A delicious way to give your body so many nutrients and minerals!!
Bone broth…where do I even start? If you read the words “bone broth” and are about to leave this page, please hang on for just a few seconds! That’s it…sit back in your chair and calmly take your hand off of the exit button!!
Did you know that bone broth has been around for centuries? Yes, our ancestors didn’t waste a thing when cooking chicken, beef or fish. This bone broth I speak of has literally become a trend in recent years because of its health benefits. For one, bones contain collagen and gelatin. You’ve probably heard of collagen if you are part of the Trim Healthy Mama group…collagen is a protein found in our bones, muscles, etc. It is there to support and strengthen our skin, hair and nails. There is so much more than that though. I’ll just let you read more on the benefits of Collagen from Dr Axe here.
I personally started taking collagen powder about a year and a half ago. I have very thin hair and had tried numerous products to thicken it up, but nothing seemed to be working. Since my thyroid was normal, I decided to try collagen, and guess what…new hairs started growing all over my head within a few months of taking it. I was amazed and won’t go a day without collagen!
Back to my bone broth!! Are you still with me? I made bone broth for the first time a couple years ago and loved it. I make it in my crockpot normally, but I know some people who let it simmer in a big pot on the stove as well. I’ve even used my Instant Pot just to shorten the time a bit! When using a crockpot, I set it on low for 12-24 hours. No longer than 48 hours.
Now you can use all chicken bones or all beef bones, but once in a while I mix and match bones. The best kind of bones that I would recommend using is from grass fed beef or chickens. I recently found a local farm that sells organic grass fed beef bones and chicken feet…say what?? Chicken feet?? I know, sounds kinda gross and to be honest it was a little weird at first, but let me tell ya, chicken feet have some of the most collagen that you’ll find anywhere! I slip 2-3 feet in my crockpot then add other bones I have in the freezer.
You know you have a great bone broth when the broth turns to a gelatin consistency after it’s been in the fridge cooling for a while. I just love it when mine turns to “jello”…makes me so happy!! If your broth doesn’t turn as gelatinous as you had hoped, don’t throw it away…there are still plenty of nutrients. You can use this broth in soups, stews or just drink it! Another thing that may happen is the fat from the broth will rise to the top of your jar or container when its cooled. You can scrape it off and save it for something else or you can pitch it!
As for the cooking part, I dump all the bones that I’m using in my big crockpot, add 1-2 tablespoons of apple cider vinegar (this helps pull out all the good stuff from the bones) and pour water over the bones just until they are covered. (Tip: if you have too much water, you may not get a good gelatin.) Alot of times I don’t even mess with seasonings and vegetables, but if you would like to add carrots, onions, garlic, salt and pepper, help yourself! It does give a nice flavor, but I like to add salt to the finished product when its in my cup! I love to drink a cup of bone broth every day.
Along with my grass fed bones, I may buy a small rotisserie chicken once a month to add those bones and carcass to the mix. It adds a great flavor and that’s one reason I don’t need to add seasonings.
You’ll find another great bone stock recipe to try in the THM cookbook as well (pg 495).
Does the sound of bone broth gross you out or is it something you will give a try? I’d love to hear about your experience.
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Yields around 2 quarts
This delicious golden broth is so good for you with all the nutrients and minerals our bodies need.
5 minPrep Time
24 hrCook Time
24 hr, 5 Total Time
- 2-3 pounds of chicken bones & feet or beef bones (or mix them like I did)
- 1-2 Tablespoons Apple Cider Vinegar
- vegetables and seasoning, optional
- Toss the bones in a crockpot and add apple cider vinegar.
- If you are using carrots, onions, garlic and seasonings, put them in at this time.
- Pour water over them just until covered.
- Set on low and leave alone for 10-24 hours.
- If the water is getting low after 10-12 hrs, add more then keep cooking.
- When finished, scoop out the bigger bones (and veggies if using) then strain broth through a fine mesh strainer to catch the tiny particles. You could use a nut milk bag or I actually use paint strainer bags. They work perfect! Buy them here !
- Pour broth in a mason jar or freezer containers and let cool before putting in fridge or freezer.
This is a Fuel Pull as long as you scrape off the fat that rises to the top of your container after cooled. If you don't have time to make bone broth but still want the benefits of collagen, this is what I'm using right now !