![\"\"](\"http:\/\/69.89.31.171\/~girlfrk8\/wordpress\/wp-content\/uploads\/2012\/11\/bones.jpg?w=300\" "\\"bones\\"")
<\/a>Always save the bones and carcasses from whatever meat or poultry you would normally make. \u00a0I keep two bags in my freezer, one for beef and one for poultry. \u00a0I just toss my leftover bones in the appropriate bag when I’m cleaning up after dinner. \u00a0Then, when I have a good amount or when I need broth, I toss the bag of bones and carcasses in a pot along with whatever vegetables and spices I have on hand, add water and make more stock. \u00a0It becomes habit after a while.<\/p>\nFrom a nutritional standpoint, there aren’t many things in the food world that can compare to Bone Broth. \u00a0It is packed with calcium, magnesium, phosphorus, boron, and glucosamine sulfate. \u00a0Gelatin is released from the cartilage. \u00a0Bone Broth is full of \u00a0important vitamins, antioxidants and the amino acids glycine and proline which are important in maintaining healthy connective tissue and in healing our body. Bone broth is especially helpful in healing our gut which is, if you are gluten sensitive or intolerant, seriously in need of healing.<\/p>\n
Glycine, one of the amino acids present in Bone Broth, \u00a0is an anti-inflammatory and an immune booster. It contributes to our digestive and nervous system health and aids in blood sugar regulation.<\/p>\n
Bone Broth is super absorbable which is key. \u00a0Being in liquid form, it is easy for the body to use all the nutrients available without having to work very hard to do it. \u00a0This is the main reason Bone Broth is so good for us when we are sick. \u00a0The good stuff gets to us easily and quickly while we mend.<\/p>\n
One additional note before we get to the recipe. \u00a0I do add Sea Vegetables to the broth pot. \u00a0This addition not only boosts the flavor, it also adds additional important minerals to the broth. Sea vegetables also help tenderize the bones through a process called Chelation. \u00a0Chelation can help rid the body of heavy metals and radioactive isotopes.<\/p>\n
\u00a0<\/b><\/p>\nBasic Bone Broth<\/h2>\n
Needed: One Large Heavy Enamel or 18\/0 Stainless Steel Stock Pot<\/p>\n
Please don’t use Aluminum or Teflon, these are not good options for healthy cooking. If you don’t have a Stock Pot, borrow one. \u00a0Then, put a good stock pot on your Christmas List, you will want one.<\/p>\n
Ingredients:<\/strong><\/p>\n 3-5 lbs meat bones. \u00a0Leg, marrow, raw or cooked from beef, bison, venison, pork, chicken, turkey, or any other fowl, lamb, rabbit anything will do.<\/p>\n If you would like to have dark broth, the bones can be roasted in the oven for a time then used for stock.<\/p>\n 5-6 Quarts filtered water to begin. \u00a0Enough to cover the ingredients. \u00a0More may be needed as the stock simmers. Check it often.<\/p>\n Spices:<\/strong><\/p>\n 2-3 Bay leaves<\/p>\n Sage<\/p>\n Rosemary<\/p>\n Thyme<\/p>\n Oregano<\/p>\n \u00a0<\/b><\/p>\n These are the spices I enjoy, but any combination is fine. \u00a0It is important to remember these are for enhancing the flavor not overpowering it. \u00a0So, less is more until you become comfortable with the amount you prefer.<\/p>\n 2-3 Tbsp Organic Apple Cider Vinegar or Lemon Juice<\/p>\n 10-12 Crushed Pepper Corns<\/p>\n 3-4 Fresh Organic Carrots<\/p>\n 1-2 Organic Yellow Onions, chopped<\/p>\n 1-3 Cloves Organic Garlic, pressed and chopped or to taste<\/p>\n 3-4 Stocks Organic Celery, chopped<\/p>\n Optional:<\/strong><\/p>\n 2-3 pieces (5″ inches each) \u00a0Kombu, Kelp or Alaria sea vegetables, coarsely cut or chopped<\/p>\n Himalayan Pink Salt added later to taste.<\/p>\n If you will be roasting the bones first, place them in a roasting pan along with some beef tallow, lard or rendered duck fat. \u00a0Heat the oven to 450 degrees and add the bones. \u00a0You will need to watch the bones closely, turning them frequently as they brown. \u00a0After about 10 minutes, you can add the carrots, celery and onions if you would like and brown those too. \u00a0This will change the flavor of the stock adding richness and deepening the flavor. \u00a0Be careful not to scorch the ingredients.<\/p>\n After browning, add the whole pan of roasted goodness to the stock pot and cover with filtered water.<\/p>\n Bring gently to a boil, then turn down the heat and cook partially covered for 6-10 hours. \u00a0Skim any foam that may rise to the surface during the first 30 minutes or so. \u00a0Stock can simmer gently for hours and hours. \u00a0After several hours, taste and adjust the spices.<\/p>\n For lighter broth, 4-6 hours of simmering will be plenty. \u00a0For more flavorful and rich broth, simmer 8-10 hours or longer. \u00a0Over night in a crock pot is perfect.<\/p>\n After the broth has reached it’s desired flavor. \u00a0Remove from heat and let cool before storing it. \u00a0Bone broth can be kept in the refrigerator for a few days. \u00a0If you would like to freeze it for later use, which is what I suggest, use Ball canning jars and fill to about 1″ from the top. \u00a0Label and freeze. \u00a0I like to freeze some broth in ice cube trays and put the cubes in a zip-lock for times when I just need a small amount of broth.<\/p>\n When the broth has cooled, strain it through a fine\u00a0sieve\u00a0or colander. \u00a0Cheese cloth across a wide mouth funnel works as well. \u00a0Discard the remains of the vegetables, spices and bones. \u00a0CAUTION: Cooked bones can splinter and may not be good for animals.<\/p>\n
![\"\"](\"http:\/\/69.89.31.171\/~girlfrk8\/wordpress\/wp-content\/uploads\/2012\/11\/bone-broth-jars.jpg?w=300\" "\\"bone")
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