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Bone Broth Recipe

I tend to make bone broth when it is cold and flu season to keep me out -or to help get me out- of a rut! Aside from this recipe's powerful immune supportive effects (did you know that many of those herbs are anti-microbial??), it is also great for reducing inflammation, supporting tissues and joints, and improving gut health! A cup of this in the morning always gives me an extra pep in my step, I hope you feel the same!


2 lbs Beef bone marrow ( I get mine from a local farmer; grass-fed, antibiotic free, hormone free)

Bunch (1 Tbsp) each of fresh rosemary, thyme, oregano and sage (as available)

1 tsp Paprika

1-2 Cloves of garlic, diced

1 Onion, diced

Pepper and Sea salt to taste

Filtered water to fill pot (~4 quarts)

Additional options;

1 lb Organic Chicken drumsticks (well sourced) for added collagen and meat

2 Celery stalks, chopped

3 Whole Carrots, chopped

1-2 Tbsp of Apple Cider Vinegar (to help obtain more minerals from bones)


#1. Find a crockpot or large stock pot.

In a rush?


#2. Simply toss the drumsticks and marrow into the crockpot or stock pot along with the herbs and vegetables.

#3. Pour filtered water over the ingredients until covered

#4. Set at high or medium heat for 1-2 hours, then reduce to low heat over night (8 more hours*).

Not in a rush?


#2. Roast the raw beef bones in a pan for approximately 30 minutes at 350 degrees F.

#3. Place the ingredients into a crock pot or stock pot at low temp for 8-12* hours.

#4. Wait to add the garlic to the soup 30 minutes before eating to help conserve it's anti-microbial constituents.

*Note that the shorter cooking time helps to reduce histamine production, a frequent cause of inflammation. Over 10-12 hours of cooking can increase histamine. Do not keep in refrigerator longer than 2-3 days. Freeze unused soup directly after cooking.

#5. Let cool and enjoy your delicious and nutritious bone broth soup!

In Health,

Dr. Kierstin DeWitt

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