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:
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.
- Optional, but to add more flavor, first roast bones for 30 minutes at 350
- Place the bones in a large stock 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 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
- 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.