I’ve been looking up healthy broth recipes lately – not just soup stock, but actual heavy duty broth. It seems these are known as bone broth, and the result is a thick, rich and extremely tasty bit of bliss. with a handful of mobility issues for all of us this winter, I did some research on various natural methods to help. None of us want to experiment with the “Whole30″ experience – because you’ll take the carbs and dairy from our cold, dead hands, thank you very much – which is why I was looking for alternatives. Well, that, and broth is soup and soup is divine.

Standard soup stock is simmered for a little amount of time, perhaps as long as 6 hours, in comparison to bone broth, which is simmered for 12 – 24 hours. While both broths can have other items thrown in for flavor, it’s more an option that a requirement with the bone broth.

Bone broth also has a tiny bit of an acid thrown in to draw the minerals from the bones. In almost every recipe I’ve read thus far, and every recipe I’ve had shared with me, it’s been ACV (apple cider vinegar). Again, a handy use for that smelly but divine vinegar besides home fries!

The advantages to the regular consumption of bone broth are many, including revitalizing your immune system, aiding in digestive issues, improve your skin, and add vital minerals to your bones, connective tissues and even your teeth. It was the connective tissue boost I was looking for, as this past winter has wreaked havoc with my arthritis, irritated AnimeGirl’s ligament/muscle issues due to CP, and BeeGirl’s hip flared more than is normal, to the point I was worried her pin would need to be replaced (slipped epiphysis when she was ten, repaired with a pin). Bone broth is high in proline, glycine, glutamine and arginine, a well as phosphorus, calcium and magnesium. All things you can take in pill form if you wish, but bone broth is cheaper, nourishing, and bloody hell… real… not outright chemicals.

My favorite is beef (my gran used to make this, and I didn’t even have a clue!), though I’m going to be giving chicken a try in a few weeks.

Basic Bone Broth

Ingredients

4-5 lbs of bones
3-6 cloves garlic
2-3 large carrots, chunked
2 large onions, quartered
2-3 stalks celery, chunked
1 tsp salt (sea, kosher or himalayan)
other vegetable scraps (optional)
2 generous tbsps apple cider vinegar

Directions

First, in a roasting pan, spread out your bones and vegetables (not the garlic). Bake in a 350* oven for about 30-40 minutes, just to get the marrow loosened, the bones, meat and veg browning.

Remove from oven and let stand for 10 minutes as you prep the crock pot. Put all the bones and veg into the pot, scrape the pan down into the pot as well – added flavor! Next, pour the ACV over all, and season with the salt. Fill the crock pot with water and set to high for 2 hours. Turn down to low and let it go for another 10, or up to 24 if you like. Sometimes the veg can give the broth a bitter tinge if simmered too long, so be careful with your time.

Strain the broth through cheesecloth or a fine mesh strainer, and pour into jars to cool. Once they’re room temperature, put lids on the jars and set in the fridge overnight. The next day, there should be a layer of fat on the top (easily removed and either saved for other cooking needs or discarded) and the broth should have a gelatin consistency. These will keep for up to three weeks in the fridge, or several months in the freezer.

If they last that long!

Recommendation is to drink one cup (8 oz.) per day for the best benefits.

Here’s to better health, and healthier eating!
<3 JL