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Bone Broth

Egg Shell Bone Broth

Prep Time 15 minutes
Author Lisa Manzer


  • Chicken, or beef- as many as you have to fill a pot Beef should be grass-fed and chickens with no hormones or antibiotics
  • Chicken feet Full of nourishing gelatin/collagen
  • 1-2 tbsp Peppercorns
  • 1-2 tbsp Apple Cider vinegar Vinegar assists in pulling nutrients from the bones and eggshells
  • Vegetables of your choice Carrots, celery, onions, parsley stems, etc
  • 1-2 Bay leaves
  • 6-8 Eggshells- from raw or cooked shells As many as you have saved that will fit in the pot with the bones and veggies
  • Filtered water- enough to cover the above ingredients Filtered water removes chlorine, fluoride, and other contaminants found in tap water.


  • Place everything into your crock-pot (you can also use a stock-pot on the stove or your instant pot. (I like the crock-pot because it holds a large amount and I don’t have to keep an eye on it. It is also basically self-watering so I am not losing volume).
  • Start it on high and cook for 1 hour, skim off the foam which are the impurities from the bones. Turn it down on low and let it go for about 24 hours. I start it in the morning and then let it go all day and all night and then the next morning I shut it off and let it set for a bit to cool down.
  • Pull the bones, veggies, and shells out and discard.
  • Using a fine mesh colander strain the broth and refrigerate. This will allow you to scrape the fat off the top once cooled.

You should have something that looks like amber colored gelatin.

    Now you can warm it and enjoy it.

      I like to add a little miso and sea vegetable(great for your thyroid health). Or just a little sea salt. Try to consume 1 cup daily for maximum health benefits.


        The amount this makes or length of time it takes is going to depend on how many ingredients and the method you choose to make it.