You’ve probably seen my Instagram photos of Sophie eating with her sippy cup filled with bone broth. Bone broth has many benefits for everyone, not just babies and kids.
What is bone broth? The liquid is the result of simmering meat, vegetables and bones for a long time. After it has simmered for a while, the veggies and bones are strained out and the broth is used to cook or drink.
Bone broth has become a staple in our family’s diet. We make it every week, but making bone broth was intimidating. It was much easier than I expected, just like all other crockpot recipes. I will share how to make it with you today.
Bone Broth vs. Meat Stock
Let’s first quickly compare bone broth and meat stock. I’ve used the terms interchangeably but a chef might tell you otherwise! If you’re interested, I recommend this explanation. But technically, what we now call bone broth was once called stock.
Bone Broth Health Benefits
Bone broth contains a wide range of nutrients, but it is especially rich in minerals and amino acids. The bones and ligaments in the broth are released amino acids and proteins such as collagen when the broth is cooked.
Collagen production begins to decrease in your 20s, if you believe it. However, it is still the most abundant form of protein in the human body. These nutrients have been shown to:
- Heal the stomach lining
- Improve memory
- Calcium absorption
- Accelerated wound healing
- Improve skin hydration
- Reduce the signs of aging
- improve joint discomfort
- improve bone mineral density
Chop or dice your veggies.
Bone Broth:
Bone broth is a versatile ingredient. You can use it however you like! Here’s the recipe.
Preparation Time:
15 minutes
Cook Time
24 Hours
Total Time:
24 Hours 15 Minutes
Serves:
12-16
Ingredients:
- 4 cloves garlic, diced
- 1 onion, diced
- 3 carrots chopped
- A few pieces of ginger, roughly chopped
- Animal bones – 1-2 lbs (look for pasture raised, organic and antibiotic free poultry and grass fed cow bones) *We usually use a mixture of beef marrow (roasted first and the marrow taken out) and chicken ribs, wings or feet with some meat.
- 1 TBSP apple cider vinegar
- Enough water to cover the entire area
Other optional ingredients:
- Tea made from nettle
- Celery
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- Other herbs and spices
- Other leftover vegetables
Directions:
- Put everything in the slow cooker and cook on low for 24 hrs. You can also follow these steps in an Instant Pot. However, you will only need to cook the dish for three hours.
- After straining, add salt to your taste.
- Keep in the refrigerator for 3-4days. You can reboil the soup for 5 minutes after 3-4 days and use it for a few more days.
