Grass-Fed Bone Broth

Acabonac Farms |


  • 5 pounds of grass-fed beef bones
  • 2 large parsnips cut into chunks
  • 3 ribs of celery cut into chunks
  • 2 medium onions, halves
  • 8 quarts of water
  • 3 sprigs thyme
  • 3 sprigs oregano
  • 2 tsp coarse salt
  • 3 TB red wine vinegar
  • Servings: 5 Quarts
  • Prep Time: 12 hours
  • This Recipe is: Dairy Free, Egg Free, Gluten Free, Nut Free
  • Cook For: Dinner, Lunch
  • Cuisine Type: American
  • Author: Adapted from The Radical Homemaker


  1. Add all ingredients into a large pot.
  2. Allow the ingredients to sit for one hour at room temperature
  3. Slowly bring the broth to a boil. Once at the boiling point, reduce the heat to simmer for a minimum of 12 hours, skimming any froth off the top.
  4. If you need to turn off the pot, put it in the refrigerator and resume simmering when ready.
  5. When the broth has simmered for at least 12 hours, put the broth through a sieve to strain all but the broth.
  6. Store in jars and cool in the refrigerator.
  7. Skim off the layer of fat that solidified on the surface when it cooled.
  8. Store in the refrigerator for a week or freeze.

1 comment

My family loves fried chicken, but I don’t make it very often. We love the crispy coating on the outside. Yours looks delicious and I will be trying it Jean! Thanks for sharing the recipe with SYC.hugs,
Jayme Silvestri

Jayme Silvestri,

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