Bone Broth
Move over juice bars; Bone Broth has come to town!
All the rage in NYC, this warming, soothing broth is credited with glowing skin, increased energy, and a healthier digestion. Bone Broth is an easy way to drink your minerals; it’s high in potassium, magnesium, and natural calcium, necessary for your bone and brain health.
Containing amino acids that are beneficial to your joints, this easy recipe is said to keep you healthy and happy, and boost your immunity when you need it most.
And no, this is not the equivalent of a box of organic broth.
You’ll want to carve out a full 24 hours to allow this to simmer on your stove or in the crock pot.
Still got a turkey carcass in the fridge? Toss it in for the turkey version, and freeze the extra. Or, visit your local butcher shop for marrow bones from a grass fed cow. Healthy Omnivores delight!
Ingredients
2 pounds (or more) of bones from a hormone free, grass fed source
(turkey, chicken or beef bones with marrow)
2 tablespoons Apple Cider Vinegar
Optional:
1 bunch parsley
2 carrots
2 stalks celery
1 onion
teaspoon sea salt
teaspoon black pepper
teaspoon ground fresh ginger
clove garlic
Preparation
1. Rough chop all vegetables (if you’re using them) and add to a large stock pot or slow cooker.
2. Add beef bones or turkey or chicken carcass to pot, and cover with water, almost to the top of the pot.
3. Bring to a boil.
4. Reduce heat to simmer and let cook for 24 hours.
Add more water if you need to, but you want a rich broth when finished, you can always add water to serve.
I prefer to make this with veggies added, and then strain using a fine metal strainer for clear broth. Some purists do not add vegetables for the broth, preferring to use only bones and apple cider vinegar.
You can store this in the refrigerator or freeze, to use in soups or stews this winter. I like to keep a pitcher on hand with about 3 days worth. A cup a day keeps the doctor away, and my son loves it.
