Making your own bone broth is quite inexpensive as you can use either leftover bones from a roast chicken or buy beef bones inexpensively from your local butcher. You can use bones from beef, bison, lamb, chicken, duck, goose, or fish. As for nutrients, bone broth provides you with important things such as calcium, magnesium, phosphorous, chondroitin, glucosamine and arginine. Yes, we're talking the same chondroitin and glucosamine that many people take as supplements for different forms of arthritis but at a much lower cost. Plus, bone broth just adds SO much delicious flavor to soups, rice, casseroles, etc.! I actually recommend just simply drinking it to clients who have digestive disorders. It is also one of the cornerstones of the GAPS diet and is sometimes the only food tolerated for some in their initial stages of healing.
Here's a basic, simple recipe that you can use to make your own bone broth but feel free to change according to what you have in your fridge and what you like!
Bone Broth Recipe
Bones (preferably soup, shank, marrow, ribs, knuckle bones; if using chicken you can use the bones from a roast)
Filtered cold water to cover
1 T Salt
1 T Apple Cider Vinegar (important as it draws out the minerals easier)
Veggies such as onions, garlic, carrots, celery, parsley, thyme, rosemary, nettle or any other medicinal herb (optional)
- Put the bones in a large stockpot or crockpot and cover with cold water. Bring to a boil and skim off the scum that will rise to the top (if using a crockpot you can bring to a boil in a pot on the stove and then transfer to your slow cooker). Turn down to a simmer or low.
- Add the vinegar and salt and vegetables (if using).
- Let the broth simmer on low for the following times: beef bones 12-36 hours (some people even cook for 48 hours), chicken bones 12-18 hours, and fish bones 6-8 hours. The longer you cook the bones, the more medicinal your broth will be.
- Use a sieve to strain out the bones and any vegetables.
- Store the broth in mason jars or glass containers. Once your broth cools it may become jellied. This means you have a gelatin rich broth (this is a good thing!) and it will liquefy when heated.
- The broth will keep for about 5-7 days in the refrigerator or can be frozen for several months. You can freeze glass jars as long as you leave 2 inches of air space at the top.
- Use to make soups stews, sauces, casseroles, rice and to just simply drink before meals or anytime!