Bone Broth- Benefits and How to Make Your Own
Bone Broth contains a multitude of health benefits that have the ability to completely transform your overall health and wellbeing. Save some money and make bone broth at home with ingredients that you might have otherwise thrown away.
Yes, you could in fact buy bone broth at the grocery store, but it can get expensive. Why not just save the raw giblets and skin and bones from a previously roasted chicken or turkey carcass, and freeze them until you’re ready to make your own bone broth?
Bone Broth Benefits
When bones, marrow, tendons, ligaments and organ meat are simmered, they release compounds and essential minerals that promote healing, immunity and detoxification. Regular bone broth consumption is said to:
-Strengthen bones and joints
-Heal the gut
-Fight food sensitivities (dairy, gluten)
-Detoxify the body
-Promote healthier hair, skin and nails
With fall and winter months (and the cold and flu season associated with them) approaching, now is the perfect time to whip up some gut healing and immune building bone broth in your own home.
- Leftover bones and skin from a cooked organic chicken or turkey carcass
- Giblets* (optional)
- 1 tablespoon grass-fed butter (or cooking oil)
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- Cold, filtered water
- 2 tablespoons apple cider vinegar**
- 2 fresh parsley sprigs
- 1 fresh thyme sprig
- 1 dried bay leaf
- Wash and dry giblets (neck, heart, kidney, gizzard). We did not include the liver because it can leave a strange taste.
- Heat butter (or oil) in a large stockpot over medium heat.
- Once hot, add giblets and brown on all sides.
- Add celery, onion, and carrot and sauté for 3-5 minutes. Then, add garlic and sauté for another minute.
- From here, you have two options: you can transfer the contents in the stockpot with the remaining ingredients and cook on low for 12-24 hours, or, add the remaining ingredients to the stock pot and follow the directions below.
- Add skin and bones from the cooked chicken or turkey carcass, parsley and thyme sprigs and bay leaf.
- Pour filtered water and apple cider vinegar into the pot. You want the top of the water to be about 3 inches above the carcass.
- Bring water to a boil, then reduce heat to low and simmer partially covered for 8-24 hours. Discard of the foamy layer on the surface of the water the first 2-3 hours of simmering.
- Remove the bones and vegetables from the stock with a slotted spoon.
- Pour the stock through a sieve into a separate bowl or pot to strain out any remaining solids.
- Transfer stock to glass storage jars or pour into ice cube trays or a freezer safe zip lock bag to freeze for later use.
- Stock will stay fresh in the refrigerator for a few days or 6-12 months in the freezer.
- It is normal for broth to congeal in the refrigerator due to the gelatin. You can read a few health benefits of consuming gelatin and bone broth in powdered form in our post here.
To read more on bone broth and its benefits, you can visit the following sources below: