Bone Stock – An Elixir of Life

Sometimes, the answers to great health are right in front of your face. My grandmother made the best stock ever and everyone felt better when they consumed it. I had no idea what she was feeding us back in the day but now, I know that bone stock contains easily digestible nutrients such as like magnesium, calcium, potassium, phosphorous, glycine, proline, and amino acids. It’s really just the base for soup. It can help reduce or eliminate joint and gut pain, enhance the quality of your skin, nails, and hair, reduce the appearance of cellulite, boost your immune system, and much, much more. While this has not been scientifically proven, my family and I are living witnesses! I guess Grandma does know best. Here’s the recipe.



  • 2 large beef bones (from grass-fed cows) OR 5-10 large chicken bones (from pastured chickens)
  • 2-5 chicken necks (from pastured chickens) OPTIONAL
  • 2 chicken livers (from pastured chickens) OPTIONAL
  • 1 tablespoon butter from grass-fed cows
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon raw apple cider vinegar
  • 1 whole red onion
  • 1 crockpot full of purified water
  • Spices and herbs of your choice (e.g. pink salt, pepper, garlic, paprika, turmeric, etc.)



  • Add all the ingredients to a crockpot.
  • Cook on low for 1-2 days or until the marrow is falling out of the bones.


  • Strain the broth.
  • Add seasonings of your choice.
  • Store in a glass mason jar. It stays good in the refrigerator for up to one week and in the freezer for up to one year.
  • Drink the stock daily, until your body tells you it’s no longer needed. Heat it up the old-fashioned way, so DO NOT use the microwave. You can use the stock to make pho, soup, or season steamed veggies. The choice is up to you.
  • Enjoy!

I suggest not consuming junk and processed food, chips, pretzels, candy, or desserts with raw, refined, or artificial sugar and/or bleached flour for optimal results

Many of you who have followed my blog for a long time may be wondering why I’m no longer eating a fully plant-based diet. Check out my blog post entitled Why. I No Longer Eat a Fully Plant Based Diet to learn more about my story.


It’s 2017 and I rarely consume bone stock these days. I now make a plant based version. Check out my recipe for Plant Based Broth.

Author: Sherrice Sledge-Thomas

Sherrice Sledge-Thomas is the founder and Chief Visionary Officer at Herb Culture University. She's known as the Suburban Herbalista because her place of residence along with her life experiences have shaped her unique brand of herbalism. Sherrice's herbal studies are rooted in experiences with her "rootworking" grandmother and a host of wise women in her community. To compliment her grassroots herbalist education, she earned a Health Coaching certification from the Institute for Integrative Nutrition. She also holds a Bachelor of Arts degree in Liberal Arts with a focus on Women's Studies from The Ohio State University and a Master of Business Administration from Franklin University with a focus on Organizational Leadership and Management. Over the years, she's obtained a variety of certifications in the learning, leadership development, and change management space to compliment her holistic health work. This is the reason many of her certification programs and workshops incorporate elements of strategic planning and execution. Sherrice is the mother of three handsome young men. She enjoys meditation, yoga, and free-spirited dancing.

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