Who gets excited about healing their bodies from the inside out?!!
Uh huh, yea, I bet you do! High five! Go you! You love to take care of yourself (we’re in that same club), so, lets talk about something really awesome!!!
Let’s talk about bone broth! I know, I know.. It’s the latest craze and it seems like everybody’s doing it. But, it’s not exactly a new fad. My grandmother used to make it, and probably yours did, too! She was that cool! Anyway, maybe we’re on the right bandwagon this time!
-It’s rich in nutrients, particularly protein, collagen, gelatin, amino acids, & minerals
-It aids in digestion, and helps our bodies detox from unwanted contaminants
-Wonderful for skin, hair, nails, & joints due to high levels of collagen.
-Immune system booster, and can counter act the nasty effects of colds and minor illness.
-It tastes great!!
So, you’re ready for a one way ticket on the BB Train! All aboard!
I really like this excerpt from Wellness Mama’s blog to get you started:
“Homemade, nutrient dense bone broth is incredibly easy and inexpensive to make. There is no comparison to the store-bought versions which often contain MSG or other chemicals and which lack gelatin and some of the other health-boosting properties of homemade broth.
In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.
There are several places to find good bones for stock:
-Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
-From a local butcher, especially one who butchers the whole animal
-From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)
-Online from companies like US Wellness Meats (also where I get grass fed Tallow in bulk- they sell pre-made high quality broth) or Tropical Traditions (I order high quality beef, bison, lamb and chicken bones from them at good prices).”
I use chicken & duck bones & feet, and get mine from a local small farmer who raises pastured, non-GMO birds. If you live in the High Country or Southwest VA, here is her contact info.
You can Google “bone broth recipe” and find dozens of ways to make it. I’ve tried it a couple ways, and have come to the conclusion that a couple extra steps makes a big difference in your final outcome. Patience grasshopper, this is worth the wait!
Some people like to add veggies and potatoes to their broth. I don’t add a lot of fluff to my stock. A little bit of garlic, a dash of sea salt, & bay leaves let’s my broth just be totally delicious broth.
You will need:
2-3 lbs. of chicken bones
3-4 chicken or duck feet (for collagen)
Large stock pot (mine is 10 quarts)
1/3 cup Apple cider vinegar
3-4 cloves of minced garlic
4 bay leaves
A lot of recipes skip the blanching step. Blanching helps to remove any impurities before you begin making the stock, so there minimal to no yucky residue to skim off the stock as it’s simmering!
Add the bones to your pot, and cover with cold water. Bring to a rolling boil, and let boil for 10 minutes. Pour out that water down the sink like it was yesterday’s business! Done! Next step..
Roasting your bones really brings out their flavor. The more you roast ’em, the more delicious your stock will be! So, crank that oven up to 400F, throw those bones on a cookie sheet, and cook ’em baby! Don’t skimp on the cook time. Let them get good and brown, which takes about 20-25 minutes.
This is where the magic happens! Put your roasted bones & feet back into your pot, and add just enough water to cover your bones. Too much water will dilute your stock and mask your flavor.
Add the ACV. This helps draw those fabulous nutrients out of the bones, and into your stock.
Add the garlic & bay leaves.
Bring to a boil, then cover & reduce heat to a simmer for 24 -36 hours. Low & slow is the name of game here. For the first couple of hours, I check the stock for any residue that’s floated to the top of liquid, and scoop this out.
If you find you’re losing too much liquid, you probably need to turn your heat down a bit. You can add a little bit of extra water, if needed.
After 24-36 hours, remove from the heat. Strain the liquid into another container, and let it cool before placing it in the fridge. You can throw a few ice cubes in to help it cool faster. Faster cooling times can inhibit bacteria growth, and your broth will keep for longer. Once cooled, refrigerate for up to 1 week, or freeze for use as needed later.