Bone broth and stock have been at the center of cooking for many cultures around the world for centuries. Whether it’s an umami filled Asian broth, French stocks to be turned into rich sauces, or a warming bowl of chicken noodle soup, bone broth not only brings tons of flavor, but also healing properties to the table.
Bone broth is so nourishing because it is:
• Easily digestible
• Healing to the lining of the gut
• Full of valuable nutrients that promote healing throughout our bodies!
The gelatin, minerals, amino acids, and compounds found in bone broth help to attract and hold digestive juices and heal and seal the gut. It also fights inflammation and strengthens the immune system so our bodies can fight viruses and infections.
Homemade bone broth is free of preservatives, and is a great way to stretch every ounce of nutrition from the animals we consume as food. Don’t worry about following an exact recipe every time, bone broth is very forgiving and once you get the method down you’ll be a pro in no time!
I like to collect bones every time we eat meat in a bag I keep in the freezer until I have enough to make a broth. I do the same with veggie scraps—carrot and onion peels, the bottom of celery stalks, etc.
Save those bones and experience one of the most delicious and time honored food therapies on Earth!
- Bones from Organic/Antibiotic Free meat
- 2-3 carrots, roughly chopped
- 2-3 stalks celery, roughly chopped
- 1 onion, roughly chopped
- Fresh or dried herbs (thyme, bay leaves, parsley, etc)
- Generous pinch of salt and peppercorns
- 1-2 teaspoons apple cider vinegar (optional)
For the Crockpot or Instant Pot:
1. Add bones, carrots, celery, onion, herbs, salt and peppercorns to your crockpot or instant pot. Fill to cover with filtered water. Optional: add vinegar and allow to soak for 20 minutes before turning on the heat.
2. Turn crockpot to high and cook for 12-24 hours or cook on high pressure in an Instant Pot for 2 hours.
Strain broth and discard bones and veggies. Refrigerate broth and use within 7 days, or freeze.
For the Stove Top:
1. Add bones, carrots, celery, onion, herbs, salt and peppercorns to a large stockpot. Fill to cover with filtered water. Optional: add vinegar and allow to soak for 20 minutes before turning on the heat.
2. Bring to a boil, and then reduce to a low simmer and cover. Cook for as long as you can while keeping an eye on the stove (several hours).
Note: Allowing the bones to soak with a little vinegar before cooking helps to leach the minerals out of the bones, but it’s a step that I admittedly skip a lot for the sake of time.