If homemade bone broth is not part of your healthy lifestyle, I highly recommend adding it.
Aside from the wonderful taste, it is an inexpensive and effective way to add a ton of nutrition to your diet.
Read on and I’ll show you exactly how I do mine.
What is bone broth?
Bone broth is a combination of animal bones, water and flavorings that is boiled over heat for a long time.
In addition to the healing properties, the bone broth also gives the dishes a considerable depth of flavor. It’s better than any canned product in the stores!
It can be made from almost any species of animal: beef, poultry, lamb, bison, and fish do particularly well.
If you’ve ever wondered why chicken soup is the staple food when you are sick, bone broth is often the reason.
Healing properties
As the bone broth cooks for hours, the bone and cartilage slowly decompose to form a nutritious supply. Not only that, these vitamins and minerals are also easily absorbed by the body and are very nutritious.
Another major advantage is the extraction of gelatin / collagen. Yeah, the same stuff Jell-o is made of!
Gelatine has an extremely calming effect on the body and promotes healing in the intestines.
Bone broth can benefit a long list of diseases, which include:
- Digestive problems (leaky bowels, IBS)
- weak immune system
- Allergies
- strengthens and rejuvenates skin, hair and nails
- Allergies
- Brain function
On low-carb diets, bone broth has been shown to be an effective way to minimize the effects of the low-carb / keto flu by providing adequate electrolytes.
Where can I get good quality bones from?
The nice thing about this recipe is that you can literally make it with your leftovers!
I find that I fry chicken quite often, so I just store the bones, carcasses, and wings in the freezer until I have enough to make broth.
You might as well go to your local butcher (or grocery store) and ask if they have soup bones like ankles, feet, etc.
These parts are usually sold dirt cheap and in some cases even given away!
Professional tips for bone broth
If you find that your fluid is not gelling off the gelatin, try adding bones that are full of ligaments and joints.
Adding chicken feet works wonders in making a super gelatinous bone broth.
Keep an eye on the mixture for the first hour. If a frothy layer forms on top, simply skim it off with a spoon.
For the best taste, make sure your bones are roasted before cooking. If they’re still raw, put them in the oven at 350 ° C for about half an hour.
Apple Cider Vinegar
By adding apple cider vinegar to this recipe, you let the broth draw out more nutrients and make your bone broth even more nutritious!
salt
Note that I didn’t add a lot of salt to this dish. I do this because you never really know what application you’re using it in.
Personally, I like to control the salt content of my food.
If you use it for electrolyte replenishment, you can salt the whole thing!
You can do this on the stove, but I really prefer to use my crockpot.
How to use
Use bone broth anywhere you would normally use inventory or store-bought inventory. I especially like using it in soups and stews.
If you’re familiar with bulletproof coffee, I’ll make a similar drink that uses broth instead of coffee. I mix grass-fed Kerrygold butter into my morning broth and leave. Talk about a huge boost of energy!
Chicken bone broth
Nothing compares to a warm mug full of bone broth!
Preparation time fifteen min
cooking time 1 d
total time 1 hours fifteen min
course beverages
kitchen French
Servings 8th Servings
Calories 109 kcal
1x2x3x
- 2 lbs. Chicken bones
- 1 onion cut
- 2 Carrots rough chop
- 1 Celery stalk rough chop
- 2 Bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon sea-salt
- 2 tablespoon Apple Cider Vinegar
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Place the chicken bones and apple cider vinegar in the slow cooker.
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Cover with filtered water until an inch is less from the top.
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Set to low and simmer for 20-22 hours.
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The mixture should reduce quite a bit. Add the remaining ingredients and cook for another 2-4 hours.
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When the time is up, filter the mixture through a sieve or cheesecloth into a heat-proof bowl.
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Cover with plastic wrap and refrigerate.
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After the mixture has completely cooled, you will notice that it solidifies on top. Remove the layer of fat that has built up on it with a spoon and continue to cool.
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Store in the refrigerator for up to 3 days or freeze immediately for up to 6 months.
Portion: 1CupCalories: 109kcalCarbohydrates: 1GProtein: 10GFat: fifteenG
keyword Base, soup, broth
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