This recipe is an amazing addition to your weekly routine in that it’s an excellent source of minerals and known to boost the immune system (I think everyone I know had a cold this winter) as well as improve digestion. It’s high calcium, magnesium, and phosphorus content make it great for bone health, and fans of the recipe who include it in their regular diet speak of it as though it is a super food in that it increases energy and wellness feelings.
Bone broth has both high collagen content and amino acids proline and glycine which helps support joints, connective tissue, hair, skin, and nails. Glycine is also converted into the neurotransmitter serine, which promotes mental alertness, improves memory, boosts mood, and reduces stress. Proline has an additional role in enabling the blood vessel walls to release cholesterol buildups into your blood stream, decreasing the size of potential blockages in your heart and the surrounding blood vessels.
This broth is made from the bones of high quality beef, bison (which I have heard is amazing), lamb, poultry, or fish. Vegetables and spices are usually added to the mix. Basically, this is good stuff. You want to have this in your life. It’s so easy to make for the week and have on hand for cooking or just heating and drinking. So let’s discuss.
Where to find your bones:
– Chicken bones (Turkey, Duck, or Goose): If you ever cook a roast chicken or buy one from Whole Foods (remember this has to be high quality meat so this is organic creme de la creme chicken we are talking here), eat your chicken with the family and save the carcass to use.
– From a local Butcher (Check the quality of his meat that it is organic and grassfed)
– From the Farmer’s Market (One who has grassfed animals)
Making Bone Broth:
- 2 pounds (or more) of bones from a high quality source
- 1 onion
- 2 organic carrots (not peeled)
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar with The Mother
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.
Aim for 2 pounds of bones per gallon of water. This usually works out to 2-3 full chicken carcasses. So with one chicken carcass that’s 1/2 a gallon or less of water. Just adjust the recipe as needed using this basic rule.
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. (optional). Place them in a roasting pan and roast for 30 minutes at 350.
Next, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
Bring the Broth to a strong boil and then turn down to a simmer. Here is a breakdown for simmering:
- Beef broth: 48 hours
- Chicken or poultry broth: 24 hours
- Fish: 8 hours
During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
During the last 30 minutes, add the garlic and parsley, if using.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in glass jars in the fridge for up to 5 days……
Or freeze into cubes….
How to Use:
– Drink as a health boost, one cup a day. Heat, add a little salt, serve.
– Use in cooking to boost flavor. Great for soups, stews, gravy, sauces, you name it.
– Illness! When ill, feed the body with only Bone Broth. It will nourish the body giving it strength and aide to fight the illness.
This is a great and straight forward recipe, hope you love it!!