Homemade bone broth is one of the most medicinal food items an individual can consume. It is extremely easy to make and preserving it is even easier! In this post you will learn about the benefits of making a nourishing bone broth and what steps you need to take to make your own!
The Benefits of Bone Broth
Homemade bone broth isn’t just good for adding flavor to your meals, it is also known to reduce inflammation, heal the gut, aid in hydration, work toward soothing and minimizing joint issues, and boost the immune system.
Bone Broth is packed with beneficial components such as:
- Minerals like Calcium, Phosphorus, and Magnesium
- Anti-inflammatory amino acids
Homemade Bone Broth Recipe
Bone broth is made by simmering bones, herbs, spices, and aromatic vegetables for an extended period of time (up to 24 hours). Simmering for this long allows the minerals, collagen, and other nutrients to be extracted from the bones producing a flavorful & nutrient-dense broth.
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.
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 apple cider vinegar.
Just a ¼ cup of apple cider vinegar added to the beginning of the cooking process will draw out the minerals and calcium from the bones boosting the nutritional benefits significantly compared to broth prepared without an acid.
- Herbs & Spices
Adding herbs such as oregano, thyme, sage, bay leaves, sea salt, and garlic assists in creating an immune-boosting, nutrient-rich food.
In addition to herbs, feel free to add spices such as fresh 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.
- Vegetable Scraps
You can also add veggie scraps into your bone broth. Onions, carrots, celery, and other vegetables make a great addition of nutrients and flavor. When cooking recipes with vegetables throughout the week, place the scraps in a freezer bag and place them in the freezer until you are ready to make homemade broth. Whether or not you add veggie scraps is completely based on personal preference. Some people like to stick strictly to bones, onions, garlic, and a couple of spices, and some people like to add a little bit of everything.
“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
Instructions for Making Homemade Bone Broth
Bone broth can be made on the stovetop, in a crock pot, and even in an Instant Pot. These instructions are focused on using a stockpot on the stove, but they can be adjusted easily for your crock pot or Instant pot.
1.Roast the Bones
Preheat the oven to 425°F. Add the bones to a roasting pan and roast the bones for about 30 minutes. They should be browned and crispy. Don’t skip this step or you will be missing out on a deep rich flavor that only comes from roasted & caramelized bones.
Add the roasted bones, water (just enough to cover the bones), vegetable scraps, and a splash of apple cider vinegar to a large pot (or a slow cooker) and allow to sit for 1-2 hours. Make sure you scrape the brown bits off of the roasting pan and add them to your broth. Don’t toss those little tasty pieces! This will give the vinegar a jumpstart at drawing nutrients out of the bones.
3. Simmer and Wait
Bring to boil over medium-high heat and then reduce to a simmer. Cover and simmer for 12-24 hours. Skim off the top layer of “scum” as needed.
4. Simmer and Strain
Once the broth has finished simmering, strain the solids out and then cool it off quickly to reduce the growth of bacteria.
Now you have a delicious nutrient-dense bone broth that you can use immediately or save it to cook with later. Bone broth can be kept in an airtight container (like mason jars) in the fridge for about 5 days. If you want to keep it longer, it will need to be frozen, dehydrated, or canned.