Bone Broth

I make and eat bone broth for a variety of reasons:

  • we participate in meat shares and taking the bones, or buying them from local farms I trust, is a way of not letting anything go to waste
  • it contains the most absorbable form of minerals
  • it also contains collagen, which is what joints need to maintain and/or heal when damaged
  • tendons, ligaments, nails and skin are also made up of collagen – broth can help with stretch marks and cellulite, and it helps plump up skin to “fix” wrinkles!
  • gelatin is good for intestinal inflammation (I also get gelatin from this product, which I mix into hot beverages like coffee or tea); it soothes intestinal lining, can help with sleep and detox your liver
  • …and many more!

broth pinterest

I have watched videos, read articles and recipes, and attended workshops on how to make the best bone broth. Every time I make it I do it differently, mainly because what I have stocked up in the freezer each time is different! The best part about making it yourself is that no matter what type of bones or vegetables you put into it, if you use quality ingredients then you will get a quality product that tastes great and is a million times more beneficial and healthy than what you find on the shelf at the store.

Here is a skeleton recipe of how I make my bone broth (pun intended!! ha):

Collect bones from pasture-raised chicken meat or grass fed beef cuts over time. I collect them after meals in a large gallon-sized freezer bag that I just keep in the freezer until I’m ready to use it. You should ultimately have enough to cover the bottom of a crockpot (you don’t want to skimp on bones). You should also collect vegetables and veggie scraps in the same manner (I use onions, celery, and carrots most often). When you have enough of each of these, follow the steps below:

  1. Pound bones with a meat mallet to let out more collagen and marrow (optional)
  2. Layer bones in the bottom of your pot (I like to use a crockpot rather than the stovetop)
  3. Add 1/4 cup apple cider vinegar – the real stuff, with “the mother” in it; this helps to pull minerals out by softening the bones
  4. Add 1/2 of a lemon, rind and all
  5. Cover with filtered water and let the bones sit for an hour
  6. Add your vegetables. Like I said, I typically use carrots, celery and I cut an onion in half and add it for flavor and color. You can also add leafy greens for added nutrients.
  7. Add chicken feet if you have them!
  8. Add salt and pepper to taste.
  9. Set on high to get the water hot and rolling. Once it starts to bubble, let it simmer from 4-6 hours up to 24 hours, skimming off any foam periodically.
  10. Let it cool and either pour it into mason jars and place in freezer until frozen, then cap OR pour into freezer bags. Either way, store in the freezer for a long, long time (or a short time, because you’re using it up so often)!




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