One of my all time favorite things to sip on as the weather gets cooler is bone broth. It’s also great to add to soups, or even when cooking quinoa, because it gets absorbed into the grain and also adds great flavor. It has so many amazing health benefits, and it also helps me to avoid snacking when I know I’m not really hungry but just need a little “something.”
So how is bone broth different from your everyday chicken or beef broth? It’s different than regular broth because of the way it is prepared. When you are making bone broth, you are slow simmering roasted bones and veggies/seasonings for a LONG time with apple cider vinegar to draw the nutrients and minerals out of the bones. We’re talking DAYS here. I usually use the crock pot because that way I can throw everything in and just reset the timer each time it runs out. Beware – your house will totally smell like bone broth – which I actually LOVE! My husband, on the other hand does not. So if I am planning to have company while my broth is brewing I always put the crock pot on the front porch to avoid “broth smell” as my hubby calls it.
So what are some of the health benefits of bone broth you ask?
- Improved/stronger hair, skin and nails (the collage from the bones works wonders)
- Reduce joint pain
- Easy source of vital amino acids
- Gut/Immune system support/repair
- Improves nutrient absorption
- Curbs cravings
So how do you make bone broth? Here’s my fave recipe:
- 2 pounds of bones, roasted (chicken or beef work best)
- 1 onion, sliced into quarters (omit if onions make you gassy)
- 4 carrots, peeled and sliced in half
- 2 stalks of celery, leaves removed
- 2 TBSP Apple Cider Vinegar with the mother
- If bones are not already roasted, roast them at 400 degrees for about 25 minutes
- Place the cooled bones in the crock pot and add water until all the bones are covered. Then add apple cider vinegar. Let sit for 30 minutes at room temp so the ACV can draw the minerals out of the bones.
- Add vegetables and any other seasonings you may wish to add.
- Cook on high until bubbling hot/boiling in crock pot, then reduce to low and simmer for 48 hours.
- The broth will cook down quite a bit over the 48 hours, but what you end up with is so flavorful and rich with nutrients it will blow your mind!
- Let the broth cool and then store in mason jars (I like to make a big batch and freeze it in mason jars so I can use as needed).
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