Let's Talk Broth
Broth, stock, bone broth, bouillon... it has a lot of names. With winter around the corner, we have had a TON of questions about this delicious, nutritious liquid. Once you learn how to make your own broth with pasture-raised bones, you will never go back to weak, unflavorful, unhealthy, store-bought broth.
Benefits to Bone Broth
1. Contains MANY vitamins and nutrients. We're talking things like Vitamin A, Vitamin K2, Iron, Zinc, Selenium, Magnesium, Potassium, etc. When you use our Pasture Raised Chicken Bone Broth Kit, you also get collagen and amino acids.
2. Benefits the Digestive System. Broth is easy to digest and helps in digestion. The gelatin and amino acids from a properly prepared broth will work together to aid in digestion and heal the walls of the gut.
3. Improves Joint Health. Bone broth contains chrondroitin and Glucosamine. Both of which are broken down from the cartilage. It also contains the amino acids proline and glycine which your body uses to build connective tissue.
4. Fights Inflammation. Inflammation is a huge issue in the majority of humans today. We eat so much processed foods and foods low in nutrition content that our bodies are constantly trying to fight back. Several amino acids in bone broth aid in fighting chronic inflammation.
5. Improves Sleep and Brain Function. The amino acid glycine has been shown to help you fall asleep faster, sleep deeper and wake up fewer times during the night. It's no secret that a better nights sleep aids in brain function, and memory.
Bone Broth Recipe
Broth pulls its flavor and nutrition from the inputs you use. If you use store-bought broth or broth made from conventional chicken, you will have broth that lacks flavor and nutrition. In fact, bones and fat are the areas in the body that store the bad things in higher concentration (think additives and chemicals). To keep these things out of your body, you have to 1.) Know how your food is raised and 2.) Choose healthy inputs.
Broth made from our pasture-raised bones will be a deep rich, golden brown color. It will be thick when it cools from the collagen in the bones. If you use the full bones without blanching or removing the skin, your broth will be healthier and cloudy. I prefer nutrition over the clearness of my broth, so I throw all the parts in.
- 1 gallon of water (or enough to cover bones).
- 2 tbsp apple cider vinegar*
- Carrots, onion and celery
- Bay leaf
- 2–4 pounds of roasted animal bones
- Salt and pepper, to taste
- Season bones with salt and pepper. Roast in 350° oven until cooked to proper temperature.
- Place all ingredients in a large pot or slow cooker.
- Bring to a low boil.
- Reduce to a simmer and cook for 12–24 hours.
- Allow the broth to cool. Strain it into a large container and discard the solids.
This is what my chicken broth looks like when it has some time to cool: SO MUCH GELATIN!
Enjoy in your favorite recipe or drink as is!
Broth can be refrigerated and used within 4 days or frozen and used later.
*The vinegar helps to extract nutrients from the marrow and bones.