Bone broth is a nutritious broth made from slow-cooking bones for an extended amount of time. The continued stewing of the bones releases the minerals and vitamins typically trapped in the bones and often overlooked or thrown out.
Benefits of bone broth include boosting the immune system, strengthening bones and joints with the gelatin, phosphorus, magnesium and calcium rendered, improving and nourishing the skin with collagen and lets not forget that it also stretches your grocery dollar.
Growing up in an asian household when the weather became cooler meals were often accompanied by a mug full of hot broth to warm the tummy, start the digestive juices flowing and ward off illness.
Ingredients are simple:
ORGANIC bones of beef, chicken or any bones of your choice (pick off meat to use for another recipe) optional: 1-2 Chicken feet for extra collagen/gelatin
6 cups of water
splash of apple cider vinegar or white wine
Place all the above in a large crock pot and set on high. Make sure there is enough water to cover the bones. Once it starts to simmer set the temperature to low. Slow cook for 2-3 days or until bones are porous, soft or crumbling. Strain broth, cool and store in refrigerator or freeze.
I suggest to my patients to drink a cup of bone broth with each meal. The broth can be warmed and consumed as a beverage. It can replace stock, broth or water in any recipe to fortify it such as in cooking rice or beans, soup or stew bases, and steaming or boiling veggies.
In Chinese medicine bone broth is a healthcare staple, used especially for those with digestive difficulties, those recuperating from long illness, surgery or post-partum. It tonifys the Yin and fluids needed to nourish and balance the body.