Bone Broth

Want to know how to make your own antibiotics right in your own kitchen???  

When I'm feeling slightly, or for that matter, fully out of sorts, or the weather starts getting a little cool, I begin to get a craving for some soul nourishing, body boosting bone broth. The scientific data revealing the healing potential of bone broth is really quite extensive. Several studies have demonstrated that sipping just a cup a day (or including it in other ingredients) can help improve things like immune function, repair damaged tissue and cartilage, significantly decreasing the potential of osteo and rheumatoid arthritis, reduce systemic inflammation and help the gastrointestinal tract repair and restore. Several times a year I make a batch of bone broth so I can have plenty on hand...both beef and chicken.  One caveat to the meat choices; it is worth it to spend a little bit more on a pasture raised or free range chicken and beef. The chicken will have a little bit less meat, but they will also have stronger and longer legs and wings and more cartilage. Not to mention they will have had a happy, healthy, normal life. 

Chicken bonebrothIngredients for Chicken Bone Broth

  • 4 quarts of filtered water
  • 1 Chicken (I use heritage, pasture raised)
  • 1.5 lb of chicken wing tips, necks, back, or feet (a combination of all of the above works great, although feet are really great for higher gelatin)
  • 1 yellow onion quartered and separated
  • 3 stalks of celery diced
  • 2 Tbsp apple cider vinegar

Ingredients for Beef Bone Broth

  • 4 quarts of filtered water
  • 1.5- 2 lbs of beef knuckle bones or marrow bones (or any other kinds of bones – especially oxtail, which lends added gelatin and a delicious flavor).
  • 1 yellow onion quartered and separated
  • 3 stalks of celery diced
  • 2 Tbsp apple cider vinegar

bonebroth smDirections

Quarter the onions, chop the celery into larger pieces and layer in the bottom of your stockpot or crockpot (I use a crockpot so it can slow cook for quite a while). Place the bones on top of veggies and add water until well covered. If you use a whole chicken, chance are it will not cover the entire thing which is fine.

For the beef bones you can brown them first for extra rich flavor, just quickly either sear them in a pan or you can broil them quickly just enough to brown them.

Set the heat to HIGH and bring the stock to boil, then reduce to LOW.

Allow the stock to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better!

bone stock

If you are using a whole chicken, you will want to remove it once the meat is cooked so you can take the meat off the bone and use it. It usually takes a couple of hours, then when the meat seems tender and just ready to pull easily from the bone, I strip it off and save it to eat. Leave the bones to cook for the rest of the time.

After cooking is finished allow the stock to cool and then strain into Mason jars. (sometimes I jar the broth while still hot just because it seals the jars as it cools)
You know you have good broth when it cools and becomes thick and gelatinous.
You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Use in any recipe that calls for broth.

Note that I do not really add any other seasoning...this is a base broth so you can add whatever you want once you are ready to enjoy it.

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