Homemade Bone Broth
If you aren’t already enjoying bone broth, now is the perfect time to bring health boosting and incredibly delicious and soothing broth into your life!
Did you know that bone broth supports proper digestion, heals leaky gut -thus improving food sensitivities and auto-immunity, improves connective tissue, reduces joint pain and inflammation (thanks to chondroitin sulphates, chondroitin and collagen supporting nutrients), contains important amino acids such as glycine (supports nervous system, detox, digestive health and wound healing), proline and arginine, contains nutrients important for health bones such as calcium and magnesium, promotes health hair, skin and nails, supports your immune system and inhibits infection (yes, chicken soup for a cold!) and promotes heating throughout your body!
Broth can be made of any type of bones that you like; chicken, turkey, beef, bison and wild game, lamb and fish (including fish heads) – seek bones from organically raised, pastured or grass-fed animals, and include collagen-rich choices such as chicken feet and turkey necks.
You can use leftover bones or get bones from your butcher or a local farmer.
Bone Broth Recipe
- Place bones in a pot. (roasting bones is optional, but will improve flavour)
- Add 2 Tbsp apple cider vinegar and enough water to cover bones.
- Let stand for 20-30 minutes so the vinegar can leach the minerals from the bones/joints.
- Optional; add 2-3 stalks celery, 2-3 carrots, 2-3 onions and 3-4 bay leaves for enhanced flavour and nutrition.
- Bring to a boil, **skim the scum from the top and discard.
- Reduce to a low simmer in the pot (or transfer to a slow cooker) and cook for roughly 18-72 hours. (chicken/turkey bones – 18-24 hours, beef/lamb/bison bones- 24-72 hours, fish bones – 8 hours)
- If cooking in a pot, can turn off heat, keep covered and let sit overnight, then turn it back on and let summer all the next day.
- During the last 10-3- minutes of cooking add herbs as desired. (ginger root/turmeric root/ fresh garlic – roughly 20-30minutes, fresh parsley/thyme herbs – roughly 10-15 minutes)
- Let the broth cool slightly and strain.
- Store in glass containers in fridge for up to 5 days and in freezer for up to 6 months (leaving a few inches empty in glass container to allow for expansion in freezer)
Enjoy 1-2 cups of health boosting broth daily, especially during fall and winter.
- heat with Himalayan pink salt and drink from a mug/thermos
- heat with ginger root (or add a ginger tea bag) and Himalayan salt for a warming and soothing ginger broth
- heat with sliced ginger root/ turmeric root/ black pepper and Himalayan salt (and strain) for an anti-inflammatory powerhouse broth
- warm with fresh parsley, lemongrass or any herbs of choice
- use to make soup/stew or rice/quinoa pilaf (or replace in any recipe calling for broth)