Bone Broth

With winter here our bodies crave warmer foods. Stews and soups warm up our cold bones. Making your own bone broth is very easy and a healthier option than store bought stock to use as a base for your winter dishes.

You may have heard about bone broth. It seems to be the new health “thing” being talked about right now but people have been making it for many years. Bone broth is different from stock. The bones are cooked a lot longer to get all the beneficial nutrients out of the bones. Bone broth is rich in anti-inflammatory nutrients, minerals, and collagen so it is good for gastrointestinal issues, bones, and joint health. Bone broth is thicker than stock too. Some people heat and drink bone broth by itself, I prefer to use it in my soups and stews.beef bones, carrots, celery and onions in a pot

Use only the bones from grass-fed/free range animals who are not given hormones or antibiotics. It is best to make large batches to freeze and use later. I also save and freeze bones to make my broth at a later time. It is also okay to mix different types of bones together.

After I make a large batch I fill large freezer bags with broth, removing as much air as possible. I then lay them flat on a cookie sheet to freeze, this makes the bags easy to stack and saves room in the freezer. You can also pour broth to freeze in ice cube trays to be used in quick stir frys or vegetable dishes.

Here is my simple recipe for bone broth:

Cook time – Poultry / fish bones 24 hours – Beef, lamb, pork bones 48 hours

You can either cook your broth in a crock pot or on the stove. A crock pot might be better if you are doing meat bones that need to cook 48 hours. I don’t feel comfortable leaving something cooking on the stove that long but that is up to you.

Place the bones in the pot and cover the bones with water and 2 tablespoons of apple cider vinegar (this will help to draw the minerals and collagen from the bones) add sea salt, carrots, onions, celery and various herbs, I like parsley and thyme. Simmer for the time listed above.

After the time is up, remove bones and let broth cool. Strain with a fine mesh strainer into containers. Put what you will be using within 4-5 days in an air tight container in the refrigerator. Freeze the rest. Simple, healthy, and will save you money.  Enjoy


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