is when cholesterol accumulates on the inner walls of arteries). Proline also helps the body use proteins to build new, healthy muscles.

Of course, homemade broth is ideal compared to the store broth. When choosing bones for broth, it is better to use organic. Bones can be specially bought, or you can use those that remained after you butchered meat / fish / poultry.

Below is one of the recipes for bone broth
Average cooking time: from 5-24 hours. Fish broth is prepared for 8 hours, beef - up to 48 hours, chicken or other poultry - 24 hours.


1 kg of bones (preferably organic)
2 chicken legs for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons of apple cider vinegar (helps to extract all the nutrients from the bones into the broth)
Optionally: a bunch of parsley, 1 tbsp (or more) salt, 1 tsp of spices (pepper, etc., at your discretion), 2 cloves of garlic - 30 minutes before the end of cooking.


  1. If you use beef bones, you can pre-soak them in the oven for 30 minutes, 180 degrees.
  2. Place the bones in a large pot with water, add vinegar. Soak for 20-30 minutes, the acid will help elongate the minerals from the bones.
  3. Coarsely chop the vegetables (except for garlic and parsley), add to the pan. Add salt, pepper, spices.
  4. Bring to a boil, after boiling, reduce the heat. The broth should simmer until cooked.
  5. In the first hours of boiling, you need to remove the "foam". If you use an inorganic bone, the first broth can be drained (30 minutes after cooking) and fill the bones with new, clean water.
  6. Add garlic, parsley 30 minutes before finishing.
  7. Turn off the heat, let cool. Strain. Throw out the vegetables. The broth can be stored in the refrigerator for up to 5 days, or frozen in small portions.
Homemade bone broth can be used for soups, sauces, gravy, stewing vegetables, etc.
It is recommended to drink 1 cup of broth per day to support the immune system (especially in winter).
The broth is ideal for retarded (physical and intellectual due to the amino acid involved in the production of growth hormone contained in the broth), slow, often sick children.

The source for recipe