This bone broth recipe is quite straightforward. A slow cooker becomes crucial here, as the broth must simmer for over 24 hours. This long cooking time extracts the nutrients from the bones. Though an instant pot can also be used. In this case, I will pressure cook for an hour, and then slow cook for another 4-5 hours.
Though bone broth seems trendy, fetching up to $18 for a 12 oz jar at Whole Foods, it’s rooted in tradition. Cultures worldwide have relied on bone-based broths for centuries. These broths, enriched with simple vegetables, form a foundational element of their diets. Few foods match their nourishment and digestibility.
Bone broth packs macro and trace minerals, collagen, gelatin, and amino acids. These nutrients support joints, skin, nails, bones, blood, nerves, and gut health and repair. Adding ginger and turmeric increases the broth’s anti-inflammatory properties. These spices enhance the Omega-3-rich fats you skim off and use for cooking. This process infuses the fat with beneficial nutrients in a form the body easily recognizes and processes. It’s genuinely remarkable.
This bone broth can be sipped on its own or frozen for later use. Use it in soups, stews, grains, or beans to boost nutritional content. Simply swap it for water to enhance your meals’ health benefits.
Bone Broth Recipe
- 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.
Instructions
- 1/4 C apple cider vinegar
- 1 carrots
- 1 celery stalk
- 1 onions
- 1 bay leaf
- 3 tbsp sea salt
- 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.
Next strain bones and vegetables, making sure the marrow gets into the broth (or spread on crackers and eaten!) and not thrown away. Refrigerate or Freeze.
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.