Bone broth (or technically, stock) is a mineral rich infusion made by simmering bones of healthy animals with vegetables, herbs and spices. You’ll find a large stock pot of broth/stock simmering in the kitchen of almost every 5-star restaurant for its great culinary uses and unparalleled flavor, but it is also a powerful health tonic that you can add to your family’s diet. It is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion as well as aid in healing the gut. It’s high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.
It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added.
There is nothing easier than making your own bone broth right at home. It’s as simple as boiling water, and making your own allows you to avoid food additives.
What you’ll need:
- 4 quarts filtered water
- 11/2 -2 lbs of bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey necks, chicken or turkey carcass bones, or any bones you have around)
- 2 tablespoons apple cider vinegar (organic, unfiltered such as Bragg’s brand)
- 2 teaspoons (or to taste) unrefined sea salt (optional). Cloves from 1 whole head of fresh garlic, peeled and smashed (optional)
- Place all ingredients in a 6-quart slow-cooker and set heat to high. Bring the stock to a boil.
- Reduce the heat setting to low. Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better!
- Turn off the crockpot and allow the stock to cool. Strain the stock through a fine mesh metal strainer or cheese cloth.
- Place the cooled stock into glass jars for storage in the refrigerator for a few days or the freezer for later use. You can drink the broth or use it as a base for soups, stews, or any recipe that calls for soup stock.
To make vegetable broth, combine .1 onion, 4 carrots, 2 stalks of celery, and 4 cloves of garlic chopped into’/2-inch pieces, and boil, then simmer for 6 hours. Do not overcook vegetable broth, as it may become bitter.