September 30, 2012 by getbodywise
What is bone broth? Bone broth is a super nourishing, healing, and supportive food for almost every aliment and to maintain excellent health.
Bone Broth has been consumed as a source of nourishment throughout the ages. A classic folk treatment for colds and flu, it is also used for ailments that affect connective tissues such as the GI tract, the joints, skin, lungs, muscles, and more. In fact your grandparents or great-grandparents probably consumed a bone broth equivalent – it turns into a gelatinous mass when cooled. Many traditional cultures consider these foods staples.
Bone broth is a simple, inexpensive way to obtain important minerals, amino acids, & other supportive compounds (i.e. chondroitin & hyaluronic acid) for nourishing optimal health.
Use bone broth as a tea, for the base of other soups, sautéing greens or even as the cooking water for rice and quinoa.
How to make it?
3 lb bones (all types, organic)
1 – 2 tbs dulse (seaweed – if you have on hand)
Filtered water just to cover
2 tbs Apple Cider or other type vinegar
Can add salt, pepper and other herbs after broth has been cooked
1. Roast the bones in the oven at 375 degrees until browned. Gives broth more flavor – but is optional
2. Place bones in a large stockpot and cover completely with water.
3. Add vinegar to the water and stir. Cover and let stand for 30 minutes to 1 hour
4. Bring covered pot to a boil, Reduce to a simmer (slightly covered so steam can escape).
5. Strain all scum that rises, making sure to remove any that clings to the side of the pot. Keep checking, as more straining may be necessary.
6. Continue to simmer, almost covered. Chicken bones can cook for 6-48 hours. Beef bones can cook for 12-72 hours. A long and slow cook time is necessary in order to fully extract the nutrients in and around bone. The longer the better! Add more water as necessary to keep covered.
7. Allow to cool slightly; remove bones with slotted spoon or by straining in a colander with small holes, or through a cheese cloth lined sieve. You’ll be left with a beautiful gelatinous mass of nutritious bone broth concentrate.
8. Ladle into glass containers. If you know you will use the broth within 5 to 7 days, place in fridge. If freezing and using glass containers, freeze with lid open. Once frozen, put lid back on. This is important since glass breaks otherwise! Freezing in several small containers allows you to defrost individually as needed.
Consume broth within 5-7 days or freeze for later use
Enjoy! Your grandma would be proud!