I have been reading a lot about bone broth and I have been wanting to make it for a while. I finally pulled the trigger and now there’s no looking back! My husband and I order our milk, eggs, cheese, and some meats from a local farm. We love the fact that it is locally owned and that the products are from properly raised, grass-fed animals. We were excited to find out that the farm also sold bones that we could use to make good, homemade bone broth!
Let me tell you, it was much easier than we had originally thought. We all know how much I love convenience so I made mine in my crockpot! It was seriously so easy!
So why bone broth? What are the health benefits of bone broth?
Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine, and proline. The collagen in bone broth will heal your gut lining and reduce intestinal inflammation.
It is important to use quality bones from pastured animals. Bones from conventional factory farmed animals are not the same as nutrient dense bones from healthy grass fed animals. If you want the most nutrient dense bone broth, use bones from animals raised properly!
5 Health Benefits of Bone Broth
- Gut Health. Having a healthy gut is crucial to having a healthy immune system. So how does bone broth contribute to healthy gut function? The gelatin in bone broth helps protect and heal the mucosal lining of the digestive tract and aids in the digestion of nutrients.
- It is an all natural beauty product. The collagen in bone broth supports hair, skin, and nails.
- It aids in calming anxiety. Glycine, an amino acid that is known for calming, is also found in bone broth.
- It is good for the joints and fighting inflammation. Glucosamine in bone broth supports a healthy inflammatory response in the joints. Glucosamine is known to stimulate the growth of new collagen which in turn enhances the health of your joints.
- It is good for your bones. SURPRISE! The calcium, magnesium and phosphorus in bone broth support our bones in growth and repair.
Okay, so how do you make it? It is actually quite simple!
- 4 quarts filtered water
- 2 pounds of grass-fed organic beef bones (may also use organic pasture raised chicken bones)
- 2 tablespoons of apple cider vinegar
- 2 teaspoons of sea salt
- 12 cloves of garlic peeled (I have made it with and without)
*Do not skip the apple cider vinegar, it is an important part of the process. Not only are fats are ideally combined with acids like vinegar, but when it comes to making broth, the vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you’ll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water. Bragg’s raw apple cider vinegar is a good choice as it’s unfiltered and unpasteurized.
* You may also make it with other ingredients for added flavor. Veggie/Herb suggestions to add: Onion, Green onion, Leek, Carrot, Garlic, Celery, Salt, Pepper, Whole peppercorns, Red pepper flakes, Parsley, Bay leaf, Rosemary, Thyme, Sage, Ginger
Place all the ingredients in a large slow cooker and turn the heat up to high until the water boils. (For faster boil, you can do this part in a pot on the stove and then carefully transfer it into the crockpot) Once it’s boiling, reduce the heat to low and skim off the “scum” that built up on top. Cook your broth for a minimum of 8 hours, I cook mine for a little over 24 hours just to make sure it gels and I get all the good stuff out of the bones.
When it’s done cooking, turn off the slow cooker and let your broth cool to room temperature. Strain the broth through a fine-mesh strainer. This step removes the excess lard. Store your broth in glass containers in the refrigerator.
Can be refrigerated for up to 1 week, otherwise, you may freeze it and use for later use.
I like to enjoy my broth like tea and simply warm it up and drink it. I also like to sprinkle a little turmeric or sea salt into it. Be sure to reheat it in a small pot on the stove— do not microwave it.
Enjoy your liquid gold and if you make this recipe, please comment below. I’d love to hear how it turned out!