Bone broth is my number 1 recommendation for healing and nourishing your body. Below you'll find my bone broth recipe but if you don't want to make it yourself you can buy Aimee Approved Bone Broth HERE.

CHICKEN BONE BROTH

Yield: 14 to 16 servings

Ingredients
4 quarts cold, filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 whole free-range chicken or 2 to 3 pounds of bony chicken
parts, such as necks, backs, breastbones, and wings*
Gizzards from one chicken (optional)
2 to 4 chicken feet
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results.
Conventionally raised chickens will not produce stock that gels.
Directions

1. Fill a stockpot with the water, vinegar, onion, carrots, and celery.
If you are using a whole chicken, put the whole chicken
(removing the gizzard bag) in the stockpot; if you’re using
chicken pieces, put all of them in the stockpot. Add the gizzards
and chicken feet. Let stand 60 minutes (this process helps break
the bones down, so don’t skip!).
2. Bring the pot to a boil, and remove scum that rises to the top.
Reduce the heat, cover, and simmer for 8 to 12 hours. The longer
you cook the stock, the richer and more flavorful it will be.
However, longer-cooked stock also contains higher levels of histamines,
which can be very inflammatory. So keep your cook
time to 12 hours or less until the inflammation in your body is
very low (you will be able to tell that inflammation is low when
your red-flag symptoms subside).
3. About 10 minutes before finishing the stock, add parsley. This
will impart additional mineral ions to the broth.
4. Let the soup cool down a bit until it’s a little warmer than room
temperature (or basically not too hot for you to get the chicken
pieces out). Remove the whole chicken or chicken pieces with a
slotted spoon, or strain the broth. You can reserve the chicken
meat for other uses, such as chicken salads, enchiladas, sandwiches,
or curries.
5. Strain the stock into a large bowl and reserve in your refrigerator
and remove the congealed fat that rises to the top. Break
the soup up into batches (I use 12-ounce mason jars) and freeze
most of the broth immediately, leaving in the fridge only what
you will consume over the next 2 to 3 days.

BEEF BONE BROTH

Yield: 14 to 16 servings

Ingredients
4 pounds beef marrow and knuckle bones
1 calf’s foot (or 3 chicken feet), cut into pieces
½ cup vinegar
4 or more quarts cold, filtered water
3 pounds meaty rib or neck bones
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
Several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley

Directions
1. Preheat oven to 350 degrees.
2. Place the beef marrow and knuckle bones and the calf’s foot in
a very large pot with vinegar, and cover with water. Let stand
for one hour.
3. Meanwhile, place the meaty bones in a roasting pan and brown
in the oven. When it’s well browned, add it to the pot, along
with the onions, carrots, and celery.
4. Pour the fat out of the roasting pan, add some cold water to the
pan, set over a high fl ame, and bring to a boil, stirring with a
wooden spoon to loosen up coagulated juices. Add this liquid
to the pot with the bones. Add additional water, if necessary,
to cover the bones, but the liquid should come no higher than
within 1 inch of the rim of the pot, as the volume expands
slightly during cooking.
5. Bring the pot to a boil. A large amount of scum will come to the
top, and it is important to remove it with a spoon. After you
have skimmed the scum, reduce the heat and add the thyme
and peppercorns.
6. Simmer the stock for 12 hours. The longer you cook the stock,
the richer and more flavorful it will be. However, longer-cooked
stock also contains higher levels of histamines, which can be
very inflammatory. So keep your cook time to 12 hours or less
until the inflammation in your body is very low (you will be
able to tell that inflammation is low when your red-flag symptoms
subside).
7. About 10 minutes before finishing the stock, add parsley. This
will impart additional mineral ions to the broth. You will now
have a pot of rather repulsive-looking brown liquid containing
globs of gelatinous and fatty material. It won’t even smell
particularly good. But don’t fret—after straining it you will have
a delicious and nourishing clear broth that is the ultimate tonic
for lasting and thriving health.
8. Let the soup cool down to slightly warmer than room temperature.
Remove the bones with tongs or a slotted spoon.
9. Strain the stock into a large bowl. Reserve in the refrigerator
and remove the congealed fat that rises to the top. Break the
soup into batches (I use 12-ounce mason jars) and freeze most
of the broth immediately, leaving in the fridge only what you
will consume over the next 2 to 3 days.

FISH BONE BROTH

Ideally, fish stock is made from the bones of sole or turbot. In
Europe you can buy these fish on the bone. The fishmonger skins
and filets the fish for you, giving you the filets for your evening
meal and the bones for making the stock and final sauce. Unfortunately,
in America sole arrives at the fish market preboned.
But snapper, rockfish, and other non-oily fish work equally well,
and good fish merchants will save the carcasses for you if you
ask them. As they normally throw these carcasses away, they
shouldn’t charge you for them. Be sure to take the heads as well
as the body—these are especially rich in iodine and fat-soluble
vitamins. Classic cooking texts advise against using oily fish such
as salmon for making broth, probably because highly unsaturated
fish oils become rancid during the long cooking process.

Yield: 14 to 16 servings

Ingredients
2 tablespoons cultured ghee
2 onions, coarsely chopped
1 carrot, coarsely chopped
½ cup dry white wine or vermouth
3 or 4 whole carcasses, including heads, of non-oily fish such as
sole, turbot, rockfish, or snapper
¼ cup vinegar
About 3 quarts cold, filtered water
Several sprigs fresh thyme
Several sprigs fresh parsley
1 bay leaf

Directions
1. Melt ghee in a large stainless steel pot. Add the onions and carrot,
and cook them until they are soft, about a half hour.
2. Add the wine and bring to a boil.
3. Add the fish carcasses and cover with the cold, filtered water.
Add vinegar. Bring to a boil and skim off the scum and impurities
as they rise to the top.
4. Add the thyme, parsley, and bay leaf to the pot (you can tie
them with twine or keep them loose). Reduce heat, cover, and
simmer for 8 to 12 hours.
5. Remove carcasses with tongs or a slotted spoon, and strain the
liquid into pint-sized storage containers. Reserve in the refrigerator
and remove the congealed fat that rises to the top. Break
the soup up into batches (I use 12-ounce mason jars) and freeze
most of the broth immediately, leaving in the fridge only what
you will consume over the next 2 to 3 days.