This bone broth recipe is one of the very first things I ever taught here, and it’s still one I make every single week. I’ve been a nurse since 1988, and long before bone broth was trendy, I was using it to help heal my own gut and my family’s. There are minerals locked inside those bones — calcium, magnesium, phosphorus — and amino acids like glycine and proline that your body can actually use once they’ve simmered out low and slow. If you’re dealing with a leaky gut, inflammation, or you just want food that loves your body back, this is where I’d start.

Why This Bone Broth Recipe Works

The reason it heals is simple: time and minerals. Simmering the bones low and slow pulls out the gelatin and nutrients trapped inside, and a splash of apple cider vinegar helps draw even more of those minerals out of the bone as it cooks. That’s it — no fancy tricks, just patience.

Bone Broth Recipe Ingredients:

• 5lbs organic drumsticks (16-18 drumsticks)
• Veggie scraps (onion, celery, carrots, any scraps you have)
• Garlic
• 2 quarts water
• 2 tablespoons apple cider vinegar
• Organic Parsley
• Organic Thyme
• Rosemary (crush in mortar and pestle)
• Peppercorns

How to Make This Bone Broth Recipe:

Combine all ingredients in instant pot — including the apple cider vinegar — and simmer for 4.5 hrs. Once broth has finished cooking, strain out chicken and veggie scraps. Separate chicken and discard veggie scraps. Debone chicken and add bones back to instant pot for second batch of broth (note, the second batch will be less flavorful so adding some fresh chicken back in when there is about 4 hours left can add some additional flavor). Also add more fresh veggie scraps. For the second batch use about 6 cups of water. Add spices like the first batch. Cook second batch for 20 hrs.

For more tips on using this bone broth recipe — including why I add apple cider vinegar and what I do with the broth once it’s done — watch the video below!