A bone broth is a nourishing broth made by boiling the bones of preferably organic animals with spices and vegetables. It's a slow boil that creates a mineral rich health tonic that can easily and affordably be added to your family's diet. You'll have the bones anyway from the meats you prepare, or you can request bones from your favorite butcher.
Bone broth is a traditional food that has been used around the world for it's nutrient dense properties. Today bone broth is considered a super food. Bone broths can improve digestion, allergies, immune health, brain health, reduce pain & inflammation, promote sleep and calm the mind. I also just learned that it can help reduce cellulite by improving connective tissue, increase hair growth/strength, promote beautiful skin & nails, help with bone formation-growth- & repair, it also builds the blood.
The longer you cook it the more nutrients are pulled out. Because of the natural source of these proteins, minerals, and fats, broths are better for a lot of people than supplements.
You can use the broth just as you would any broth - in soups, stews, gravies, or to cook veggies. When I make a bone broth, I like to just sip it. I add a little salt and drink it just as I would a cup of soup. It's a really good feeling - you know you're doing something really healthy.
It's also amazing during times of illness. It's easy to digest and supports the body in healing. So, I brought home the turkey carcass that normally gets tossed out. I have it in the slow cooker now and tomorrow evening it will be ready. From there I will put it in glass jars and into the fridge. The suggestion is one cup a day. Many people keep a constant broth going - always putting new bones in after a batch is done. That will be a goal of mine heading into the new year.
How to make bone broth: What you need:
- 2 pounds (or more) of bones from a healthy source
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 3 cloves of garlic
- 2 tablespoons Apple Cider Vinegar
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon pepper, other seasonings to personal taste.
- Beef broth/stock: 48 hours
- Chicken or poultry broth/stock: 24 hours
- Fish broth: 8 hours
I'd like to add that you can also roast your bones for a deeper colored broth. I have done this when I've picked up raw bones from the butcher. For this just place on a cookie sheet and bake on 400 until the bones look like they are cooked and the meat left on them is browned.