Frisky’s Most Delicious Broth


I wasn’t always a huge fan of bone broth.

When I started making it, I had to hold my nose and gulp it down in one swallow.

That’s back when my broth tasted like pigs feet.

Because it was made with pigs feet.

After a long period of experimentation, I finally found a recipe that I actually enjoy drinking.

Savoring, if you will.


I used grass-fed beef femurs for the bone base and some delicious onions, garlic and herbs for flavor.


The result is a super delicious broth that I can use in soups or stews and drink on its own.


The base of the recipe is from Diane at Balance Bites. I just add the flavory garnish.

Frisky's Most Delicious Broth
Prep time
Cook time
Total time
Based off of Easy Recipe: Mineral-Rich Broth from Balanced Bites (
  • 2 lbs grass-fed beef bones (or other delicious bones of your choice-- like chicken feet)
  • 1 yellow onion, sliced or quartered
  • 5 cloves of garlic, crushed
  • 2 Tbsp Apple Cider Vinegar (I used Bragg's)
  • 1 tsp sea salt
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  1. Place your bones in the bottom of your slow cooker.
  2. Top with onion, garlic and herbs.
  3. Fill the slow cooker with enough water to cover the bones (12 to 16 cups of water)
  4. Cook on high until the broth starts to simmer (about 1 hour)
  5. Turn the slow cooker to low and cook for another 23 hours.
  6. Once the broth is finished cooking, turn off the slow cooker and allow the broth to cool.
  7. Remove large things from the liquid with a slotted spoon (bones, onions, herbs)
  8. Strain the rest through a cheese cloth and pour into glass jars for fridging and freezing.

How do you like your bone broth? Do you add veggies and herbs? Please do tell in the comments below.


**This post is linked to Party Wave Wednesday at!**


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6 Responses to Frisky’s Most Delicious Broth

  1. Renee January 22, 2013 at 12:38 PM #

    I made a pot of “scrap” chicken broth that came out incredible. I saved trimmings from various vegetables over the course of a couple weeks, along with bones from about two chickens. Each time I had new scraps, I just added them to the bag. I stored it in the freezer because I wasn’t sure how long it would take to get a good bag full and didn’t want them to start to go bad. I added extra garlic, then basically followed the steps you outlined above. I have a new scrap bag going now and should be ready to make my next batch just about when this one runs out.

  2. Mother Hen February 8, 2013 at 5:25 PM #

    I was just put on a low sodium diet. I just realized that I would have to make my own broth. I haven’t thought of the herbs. In doing research, I read that with beef bones can be boiled over and over again to make more broth. Thanks for the recipe.

    • Allison February 9, 2013 at 12:28 PM #

      You’re welcome, Mother Hen!

  3. isla March 11, 2013 at 4:50 PM #

    Thanks for the recipe! I was wondering if there are there any nutritional benefits to using beef bones vs. chicken bones in bone broth?

  4. deedeelsmith September 9, 2014 at 10:32 AM #

    I love to add a fresh deseeded. deveined jalapeno pepper, celery, onion, carrot, whatever “scraps” I have in the fridge. It always turns out incredible! need to get ready to make some very soon. 🙂

    • Allison September 9, 2014 at 12:57 PM #

      Yum! Jalapeno is something I’ve never thought to add– sounds so good!

Thoughts? Feel free to comment below!

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