Bone Broth Recipe
Bone broth is very easily digested and rich in glutamine, the amino acid required for ‘sticking’ loose intestinal cells back together again. It also contains vitamin A, calcium, iron, phosphorous, zinc, selenium, magnesium.
- 2 pounds beef marrow and knuckle bones You can use a whole chicken worth of bones
- 1 pounds meaty bones such as short ribs
- 1/3 cup raw apple cider vinegar with the mother
- 2 quarts filtered water
- 2 cloves garlic crushed
- 2 celery stalks halved
- 2 carrots halved
- 3 onions quartered
- Handful of fresh parsley
- Sea salt
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones. You can add more water if needed to cover the bones.
- Next, add the vegetables and bring it to a boil. Skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley and a pinch of sea salt for added flavor and minerals.
The most important thing to remember when making broth, whether you’re using chicken or beef, is to make sure the bones are from organically raised, pastured or grass-fed animals.
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