How to Make Bone Broth
Start with the healthiest animal you can buy. Broth can be made with just the animal parts, but by adding in some vegetables and herbs can increase its benefits. Use the less common parts of the animal also like the neck and organs. Use the skin and fat as well. If you are using beef or lamb, brown the meat first
Put bones and parts into a stock pot or slow cooker and cover with water, preferable filtered water. Brown lamb and meat first. No need to brown chicken or fish. However, I usually cook a chicken in the oven or pressure cooker, remove the meat to use to eat and use the carcass for broth.
Add 1-2 Tbl of Apple Cider Vinegar before cooking. This helps pull the nutrients out of the bones
Add an assortment of vegetables such as onions, carrots, celery, garlic or anything you like.
Add herbs like rosemary, thyme, basil, or herbs de Provence and sea salt and pepper
Heat slowly and bring to a boil. If using a slow cooker start on high, then after about 20-30 min reduce to low. Cook for at least 6 hours but up to 18-24 hours for fish or chicken and up to 48 hours for beef and lamb
When finished let broth cool and let the layer of fat that is on top stay there until ready to use. This layer helps keep the broth below fresh.
Freeze any broth that you will not use within 3-5 days.
The broth that you make can be used as it is for simply eating. Or you can use it in recipes or to make soup. It is recommended that you get about 8 ounces once or twice a day.
This may seem overwhelming and a lot of work! It does take a little time but is well worth it. But here is the good news………………..Bone Broth is available as a powdered supplement. It can be added to smoothies or used alone with water added!