It’s getting chilly outside and that can only mean one thing. Bone broth season is upon us. Bone broth is exactly what its name indicates - making broth or stock from bones. Besides being tasty on its own and a terrific way to add flavor to other home prepared meals, bone broth is exceedingly healthy. Bone broths use a lengthy and gentle simmering style of cooking to extract rich marrow and collagen from the bones.
Both marrow and collagen deliver an abundance of nutrients for all kinds of benefits to your system. Collagen is great for our skin, bones, muscles, hair, and teeth. It also soothes the gut. Bone marrow is rich in fat and what our cavemen ancestors sought out and thrived upon! Every single cell in our body is laden with healing fat. Our brains also are made up of 60% fat. And, a growing number of research is showing the immense health and weight-loss benefits of a high-fat diet.
Please make sure to use bones from healthy land or sea animals. Bones from grass-fed cows, sheep, goats, as well as pasture-raised chickens and pigs are all terrific. With Thanksgiving approaching, consider using your turkey carcass. And don’t despair. If you don’t eat meat, consider making bone broth from left over fish bones. Collect your fish bones and freeze. Over time you will have sufficient bones to create your own healthy broth!
As odd as it may seem, apple cider vinegar is a key ingredient in this recipe as it helps draw out nutrients from the bones.
Servings approximately 8 cups.
Cooking time between 14-24 hours – (I use my slow cooker in the evening and turn off approximately 20 hours later.)
• 4 lbs. of soup bones from beef, lamb, chicken, turkey, fish, etc. (Feel free to mix and match your bone sources.
• 2 tablespoons of apple cider vinegar - (I use Bragg Organic Apple Cider Vinegar)
• 2-3 carrots, roughly chopped
• 2-3 celery stalks, roughly chopped
• 1 medium onion, skinned but kept whole
• 1 bunch of herbs (Parsley, oregano, thyme, sage, etc. Whatever you enjoy and have handy is fine.)
• 1 tablespoon of unrefined, sea salt
• 2 quarts of filtered water
• Place the bones in a slow cooker and drizzle the vinegar directly onto the bones to coat.
• Add in the vegetables, herbs, salt, and water. Stir.
• Set the cooker on low and cook up to 24 hours.
• When you are done cooking, discard the bones, veggies, and herbs.
• Strain the liquid through a colander or sieve into a glass or stainless steel container.
• Refrigerate the clear broth for 4 hours or more. The fat will separate and rise to the top forming an opaque white layer. Skim this off the top and discard.
To serve, heat the bone broth, (which will resemble gelatin), over medium-low heat.
Now, pour into a mug, sip, and enjoy!
You can store your leftover broth in a sealed container either in the refrigerator for up to 4 days, or the freezer for up to 9 months.
I really enjoy a cup of bone broth during the chillier months. The flavor for me is reminiscent from my childhood. I would go with my family to the Pocono Mountains in the winter over President’s Day week-end. We’d stay at a lodge with a fire place, snow sledding, snowmobiling, skiing, ice skating, and more.
After plenty of hours of outdoor fun in the chilled winter air it was always a pleasure to sit down to a hot meal. First course - beef consume’. The bone broth of today tastes just like the beef consume’ from my Pocono Mountains’ childhood getaways. Sweet!
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