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One of the most magical and comforting healing foods is Bone Broth. Drinking bone broth may be the newest health craze, but it is a very old health practice. It can be used on an as needed basis or as part of your every day preventative health regimen. It is something that I have started doing in my own life and, in short, I love it and can’t find a downside!
The touted benefits of drinking bone both on a regular basis include (and I can personally attest to most of this in my own experiences):
- anti-aging benefits/ reduced wrinkles/ better skin appearance
- better joint health and less pain in the joints
- more energy
- better sleep
- better digestive health and keeps things moving regularly
- big immune system boost
To Make Bone Broth:
The great thing about this kind of recipe is you can utilize scraps and leftovers, which I often do, about 80% of the time. When you do bone broth with scraps that basically means it costs you nothing extra to do this. That’s a big bonus, am I right? Everything will be strained out at the end and you’ll be left with a nice, rich, flavorful broth.
If you prefer to use veggie scraps, just use the following recipe as a rough guideline.
Be sure to read through to the end for extra tips and FAQs!!
What you will need:
- 2-3 pounds of bones, beef or chicken
- 1 Tb olive oil
- 2 carrots, large dice
- 1 large onion, large chop
- 2 large celery stalks, large chop
- 2 tb apple cider vinegar or lemon juice
- 3-4 whole cloves of garlic
- 3-4 liters water
- 3 bay leaves
- 1 tsp whole pepper corns
- salt to taste preference
Stove Top Instructions:
1.Add your olive oil to your stock pot, and then once it’s warmed through, add your carrots, celery, garlic, and onion, or veggie scraps. Let them sauté for 3-4 minutes just to get the flavors going
Next, add in your bones, bay leaves, pepper, water, and vinegar or lemon juice. Bring to a gentle boil then reduce to simmer and cover.
Let gently simmer for 8-12 hours for chicken bones, and up to 24 hours if you are using beef bones. (I know what some of you are thinking…and no, if you boil more vigorously it will NOT be done faster. See why below)
Once the simmering time is up, strain out the solids. If you want a really smooth broth, run your broth through cheesecloth or a fine mesh strainer. If you’d like, you can also use a gravy separator to strain out most of the fat, however that step is not necessary.
Refrigerate or freeze immediately. Once the broth has cooled it should look gelatinous.
**I love using this kind of gravy separator because it has a fine mesh strainer on the top to get those really teeny tiny bits, and you’re left with a very smooth broth. This is the exact one I have, and have had it for 6 years, I use it every single week. The quality is excellent!
Yes, I want the Catamount Glassware 2-Cup Gravy Separator with Strainer
Crock Pot Instructions:
Instead of steps 1 and 2 above, add everything into your crock pot at the same time. Turn on Low heat. Simmer for 8-12 hours for chicken bones, and up to 24 hours for beef bones. Steps 3-5 above remain the same for the crock pot method.
Bone broth can get a little greasy, especially when using beef bones, and, let’s be honest, no one enjoys cleaning that. I would suggest using Reynolds Slow Cooker Liners (6 Count) for easy clean up
- Roasted bones give a better, richer flavor.
- Bones can be used more than once, until the bones go soft
- Bones are very rich in flavor and only need basic aromatics. The marrow that is extracted in this process has countless health benefits. Don’t feel that you have to add every veggie in that you can find to amp up the flavor or the healthiness.
- Cool your broth quickly and not slowly. Broth can grow bacteria very quickly so it is important that it gets stored properly right away.
Q: My broth didn’t gel, why?
A: There can be a couple reasons for this. These 2 reasons are the most common:
- you used too much water or not enough bones.
- you simmered your broth for too long or on too high of a heat. (every time I’ve tried having my broth simmer for longer than 12 hours, this is what happened)
Q: How long can bone broth be stored?
A: In the fridge bone broth only lasts about 4-5 days. If you did not strain out the fat and there is a good layer on the top then you might be able to go 6-7 days. In the freezer, broth can be stored about 6 months.
Q: Why do you only recommend 8-12 hours vs 24 to 48 hours like other people?
A: I found that, for me, broth is much better after only 8-12 hours. After that, it is overcooked and doesn’t gel. Other people say 24 hours because that is generally how long it takes to get ALL the marrow out of the bones, but that doesn’t exactly mean you get a better broth.
Q: I used bones from previous dinners. Do I need to wash the seasoning off the leftovers before making broth.
A: That’s your call. It is not necessary. If you like the seasoning that you used on the chicken and you don’t have too many flavors going on from the various dinners then I wouldn’t bother. I use leftover chicken wing bones all the time and don’t wash off the spice. I like that it gives my broth a little kick.
Q: Why do I need Apple Cider Vinegar to make bone broth?
A: Having a little bit of vinegar or lemon juice in the broth will make the bones more porous as they cook and will help with allowing the marrow to be extracted. Don’t worry about your broth tasting like vinegar. The amount recommended doesn’t give the broth a tangy flavor. However, if you do a double or half batch of the recipe be sure to adjust your vinegar levels accordingly.
Q: Isn’t there a bone broth diet?
A: Yes there is! I have family members that swear by it! You can get your copy of the book right here
Dr. Kellyann’s Bone Broth Diet: Lose Up to 15 Pounds, 4 Inches–and Your Wrinkles!–in Just 21 Days
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