Prep Time: 20 mins
Cook Time: 12 hours
There are many health benefits to drinking a mineral-rich bone broth like healing leaky
gut, fighting infection, being anti-inflammatory, supporting digestion and promoting
healthy skin, hair and nails.
Here is our favourite recipes that we would like to share with you.
- 2 unpeeled organic carrots, cut into halves or thirds
- 2 unpeeled organic onions, cut in quarters
- 3 organic celery stalks, cut into halves or thirds
- 6-10 unpeeled garlic cloves, cut in half
- 1 organic chicken carcass, or the equivalent in chicken bones (roast a chicken and use the bones to make broth the next day) OR grass-fed beef bones
- 2 tablespoon raw apple cider vinegar (this is needed to pull minerals from chicken bones)
- 2 bay leaves
- 2 teaspoons sea salt or Herbamare (sea salt with plant extracts) or kosher salt
- Wash all vegetables, but leave their skins on if they are organic (if veggies are conventional, peel and wash well). In a large stock pot (12 quarts or more) place all ingredients and then fill the pot with filtered water until the vegetables are covered in water by 1 inch. You want a few inches between the vegetables and the rim of the pot so it doesn’t boil over.
- Bring pot to a boil and then simmer for about 12 hours. Alternatively, put ingredients into slow cooker and cook for 8-10 hours on low. Not only will the flavor taste better, but also the broth will contain more minerals the longer its simmers. Skim the fat off the top as you simmer with a paper towel.
- When you have simmered long enough, strain broth through a fine mesh colander or strainer into a heat proof container (i.e. glass). Discard the solids. Allow to cool to room temperature before storing in fridge or freezer. Skim more fat off the top as it cools (if making a chicken broth). Keep containers in the freezer so that you can make soup at any time! The broth will last 3 months in the freezer or 3 days in the
- Use as the base for soups or sip on the broth when your digestion is upset, during a cold/flu, etc.