Bone Broths are an amazing addition to your diet.
Full of calcium, magnesium, phosphorus, silicon, sulphur, collagen and trace minerals as well as the stuff that builds glucosamine and chondroitin.
Bone Broth also contains amino acids to make strong hair and nails as well as very absorbable nutrients that make for strong bones, cartilage, tendons, all of the connective tissue in the body and neurotransmitters to ensure healthy brain and nervous system function.
Bone Broths are also a wonderful support to the immune system and help with any recovery from injury or illness
We are Supposed to eat bone broth!!
In the ‘olden days’, meaning anywhere from 50 to 10,000 years ago, we ALWAYS used every part of the animal. A bone broth recipe was ever present and ever changing as animal scraps would go into the eternal pot simmering on the stove.
While this was mainly for the economy of having meat when there was not much of it, people understood that these bubbling pots contained important nutrients that you just can’t get elsewhere.
In fact, some nutritionists believe that Bone Broths are absolutely essential for building bones and connective tissue and are a far better alternative to drinking milk.
So, start making a Bone Broth Recipe today!
Bone Broths are simple and doesn’t take much time. If you have a crock pot or slow cooker, they are even simpler as you just throw the ingredients in and leave them for a day.
Basic Bone Broth Recipe
- Depending upon your preference, take the carcass of a chicken or go out and buy the MARROW BONES and Knuckle Bones of Beef from the butcher. Everything MUST be Organic, Free Range, No Hormones, etc.
- Put them in a large stew pot or crock pot with water to cover at least 2 inches over the top of the contents and 2 tbsp apple cider vinegar (to extract all the minerals from the bones).
- Bring to a boil.
- Turn down to simmer and leave it alone.
- Cook for 12 to 24 hours for Chicken Broth OR 24-72 hours for Beef Bone Broth.
- Pull all of the large pieces out with a slotted spoon, then strain all through a fine mesh strainer, a coffee filter or cheesecloth. Discard the chunks, compost them or feed them to a pet.
- Refrigerate for several hours and skim off the fat when it is cool
- You can refrigerate the broth for several days or freeze for several months. Freeze the broth in ice cube trays then transfer to zip loc bag for ease of use.
- Season as desired and use to make soups and stews, Miso Soup or use as a base to make rice or any other grain that requires water to make.
Chicken bone broth makes an excellent base for soups. It’s also quite nutritious. Homemade broth is rich in minerals like calcium, phosphorus, silicon, magnesium, and sulfur. It also contains trace minerals. In the form of broth these minerals are easy for the body to absorb. Cooking with delicious homemade broth will not only enhance the taste of your food, but will help you be more healthy. Here’s a simple recipe for making chicken bone broth.
- 1 kg of bony chicken parts (neck, back, wings, breast bone, feet) or chicken carcass – organic/hormone-free!
- 5 litres water
- 2 tablespoons apple cider vinegar
- 3 celery stalk roughly chopped
- 2 carrots roughly chopped
- 1 onion roughly chopped
- 4 cloves garlic
- large pot
- Put your chicken parts in the pot. You can use the leftover chicken carcass from a roasted chicken you’ve eaten the night before. It’s an economical way to make sure you use every part of the chicken. If you have chicken gizzards you can toss them in the pot too.
- Add 3.5L of water, 2 tablespoons apple cider vinegar, and the vegetables into the pot. It’s best to used filtered water. (The vinegar helps extract all the minerals out of the bones into the broth)
- Let the ingredients just sit for 30 minutes without doing anything.
- Turn the heat on and let the bone broth come to a boil. Skim off the “scum” that floats to the top.
- Turn the heat down low and simmer your stock for 8 hours.
- When it’s done use a slotted spoon to remove the veggies and chicken parts.
- Let cool and store your bone broth in containers in your refrigerator or freezer, and use to form the base stock for soups, stews, sauces, gravies, or even cook your rice/cous cous/quinoa in it for more flavour and nutrient content.