• 2 grass-fed beef bones
  • 1 chicken carcass
  • 3 sticks of celery
  • 1 onion
  • 2 carrots
  • 1 strip of kombu seaweed (optional)
  • 1 leek
  • 1 extra carrot
  • 1 turnip
  • 1 parsnip (optional)
  • 1 tablespoon apple cider vinegar
  • A pinch of sea salt
  • 3 liters of mineral water or more as needed


Cook 2 grass-fed beef bones and 1 chicken carcass with a pinch of sea salt, kombu seaweed (optional), and 1 tablespoon of apple cider vinegar in 3 liters of mineral water or more as needed for about 3 hours. Add 3 sticks of celery, 1 onion, 2 carrots, 1 leek, 1 extra carrot, 1 turnip, and 1 parsnip (optional) 45 minutes before turning off the heat. Let it cool, strain, and store in the refrigerator for up to 5 days or freeze for up to 3 months.

This bone broth, rich in collagen, gelatin, glycine (essential for collagen production), proline (skin regeneration), glutamine (crucial for intestinal cell health), and minerals like calcium, magnesium, copper, and iron, is truly a medicinal food. It's important to use organic bones for the best quality and health benefits.


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