Bone Broth Health Benefits + Recipe

I know what you’re thinking….because I had those same thoughts.  Bone broth GROSS!  Just the name alone is enough to send me to the bathroom! Ha!  I hate it when I have to touch any sort of animal bone to get the meat off for cooking, let alone actually cooking something where the main ingredient IS the bone!  I know, I’m such a wuss:) But with that said, I have recently been hearing more and more about the health benefits associated with homemade broth/stock that it’s peaked my interest just enough for me to give it a try.

Bone broth isn’t new.  It’s been made by grandmothers for generations and generations.  But more recently it’s been gaining steam, quickly becoming a trendy little drink to sip on-And for good reason!  Bone broth is rich in minerals that have been found to support the immune system, reduce intestinal inflammation, heal the gut lining, protect joints, improve sleep and memory, strengthen bones, enhance the look of skin, hair and nails, and it’s incredibly easy to make!

Bone broth can be made from several different kinds of bone: beef, bison, chicken, fish, or lamb.  You can find high quality bones for stock from your leftover roasted chicken or other meats, local farmers or butchers, or high quality meats from your grocery store.  I personally like to make chicken broth best and add some vegetables for extra flavor and vitamins.

Here’s a recipe from Monica at theyummylife.com that I really like to use.

Makes 10-12 cups

Ingredients

2­-3 roasted chicken carcasses (approx. 2 lbs. of bones); include any leftover skin or pan drippings

1 or 2 medium onions, unpeeled & quartered

1 head of garlic, unpeeled, cut in half crosswise

2 celery ribs, cut in 1 to 2 inch pieces

2 carrots, cut in 1 to 2 inch pieces

5 sprigs of fresh thyme

5 sprigs of fresh parsley

1 bay leaf

1 ­1/2 teaspoons peppercorns

2 tablespoons cider vinegar (1 tablespoon per pound of bones)

2 to 2 ­1/2 quarts water (enough to immerse above ingredients)

Directions

Add all of the ingredients to a 6 quart (or larger) slow cooker. * Cook on low for 12 hours (or more).  While still hot, use tongs or slotted spoon to remove large pieces from broth.  Then pour through a wire mesh strainer to remove the remaining solid bits.

For a fat-­free broth, use one of these methods for removing the fat:

METHOD 1: Pour broth into a large bowl or container, cover, and refrigerate overnight or until completely chilled. Scrape the hardened fat from the top and discard.

METHOD 2: While broth is still warm, pour it into a grease separator , that allows you to pour the fat­-free broth from the bottom.

FREEZE IT. Broth can be refrigerated for 4 to 5 days. For extended storage, it should be frozen.  It’s convenient to freeze it in 1 or 2 cup portions for easy use in recipes.

NOTE: This is a salt-­free broth. Add salt to taste, as desired.

*If your slow cooker is smaller, you can half the recipe using 1 chicken carcass and half of the remaining ingredients.

So you’ve made the broth now what?!  Bone broth can be used in many different ways: in soups, stews, gravies, reductions, sauces, dehydrate it to make your own bullion, to cook pasta or rice, or drink it all by itself!

Do you already make bone broth?  If you don’t, are you willing to try it?  Post your comments below, I’d love to hear from you!

 

Kristyn Haster

About the Author

Kristyn Haster

Kristyn Haster is a Lifestyle Blogger, Weight Loss Trainer and Self-Confidence Coach living in Boulder, Colorado. As Editor of LiveLethal.com (Crazy Confident You) Blog, she helps woman break out of their shells, gain total confidence and fall in love with life again.

Follow Kristyn Haster:

Leave a Comment:

All fields with “*” are required

Leave a Comment:

All fields with “*” are required