• Olivia Borer

Simple Bone Broth Recipe


I've mentioned the benefits of bone broth on the blog several times, so I decided it was finally time that I share a simple recipe!

Before we jump into the recipe, however, I want to discuss some of those amazing benefits.

Firstly, bone broth is full of collagen and gelatin, which are healing proteins in our body. They help keep our joints, bones, and organs functioning properly.

Secondly, bone broth supports gut health due to the healing properties of the broth, especially the micronutrients and collagen. It also decreases intestinal inflammation,

Third, bone broth is rich in micronutrients that are drawn from the bones themselves that help increase our own micronutrient stores, which in turn boosts our immune system and helps our body function at its best!

Last but not least, bone broth can also help the body detoxify as it works to heal itself from the inside out.

Is it any wonder why we've always been told to have soup when we are sick? Before commercialized, store bought broth, we always made our own from bones. It was economical for our ancestors and obviously more nutrient dense. There are some pretty great bone broth companies now, but I still prefer to make my own. However, if you want the healing power of broth without the work, I like Epic Brand, Kettle and Fire, and Osso Good Bone Broth.

But, if you are up to the task to make it yourself, here's what to do:

Ingredients:

  • 2-4lbs of bones (chicken, pork, turkey, beef - you can buy them at certain stores or use them from leftover cuts of meat. I use my bones from 2-3 whole chickens)

  • 1Tbsp salt

  • 1 tsp pepper

  • Water

  • Optional: 1 stalk of celery, 1 carrot, and 1 onion, halved

Directions:

  • Stovetop: Place all the ingredients in a large pot and fill with water to cover the bones. Cook at a low simmer for 24 hours, adding in the vegetables the last 6 hours of cooking.

  • Instant Pot: Place all the ingredients in the pot. Set the pot to soup and cook for 2 hours. Let the Instant Pot depressurize for about 10 minutes. Use only half of the vegetables if using this method.

  • Slow Cooker: Place all the ingredients in the insert and fill with water to cover the bones. Cook at a low simmer for 24-48 hours, adding in the vegetables the last 6 hours of cooking.

  • All methods: Once the broth has finished cooking (the longer the better!), strain it, and let it cool. Once cool, place it in containers or jars. Freeze or use within 5-7 days.

Note: Good quality bone broth resembles jello when cold. This means it has more collagen and gelatin in it!

Bone broth can be used along or in cooking (soups, stews, etc). I prefer to just drink it with supper, but not everyone can handle that right away! Drinking it daily over time will help heal your body's aliments, whatever they may be!

xoxo Olivia


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oborer@hotmail.com

Lincoln, NE

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