I’m a huge fan of bone broth. They don’t call it the jewish penicillin for nothing! It’s my flu “shot”, and my supplement for healthy bones, teeth and skin. It’s a leaky gut repairer and a substitute for botox! (really! I wrote all about that in this post).
You can either drink bone broth straight up like I often do, typically a mug a day in the cold months or add it to soups, vegetables, sauces, you name it! The more bone broth you consume the better. When you make your own bone broth from the right ingredients, it will be really rich in bone-building gelatin. It is a good source of collagen, which is good for your skin.
How to Make Bone Broth
What you will need:
- Leftover bones from a chicken dinner, heads and feet are especially rich in gelatin! (where to buy chicken feet)
- Filtered water (where to buy a water filter)
- Crock pot, pressure cooker, or just a plain old pot on the stove. (where to buy a great crockpot)
- 1 Tbsp Organic unfiltered Apple Cider Vinegar (where to buy quality ACV)
- Our crock pot takes a while to warm up, so we put it on high and add already boiling water. This cuts down on the warm up time.
- Add your bones and let cook! Add 1 Tbsp vinegar (optional but recommended). The vinegar helps extract the minerals from the bones, but it also makes the broth slightly less palatable. It might take some getting used to, perhaps using just a tiny amount the first few times you do this. We find that if it is used to make soup no one notices, so it’s easy to sneak in but when chugging a mug of bone broth the flavor is noticeable.
- Keep adding water if it boils down too far. We usually leave it at least 48 hours.
- Once you’re ready to harvest your broth pour it through a strainer into a pot and allow it to cool.
- Use it, or freeze it for later!
- If you want to put the bones in for another round, by all means do it again. Sometimes we get 3 or 4 crockpots worth of broth from one set of bones!
- When it cools it may have a thick layer of fat at the top. You can certainly eat it but sometimes I find it tough to digest so I skim it off and cook with it instead.
- If your broth looks like jello after its cooled, you are a rockstar.
Want recipes which include gelatin-rich bone broth? Check out my eBook The Gelatin Secret. You will get recipes, instructions for making bone broth at home, and information about how gelatin nourishes each part of your body.
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