The Basics: Bone Broth

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Ah, liquid gold…

There are many benefits of bone broth and many ways of making it. I use it for gut healing as my microbiome is still a bit off and the collagen for my skin and joints. I use chicken bones for mine as it ends up being very cost effective for me and I’ve never been a huge fan of beef broth. This isn’t really a recipe. It’s more of a guide so that you can tweak it to best suit you and your resources.

I use a 6 quart slow cooker to make mine as it’s what I have and I like the hands off nature of it. I save all the bones from making Nom Nom Paleo’s Cracklin’ Chicken and then supplement with chicken soup bones that I can purchase at my local Whole Foods. I probably end up with between 5 & 6 lbs of bones, enough to mostly fill the crock. I then fill it with enough filtered water (you don’t want the chemicals from your water supply in this – you won’t get the healing properties) to cover the bones, add 2 tablespoons of organic apple cider vinegar, turn it on and walk away.

I do use two stages in the cooking though – 2 -3 hours on high (depending on whether or not my bones where completely defrosted or not), then 20 hours on low. My slow cooker runs hot and it will simmer the whole time while on low.

So what are you looking for when it’s done? You should be able to squish the bones in your fingers like Play-Doh. You will need to strain the broth through cheese cloth layered in a fine mesh strainer (I suggest doing this into a quart liquid measure for ease of pouring) to get all of the bone waste out of it. Then you can freeze it in the jars – but please leave room at the top for expansion. I’ve learned this the hard way…

So what do you use bone broth for? You can make soups with it, some people drink it as is from a mug, or use it where recipes call for a bit of stock. You’ll notice I don’t put salt in it. I do this so that I can customize the level of salt in each thing I make with it. You can always add more salt. I like to heat up a jar with a minced clove of garlic, a knob of ginger shaved with a Microplane, a pinch of sea salt, and a squeeze of lemon. It’s just right for a night where you want something but nothing heavy.