By Steven Horne, RH (AHG) & Kimberly Balas, ND
Bone broth is a nourishing food that supplies nutrients
and minerals needed for the health of bones, teeth, joints
and the gastrointestinal tract. It is used to help heal the GI
Leaky Gut Syndrome, Irritable Bowel Syndrome,
Inflammatory Bowel Diseases and Small Intestinal Bacterial
Overgrowth. It is also helpful for arthritis, joint problems
Here are the directions for making bone broth.
2 lbs beef or chicken bones (organic grass fed meat is best, chicken necks or oxtails can be used also)
About three gallons of cold filtered water
1/2 cup Braæ Apple Cider Vinegar
1 tablespoon of good sea salt
You can optionally add vegetables, and it's okay if these vegetables are slightly wilted. This is a good way to use up vegetables that are still good but a little past their prime.
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery sticks coarsely chopped
You can also optionally add seasonings, such as:
Several sprigs of fresh thyme, tied together
1 tsp. dried green peppercorns, crushed
1 bunch parsley
When using beef bones with meat still on them, it works best to roast the bones in the oven until the meat is slightly cooked. This is an optional, not an essential step. Place the bones in a very large stock pot with the vinegar and cover with the water. Let stand for one hour, then add the vegetables to the stock pot. Bring the pot to a boil and continue boiling for about 20-30 minutes.
A large amount of scum (looks like bubbles/oil slick) will come to the top. This needs to be skimmed off with a spoon and discarded.
After you have skimmed off the scum, reduce the heat and add the vegetables and seasonings. A crockpot can also be used to simmer the stock if you are leaving the house for extended periods of time.
Simmer for at least 12 hours and up to 72 hours (about 24 is good). Add fresh parsley in the final 10 minutes.
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