Rich Bone Marrow Broth


My sauerkraut has been fermenting for 3 weeks today.

We looked inside for the first time to see what was going on. I must admit I was squeamish at the idea of checking it but there weren’t any horrors within. It looks like it needs another week so I’ll keep you guys updated.

Did you know that bone marrow broth can help prevent stretch marks?! HELLO, bone broth where have you been all my life? And why isn’t this common knowledge?

I swear if I ever get pregnant, I will drink bone broth every single day.

The same goes with cellulite: bone broth can help with that! says:

Drinking bone broth makes skin supple. Cellulite does not arise from carrying excess fat. Haven’t you ever seen a thin person with cellulite? It is common. Most people are taught to choose skinless and boneless meat and to fear animal fats. This is why even those who are slender will not be able to shake cellulite until they change their diet. (5)

  • Cellulite comes from a lack of connective tissue.

  • The smoothness of skin is from an abundance of connective tissue.

  • Collagen-rich bone broth will supply your skin with the tools that it needs to support itself.

  • Adding chicken feet, animal joints, and knuckles to a bone broth will increase the amount of collagen available.

I used to be one of those skinny girls with cellulite. It’s actually bizarre going to the beach and seeing these young pre-teen girls with pot bellies and cellulite on their thin bodies.

Yes I check out pre-teen girls in bikinis. Whatev.

Anyway, try making your own bone marrow broth. Don’t let it intimidate you, it’s so damn easy (you can cook it in a crock pot ) and so damn delicious.


Rich Bone Marrow Broth

Rating: 51

Prep Time: 15 minutes

Cook Time: 24 hours

Rich Bone Marrow Broth


  • 2-3 lbs beef marrow bones (from pastured cows)
  • 1-2 lbs feet (pastured cows)
  • 1 lb neck bones (pastured cows)
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 1 onion, chopped
  • 6 oz of tomato paste
  • 4 cloves of garlic, minced
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp dried thyme
  • 2 bay leaves


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Lay the bones out on a roasting pan in a single layer and season with sea salt and pepper.
  3. Bake bones for 30 minutes and then remove from the oven.
  4. Meanwhile chop the carrots, celery, and onion into equal sizes.
  5. Turn the bones over and then smear the tomato paste on them. Layer the veggies with the bones. Bake for another 30 minutes.
  6. Once baked, add the bones and juices to the crock pot and reserve the veggies in a sealed container in the fridge. They’ll come in to play later.
  7. Add all the other ingredients to the crock pot and fill with water, making sure to leave just enough room for the reserved veggies you will be adding later.
  8. Cook on low for 24-36 hours. During this time, go on with your daily life while basking in the gorgeous aroma. Add the veggies in about 6-8 hours before the end of your cook cycle.
  9. Once the wait is up, strain the broth with a fine metal strainer.
  10. Chill the broth in the fridge overnight. Skim off the chilled fat which forms on the top.
  11. Store in the fridge for up to 3 days OR do what I do: Freeze the broth in an ice cube tray and then save the cubes in a freezer bag. Every morning I heat one cube with an equal amount of water, add seasoning, and drink with my breakfast. This is a concentrated bone marrow broth, so I like to use a 1:1 ratio of broth to water. If you have a bigger Crock Pot then it won’t be as concentrated.


If you don't have or don't want to use a crock pot, this recipe can be done on the stove top just as well.


  1. says

    Bone marrow broth is exclusive to the kitchens of Lord Grit,and his unconditional love of his human masters allows them to call their product ‘Bone Marrow Broth’, which Chef Grit produces beyond the stars of Michelan. Please key Chef Grit into your search engine and enjoy the glories of his menu. Bone appetit.
    Creator Frederick

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