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.
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
Brown uncooked bones in a broiler on high for about 5 – 7 minutes on each side.
Place all ingredients in a crockpot and set the heat to HIGH (may also add chopped vegetables such as onion, carrots, celery).
Bring to a boil and reduce heat to LOW. Simmer for 8 - 24 hours.
You may want to add water during the cooking process as it boils off.
Turn off the crockpot and allow the broth to cool prior to straining through a fine mesh strainer.
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!