Bone stocks and broths were a way that our ancestors made use of every part of an animal. In this day and age, it has been found that long, slow cooked bone broths cause the bones and ligaments to release healing compounds like collagen, proline, glycine, and glutamine that have the power to overcome some of the following concerns;
Cellulite and stretchmarks
Digestive disorders i.e. leaky gut
Foods intolerances and allergies
Poor joint/bone health i.e.osteoporosis, arthiritis
Weak immune system
Nourishing Bone Broth Recipe
2 kg of beef, chicken, lamb, turkey bones - MUST BE ORGANIC GRASS FED Filtered cold water
2 tbsp of celtic sea salt 1/4 cup apple cider vinegar
Optional - add fresh vegetables, herbs and spices at the end, two hours of cooking time left: Onions, celery, carrot, fennel, bay leaves, parsley, oregano, rosemary, sage, tumeric, ginger, peppercorns, chilli etc.
1. Place all of your bones in a large stock pot. Add vinegar, salt and cover with filtered water until the pot is 3/4 full. 2. Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock it will release healing compounds like collagen, proline, glycine, and glutamine.
3. When you have two hours remaining add your chosen vegetables, spices and herbs so the flavours can infuse into the liquid broth. 4. After you simmer for 12-72 hours, remove from the stovetop and allow to cool down.
5. Strain the liquid and ladle into mason jars. You can either refrigerate or freeze the jars.
Notes: For those who do not eat red meat, I suggest a fish option using fish carcasses, including the fish head (and eyes).
Consume broth within 3 days or freeze for later use. Sip on the broth or use as the base in a nutrient-dense soup.