At first glance, bone stock doesn’t necessary scream exciting. However, it’s an extremely nutritious staple and there’s a reason why it’s been made for generations. Bones hold all of the amazing vitamins and minerals the body needs to heal and rebuild its own tissues when faced with times of growth and repair.
I added apple cider vinegar to the soaking pot to accelerate the breakdown of the bones and encourage further leaching of minerals. The bones then disintegrate even more when simmering over an extended period of time.
If you’re not interested in cooking a whole bird to gather enough bones, keep a bag in the freezer that you can then add to every time you’re consuming meat. As always, it’s important to support clean, ethically raised meat (grass-fed, wild, or pasture-raised) whenever possible to limit your exposure of antibiotics and toxins that bioaccumulate in animal tissue.
Homemade bone broth is a rich source of protein, calcium, magnesium, potassium, phosphorus, and many other trace minerals. It also contains glucosamine and chondroitin, which are components of cartilage. All of these nutrients contribute to strengthening of bones and joints, which makes it an amazing food for arthritic conditions, low bone density, and those with connective tissue in need of repair. It will also help to strengthen weak and brittle hair and nails. Since all of these nutrients are naturally occurring in bones, it makes them incredibly easy to absorb. Consuming bone broth will also boost the immune system and help to heal the intestinal wall.
Bone Broth Ingredients:
3 - 4 lbs bones (chicken, beef, wild game, fish, etc.)
2 carrots, diced
2 celery stalks, diced
1 onion, diced
1/4 cup apple cider vinegar
1 teaspoon sea salt
1 bunch of parsley, chopped (optional)
1 lemon, halved (optional)
1 teaspoon sea salt
3-4 litres water (enough to cover)
Place all of the ingredients in a large stock pot with enough water to cover. Allow to sit overnight in the fridge so the acidity of the vinegar can begin to breakdown the minerals in the bones. If you choose to add a lemon, the broth will be more astringent.
In the morning, bring the stock to a gentle boil with the lid on and reduce over low heat to a quiet simmer. Cook at this temperature for 8 - 12 hours. Add more water if necessary.
Strain out the bones and vegetables using a sieve and allow the stock to cool. Remove any surface fat before transferring to storage containers to freeze or adding to another recipe. You can save the fat to cook with at a later date too. Consume broth as is or use as a base for another recipe.
Recipe originally published on www.lulora.com