Consuming bone broth is a traditional way of getting good nutrients into your body. The broth is made by boiling healthy animal bones with vegetables, herbs and spices over a period of time. The typical broths (also known as stock) found at your grocery store is often time made at very high temperatures to speed up the process. The high temperatures used often results in many of the beneficials aspects of the broth being boiled away or damaged by the intense heat. Traditional bone broth is high in calcium, magnesium, phosphorus and amino acids which helps your skin, hair and nails look and feel better in addition to having other positive health effects.
In making your home made bone broth you should select quality bones from grass fed cattle, wild caught fish or chickens fed traditional chicken feed. You can find quality bones from reputable local butchers or ask the meat sellers at you local farmers market. A seasoned bone broth can be consumed alone or can be used as the base for many types of soup (chicken noodle soup anyone?), pasta or more.
Here is a starter recipe to get you going:
2 lbs. of (chicken, cow, fish) animal bones
1 sweet onion
Vegetables like 1-2 carrots, couple stalks of celery, few sliced radishes, cauliflower or other vegetable you prefer
2 tablespoons of organic unfiltered Apple Cider Vinegar (ACV)
Salt, pepper, other herbs and spices to taste
Chop up your vegetables into medium sized pieces. Beef bones can be roasted for 40-50 minutes at 400 degrees fahrenheit before adding to the water to enhance the flavor (let the bones cool before adding to the water). Place bones, one gallon of water and the ACV into a stock pot. Let the bones and water sit unheated for 20-30 minutes. After letting the bones sit in the water add your vegetables, spices and seasoning and bring to a boil. After bringing to a boil reduce the temperature so the stock is simmering. For the first two hours of simmering you should skim off (do this every 20-30 minutes) the froth from the top of the broth and throw it away.
Beef bones should simmer for 40-48 hours, poultry bones for around 20-24 hours and fish bones for 6-8 hours.
Once done simmering strain the broth with a fine sieve. The broth can be stored in your refrigerator for up to one week or can be frozen for longer term use.
For those that don’t want to simmer the broth on your stove for that long you can instead use a slow cooker. Start off on high to get a boil and then drop the temperature to low for the simmering portion to get similar results.
Let us know how you use the broth in other dishes!