Bone broth…something I would have never entertained the thought of ingesting, much less making. For the longest time I did not care to touch any kind of meat, especially if it had bones in it. Just thinking about it made me cringe so I only bought boneless, skinless meats until I learned about the benefits of bone-in meats and how the skin was beneficial also, not to mention tasty.
And then I came across something call bone broth. What?!? That just took things to another level! I kept hearing about it and reading about what a nutrient-dense, gut-healing food it was, but I wasn’t sure if I could buy bones and make this stuff. Fast forward a little and I am making it and enjoying every sip!
Here’s some basic info on how beneficial bone broth is to our bodies and the recipe I use.
Bone broth contains valuable minerals in a form that can be easily absorbed and used by the body. It’s a rich source of minerals like calcium, magnesium, glucosamine, as well as gelatin and collagen. It also boosts immunity, inhibits against infection caused by colds and flu viruses, and fights inflammation from the amino acid arginine.
I have cooked my broth in a slow cooker many times and then I found out that I could use my pressure cooker to make it and it cuts down on the cook time tremendously.
Any bones will work to make broth. I prefer to get my bones from healthy animals (pastured and/or grass-fed). I’ve only purchased grass-fed beef bones from Whole Foods, but would like to start asking around for a variety of bones locally. I’ve also read that you do not need to use fresh bones every time you make broth – especially with the large beef bones that don’t break down after cooking once. You can freeze the larger ones and add some fresh bones to the next pot. Using apple cider vinegar helps to draw the minerals out of the bones.
•2 celery ribs, roughly chopped
•1-2 medium carrots, peeled and cut into three pieces
•2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
•8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
•1 teaspoon apple cider vinegar
•2 bay leaves and any spices of your choice
Place veggies in pressure cooker (make sure it’s at least 6 qts)
Place bones on top of veggies (they can be frozen)
Cover with water (make sure you don’t fill more than 2/3 capacity)
Lock lid and cook on for 3 hours. Let the pressure release naturally
Remove lid and skim off the scum and strain the broth
I let the broth cool and then save/freeze in various portion sizes. Sometimes I freeze the broth in glass jars, but most of the time I store the broth in ice-cube trays.
You know the saying…Don’t knock it until you try it. That definitely applies here!
Note: If you use a slow cooker, cook on low for 24-48 hours.
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