Why Bone Broth is Amazing for your Health
Bone broth has been getting a lot of press lately. And with good reason. Here are some reasons why bone broth is an incredible addition to your healthy eating habits:
More recent science has found that our health in large part is dependent on the health of our intestinal tract. The process of heating the chicken draws out vital nutrients and amino acids from the bones. These amino acids are great for digestion, and, well, your overall health!
Bone broth is also rich in many minerals including calcium, magnesium, and phosphorous, which many of us happen to be deficient in.
So let’s make some, shall we?
1 frame from a pasture-raised chicken (after you’ve enjoyed the majority of the meat from the chicken)
2-3 stalks celery, chopped
3-4 carrots, chopped
1/2-1 onion, diced
2 cloves garlic, whole
1-2 tbsp apple cider vinegar
Salt & pepper, to taste
Herbs of your choice
1.) Add chicken frame to large stock pot, cover with filtered water
2.) Add 1-2 tablespoons apple cider vinegar (adding this helps draw out the nutrients from the bones) and let sit for about 15-20 minutes
3.) Add chopped veggies to pot
4.) Bring to a boil, then reduce to a simmer and *let simmer for 24 hours total.
*You will need to keep an eye on the broth for the first few hours:
5.) As a frothy layer appears on the surface of the broth, skim off the top and dispose of. This is simply impurities arising as the broth cooks. Do this every 30 minutes or so for the first 2-3 hours.
6.) Now let the broth simmer on low for the remaining 21 or so hours.
7.) After 24 hours have passed, add garlic and any spices you’d like to throw in for the last 30 minutes or so of cooking.
8.) Remove from heat, let cool a bit, and strain into containers.
I strain by removing large pieces with a slotted spoon first. Then, I place cheesecloth on the mouth of a mason jar with a funnel and pour the remainder of the broth through the cheesecloth into the jar to get out any final bits and pieces.
9.) Store in glass jars in the fridge for up to one week or in the freezer – in ice cube trays or a jar with some head space for expansion – for up to 6 months.