The benefits of bone broth are MANY!
- Boosts immunity
- Great for gut health & gut repair (think leaky gut)
- Fights systemic inflammation
- Promotes weight loss
- Good source of Electrolytes which are essential for good health!
- Boosts mood due to influence on the microbiome
- Supports insulin regulation
- much more…
Bone broth is FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin. It’s super easy to make but there are also a lot of good bone broth on the market these days.
If you buy yours be sure it’s from grass fed, no hormone, no antibiotic sources!! Toxins are stored in fat and bones and then released as they are cooked and consumed so it is critical you pay attention to this detail!
- Slow cooker or instant pot
- Mason jars to store the broth unless you plan to use it in a recipe right away.
- Beef bones or chicken bones (we sell beef bones but if you are making chicken broth, you can use a mixture of bones, including backs, necks, feet – we have these on our site as well). If you cook a whole chicken, save the bones for broth!
How many bones you need depends on the size of the pot you are using. Between 1-3 pounds is typical, but just fit as many bones in your pot as you can with your veggies and then make sure there is enough room to cover the bones completely with water.
Ingredients can honestly be whatever you want within these basics:
- A combination of veggies + herbs like carrots, celery, garlic, thyme, etc.
- 1 Tbsp apple cider vinegar (to help draw minerals out of the bones)
- Sea salt or pink Himalayan salt (more can be added for taste after as needed)
- Water: enough to cover the bones!
Here’s an example of what I have used:
A whole onion, 2 carrots, 2 celery stalks, a garlic clove, a bunch of rosemary, sea salt, ground pepper, apple cider vinegar.
I always place the bones in the slow cooker or instant pot first then the veggies + herbs and finish with the apple cider vinegar and water.
To really get the nutrients out of the bones it’s important to slow cook them for 12-24 hours (2 hours in an instant pot)!
Once the broth is done, turn the pot off and use tongs to remove the bones and large chunks of veggies.
Strain the broth (removing any little chunks) and pour it into glass jars (make sure to add extra salt before hand if needed).
You can store the bone broth in the fridge for 5 days or in the freezer for up to 6 months. Be careful not to fill the jars too full if going in the freezer!