Homemade bone broth from organic pasture raised animals contains all nutrients and minerals found in bones and tendons. Slow cooking preserves the nutrients and is extremely beneficial for healing, preventing, and aiding in wellness.
The gelatin in bone broth protects and heals:
- Leaky gut
- Fights infections such as colds and flu
- Reduces joint pain and inflammation
- Produces gorgeous skin, hair and nails
- Helps with bone formation, growth, and repair
- Fights inflammation through its anti-inflammatory amino acids
- Promotes sleep and calms the mind
Best of all its cheap to make and much healthier than store bought kinds, which have added sodium and other junk. You can use any organic grass fed or pasture raised animal - beef, chicken, turkey, bison, pork, and veal and you can use any of the bones. The bigger the bones the better as they contain more collagen and therefore make more gelatin. So, bones like the knuckles, feet, oxtail or marrow.
Here's what you do:
- Place bones (carcass and/or chicken feet ) in a crockpot or soup pot
- Add organic vegetable scraps as they are available.*
- Cover bones and scraps with water. Set water about one-inch above the bones.
- Add two tablespoons of apple cider vinegar, this helps to leach out the nutrients.
- Cover the pot and set on low (crock pot) or simmer (stove pot). Keep the lid slightly ajar to prevent boiling if using a stove pot.
- Strain the broth 24 hours later.
- optional- a strip of kombu seaweed (very high in minerals especially iodine and vitamins C and E.
Note* I like to add garlic (leaving the skin on is ok), chunks of yellow onion, the stems of hearty greens and Himalayan sea salt for a rich and savory taste.
Use the fresh broth for soups, making grains and legumes, in your sauté, or to simply sip and nourish yourself. You can add water to the bones again and make a second batch of broth if you like. You can keep doing this until you are tired of it or your bones have disintegrated. I like to use them once, cooking them slowly for a very long time so that I get broth that turns into gelatin once I've refrigerated it.