Bone Broth – Liquid Gold

Bone Broth Basics

You may use chicken, beef, fish bones – best is from free range, pastured, grass fed animals. Simply put the bones in a pot, cover with filtered water, add a little vinegar to help leach the minerals and bring to the boil. Some roughly chopped onion and garlic may be added.

Simmer gently for up to 8 hours (a crock pot is good) or 1 hour in a pressure cooker. A Fast-Slow Cooker is a fantastic kitchen appliance, it will both slow cook and pressure cook.

When cooked the whole lot can be poured through a strainer. The bones are good dog food, otherwise they’ll have to be disposed of…

Set the hot strained broth aside to cool and allow all sediment to settle out. A glass jug is ideal for this step.

When cooler but before the fat sets, pour the clear broth off the sediment into a second jug. Put in the fridge to chill, fat will harden on top and may be removed. This is also a good pet food.

The broth will be a soft gel. It may be frozen in portions to add to daily meals – keep a stack of small containers handy.

Using Bone Broth

Use the broth as stock for soups and stews.

For a clear soup, add finely chopped root and stalk vegetables and simmer until tender – celery is excellent for the silica. Ancient grains can be added. Pearl barley is a great old fashioned addition if organic barley grain can be found.

The broth is a great comfort food for sick kids. Add enough salt to make it delicious, buttered toast fingers are an added treat. The broth is hydrating and nourishing.

Frozen portions are a delicious addition to cooking water in vegetables, stews and curries.

It’s a deep kind of nourishment – you’ll feel the benefit in your own bones!

For a great article on 10 Health Benefits of Bone Broth click here