Are you wondering what to do with that turkey carcass from Thanksgiving? How about some homemade, soothing, nutrient dense bone broth?
While beef is the meat most people associate with bone broth, it can also be made with poultry and fish bones or Vegan (see note below). The benefits of bone broth improves digestion and immune health. It is high in collagen, amino acids, proline and glycine which helps heal the gut lining, reduces overall inflammation, and is important for healthy connective tissue such as ligaments & joints. It is also beneficial for skin, hair and nails.
Bone broth can be used as the liquid for soups, stews, gravies and sauces. In the fall and winter it is helpful to drink at least 1 cup per day as a healthy immune boost. In times of illness, drink bone broth until you’re feeling better as it helps to support the body and is easily digested so the body’s energy can be spent on healing itself rather than on digesting. It will also help shorten the duration of the illness.
There is no comparison to the store bought versions either which are often processed and contain MSG, sodium, preservatives, corn starch, wheat, artificial flavors or other chemicals and lacks the gelatin, marrow and other health-boosting properties of a homemade broth.
So make bone broth a regular part of your kitchen routine. It’s health boosting, inexpensive, easy and oh so yummy!
Bone Broth Ingredients:
- 2 pounds of bones from a healthy source
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar
- 1 bunch parsley
- 1 tablespoon sea salt
- 1 teaspoon peppercorns
- 2 cloves garlic
- herbs and spices of choice to taste
- You’ll also need a large stock pot to cook the broth in and a strainer to remove the scraps afterwards when its done.
1. If you are using raw bones, (especially beef bones), it improves flavor to roast them in the oven first. Place them in a roasting pan and roast for about 30 minutes at 350.
2. Then, place the bones in a large stock pot (I used a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar.
3. Rough chop and add the vegetables to the pot. Add salt, pepper, spices, and herbs, if using.
4. Bring broth to a boil. Once it has reached a vigorous boil, reduce to low heat and simmer for 10-12 hours.
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.
6. When done, remove from the heat and let cool. Strain using a fine metal strainer to remove all the bits of bone and vegetable scraps. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze in individual containers or pour into ice cube trays for use at a later date. Sip one cup of broth daily like you would hot tea.. .
Note: To make a Vegan version, save your vegetable scraps in the freezer—for example, mushroom stems for antioxidant mineral selenium, parsley stems for iron and vitamin K, potato skins for potassium, carrot shavings for vitamin A—in a quart sized mason jar. After accumulating left overs, place them in a pot, cover with water; add 1/2 tbsp sea salt, add a piece of edible seaweed for potassium, calcium, and essential folate and iodine. Heat on high until the liquid boils, then reduce heat to low until veggies are soft, about 2-3 hours. Strain out veggies reserving the broth.
~ Easy, Healthy, Yummy ~