Bone broths are extremely good for you, easy to prepare at home, super cheap, and simple to make! It is a staple for many crunchy families and you’ll see why! -Krystle K
What is Bone Broth?
“Good broth will resurrect the dead,” says one South American proverb Bone Broth is an ulta-nutritious liquid made from the boiling of chicken or beef bone (or also the meat from poultry, beef, lamb, or fish) in water for a long period of time. The bones can be boiled from anywhere from 6 hours to 3 days. The longer the bone broth cooks the more minerals and nutrients that will be released into the liquid. After it is finished simmering the broth is strained and ready to drink. There is no comparing it to store-bought versions which contain MSG and most impotantly-do not contain gelatin and other health-boosting powers of homemade broths.
Bone broth improves digestion, allergies, helps reduce cellulite by improving connective tissue (exciting right?), increases hair growth,remineralise teeth and MOST importantly aids the immune system. Bone broth contains a high amount of antioxidants, vitamins, and many minerals, including calcium, silicon, sulfer, magnesium, glucosamine, phosphorus, and chondroitin sulfates. Bone broth also contains gelatin which has two very important amino acids: proline and glycine. In selecting the bones for broth, its EXTREMELY important to get high quality bones since you’ll be extracting the minerals and drinking them in concentrated form.
Bone Broth Recipe
- 2 pounds (or more) of bones from a healthy source
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar
- 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.
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. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
- Beef broth/stock: 48 hours
- Chicken or poultry broth/stock: 24 hours
- Fish broth: 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. I typically 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 a gallon size glass jar in the fridge for up to 5 days, or freeze for later use. Recipe courtesy of www.healthextremist.com