My Adventure With Bone Broth
With fall here, I’ve been hunkering down and changing the way I eat. Since the days have been cooling off, cold salads and smoothies don’t sound as good. I’ve found that I naturally gravitate to more warming soups and stews.
One thing that has been getting a lot of press is the benefits of bone broth. So with the temps falling, I thought that I’d try my hand at making some.
What is Bone Broth?
Bone broth has been around for ages. Basically you take bones (chicken, beef, lamb, veal, even fish), add vegetables, spices, vinegar and water and simmer the mixture for 24 to 48 hours. You then discard the solids and drink the broth or use it as a base for soups and stews.
The broth contains lots of collagen, gelatin, essential amino acids such as proline, glycine, and glutamine. It also contains lots of minerals such as calcium, magnesium, phosphorus, silicon and sulphur.
The 4 Benefits of Bone Broth?
How To Make Bone Broth?
Making your own bone broth is very easy. If you’re making beef bone broth, you want to make sure to roast the bones first. If you’re making chicken or turkey bone broth, you can just use the carcass of a chicken or turkey that you’ve roasted.
I used my crock pot, which was super easy, but you can also use a large pot on your stove top.
(If you want to see exactly how I made it, I did it all on Facebook Live. Click here to check it out.)
3-4 lbs. beef bones or 1-2 chicken carcasses
2 T Apple Cider Vinegar
4 Medium Carrots, chopped into large pieces
1 Large Onion, quartered
4 Stalks Celery, chopped into large pieces
4 Cloves Garlic, crushed
2 Bay Leaves
1 T Sea Salt (I used Himalayan Pink Sea Salt)
3 Quarts Filtered Water
If using beef bones, roast them first in the oven at 400F for 1 hour.
Place the bones in your crock pot. Add the vinegar, carrots, onion, celery, garlic, bay leaves, peppercorns, and sea salt. Add the water and fill to 2 inches below the top of the crockpot.
Set the crockpot to low, and cook for 24 hours for chicken, or 48 hours for beef. You may need to add water if too much evaporates.
When finished, strain the solids out and you have your broth!
Pour the broth into smaller containers and cool rapidly. The broth will turn gelatinous, which is a good thing – you want all of that gelatin! There will be a layer of fat that forms on the surface, you can just skim that off before you reheat it.
What do you do with the broth?
How you use the broth is entirely up to you. Some functional medicine doctors recommend having a cup every morning. You can also use the broth as a base for soups and stews. Be creative!