Bone Broth

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 mins
  • Yield: ca. 2 liter


  • ½ kg marrow bones
  • 1 kg chicken wings with skin
  • 2 white onions
  • 2 big carrots
  • 1 leek
  • 1 parsnip
  • 2 bay leaves
  • 1 big bunch of herbs (parsley, thyme, rosemary, oregano, sage)
  • salt to taste
  • 1 tbsp apple cider vinegar (optional)
  • 1 tbsp olive oil (optional, only necessary if you brown the onions and chicken wings)
  • 2 liter water


  1. Heat up the olive oil in a large soup pot, add the onion and fry them till the go clear.
  2. Once the onions are clear add in about half of the chicken wings and brown them slightly while stirring.
  3. Add the rest of the chicken wings, the marrow bones, veggies and herbs. Cover with water and salt and the apple cider vinegar (optional). Give in good stir and slowly bring to a boil.
  4. Once it boils reduce the heat, and let the broth simmer for about 4 hours (longer if you know you tolerate it). Remove any scum as it arises.
  5. Turn off the heat after about 4 hours and let the broth cool slightly before straining it. Transfer the strained broth to containers and and let them cool before placing them in the freezer, or use the broth straight away. Enjoy 🙂