Bone Broth is not simply another food fad. The health benefits of Bone Broth are well-documented and it most definitely contributes greatly to your overall health and well-being. From supporting digestion, mitigating the side effects of colds and the flu to maintaining and improving skin and nail health – there is good reason Bone Broth is considered a “wonder-food”.

Simmer your broth for a minimum of 6-8 hours (for beef, veal, lamb, pork or game) 4-6 hours for Chicken/turkey/duck, and up to a maximum of 24 hours. Longer time means more flavour/extraction of flavour and nutrients.

Recipe by: The Healthy Butcher
Serves: 4-8
Prep Time: Quick & Easy


6-8 lbs beef, bones (2lb)

1 lb celery

2 lbs onions, white

4 bay leaf, whole

8 cloves garlic

1/4 bunch herb, thyme

2 teaspoons fine sea salt, bulk

1/4 cup apple cider vinegar

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When the sniffles get you down and you’re leaving a trail of tissues, make sure to have something on hand that’s healthy and easy to prepare. Stock up on bone broth now to get ahead of the cold and flu season!


6-8 lbs. Bones (Beef, Veal, Chicken, Duck work well) 
1 lb. celery
2 lbs. onions
1 lb. carrots
4 bay leaves
8 cloves garlic
¼ bunch fresh thyme
2 tsp sea salt
¼ cup cider vinegar

TIP: Adding other flavours and seasonings like turmeric, ginger, chili peppers or dried mushrooms will enhance the flavour and nutritional benefits of your broth.


TIP: Roasting your bones beforehand for 20-30 mins. at 500°F adds amazing depth of flavour.

1. Add bones to cold water. Ensure the bones are covered by at least 4” of water. (Cold water and a slow start, will help draw impurities to the top, which will then be skimmed and discarded).
2. Bring to a boil and reduce heat to low simmer for 6 hours.
3. During simmering, as impurities appear on surface (scum), use ladle to skim off any foam or impurities.
4. After 6 hours, add your mirepoix, herbs and/or seasonings, cider vinegar and salt to the pot. (if you were adding additional flavourings/ingredients, this is the time to add).
5. After 8 hours have elapsed, remove from heat and strain liquid.
6. Portion into containers and let cool as quickly as possible.
7. Once cooled, skim settled fat from top layer.


NOTE: Broth can be enjoyed fresh for up to 5 days, or freeze in portions and reheat in a pot from frozen.