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Benefits of Bone Broth

How many of us can remember our mother's or grandmother's giving us Chicken Noodle Soup when we fell ill as a child? Whether it was from a Campbell's soup can or homemade, traditionally the broth (base of the soup) has been known for its healing and health benefits for many years.
 
Bone broth benefits:

Here is a list of just a few of the benefits of bone broth:
✔It is excellent for nutrient absorption because it is easy-to- digest
✔It contains collagen which supports hair, skin and nail health
✔It supports joint health and rematerializes teeth
✔It improves digestion, allergies, immune health and brain health
✔It is a wonderful source of amino acids that are difficult to get from diet alone
✔It's high in gelatin/collagen content that supports gut health, and the amino acids help reduce inflammation.



How to use bone broth:
-Add it as a base to soups/stews, gravies or sauces
-Use it for extra nutrients when cooking veggies
-And our favorite; pour it into your favorite mug, add a few spices and enjoy it as a warm drink.



Homemade Bone Broth

We use a Crockpot but you can use a kettle and keep your stove on simmer if you don't have an open flame stove top.

INGREDIENTS

2 lbs or more of (cooked) bones, preferably from a healthy source (it can be chicken, beef, duck, turkey, goose or fish). You may add chicken feet and head for a fattier broth. We don't typically, we all know where chickens walk ;)
2 TBSP Apple Cider Vinegar (this pulls the nutrients out of the bones)
3 carrots
3 celery stalks
1 onion cut in thirds (leave the peel on, it gives the broth it's dark color
1 TBSP salt
1 bunch parsley
2 cloves garlic
Spices and herb to taste
We typically roast a whole chicken every 1-2 weeks. After deboning the chicken we place all of the bones into a large Crockpot. If you have raw bones you will need to roast them in the oven first.

-Place the bones in the Crockpot
-Fill the Crockpot with water
-Add the rest of the ingredients, except for the garlic and parsley
-Turn on low for 24 hours.

Check the broth periodically in the first few hours. You may notice a frothy film at the top, these are the impurities that float to the top. Skim them off with a spoon and discard.

Add the garlic and parsley for the last few hours.

When it is done simmering on low for 24 hours strain the veggies and the bones.

Pour the broth into quart size mason jars, allowing at least 2-3 inches from the top if you would like to freeze the broth. Let cool completely and then place in the fridge. Good in the fridge for 1 week.

Enjoy!