Bone Broth or soup stocks have been around since the Stone Age. These soups were typically made from bones, shells, and left over vegetables. Our frugal ancestors utilized every portion of the animal, allowing nothing to go to waste. Often these soups were left simmering over the fire all day, serving as a quick and filling meal. They were our original “fast food”. They were also portable and could be taken on long journeys and heated quickly over the fire.
Real Bone Broth, made with bones not bouillon cubes or MSG, contains many health benefits. The slow cooking of chicken, beef, or fish bones releases amino acids (proline, glutamine, glycine), gelatin, minerals (calcium, magnesium, phosphorous), hyaluronic acid, collagen, glucosamine, and chondroitin sulfate. As nutritionist Kaayla Daniel, PhD notes, “We have science that supports the use of cartilage, gelatin and other components found in homemade bone broth to prevent and sometimes even reverse osteoarthritis, osteoporosis, digestive distress, auto immune disorder, and even cancer”.
Some of the many benefits of Bone Broth include:
- Boosts immune system to fight off colds, dubbed ” Jewish Penicillin”
- Reduces joint pain and inflammation, helping arthritis
- Helps osteoporosis by being a valuable source of minerals
- Gelatin helps heal leaky gut and food allergies
- Collagen promotes hair, skin, and nail growth, and eases wrinkles
- Helps with weight loss by controlling food cravings
- Promotes sleep and has a calming effect
Winter is the perfect time to enjoy bone broth and its transforming effects.
Bone Broth Recipe
- Fill Crockpot with:
- Organic free range/pasture fed chicken or beef bones. Chicken neck, back, or feet are especially good. If using bones with meat, remove the meat from the bones after cooking 8 hrs to avoid tough meat.
- 1-2 TBSP of Braggs Apple Cider Vinegar (to leach minerals from bones)
- Vegetables: carrots, onion, celery, broccoli, potato or sweet potato, etc
- Spices: bay leaf, garlic, all spice, peppercorn, Kombu seaweed, ginger
- Fill pot with filtered water and set on low. Cook 24 hrs
- Strain broth and bring to room temperature before refrigerating or freezing.
- Bones can be reused if not crumbling (Freeze them till needed)
- Drink 1-4 cups broth /day or use broth in stew, sauces or to cook rice.