If you haven't tried making Bone Broth yet... it is most likely one of three things: 1) You think it will be too complicated, or too advanced. 2) You are vegan. 3) You simply have no idea what the heck it is, or any of the benefits it provides.
If it is #2, I totally get it and admire you for standing by your principles. However, if it is #1 or #3, we need to change this, and hopefully I can help to educate you.
First, put completely out of your mind that making bone broth is challenging. It simply is not! If you have a crock pot, water, a few veggies and some animal bones... you are money! Second, let's talk about the benefits. If you have not gotten on the proverbial bone broth bandwagon it is time to start. That bandwagon is there for good reason! Some benefits are listed below:
• It helps your joints: Glucosamine is found in bone broth and can help with joint pain and function.
• Youth: Bone Broth contains anti- aging Collagen. Collagen helps the appearance and health of hair, skin and nails.
• Gut health: The gelatin that comes from the joints of the animal can help a leaky gut. It has been known to literally help repair the lining of the intestines.
• Immunity: There is a reason mama made you chicken soup when you were sick! Some even call it "Jewish Penicillin!" The bone marrow helps to strengthen your immune system. So the next time you're sick- make a batch of bone broth- which is even richer in minerals than chicken broth!
The above list includes just a few highlights you can look forward to enjoying once you have made your first batch! I like to drink mine from a mug, but really you can use this with anything that requires stock or broth. I like easy- so gather up some chicken bones from your roasted chicken meals (or go to the butcher and ask for some left over bones), cut some veggies, grab your slow cooker and sip away! Cheers!
- 1 - 2 lbs. of chicken bones (try to include an entire carcass). I like to use bones from whole roasted chickens because they have deep flavor, but raw chicken bones are fine.
- 3 stalks celery with leaves chopped into 2 inch chunks
- 2-3 medium carrots unpeeled and cut into 2 inch chunks
- 1 medium onion skin on and quartered
- 1 head of garlic skin on and cut in half
- Handful of fresh thyme
- Handful of fresh sage
- Handful of fresh oregano (you can use any herbs you want, but I highly recommend oregano due to its medicinal purposes)
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-2 tablespoons of apple cider vinegar (this helps extract minerals from the bones)
- About 2 quarts or so of water (the water should just cover bones and veggies)
- Place everything in a slow cooker and cook on low for 14-24 hours. The longer the bones cook for the more nutritious the broth becomes. Once cooled, strain broth with a fine strainer and store. I like to cool completely and store half in the freezer and half in the fridge. Some things to be aware of:
- You can skim the fat, or let it sit in the fridge and allow the fat to rise and then skim it off the top.
- You could also leave the fat alone, like me, because that is just extra work.
- Good and nutritious bone broth with gel in the refrigerator. You want this. Once heated it will liquify again. If your broth doesn't gel, you probably added too much water to bone ratio. Don't fret: it is still nutritious.