posted Mar 5, 2015, 2:15 PM by Web Master
[
updated Apr 16, 2015, 5:54 PM by Robert Chandler
]
Bone broth is good for your immune system, helps heal your gut lining and is a rich source of nutrients.
Bone broth contains a variety of minerals in an easily absorbed form including Collagen and other anti-aging, joint-healing nutrients, glucosamine and chondroitin.
Recipe:
Ingredients:
- 3-4 pounds of beef marrow bones and knuckle bones (you can also use leftover chicken bones or turkey bones from a whole bird. Other useful additions are collagen-rich oxtail, and chicken feet are one of the richest sources of beneficial collagen, but hard to find)
- 1/2 c of organic apple cider vinegar (the vinegar helps extract minerals from the bones)
- 4 to 5 quarts of water
- 4 stalks of celery – rough chop
- 4 carrots – do not have to peel – rough chop
- 3 onions – do not have to peel – rough chop
- Parsley
- Garlic
- Sea Salt to taste (at the end)
- Whole black peppercorns
Instructions:
- Add all the bones to a large stockpot
- Add water and vinegar to pot till bones are completely submerged. Let sit for 1 hour to allow vinegar to start working on the bones.
- Add in carrot, onion and celery to pot.
- Bring pot to a boil and then turn down to a simmer.
- Once you are at a simmer you will want to skim any scum off the top of the pot (scum does not always form).
- You will want the mixture to simmer for at least 24 hours (long simmer time is essential for a good bone broth!), adding water as needed to cover the bones.
- During the last 30 minutes to an hour add in the parsley, garlic, handful of salt and whole black peppercorns.
- Once the broth is finished, let it cool then drain it, making sure that any vegetables or bone have been removed.
- Add sea salt to taste and drink both as is, or store in fridge for a week or in a freezer up to 6 months.
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