If you haven't already tried it, you're missing out.
This has been a staple in my house for several years now. I first tried simply because I was sick of having to buy sodium-heavy stock to makes soups and stews. It's cheap. It's only $8 to make several litres of organic, high quality broth. Better price, better tasting and better for you than the boxed broth in the grocery store.
THEN, I started learning about the health benefits:
Nourishing - high in minerals
High in collagen, proline and glycine (good for internal and external skin repair and anti-aging)
Some NDs recommend a bone broth fast for 3 days to help reset metabolism and heal leaky gut
It is a miracle drink! The fountain of youth found in a chicken.
I'm not going to lie - Chris complains about the smell when I make it each week. The entire house does smell like chicken soup. Sometimes I use grass-fed beef bones, other times chicken. I can't quite get my head around lamb or fish. One day.
BUT, the kids love it. They drink it straight up for breakfast sometimes and definitely when they feel the sniffles coming on. I also use it to make soups, stews. It was only last year that my 15-year-old came home with a surprising realization - "you know mom, I was asking around. NO ONE else drinks bone broth like we do."
He was annoyed about how weird his mom is (he thought bone broth was a normal household thing), but I told him they are MISSING OUT.
And so, I share this recipe with you leading into Thanksgiving weekend and cold/flu season. My gift to your and your family so you too can be the wise ones on the street.
Makes 3 quarts (you'll have to freeze half)
2 lbs organic chicken or grass-fed beef bones
1 onion, organic, chopped
1 garlic bulb (the entire thing), chopped
1 celery, 1 carrot, 1 celeriac (all optional), chopped
3 Tbsp apple cider vinegar
1 tsp Celtic sea salt
1 Tbsp turmeric (optional)
Water to cover
Put all ingredients into your slow cooker. Cover with water so that the slow cooker is full. I use the same amount of bones for my 6- and 8-litre slow cooker. I just add more vegetables when using the larger one up north.
Turn onto high until boiling.
When boiling, turn to low and let simmer for 12-18hrs.
Strain all bones and vegetables.
You can let the broth cool in jars in the fridge and then remove or keep the fat. It's up to you as to whether or not you need (high cholesterol = not a good idea; following a high fat/low carb program, then maybe for the extra calories). Discard in organics if you don't require.
Keep in a sealed jar in the fridge for 3-4 days. Freeze remainder for the following week.