Bone Broth

Bone Broth has become my latest obsession. Drinking it is a wonderful way for me to repurpose kitchen scraps while enjoying delicious nutrition and the cooking process lets warm aromas waft throughout my home! Bone Broth can help support digestion, reduce inflammation and boost your immune system.

To learn more about the benefits of bone broth, check out this blog post from Certified Health Coach Kim Wilson. Kim has been great to collaborate with on marketing efforts for my client, Gunpowder Bison. In the blog post, Kim shares a recipe for making your own Bone Broth using Gunpowder Bison bones: "Bison bones are a top choice for making homemade bone broth because of the incredible health benefits which bison provides. Grass-fed bison is an incredible source of Omega-3’s, Vitamin E and has high levels of CLA. Conjugated Linoleic Acid is shown to be a fat blocker and anti-carcinogen."

If you're not so sure about making Bison Bone Broth on your own, you can order it online through Gunpowder Bison here or pick up from their Farm Store in Monkton, Maryland. It's simmered-- slow and low-- and made with simple ingredients (filtered water, bison soup bones, carrot, celery, onion, garlic, organic apple cider vinegar, tamari, tomato paste, sea salt, black pepper.) Plus, Gunpowder Bison is celebrating the launch of their Bone Broth with a sale, so stock up now!

I often make Bone Broth by using the carcass of a Rotisserie Chicken from Whole Foods Market. It's only $7.99, and once you pick all of the meat off, you're left with enough bones to make about 32 ounces of broth. I also use kitchen scraps because I absolutely hate wasting food. I feel terrible when I buy food that goes bad, so I've made it a priority to not let that happen-- it's probably my biggest resolution for 2018. One of the best ways for me to ensure that I don't let produce spoil is by freezing it! While I meal prep, I save all of the scraps, including celery butts, carrot tops, potato peels, etc. in containers and then pop them into the freezer. 



  • Chicken bones from Whole Foods Market Rotisserie Chicken
  • approx 4 cups of kitchen scraps* including: carrot tops, celery butts, stems from herbs, paper from garlic and onions, etc.
  • 2 Tablespoons Apple Cider Vinegar 
  • 1 teaspoon whole peppercorns
  • Dash of salt 
  • Filtered water


  1. Place your chicken bones into your large pot or slow cooker.
  2. Add in the rest of the ingredients and fill your pot with filtered water high enough to cover the bones.
  3. Set burner or slow cooker to low and cook for 24 hours.
  4. Turn off heat and let broth cool. I remove the large scraps with a slotted spoon, but then use a colander to strain the broth. I then use a fine sieve to strain it one last time!
  5. Ladle your broth into up-cycled glass jars and refrigerate after broth has cooled. Consume within a week or freeze for up to a year.

Comment below with your favorite bone broth recipe. As always, let me know if you have any questions. Cheers!