Homemade, nutrient-dense bone broth is incredibly easy and inexpensive to make. Store bought versions often contain MSG. They can also be high in sodium or other unwanted ingredients and lack gelatin and the other health-boosting nutrients. Next time you make a roast chicken, save your bones and make a broth. Otherwise, your local butcher will have some on hand for just a couple of pounds – sometimes they’ll even give them to you free!
Ingredients
Grass-fed bones (beef, chicken, pork, fish or a combination)
1 tbsp apple cider vinegar
1 garlic bulb cut in half, skin on
1 full onion cut in quarters, skin on
2 chopped carrots
2 chopped celery stocks
2 bay leaves
1 tsp pepper corns
1 inch of ginger root, sliced
Method
1. Add bones to a large pot and drizzle apple cider vinegar on top. Cover the bones in filtered water and let sit for 30-60 minutes. This allows the apple cider to help extract minerals from the bones. The acidity breaks down the collagen.
2. Bring the water to a simmer and remove the impurities that float to the surface. A frothy/foamy layer will form which can be easily scooped off with a spoon. After the first 30-60 minutes you should have a clear liquid, and this is when you add your vegetables and other ingredients.
3. Simmer for 12+ hours.
4. Remove from the heat, allow to cool and strain using a fine metal strainer. When cool enough, store in a glass container or jar and keep in the fridge for up to 5 days or freeze for later use.
Enjoy!
Amanda