Bone broth….it is more than just a fad!

September 16, 2015

There is a reason that many are swapping their daily coffee for bone broth.  The numerous healing properties of bone broth are enough to make anyone want to drink it on a regular basis. Dr. Mercola sums it up perfectly:

  • Bone broth has a long history of medicinal use. Traditionally, it has been associated with gut healing, and many modern diseases appear to be rooted in gut dysfunction.
  • Digestive problems and joint problems in particular can be successfully addressed using bone broth, but it’s really a foundational component of a healing diet regardless of what ails you.
  • Bone broth is also a staple remedy for acute illnesses such as cold and flu. Processed, canned soups will not work as well as the homemade version.
  • Bone broth contains a variety of valuable nutrients in a form your body can easily absorb and use.
  • The more gelatinous the broth, the more nourishing it will tend to be. To make it as gelatinous as possible, add chicken feet, pig’s feet, and/or joint bones.

Check out this one recipe from Wellness Mama and give your immune system a boost:

Delicious-Homemade-Bone-Broth-copy

Bone Broth Ingredients

  • 2 pounds (or more) of bones from a healthy source 
  • 1 gallon of purified water
  • 2 chicken feet for extra gelatin (optional)
  • 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.
  1. Optional, but to add more flavor, first roast bones for 30 minutes at 350
  2. Place the bones in a large stock pot
  3. Pour (filtered) water over the bones and add the vinegar.
  4. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  5. 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.
  6. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:
    • Beef broth/stock: 48 hours
    • Chicken or poultry broth/stock: 24 hours
    • Fish broth: 8 hours
  7. 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.
  8. During the last 30 minutes, add the garlic and parsley, if using.
  9. 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.
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