Bone Broth Recipe
This recipe supports a healthy immune system, gut and nervous system health, and tooth, bone and joint health. It is rich in highly- absorbable forms of minerals such as calcium, phosphorus, magnesium, and potassium, as well as chondroitin sulfate and glucosamine, which help reduce inflammation, joint pain, and arthritis.
■ Bones from (preferably organic) chicken, turkey, beef, lamb, or fish
■ Acidic ingredient such as lemon juice OR apple cider vinegar, 1-2 tablespoons per pot
■ Add any other vegetables of choice, such as carrots, celery, sweet potato, etc. for added flavor and nutrition
■ Optional: onion, garlic, ginger provided added immune-boosting power. Turmeric for anti-inflammatory effect. Vegetable scraps contain nutrition - include peels from onions, carrots, garlic if properly cleaned.
Place the ingredients in a large soup tureen. Cover with pure, filtered water and boil until the water level is reduced by half. Strain. For a richer broth, cook longer until liquid is more dense, and retain some of the meat on the bones during cooking (remove skin and fat). A good broth will be thick and gelatinous when cooled, and have a rich, delicious flavor.
Use the broth as a base for soups. Or, once broth is completely cool, pour into ice cube trays and freeze for an easily thawed base for sautéing vegetables or added while cooking grains such as rice and quinoa. Ingesting these nutrients on a regular basis optimizes recovery.
Slow Cooker variation: follow the above instructions, but cook for 24 hours, after which the bones should be soft. Mash the bones using a ladle or potato masher and strain before use.
2 Key Components
*Do Not omit the acidic component (apple cider vinegar or lemon) - this is vital to leach the joint- healing properties from the bones while they cook
*Do Not skim the "fat," as the white layer that forms is actually the part that is most rich in chondroitin sulfate, the portion which helps joints and bones