Michael Symon’s Bone Broth


I have heard so much about the health benefits of bone broth.  As I was starting to do some research, The Chew’s, Michael Simon, made one on the show. After that, I was sold. Went to my local butcher and got 14lbs of bones to start my broth early the next day. Not quite sure why I felt it was necessary to double the recipe, but I did. Takes a bit to prep, and 12-14 hours to cook so it’s the perfect recipe for a lazy Sunday (as long as your willing to get up a little early).


1/4 cup olive oil

6-7 pounds beef bones (shin, knuckle, neck, marrow, oxtail)

15 cups water (or enough to cover bones)

2 onions (peeled, halved)

4 carrots (peeled and tops removed, cut into 1-inch pieces)

1 head garlic (sliced in half widthwise)

1 bundle fresh thyme

1 bunch parsley

3 bay leaves

1 tablespoon black peppercorns

1/4 cup apple cider vinegar

2 tablespoons Himalayan salt

turmeric (freshly grated, to garnish)

ginger (freshly grated, to garnish)

1 lemon (juiced)

freshly ground black pepper (to taste)



Preheat your oven to 450ºF. Line a baking sheet with foil and set aside.

Lay out the beef bones in an even layer on a prepared sheet tray. Lightly drizzle with olive oil and roast until deep golden brown, about 45 minutes. Transfer the roasted bones to a large stock-pot and cover with water. Reduce to a simmer and cook, skimming and discarding the fat, for 1 hour.

After 1 hour, add the onions, carrots, garlic, thyme, parsley, bay leaves, black peppercorns, apple cider vinegar, and salt. Continue to cook over low heat for 12-14 hours, skimming the surface of fat as necessary.

Strain broth through a fine mesh strainer, and add desired amounts of freshly grated turmeric and ginger. Stir in lemon juice and season with pepper. Ladle into bowls and serve!

Tips: For the most health benefits, use grass fed organic bones and organic vegetables. Add mushroom stems or whole mushrooms to broth for extra nutrient boost.

The Chew Full Recipe

Now, I only made this once so I am certainly no expert.  My broth wasn’t a gelatin constancy when cooled which, per the internet , it should be. I spoke to a few people who make bone broth regularly and they said it is typically true with chicken broth. Anyway, when mine cooled it definitely held a thicker consistency. It is the collagen which gives it this texture. Next time, I need to be more specific with the types of bones I want. I’m pretty sure my butcher gave me all marrow bones. Now, is it worth it? Time will tell when I start drinking a mug a day to see the benefits! I will report back!!

My Advise: Other then using whatever flavors you love most to season your broth, I don’t have much else. I am learning and trying out new things myself. Comment your tips! I would love to hear from you!