The claims for bone broth benefits
are endless and true.
It will boost the immune system,
help the body heal, offers amino acids,
improves skin and nails,
reduces inflammation and will
fix a leaky gut like few things can do for you.
The nutritional benefits are restorative.
You should never miss an opportunity to utilize quality bones for broth.
Bone broth is not just stock or broth made from meat and vegetable scraps. The goal with bone broth is to extract the nutrients from the bone and marrow to collect them in the broth.
The only way to do this correctly is to use bones from animals that were raised without hormones, antibiotics, pesticides or GMO grains. You want to use an organic animal that was responsibly raised or wild game. You can make nutrient rich bone broth from any animal and you can mix bones from different animals.
The process of making bone broth is easy, but takes many hours of slow cooking. If you do not have the time immediately, package and freeze the bones until you can process them. Once processed, you can store broth in glass jars in the freezer until you are ready to use it. Some say you can repurpose the bones to make a second batch of broth, but with reduced nutrient levels. You can roast the bones before simmering to increase flavor, but it is not necessary. The finished product can be added to recipes, used for soup or taken as a tonic.
Making bone broth can be simple or complex. It’s your choice. Some recipes call for soaking the bones in a cold water bath with a small amount of vinegar to release nutrients. Others call for adding vinegar while cooking. You can also add bits and ends of vegetables, spices or fruits to enhance flavors. What you throw into the pot is up to you. There is hardly any way to do this wrong, but keeping additions pesticide and GMO free are important.
The recipe below is only a guide that will get you through until creativity sets in to direct you. Personally, I would go through the refrigerator and add anything that was ready to be used. Most of what is added will be discarded after the prolonged cooking time, so if soup is the intention, wait until after the broth is done and strained before adding soup ingredients.
Some like to keep it simple and develop a plain broth that can be dressed to suit the second use later. If you have an idea that you would like a more flavorful broth you can add bits to your hearts contend. Personally, I would never make broth without garlic to further enhance the immune system.
If you use a slow cooker for this process make sure it is not a product that simply meets FDA allowable standard for lead content. You will end up with a broth that is toxic. You will need a lead-free appliance. Finding a lead-free slow cooker might take calling the manufacturer as they are rarely labeled with this information. If the response is that the product “meets FDA requirements” that is not good enough. You want a lead-free product. Also, do not use an aluminum pot or a non-stick, coated pot. The chemical content will leach into your broth.
Note: This link contatins great detail on the benefits of bone broth.
It explains glutamine in the body and how quantities could upset some bodies. http://www.thehealthyhomeeconomist.com/bone-broth-msg-what-you-need-to-know/
The only way to do this correctly is to use bones from animals that were raised without hormones, antibiotics, pesticides or GMO grains. You want to use an organic animal that was responsibly raised or wild game. You can make nutrient rich bone broth from any animal and you can mix bones from different animals.
The process of making bone broth is easy, but takes many hours of slow cooking. If you do not have the time immediately, package and freeze the bones until you can process them. Once processed, you can store broth in glass jars in the freezer until you are ready to use it. Some say you can repurpose the bones to make a second batch of broth, but with reduced nutrient levels. You can roast the bones before simmering to increase flavor, but it is not necessary. The finished product can be added to recipes, used for soup or taken as a tonic.
Making bone broth can be simple or complex. It’s your choice. Some recipes call for soaking the bones in a cold water bath with a small amount of vinegar to release nutrients. Others call for adding vinegar while cooking. You can also add bits and ends of vegetables, spices or fruits to enhance flavors. What you throw into the pot is up to you. There is hardly any way to do this wrong, but keeping additions pesticide and GMO free are important.
The recipe below is only a guide that will get you through until creativity sets in to direct you. Personally, I would go through the refrigerator and add anything that was ready to be used. Most of what is added will be discarded after the prolonged cooking time, so if soup is the intention, wait until after the broth is done and strained before adding soup ingredients.
Some like to keep it simple and develop a plain broth that can be dressed to suit the second use later. If you have an idea that you would like a more flavorful broth you can add bits to your hearts contend. Personally, I would never make broth without garlic to further enhance the immune system.
If you use a slow cooker for this process make sure it is not a product that simply meets FDA allowable standard for lead content. You will end up with a broth that is toxic. You will need a lead-free appliance. Finding a lead-free slow cooker might take calling the manufacturer as they are rarely labeled with this information. If the response is that the product “meets FDA requirements” that is not good enough. You want a lead-free product. Also, do not use an aluminum pot or a non-stick, coated pot. The chemical content will leach into your broth.
Note: This link contatins great detail on the benefits of bone broth.
It explains glutamine in the body and how quantities could upset some bodies. http://www.thehealthyhomeeconomist.com/bone-broth-msg-what-you-need-to-know/
Bone Broth Recipe
Organic bones
Water to cover bones
1-2 tablespoons raw vinegar for a large pot, optional
To enhance flavor, add:
Salt
Pepper
Garlic, whole, or chopped for more flavor
Ends, peels and stems of vegetables, including onion, carrots, parsley, celery or more
Pieces of fruits, including, oranges, apples, limes, lemons or more in small quantities
Herbs or spices, if desired
Cook on low or slow for 12-24 hours
Cool and strain.
Drink and heal.
Organic bones
Water to cover bones
1-2 tablespoons raw vinegar for a large pot, optional
To enhance flavor, add:
Salt
Pepper
Garlic, whole, or chopped for more flavor
Ends, peels and stems of vegetables, including onion, carrots, parsley, celery or more
Pieces of fruits, including, oranges, apples, limes, lemons or more in small quantities
Herbs or spices, if desired
Cook on low or slow for 12-24 hours
Cool and strain.
Drink and heal.