It isn’t really buzz in the sense that bone broth has really been around for-literally-ever. The growing paleo community has brought some much needed light to this broth. I will be honest, this one took me a long time to come around to. It seemed like a lot of work and kinda sounded gross. Where do I get bones anyways?
After the first time of giving it a try, we were hooked. For my family we love the way it tastes. It makes us all feel full and happy. It helps when we have tummy aches. Bone broth is a large part of the regular food we consume.
Bone broth is made up of minerals, gelatin collagen, and marrow. All of these items have individual and significant benefits for your health. You probably aren’t getting gelatin, collagen and marrow in many other ways in your diet either.
The research is endless around the benefits of this broth. The main and most common benefit is it helps with digestive issues, this is primarily based on the gelatin and collagen. Why do you think your momma always gave you soup when you were sick? It helps prevent and mitigate infectious disease. There have also been ties to benefits for more chronic diseases like diabetes, muscular dystrophy and cancer.
How To Do It.
Just keep it simple. There are two ways to get bones - either buy the bones from the farmer or butcher or use the bones from meat you cook. There are two ways to cook it - crock pot/instant pot or stockpot on the stove top.
One of the simplest ways is to use the bones from a whole chicken using a crockpot. Cut an onion in half and put it at the bottom of your crockpot. Set the raw whole chicken on top of that with whatever seasonings you want. Cook the chicken. Pull the meat off the bones and put the bones back in with the onion and the liquid. Add in some water and apple cider vinegar. Cook on low for at least 12 hours.
Another easy way is to just buy the bones. Ask the farmer at the farmer's market if he will sell you some bones. Bring them home, roast them in the oven (400 degrees for an hour), then put them in a pot with water, seasonings and apple cider vinegar. Cook on low for at least 12 hours.
- Go for bones with the most cartilage - knuckles, joints.
- Since you are really using every ounce of nutrients, be sure and buy organic, pasture raised, or grass fed bones.
- Save bones always, no matter what you are cooking: thanksgiving turkey, bone in pork chops, T-Bones, and even ribs. Put them in a bag in the freezer and when you have enough make a broth.
- Just keep it simple - broth taste great even if you don’t go overboard with spices.
- Cook the bones first, on 400 degrees for an hour. This only really applies if you buy straight bones from a butcher or farmer. All the bones in cooked meats are good.
- You can freeze bone broth if you make a bunch and can’t drink it before it goes bad.
- If you have vegetable trimmings around add them in. Things like: carrot skins, potato skins, and celery root or leaves.