Health benefits of Bone Broth
(from this Dr. Mercola article)
- Bone broth contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals
- The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
- Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine
Bone Broth Recipes
Bone broth is actually very easy to make at home and also very cost effective when you use left over carcass bones that you’d otherwise just throw away. My family has been making bone broth for many years. One of the tricks is to make sure you add vinegar to the pot, which helps to leech the valuable bone minerals into the water. Below are a few different recipes for bone broth. Get creative by adding your own combination of herbs and vegetables!
Roasted Bone Broth: A Chef’s Take – a great creative bone broth recipe
Simple Chicken Bone Broth
- 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, wings and feet (we typically use chicken feet or the left over carcass bones of a whole chicken after we’ve eaten the meat off of it.)
- 4 quarts cold filtered water
- 2 tablespoons cider vinegar
- 1 large onion, chopped
- 2 carrots, cleaned and coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 bunch parsley
- Fill up a large stockpot (or you can use a large crockpot if you have one) with pure, filtered water.
- Add vinegar and onions, carrots, and celery to the water.
- Place the chicken bones into the pot.
- Bring to a boil, and remove any scum that rises to the top.
- Reduce the heat to the lowest setting and let the bones simmer for 12-24 hours.
- Adding the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth.
- Remove bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.