How to Make Bone Broth

Plan on cooking your bones for a long time when you make bone broth, anywhere from 8 hours up to 36 hours or more. The long cooking time leaches minerals out of the bones making it an unequaled nutrient-dense health food.  

Bone Broth is super nourishing and full of medicinal benefits. Its high nutrient content includes amino acids such as arginine, glycine, glutamine, proline, and minerals such as calcium, magnesium, phosphorus, potassium, silica, sulfur and other trace minerals. Homemade bone broth is easy to digest, is full of collagen, tastes better, and has a nice thick consistency from all the cartilage.

Here are some of the health benefits of bone broth:

• improved gut health (restores mucosal lining)

• encourages the release of digestive juices and increases protein absorption

• boosts immune system function

• helps form connective tissue reducing arthritis, inflammation, and joint pain

• decreases signs of aging

• boosts energy

• promotes healthy detoxification

• improves skin tone, texture, and appearance

• strengthens hair and nails

• and helps to improve metabolism

Always choose bones from pasture-raised, grass-fed, organic hormone and antibiotic-free animals that include marrow, tendons, joints, and cartilage.

Yield: 4

Author: Yvonne Tomlinson

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How to Make Bone Broth

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

• 3-4 lbs bones beef, chicken, ham, game, or fish
• 1 medium onion roughly chopped
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 Tbsp sea salt
• 1-2 Tbsp apple cider vinegar
• 5-10 peppercorns
• 2-3 Tbsp fresh herbs or 1 Tbsp. of dried herbs, for flavor & additional nutrient benefits

Instructions

1. Place bones in a large pot or slow cooker (6 quarts).
2. Cover with filtered water.
3. Bring to a boil and skim off the foam that rises to the top.
4. Turn down to simmer on low.
5. Add Apple Cider Vinegar (this helps to pull out the minerals), Sea Salt, 5-10 Peppercorns, and big chunks of onion, carrots, and celery stalks.
6. Add your herbs, then cover your pot.
7. Let this broth cook for at least 8 hours (12-24 is a good goal, or overnight) adding water as it evaporates. The longer you cook the bones, the more nutrients will leach out of the bones increasing the healing benefits.
8. Strain the broth.
9. Pour into pint or quart size mason jars with some of the fat on top of each jar. The fat will help preserve the broth.

Notes

Leave an inch of space at the top of the jar if freezing.

The broth will keep for a week in the fridge or can be frozen for several months. Use to make soups, stews, and sauces, or as a nourishing drink anytime of the day and with meals.

Nutrition Facts

Calories

29

Fat

0

Sat. Fat

0

Carbs

6

Fiber

2

Net carbs

5

Sugar

3

Protein

1

Sodium

1784

Cholesterol

0