During my extensive research, I’ve been hearing a lot about bone broth. Apparently, it’s known to have incredible health benefits. It is a highly nutrient dense food. By the way, nutrient-dense foods are foods that have a lot of nutrients but relatively few calories. Broth is an excellent source of minerals and is known to boost the immune system and improve digestion.
Side note: My mom loves to make chicken noodle soup for the kids when they are sick. And she would always say that it’s the broth and that makes them feel better. You were right, mom!! It’s the broth…
Its high calcium, magnesium, and phosphorus content which makes it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. It great for treatment of leaky gut syndrome which I will discuss in another post.
Experts say drinking 2 cups of bone broth a day will help you reap the benefits.
I found this great recipe for making bone broth in the slow cooker from mommypotamus.com
How To Make Bone Broth In A Slow Cooker
For this recipe you will need: 8 quart slow cooker, mesh strainer
* 1 – 1.5 pounds of chicken, beef, lamb or fish bones
* 1 small onion, peeled and roughly chopped
* 2-3 carrots, chopped
* 1 stalk celery
* 1 ½ teaspoons unrefined sea salt, or more to taste (where to buy unrefined sea salt)
* 1 tablespoon vinegar for chicken bones, 1 tablespoon + 1.5 teaspoons for fish, 2 for beef (I use apple cider vinegar)
* enough water to cover the bones
* ½ teaspoon peppercorns, optional
* 2 chicken feet, optional (Yours will probably come prepared, but if now here’s how to do it yourself)
1. Place one pound of chicken bones in a slow cooker with veggies, salt and peppercorns.
2. Pour in enough filtered water to cover the chicken.
3. Add 1 ½ teaspoons apple cider vinegar
4. Turn slow cooker on low and cook for the recommended amount of time:
5. Chicken bones: 8-24 hours
6. Beef bones: 8-72 hours
7. Fish bones: 6-24 hours
8. When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge. If you would like to freeze your broth, see my note at the end for how to freeze in jars.
This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if you have more bones on hand. I usually only have one pound because I make it immediately following a roast chicken dinner.
If you’re using meaty beef bones you’ll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
Recipe by Mommypotamus at http://www.mommypotamus.com/how-to-make-bone-broth/
I will definitely try this amazing bone broth very soon. I’m collecting my chicken bones as we speak. Stay tune for my reviews!