Making the bone broth is a pretty easy process. This is where a slow cooker is pretty necessary, because it needs to be cooked for at least 24 hours to get all the good stuff from the bones.
Bone broth may seem like a hot new fad right now, with the ability to buy a 12 oz jar for $12 at Whole Foods, but it’s an ancient practice. For centuries, in many different traditional cultures around the world, a broth made of bones and some simple vegetables has been a diet staple. And there isn’t much that is more nourishing and easily digestible.
Bone broth contains macro and trace minerals, collagen, gelatin, and amino acids, for healthy joints, skin, and nails, bones, blood nerves, and even gut health and repair. And the ante is upped by adding anti-inflammatory ginger and tumeric to the broth, which then suffuses the Omega 3 rich fat that you skim and cook with. This fills the fat that is skimmed with even more that All in it’s whole food form, no processing or synthetics, so our body knows exactly how to process it. Yeah. It’s super.
- 3-4 lbs organic, grass-fed, pasture raised bones
These can be beef or lamb marrow bones, knuckle bones, trotters, chicken feet, chicken carcass after the chicken is eaten. Organic and grass fed, pasture-raised (for chickens) are more expensive. But so so important.
- 1/4 C apple cider vinegar
- 1 carrots
- 1 celery stalk
- 1 onions
- 1 bay leaf
- 3 tbsp sea salt
- 1 6 inch piece of Kombu or other seaweed
- 2 inches of ginger, sliced
- 2 inches of fresh turmeric, sliced
Put the bones and vinegar in a crock pot, and cover with water. Add the rest of the ingredients, and turn pot on low for 24-72 hours (24 is enough for chicken, the rest need 2-3 days). Add water if it gets low during the cooking process.
Strain bones and vegetables, making sure the marrow gets into the broth (or spread on crackers and eaten!) and not thrown away. Refrigerate.
Take off the fat that has solidified on top, re-melt and pour into a jar. Use this fat that is full of healthy omega 3s and other anti-inflammatory properties as you would butter or oil. The broth can be refrigerated for a week, or frozen for 4-6 months.
Drink the broth 1-2 times a day like tea, use it in soups and stews, or use to cook grains and beans.