Bone broth, more accurately known as stock, is a popular trend. However, it’s been around for a very long time and is a traditional way of making soups. Bone stock is nutrient-dense, easy to digest, and rich in flavor. Many of the compounds it contains can help with healing, which is one reason why soups are recommended when a person is sick.
Making bone broth was a way traditional cultures made use of every part of an animal. Bones, marrow, skin, tendons, ligaments, and feet were boiled and then simmered over a few days. This causes the bones and tissues to release healing compounds such as collagen, gelatin, and glutamine that can transform health. Stocks were often made with bones and tissues from chicken, turkey, fish, and beef.
While many different brands and forms of bone broth exist, homemade is the best, most cost-effective, and easy to make. Renowned chefs often use stock to add flavor to vegetables, rice dishes, and casseroles. Here is a simple recipe that will cost you only about eight dollars to make.
Once you make some bone broth, try some of my favorite soup recipes: Asparagus, Mushroom Bisque, Pumpkin
Bone-Building Broth
Ingredients
- 3-4 lbs organic chicken necks, back, thighs, and feet
- 5 quarts filtered water
- 1/4 cup apple cider vinegar
- 2 ea bay leaves
- 2 ea onions, coursely chopped
- 3 ea organic carrots, unpeeled and coarsely chopped
- 3 ea celery stalks
- 2 tsp black peppercorns
- 1 bunch organic parsley
Instructions
- Place the bones in a large stock pot with water and vinegar. Let stand for one hour.
- Cover and bring to a boil over medium-high heat.
- Reduce the heat to medium-low to keep the stock bubbling. Skim off any scum that rises to the top during the first 15 minutes.
- Transfer the entire pot to a slow cooker (Crock Pot). Set slow cooker temperature to high.
- Add all other ingredients, except the parsley.
- Allow this to boil gently. Cover tightly and reduce the heat to low and simmer for a minimum of 10 hours and up to 72 hours (for a richer broth). Do not simmer for longer than 72 hours.
- Add the bunch of parsley during the last 10 minutes.
- Cool completely and strain to remove bones and vegetables.
- Continue to cool in the refrigerator and remove any congealed fat that rises to the top.
- Place in Mason jars leaving two inches of space at the top. If you decide to freeze some in the Mason jars, leave lids off until the stock is frozen (otherwise the glass may shatter). Take some and pour it into cube trays to make broth cubes.
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