Bone broth

Broth or stock is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices. It is traditional food that your grandmother likely made and many societies around the world still consume broth regularly as it is a cheap and highly nutrient dense food.

Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Broth is high in calcium, magnesium and phosphorus witch makes it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails since it has collagen. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.

It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added.

1 kg of bones from a healthy organic source
2 chicken feet for extra gelatine, optional)
2 carrots
2 stalks of celery
1 onion
2 tablespoons Apple Cider Vinegar

You can also add 1 bunch of parsley, 1 tablespoon or more of sea salt additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

1. If you wish to roast beef bones first to improve the taste place them in a roasting pan or oven and roast for 30 minutes. (I skip this)
2. Then, place the bones in a large stock pot. Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
5. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Give it a try!

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