Bone Broth Benefits and Recipe
Bone Broth is really just a fancy name for what has been made for thousands of years, meat stock or broth. Our ancestors used every part of the animal, and learned that the slow simmering of the non-edible parts, such as the bones, marrow, skin, feet, tendons and ligaments, allows the bones and ligaments to release compounds like collagen, glutamine, glycine, and proline.
Chicken soup isn’t just good for the soul: it’s good for the body as well, and it really does help when you are feeling under the weather. Researchers discovered that the amino acids produced when making meat stock improved digestion, reduced inflammation in the respiratory system, boosts immune system and helped with arthritis, allergies, asthma and bone health.
Some other bone broth benefits:
- joint health
- leaky gut
- immune system
Increasing in popularity, bone broth can now be found in most grocery stores, and health food stores. But why pay the high prices when you can easily make bone broth yourself.
How to make Bone Broth
Always choose meat with the bone-in. You can freeze the bones to make broth at a later date, if you choose. When planning meals, choose the whole chicken, turkey, pork chop, or T-bone steak, etc., when possible. Freeze bones in containers, marked as to the type of meat, chicken, pork, beef, etc. When container is full, then you are ready to make broth.
The best and easiest way to make bone broth is with the crock pot. If you do not have a crock pot, than a stock pot on the range will work too.
Place bones, frozen and all in crock pot. Fill with water. Add a tablespoon or Apple Cider Vinegar (helps bring out calcium and minerals from bones), and any vegetables your prefer (carrot, celery, onion, garlic, kale, as well as a strip of kombu) Kombu is considered the “King of Sea Vegetables”, and contains an array of vitamins and minerals, including iodine, that are difficult to get on a regular basis. Add a couple bay leaves, rosemary, and thyme for additional flavor. But you do not need to add seasonings until ready for use.
Cook on low for 8 – 12 hours.
Drain. Throw bones out. Add salt and pepper, Enjoy!
Store broth in refrigerator for 3-5 days, or in freezer containers. I preserve mine by canning the jars of broth for later use.