If you haven’t heard of the amazing benefits of bone broth, one question? Have you been under a rock? Kidding!! Bone broth is said to be a fantastic food source of anti-aging collagen (bonus), is also healing, cleansing and nourishing all at the same time. It’s rich in minerals that need replenishing when you have a cold or flu. Making bone broth is super simple — if you have a pot, then you can make bone broth! Giddy-up to feeling better!
2-3 pounds of organic, pastured, or grass fed animal bones (beef or chicken or fish)
1 gallon of filtered water
2 onions, quartered
2 carrots, large dice
4 stalks of celery, large dice
3 tablespoons raw, unfiltered apple cider vinegar (with ‘mother’)
1 tablespoon Himalayan sea salt
1 teaspoon black peppercorns
1 bay leaf (optional)
A splash of love
1
Place all ingredients into your large stockpot, bring to a boil and allow to boil for two hours (adding more water as needed). Remove any ‘scum’ (impurities) that are on the surface with a skimmer.
2
Then reduce to a low simmer and cook for 24-48 hours (or however much time you have, the longer the broth simmers, the more nutrients are extracted from the bones).
3
Allow the broth to cool and strain. Drink the broth daily or store in the fridge for 5 to 7 days or freezer up to 6 months to sip or for use in soups or stews.
{GF/DF}
Ingredients
2-3 pounds of organic, pastured, or grass fed animal bones (beef or chicken or fish)
1 gallon of filtered water
2 onions, quartered
2 carrots, large dice
4 stalks of celery, large dice
3 tablespoons raw, unfiltered apple cider vinegar (with ‘mother’)
1 tablespoon Himalayan sea salt
1 teaspoon black peppercorns
1 bay leaf (optional)
A splash of love
Directions
1
Place all ingredients into your large stockpot, bring to a boil and allow to boil for two hours (adding more water as needed). Remove any ‘scum’ (impurities) that are on the surface with a skimmer.
2
Then reduce to a low simmer and cook for 24-48 hours (or however much time you have, the longer the broth simmers, the more nutrients are extracted from the bones).
3
Allow the broth to cool and strain. Drink the broth daily or store in the fridge for 5 to 7 days or freezer up to 6 months to sip or for use in soups or stews.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS