Bone Broth

You may be wondering what’s Bone Broth? Bone Broth isn’t just your regular stock made after 2 hours of cooking chicken or beef bones on the stove top, Bone Broth is simmered for at least 48 hours, this means the marrow will be broken down and the minerals released into the liquid. The broth from grass-fed beef bones or organic chicken bones is an extremely nutritious liquid. Bone Broth promotes optimal health due to its high antioxidant, vitamin and essential mineral content.

Bone Broth makes a great soup base, try creating a sauce or even make a homemade gravy. Drink a cup of Bone Broth daily so your body can glean all the health benefits it has to offer. This broth contains several nutrients that help strengthen our own skeleton, bones are very rich in protein and collagen from the bones, tendons, and ligaments are broken down during the long hours of simmering.

Bone Broth contains amino acids which are important for the health of our skeleton. Studies have found that Bone Broth has benefits for those suffering from rheumatoid arthritis. The same studies also found that the amino acid – Glutamine found in bone broth, is recommended as a natural remedy for ‘leaky gut syndrome’ which causes a number of autoimmune issues in the body, Glutamine keeps intestinal walls healthy.

Bone Broth is high in minerals because simmering the bones for such along time demineralizes the bones and the minerals are released into the broth. Broth made from land animals will be rich in calcium, magnesium and potassium. While broth made from fish bones will be rich in iodine. TIP – maximize the mineral content of your broth by adding 2 tablespoons of apple cider vinegar to the mix before you turning on the stove.

When having a cold or flu, try making bone broth soup that’s spicy with pepper. The reaction of spices releases the watery fluids in your mouth and throat that thin respiratory mucus – which makes it easier for your body to expel it through your sinuses. Bone Broth contains valuable nutrients that your body can easily absorb which helpful when your appetite and body are weak from the illness.

Choose the bones for making your bone broth wisely. You can purchase ‘soup bones’ at the butcher shop but ask if your butchers knows of the origin of the bones – organic, farm raised, etc. Next when you roast a whole chicken, use your carcass to make your own broth.

Ingredients

3 Kilograms Of Organic Bones

6 Litres Of Filtered Water

3 Tablespoons Apple Cider Vinegar

2 Large Organic Onions, Chopped

4 Large Organic Carrots, Chopped

4 Large Organic Celery Stalks, Chopped

2 Organic Leeks, Chopped

4 Cloves Organic Garlic, Minced

1 Desert Spoon Of Organic Peppercorns

1/2 Teaspoon of Rosemary

1/2 Teaspoon Of Thyme

Directions

When using raw bones, roast the bones for 30 minutes at 350 degrees Fahrenheit first.

Place bones in a large stockpot and cover with water.

Add the vinegar and allow to sit at room temperature for about 30 minutes.

Roughly chop the vegetables and add to the stockpot.

Bring to a rolling boil and then lower to a simmer.

For the first 2-3 hours, skim any layer that develops on the top and discard if you wish.

For beef broth, simmer for 48 -72 hours.

For chicken broth, simmer for 24 hours.

For fish broth, simmer for 8 hours.

Allow to cool slightly and strain the broth through a colander, separating the bones and stock vegetables from the broth liquid.

Store the broth in an airtight Mason jar or freeze until ready to use, discard the bones and vegetables.