Bone broth is a staple in my house. It has a multitude of health properties, plus, it tastes super yummy and makes me feel pretty inside and out. Bone broth keeps my joints lubricated and is a great health-booster! Bone broth is great to have every day, but I have a cup of broth about every 2 or 3 days. If I feel like I'm getting sick or my tennis elbow starts flaring up, I have more. It's basically why "Grandma's chicken soup" was so healthy!!! Bone broth is also perfect to use in any recipe that calls for broth like gravies, stews, or makes a great base for homemade soups. If the bone broth gels-up, that's fantastic! (Your bones had lots of good collagen.) Sometimes it gels, sometimes it doesn't, it all depends on the bones. My broth made from beef knuckle bones usually gels, but the chicken broth doesn't. If it doesn't gel, it still has plenty of proteins & minerals. But when it does, I do a happy dance in my kitchen!!
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The book Nourishing Broth: An Old-Fashioned Remedy for the Modern World, thoroughly explains the immense health benefits of homemade bone broth. It's also a handbook for various techniques for making broths. YUM! |
Easy, Slow Cooker Bone Broth Recipe:
- Start with bones from a healthy grass fed/organic animal. I ask the butcher for them. Bones full of cartilage, like knuckles, are best (approx 2-3 lbs). Try chicken feet!
- First, roast the uncooked bones in the oven - for good flavor. Or, use a carcass of a roast chicken.
- Put the bones in the bottom of a slow cooker/crock pot.
- Put a few Tbsp of apple cider vinegar in. This helps leach the mineral nutrients out of the bones.
- Add in any spices you wish. Garlic is great, too. If you have any Kombu seaweed, throw in a strip for some natural iodine.
- I add sea salt AFTER - to my final product, because it's difficult to judge the right amount. Salt the final product to taste.
- Fill-up the crock pot with filtered water. Cover.
- Put on HIGH and bring to a boil.
- Then, turn down to low/med so it has a slow rolling simmer for about 24 hrs or so.
- Throw away the bones and any little bits & pieces. (I have heard of some people re-using bones, but I haven't ever tried it.)
- Pour broth through a fine strainer into individual mason jars. (Careful! It's hot.)
- Store in the fridge for up to a week, or freeze for a few months. Or, use right away for soup. The broth gels when cold. (Sometimes it doesn't gel just because there was too much water for the amount of bones. Don't worry about it.)
- The fat will solidify on the top when refrigerated. Just skim-off & toss before heating. (Some folks do use tallow to cook with, but after cooking for 24 hours, I worry about oxidation of the fat.)
- Heat up broth, add real sea salt & pepper, plus any other fixin's, and enjoy the wonderful health benefits!!!
Don't have time to make bone broth?
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Enjoyed your broth info, Jenny. My broth made from chicken always gels if I don't use too much water and if I boil the broth long enough.
I've known that this broth was healthful but had not read details as to its health benefits. It's so interesting.
Thanks much!
Liz
Thanks, Liz! Someday I'll get my chicken broth to gel, you must be an expert! I've been saving lamb bones, and when I have enough, I'm going to make lamb broth, too. ;-)
Hi, I'm curious to why you dont add salt to your broth in the pan? I use celtic seasalt and it tastes better when I add it to the broth in the pan. Also, you might not get your chicken stock to gel if you use too much water. If you just cover the bones, and you use a good quality chicken, it should gel.
Hi Claudia, How nice to hear from you!
I don't add salt because every crockpot of broth I make is a little different (due to the variation of bones) and it's hard to judge the proper amount.
It sounds like you have a great broth process yourself! Yum!
For optimum collagen extraction use raw bones rather than roasting. The heat of roasting will cause the collagen proteins to coagulate, making it harder for them to pass through the bone and out into your broth. It's like trying to pass tangled string through a tennis racket, much more difficult.
That's not to say you can't use cooked bones- like the leftover carcass from a roast chicken, but if you're starting with raw bones it seems like the extra step of roasting (while good for the flavor) is counterproductive for nutrition.
Hi Laura, Thanks for your comment. I've never heard that before. I always roast my bones and it's an extremely rare occasion that the broth doesn't gel. (Plenty of collagen makes it into the broth.) The bones are being cooked in heat in the simmering broth anyway, so I don't think roasting a little before (for better flavor) does much harm. I get great results and a yummy broth. If it doesn't taste good, it wont be eaten. Thanks for reading!
Hi Hanna, You could try making it on the stove on a very low simmer & it'd probably work just fine. Or, maybe now's the time to invest in a slow cooker. It's great for more than broth... it provides stress relief from making dinner in the evening! Ha!! ;-)
Hi Jenny,
I have three questions about bones. I am single and do not consume enough meat bones during the week to make a pot of broth.
1. Can I freeze the bones until I have enough saved up to make the weight of bones required to make either chicken or beef broth?
2. Can I mix chicken and turkey bones to make a "chicken" broth?
3. Does adding veggies to either broth help with any nutritional value?.... With flavor?
Thank you for addressing my questions.... I am really motivated to healing my Hashimoto's Thryoid issue, Random SVT's, Hormone issues as well as my digestive issues...all by nutrition and exercise; so any info is much appreciated!!
Hi Darla,
Absolutely YES for all 3 questions! I actually buy my bones from the butcher most often, because I wouldn't have enough saved-up either. You just have to ask for them.
Adding veggies will just make it more lovely in taste and nutrient value. (See my recipe for Magic Mineral Broth, too, which is a veggie broth that is also great for healing and recovery: http://www.aunaturalenutrition.com/blog/1 )
I think it's wonderful that you're taking real action steps toward good health and wellness. Keep up the great work & thanks for reading!
I remember my mom making this to nurse her sister back to health when she was very ill. She kept tiny frozen containers of it in her freezer and swore by its healing qualities.
What a beautiful story, Bonnie! I love hearing real-life stories of healing through nourishment! Thank you.
Jenny Yelle, MHNE Holistic Wellness EducatorHello lovelies! Thanks for visiting Au Naturale Nutrition and sharing my passion for holistic living and whole foods. I love to help my readers take a natural approach to beauty and aging gracefully. Radiate beautiful health! (read more) |
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