How to Make Bone Broth (and Why Is it So Healthy?)

How to Make Bone Broth (and Why Is it So Healthy?)

by Jen Wallace in OrganicAuthority.com

 

 

 

With cold and flu season upon us, you might want to learn how to make bone broth so you can stock up on this superliquid. For those, not in the know, bone broth is stock on steroids (not literally, of course). Back before meat and vegetables came already cut up and wrapped in styrofoam and plastic, our grandparents used to make mineral rich bone broth from bones, scraps and other leftover bits. Nothing was allowed to go to waste. Unfortunately, we lost the knowledge to make this nourishing food.

What Is Bone Broth?

Everyone knows what stock is, right? Stock is the base for any good soup or stew made from simmering bits of meat, vegetables and aromatics in water for 4-6 hours. Many people buy already made meat stock from the grocery store, but the homemade stuff is the best. Bone broth is simply stock that is cooked for a much longer period of time–as long as 24-48 hours.

Why Is it So Healthy?

Bone broth is rich in vitamins, minerals, good fats and tissue-restorative collagen. Each bowl of bone broth is a boost to the immune system. Bone broth is a favorite among those who choose to eat the Paleo diet and is also beneficial for those with digestive disorders and autoimmune conditions.

Don’t take my word for it though; read more about why bone broth is considered a superfood from The Paleo Mom, the Whole 9 and Wellness Mama.

How to Make Bone Broth

I make two kinds of bone broth–chicken and beef. The process is the same for both, but the cooking length is different. Chicken bone broth is done after 24 hours of cooking, will beef bone broth needs 48 hours to cook.

Ingredients:

·         2 pounds of good quality beef bones (I usually get knuckles and rib bones from a local butcher. The bones do need to be sliced open to expose the marrow. Ask your butcher to do this).

·         2 carrots, roughly chopped

·         2 stalks of celery, roughly chopped

·         1 onion, roughly chopped (if tolerated)

·         fresh herbs like parsley, thyme, rosemary

·         2 tablespoons of apple cider vinegar (helps break down the bones and marrow)

·         filtered water

How-to make bone broth:

1.       Place bones in a crock pot. A slow cooker is necessary because you will be cooking this for stock for 48 hours, and I’m assuming you plan to sleep and leave the house.

2.      Add carrots, celery, onions and herbs.

3.      Fill the slow cooker up with water so the bones and vegetables are covered.

4.      Pour in the apple cider vinegar.

5.      Turn slow cooker on high for 8 hours. Turn down to low after that.

6.      Cook for a total of 48 hours.

7.      Spoon out and discard the vegetables and bones.

8.     Strain the broth with a fine mesh strainer to catch any bones or other bits you may have missed.

The final product can be stored in freezer safe containers for up to 6 months ( I use mason jars leaving an 1-2 inches of room for the liquid to expand).

To make chicken bone broth, simply substitute chicken bones (they do not need to cut open as they will break down on their own) and cook for 24 hours.

Use in soups or stews, add to mashed potatoes or mashed cauliflower or simply drink a mug in the morning with breakfast.

 

Posters comments:

1)      I think the image shows some pasta noodles mixed in the broth.

2)     The greenery in the broth could be some chopped up Chorizo, too.