Im often asked about my secret for glowing skin and hair and my simple answer is always drink bone broth! If you’ve heard about the incredible healing powers of bone broth, it’s no surprise that you probably want to learn how to make it at home. Aside from being the secret to great cooking, bone broth is also incredibly nutritious and has lots of health benefits. Read on to learn more about bone broth benefits and how to make this amazing drink a staple in your diet.
The evidence goes back more than a century, and not only established gelatin’s value to cartilage and bones but also to the skin, digestive tract, immune system, joints, heart and muscles. Bone broth has been used throughout history and has affectionately been referred to as “Jewish penicillin. Many studies now confirm what Grandma always knew–that broth made from bones is a great remedy, a tonic for the sick, a strengthener for athletes, a digestive aid, a healing elixir.
I have discovered the healing properties of bone broth few years back when I was experiencing gut distress. If there is one food that can heal the gut almost single handedly while embodying the highest form of medicine, it is bone broth. Since then it’s a staple at our home. Once a week I make a big batch for my family and clients. I use it as a base for all my stews and soups and recently I’ve discovered that my favorite way of drinking it is first thing in the morning with added boiled eggs, spinach, lemon and seaweed. It gives me lasting energy throughout the day.
The basic method is simple. Soak bones (chicken, duck, turkey, beef, lamb, fish, etc.) in water plus a little apple cider vinegar to help extract the minerals out of the bones for two hours. If you are using beef or lamb bones, a better color and flavor will result by first roasting the bones in the oven. Bring the water to a boil slowly and skim any scum that rises to the top. Add a variety of vegetables and herbs and allow to simmer several hours or overnight. Remove the bones (your dog will love them) and strain out the vegetables. You can use the stock as is, or chill to remove the fat that congeals on the top.
If making bone broth at home doesn’t work with your schedule, make sure to purchase organic bone broth whenever possible. Selecting one of the best organic bone broth products ensures that it’s not made using GMO’s or sourced from animals pumped full of antibiotics and hormones.
A Quick Summary of The Benefits of Bone Broth:
- Promotes Healing – Bone broth has been used successfully in treating gastro-intestinal disorders, including hyperacidity, colitis, Crohn’s disease, and infant diarrhea.
- Digestive Aid – Aids in the digestibility of grains, beans, legumes, vegetables and meats and is hydrophilic in nature.
- Macro Minerals – Contains highly absorbable forms of calcium, magnesium, potassium, phosphorus, and sulfur, as well as trace minerals which support the bones, adrenal glands, nervous system, gums, and teeth.
- Gelatin and Collagen – Rich in both; promoting bone and joint healing in addition to supporting digestion, improving skin elasticity, and the reduction of wrinkles.
- Rich in Protein – Adds easily digestible protein to your diet.
- Contains Amino Acids – Glycine, proline, hydroxyproline, and lysine are formed, which is important in detoxification and amino acid production in the body.
- Joint Support – Glucosamine, chondroitin sulfate, and hyaluronic acid are produced and present for additional muscle and joint support.
- Immune System Enhancement – Promotes the assimilation of vitamins and minerals and thus supports immunity.
- Delicious and Nutritious – Use as soup, cooking liquid, sauce, or as a tea.
To reap the awesome benefits of chicken broth, you should try this easy-to-make healing recipe for your digestive system and more today!
Chicken Bone Broth Recipe
- 4 pounds chicken necks/feet/wings
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1-2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 tablespoons Himalayan salt
- 1-2 tablespoons apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh rosemary
- 5–6 sprigs parsley
- 18–20 cups cold water
- Place all ingredients in a 8-10-quart capacity pressure cooker or slow cooker.
- Add in water
- If using pressure cooker cook on manual low pressure for 3 hours, if using slow cooker simmer for 24–48 hours, skimming fat occasionally.
- Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
- Use within a week or freeze up to three months.