Heal Your Body with Bone Broth

Beef-Bone-Broth

 Have you heard of bone broth?

It is a very affordable way to heal your guts and in turn your body.  It is an incredible and affordable way to add tremendous health to your family’s diet.

Broth a.k.a. stock is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herb and spices.

Most cultures in the world include broth as a part of their cooking and soups due to its natural flavor enhancing characteristics, affordability and health benefits.

Many of us growing up remember your grandmother making you chicken soup.  When we feel ill, that emotional memory will often lead us to buy soups/stocks full of chemicals and lacking all the healthful benefits of homemade broth.

Most gourmet kitchens around the globe will have a stock simmering to prepare many dishes and sauces.

How to Make Bone Broth:

What you need:

  • 2 pounds (or more) of bones from a healthy source
  • 4 L of water
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons Apple Cider Vinegar
  • 2 chicken feet for extra gelatin (optional)
  • other optional items: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, 1-2 cloves of garlic, additional herbs or spices to taste.

Dr Peggy Malone’s recipe is one I often use and has nice pics too!

(http://drpeggymalone.com/beef-bone-broth/ )

 

Dr Peggy’s Instructions:

  • -Place the beef bones into a roasting pan with onions and carrots and roast at 450 degrees for 30 minutes, turning once at 15 minutes.
  • -Add roasted bone, onions, carrots and drippings from the pan to a slow cooker or a stock pot and add the remaining ingredients
  • -Cover the contents with enough water so that everything is submerged
  • -If you are using a slow cooker, cook on high for 2 hours then lower the heat to low and simmer for 12-24 hours (I leave mine for about 24 hours)
  • -If you are using a stock pot, bring to a boil and then cover and lower to a simmer for 12 hours
  • -Pour the mixture through a strainer to separate the broth from the solids.
  • -Pour the broth through a fine sieve into heat proof jars (I used Mason jars) and refrigerate until you see a layer of fat on the top
  • -You can scoop off the fat and save it to use for cooking (tallow)

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Twice a week I typically warm 2-4 cups of broth in the morning and follow my family members around with a straw until it is “all done”.

 

Check out these links to answer many of your questions:

Broth is beautiful

 General questions about Bone Broth

 

*(Thanks to Dr Peggy for the image!)

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