Here is a primer on how to make broth and the benefits of the most inexpensive food for humans and animals. Let's begin with some of the awesome benefits that come with incorporating bone broth into your day.
This healing, anti-aging elixir is a staple among many traditional populations around the world. I even add it to my dogs food!
The act of putting together ingredients into a pot has been a staple in the history of cooking. As our modern food processing became dominant, canned broth and stock is what most reach for today.
Unfortunately, these mass produced canned broth concoctions that are available at your grocery store don't contain the valuable nutrients that your slow home simmered broth will have. In fact, if you take a close look at your box or can, it will very likely contain "natural chicken flavor" which is MSG and not natural at all.
The words "broth" and "stock" are synonymous so don't let the two names confuse you.
Before I share how to make broth, let's talk about the awesome benefits from the gut healing amino acids, collagen, hyaluronic acid, glucosamine, chondroiton, keratin, minerals that the body can absorb easily like calcium, magnesium, phosphorus, silicon, sulphur and trace minerals of which are deficient in our diets today.
On a tight budget? learn how to make broth and you can stretch your protein dollars as this is a protein sparing food.
Broth benefits include:
Quality and proper raising of the animal is still important when using the bones so be sure to choose organic, wild caught and/or grass fed options. Choosing knuckle bones, chicken feet and heads will ensure a nice gelatin which proves the success of ones healing elixir. I know this sounds really gross but trust me, when you begin to see the wrinkles fade, your beauty secret will trump that of expensive creams and dangerous botox injections.
Beef and lamb bones are best roasted and the marrow is a fabulous blood builder.
The vegetables are optional but can give your broth a nice flavor. Save up your ends and pieces of celery, carrot and onions.
How to make broth:
Fill your stock or crock pot with your bones, 1 tbs. vinegar and a kombu strip for additional minerals and let simmer on low for 8-24 hours for your chicken and fish broth and 36-72 hours for beef and lamb.
When broth is finished, strain through a metal sieve into canning or other glass jars, let cool and refrigerate.
You can also freeze your broth by allowing to cool completely, just barely putting the lid on the jar and once the broth is frozen, secure the lid. If you do not allow the broth to cool and put the lid on tight, your glass container will break once frozen.