Mm mm Bone Broth


Bone broth is magical. Remember when you were sick and Grandma would always give you chicken soup? That is because “back in the day” chicken soup was made with bone broth as its base. Who knew?!
Bone broth is derived from you guessed it, bones. Specifically bones simmered low and slow for a many hours. This allows the bones to semi break down and release all that stored up collagen, gelatin, amino acid and vitamins/ minerals into a broth for our consumption.

Some of the reported health benefits are
-younger looking skin
-repair of leaky gut
-quicker recovery from ingesting gluten  -stronger bones
-better joint health and a whole lot more.
I am a huge believer in bone broth for digestive health. Collagen is vital in healing inflammation and repairing leaky gut.

Are you ready to cook your own yet? Overall this dish is incredibly simple. All you need is veggies, water, bones seasoning and a little time. 

Here is my base recipe
*1.5 lbs of beef marrow bone
*1.5 lbs of oxtail (ask the person at the butcher counter)
4 carrots
1/2 an onion
4 cloves of garlic
2 stalks of celery
2 tablespoons of apple cider vinegar (important to facilitate the breakdown of the bones)

*I use beef most often but you can also swap in bones from 1-2 whole chickens or a few turkey necks, lamb bones or pork. It all depends on what kind of broth you want.
I always recommend using bones from grass fed animals but, some broth is better than no broth so go with what you can afford.

Method #1- The pressure cooker.

I use the Instant pot to make mine. Precious bone broth in a little over 2 hours? Yes please!

Place all ingredients in the instant pot and pour water until it reaches the max fill line.

Select manual time of 120min at high pressure.

When the instant pot has finished and decompressed, strain out the solids and. Let cool.

Once cooled scrap off the top layer of hard white fat. Store the rest in the fridge.

Method #2 – Slow cooker

Add the bones and cover with water until the pot is about 3/4 full.

Add the apple cider vinegar.

Simmer on low/medium for 46 hours

After 46 hours add the veggies and let it go for another 2-3 hours. (Until the veggies are completely soft.)

Strain and store.

Method #3- Stove top

Get a big stockpot and place the bones and apple cider vinegar in it.

Add enough water to fill the pot and cover with a lid.

Simmer on low for 46 hours

After 46 hours add the veggies in and simmer uncovered for 3 hours. Make sure you keep it on low and that your broth doesn’t evaporate off. If your water level goes down more than 1inch, cover your pot again.

After 3 hours strain the solids and let cool.

Scrape the fat off and store.

Bone broth can be stored in the fridge for a week or in the freezer for up to 6 months.

So, there you have it. Three ways to cook up liquid gold. You can now use it with almost anything. You can use it as a bases for soups.
Swap it out for water when your cooking rice, pasta, veggies etc.
Of course you could always drink it straight. What are some ways you use bone broth? Share some ideas in the comments below!


4 thoughts on “Mm mm Bone Broth

  1. I make mine with chicken feet and garlic be sure to trim the tips from the feet. Chicken feet can be purchased for about $3 # at the oriental grocery as well as some really great veggies for variety.


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