Bone broth is something that is being written about more and more due to it’s significant role in nutrition. However, if you’d asked me a few years ago, I wouldn’t even have known what it was!
The making of bone broth is not a new concept. In fact, broth made from the bones of pastured chicken, wild caught fish or organic beef has been a tradition in many cultures throughout recorded history. Grandma knew best, as the health benefits of bone broth extend beyond providing the building blocks for cartilage and bone health … bone broth is also beneficial for reducing inflammation and healing the digestive tract.
So, the next time you have a roast chicken, turkey or bone-in cut of meat, consider simmering the leftover bones in your slow cooker for a nutritious, healthful soup or beverage (2 meals in one!).
- bones from grass-fed, pastured meat or poultry can be purchased at your local butcher
- filtered water to cover the bones
- 1 tbsp Apple cider vinegar
- sea salt, black pepper, spices and vegetables as desired optional
- Remove cooked meat from the bones and place in a slow cooker. Add filtered water and simmer for 18-24 hours. Alternately, you can use a pressure cooker on high pressure for 1-2 hours.
- Strain out the bones and discard. The bones should be brittle and break apart easily. That way you know the healthy nutrients have seeped out of the bones and into your broth.
- Broth can be consumed immediately (with or without optional additions), or stored in a glass container in the fridge and used as a soup on its own, or as the base for another soup recipe. You know that you have extracted sufficient gelatin from the bones if the broth gels up when cooled in the fridge.