Homemade bone broth is one of the most medicinal food items an individual can consume. How to make it is extremely easy, and preserve it is even easier! Learn about the benefits of making a nourishing bone broth at home and then get a recipe for broth using lamb bones.
The Benefits of Bone Broth
Homemade bone broth is consumed for both medicinal and cooking purposes. It has been known to help with inflammation, heal the gut, and work toward soothing, and minimizing, joint issues.
Any type of bones can be used when making homemade bone broth, but the most beneficial are from grass fed or pasture raised animals. The process of making bone broth is done by slow cooking the bones to draw the minerals, calcium, vitamins, and collagen from the bones.
Homemade Bone Broth Ingredients
You can use any meat bones to prepare homemade bone broth. A chicken carcass (and even the feet!) and beef bones are the most common, but you can even use pork bones or lamb bones! Each will contribute a different flavor and richness to your broth.
Do you want to know the secret to successfully withdrawing all the goodness from the bones?
An acid, such as white vinegar.
Just a ¼ cup of white vinegar added to the beginning of the slow cooking process will draw out the minerals and calcium from the bones boosting the nutritional benefits significantly compared to broth prepared without an acid.
Also, adding herbs such as oregano, thyme, sage, and garlic assist in creating an immune-boosting, nutrient-rich food.
In addition to herbs, feel free to add spices such as freshly peppercorns or cayenne pepper which would be especially helpful if you’re experiencing congestion during an illness. That kick of spice will help thin out your mucus.
“I had long ago dismissed the idea of making my own stock. Why on earth would I consider such a thing when Costco sells organic chicken broth by the case and Whole Foods was a mile from my house at the time? Oh, I had so much to learn!!! The nourishment that the low-and-slow-from-scratch-method could provide my family I had yet to learn…until the trip to Italy that changed so much about my life!”
– Mandy, Make Every Day Matter
I have noticed that venison bone broth does not gel like other bone broths and I wondered if that has been the experience of others or if I’m just not cooking it long enough.
Hi. I don’t have any experience with Venison. I do know that to get the most gel/collagen you want to go for joint bones. It makes a huge difference, at least in chicken and beef broth. I cook mine 48-72 hours. One friend roasted her bones first (mainly marrow bones) and it came out very gelatos. It seems everyone has different experiences however I do know the joint bones are important.