Basic Bone Broth
Ingredients:
2–3 pounds of high-quality bones (beef marrow or knuckle bones — preferably organic and pasture-raised)
1 bunch of parsley
1 bunch of celery
3–5 slices of fresh ginger — warms digestion, moves Qi
2–3 tablespoons dried goji berries (Gou Qi Zi) — benefits skin and eyes
A few small pieces of astragalus root (Huang Qi) — boosts Qi and immune system (if available)
1–2 tablespoons rice wine (Shaoxing wine) or apple cider vinegar — helps draw minerals out of the bones
Filtered water (enough to cover bones by 2–3 inches)
Sea salt and pepper to taste (added after cooking)
Instructions:
Roast the bones: Roast the bones in the oven (350 degrees F) for 30 minutes.
Simmer: Place roasted bones into a large stockpot or slow cooker. Add all ingredients except salt and pepper.
Cover with water: Fill with filtered water to cover the bones by about 2–3 inches.
Cook low and slow:
On the stovetop: Bring to a boil, then immediately reduce to a low simmer for 24-36 hours.
In a slow cooker: Set on low for 24-36 hours.
Strain: Once done, strain out solids and discard. Store the broth in glass jars. Remove top layer of fat/oil.
Season and enjoy: Add sea salt to taste right before drinking or using in your favorite dish.
Chinese Medicine Notes on Energetics:
Bones tonify the Kidney system (Kidneys govern bones and marrow in CM), which is foundational for healthy aging, vitality, and skin resilience.
Ginger improves digestion, warms the middle burner, and enhances circulation.
Goji berries nourish the blood and Yin, contributing to a dewy, healthy glow.
Astragalus helps boost overall Qi, keeping energy strong and immune defenses high, indirectly helping the skin resist aging.