Bone Broth - liquid gold

Bone broth is the foundation of my cooking.  It is very simple and inexpensive.  I use it for soups, stews, or drink it straight with a pinch of sea salt, of course. 

I started making bone broth several years ago.  There is a lot of different ways of doing it.  I tried a few different recipes but my all-time favorite one is from Practical Paleo.  I make it about 3-4 times a month. 

Simmering bones for several hours will create one of the most nutritious and healing food which I like to call liquid gold.  Bone broth is considered a super-food by many.  It contains minerals (calcium, magnesium, phosphorous, trace minerals), collagen, gelatin, cartilage, and amino acids (glycine, proline, arginine).  Health benefits include:

  • Heals the GI and promotes digestion

  • Fights infections caused by cold and flu viruses

  • Reduces inflammation and joint pain

  • Helps with bone growth and repair

  • Promotes sleep and is very calming.

  • Supports beautiful skin, hair and nails

More recently I read an article on how bone broth is better than Botox.  Since wrinkles are caused by breaking down of collagen and bone broth is a great source of easily absorbable collagen, it just might be the elixir of youth. 

Ingredients:

1.5 – 2 lb. of bones (marrow, knuckles, oxtail as well as any saved leftover bones including chicken, turkey, lamb, etc.)

3 – 5 garlic cloves (crushed)

1 – 2 tablespoons apple cider vinegar (organic, unfiltered preferred)

1 teaspoon sea salt

4 quarts purified water

  1. Brown uncooked bones in a broiler on high for about 5 – 7 minutes on each side.

  2. Place all ingredients in a crockpot and set the heat to HIGH (may also add chopped vegetables such as onion, carrots, celery).

  3. Bring to a boil and reduce heat to LOW.  Simmer for 8 - 24 hours.

  4. You may want to add water during the cooking process as it boils off.

  5. Turn off the crockpot and allow the broth to cool prior to straining through a fine mesh strainer.

  6. Pour into jars and keep refrigerated for 3 – 5 days or freeze for longer storage.

Leave the solidified fat plug that floats to the top intact until ready to use; it helps in preserving the broth.

I find that adding some of the fat into soups enhances flavor. 

Everyone should make bone broth as part of their daily routine.  To your health!