Bone broth is the ultimate healing liquid. It’s dead easy to make, it’s versatile (use it as broth, gravy, sauce, or even straight up in a mug), AND it’s a time honoured method of wringing every last bit of goodness from meat on the bone. Oh yes - and it’s largely how our ancestors made it through the winter!
A classic bone broth is made, quite simply, by simmering bones from any animal. The classic recipe is made with meat bones, which can be purchased at your local butcher, but it can also be made with poultry, or even fish. The length of time that bone broth simmers is key to its nutritional benefits, as is the use of organic meat. Buying organic isn’t always necessary, but in this case it’s critical.
The apple cider vinegar is another important ingredient. It breaks down the collagen and makes the broth more plentiful and rich. Don’t skip this step.
Benefits of bone broth,
- contains sky high levels of minerals (from the animal’s bones to yours) and vitamins
- soothes the digestive system
- fights inflammation
- supports joint health
How to Make Your Own Bone Broth
I like to make mine in my pressure cooker, then switch to slow cook for added bonus time… the longer it simmers the better! If you don’t have a pressure cooker, a regular pot will do. Bonus points for an old-fashioned iron pot - yes, that iron makes its way into the bone broth too!
Ingredients
2- 2 1/2 pounds organic meat bones (‘marrow bones’)
2 carrots, washed and cut in chunks
2 Celery stalks or half a celery root, cut into big pieces
1 onion, halved and skin on
2-3 cloves of garlic, skin on
fresh herbs, such as rosemary, thyme, sage, parsley combined, or whatever you have on hand
2 tbsp apple cider vinegar
1/2 tbsp whole peppercorns
1 tsp Kosher salt
8 cups of water (if using pressure cooker fill until 1 inch under maximum line)
Instructions
If using a pressure cooker, add all ingredients and set to pressure cook for 120 minutes.
Once the 2 hours is up, allow the pressure to release naturally or do a quick release.
Set to slow cooker mode and cook for 12 more hours.If using a slow cooker, cook on low for 12-36 hours… the longer the better!!
If using a regular pot, bring all ingredients to a boil, then lower to simmer and cook, covered, for 12 hours. This is best done overnight so that your oven top isn’t left unattended.
Once done cooking, use a fine mesh strainer or cheesecloth to strain the liquid.
Keep it in the fridge for up to 5 days, or freeze for later use.
The result is literally liquid gold… a nourishing tour de force for your immune system. Enjoy!
