Make Your Own Bone Broth

28 Mar Make Your Own Bone Broth

Who would have guessed that the old school super healing stock would make a comeback and be so huge in the health world? Well it has, and here’s how to make the most delicious and nutritious bone broth in your own home.

Good bone broth takes a while to make, but it won’t take a lot of your time. It’s a perfect Sunday activity that will yield you lots of bone broth for breakfast all week.

Yes, breakfast. This healthy sip is a great way to start the day because it’s loaded with minerals including calcium and magnesium and it helps support the immune system, digestion and bone health. A great way to start the day!

Bone broth is also reported to be great for your complexion and even reduce cellulite – thanks to all of that natural collagen, gelatin and silicon you’re pulling from the bones.

Follow this simple recipe that includes organic bones. After it’s simmered for a few hours, you add vegetable ends (like carrots, parsnips, celery and onion) and some spices. Then, let it simmer for much longer before adding the last of the spices and straining your healthy hot broth.

Here’s the full recipe for your potent health drink.

Yields: about 8 c. broth

Ingredients:

• 12 c. filtered water
• 4 lbs. beef/ bison/ lamb marrow and knuckle bones*
• ½ c. apple cider vinegar
• 1 onion, roughly chopped
• 4-6 sprigs fresh herbs (thyme and sage are used here but rosemary is my favorite)
• 4+ cloves garlic
• sea salt, to taste

Directions:

1. Place all the ingredients into a large slow cooker (it may fit in a minimum 4 QT but I use a 6QT). Cook on ‘high’ for 48 hours.  If your crockpot has a timer that doesn’t go up to 48, just keep resetting it when it stops.  After it’s done, allow it to come to room temperature before pouring the broth through a strainer.  Discard the cooked bits and bones (unless you have dogs, they love them!) and pour the strained broth into glass jars.
2. Once refrigerated, the fat will solidify on top and can be used for high heat cooking needs or added a little at a time to the broth when consumed.  I like to add my sea salt as I use it to better gauge what it needs for flavor.  Usually ½ tsp. per 12 oz. mug of straight broth works well.  That amount will vary if you the bone broth is being used for soups or stews instead.
3. *Note:  if choosing to use chicken bones, use an entire chicken carcass.  Plus you will need chicken feet for the extra gelatin or your broth will likely not gel up after chilling.  When using chicken, you may want to discard the fat that separates, as the omega-6 content is much higher in chicken fat and is therefore more prone to rancidity after prolonged high heat cooking.