There was a time when it would never even occur to me that bone broth (beef, chicken, vegetable stock) would be something I would sip and not just use for the base of a soup, sauce or stew. But I do and it is the first thing that comes to my mind at the first sign of a sniffle, sore throat or cough and if I am using it for medicinal purposes it has to be of the homemade variety.
I typically use beef soup bones that I buy from a local cattle producer but this recipe is really versatile and you can use chicken, duck, turkey or whatever type of bones you have. I’ll admit that I have yet to try adding chicken feet to my broth but if you want to go full on nutrients (i.e. collagen) that is where it’s at so I’ve read.
One of the greatest benefits of bone broth is it’s ability to heal the gut and thanks to the type of foods (processed) many of us eat on a daily basis our guts can use all the help and healing they can get.
Some of those benefits include:
Bone broth contains minerals like calcium, magnesium, phosphorus, silicon and sulfur which are easily absorbed into our system thanks to the natural fat that is contained in the broth. It also has broken down cartilage and tendons which contain chondrotin sulphates and glucosamine which are sold as supplements for arthritis and joint pain.
When cooled your bone broth should become the consistence of jelly which is the good for you collagen that is super important for us as we get older and stop producing as much as we need to keep our skin soft and supple.
Besides all of the amazing health benefits I love how it tastes especially on a cool day.
Serves: 4 pints
Author: Cassie Elliott
Prep time: 10 minutes
Assembly time: 3 hours
Author: Cassie Elliott
Prep time: 10 minutes
Assembly time: 3 hours
Ingredients:
- 10 cups spring or filtered water
- 5 lbs beef bones
- 2 large carrots (organic), scrubbed and ends removed
- 2 stalks celery
- 1 large onion peeled and cut in half
- 1 – 2 ounces dried mushrooms
- 2 tablespoons fish sauce
- 4 cloves garlic peeled
Instructions:
- Add bones, carrots, onion, celery, mushrooms and garlic to Instant Pot (or slow cooker)
- Cover with water.
- Add fish sauce.
- Close lid and set on manual for 180 minutes if using Instant Pot. If using slow cooker set on low and cook for 18 – 24 hours. The longer it cooks the more nutrients will be extracted from the bones.
- Pour into pint size glass jars. Let cool and then place in refrigerator where it will last for up to a week. You can also freeze for up to 3 months or more.
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