After being introduced to home-made bone broth by a friend many years ago, it quickly became my go to for soup and chili base, rice, quinoa and any other dish that calls for broth or water. Bone Broth is a simple, cheap and easy to customize staple in homes across every culture and over every generation. This mineral rich and nutrient-dense health tonic has been shown to help:
- Aid in digestion and tamper allergies
- Improve joint, brain and skin health
- Boost immune system
Research has even shown the gelatin found in bone broth restores the gut lining and helps fight food sensitivities (such as gluten & dairy). The simmering of bones, ligaments and tendons over several hours releases healing compounds such as collagen, proline, glycine and glutamine in forms easily digestible to the body. All of this aids the body’s healing processes in several amazing ways.
Personally – I fell in love with the cheaper and healthier alternative to store bought broth. Often times, store broth contains MSG or is manufactured in such large quantities that its bouillon cube based vs. true bone broth. As a result – it is missing all the health value and has little flavor.
When making homemade bone broth, you will be extracting minerals and drinking it in concentrated form. As a result, it is important to get the bones from healthy animals. Think grass feed cattle, bison or pork and pasture raised poultry. In my house, we save bones from left over whole chickens. Another options is to contact a local butcher, farmers market or even health food stores (Whole Foods, Earth Fare).
2 carcass from the whole chicken (include all the tendons, ligaments and bones)
2 carrots roughly chopped
3 ribs of celery roughly chopped
3 Tbls BRAGG’s Apple Cider Vinegar (or any other raw-unfiltered, unpasteurized cider vinegar)
3 tsp salt
1 tsp fresh pepper
Add all items to crockpot and cover with 6-8cups of water (fill crockpot with water and covering veggies). Cover and cook on high for 24 hours.
Let the broth cool slightly, then strain bones and veggies from broth. Store in glass jars in fridge or freezer. If you plan to freeze – be sure to leave room (1-2 inches from top of jar) for liquid to expand.
Note: You can use any veggies or dry and/or fresh seasonings (parsley, sage, rosemary, thyme, etc.). This recipe is just a good point to start till you get comfortable with the processes.