{Bone Broth Recipe}

So we have Celiac, Crohns, allergies to everything nowadays. Our culture is saturated in but also sick with the repercussions of convenience. We have more illnesses, sickness, and behavioral issues, and I am a firm believer it is gut based. I used to teach dental health classes way back and going into more of a poverty or low-class area the children walking in were so tall and over-developed physically (like 2nd-3rd grade girls entering puberty) and the health professional accompanying me mentioned it was all diet. They were constantly eating fast food (which YES, it is attempting to be more health conscious) filled with all the hormones, and growth additives and fillers--- which causes kids to develop and ingest hormones that make their bodies respond! Come on, that is incredible!

So first thing is first. Gut health.  I make at least one batch of bone broth a week. Sprouts sells 'bone broth' for $6.99 for around 6 cups. I make 16-18 cups of broth for approximately $6.00 with my bones that I receive from grass fed, non-gmo, antibiotic free bones at a local farm (leave a comment and I will refer you!) 

Both of my daughter's first was food-BONE BROTH. The FDA is now releasing that the 4mo protocol (unless necessary with medical problems) is too early and showing signs of increased allergy among children, and especially with the infamous 'rice cereal' that our families used to feed. It is now proven that the grains introduced too early are 1. empty and void of nutritional value, but 2. enhancing any 'leaky gut' or improperly sealed intestinal lining that leaks into allergens and children that are dealing with allergies, IBS, and a plethora of other issues. 

The trick with this 'broth' is that the nutrient rich marrow will actually seal the 'leaky gut' if it is not fully formed and promote a place for the gut flora to prosper. You've heard of 'probiotics' and this is a medication that is incredible to help build the healthy bacteria in your body to fight illness and not continually deplete it. 

Guys, the beautiful thing is that it is local, CHEAP, and easy to use. 

To incorporate broth into our everyday--- I sautee vegetables in it, use broth instead of water in rice, I use broth in EVERYTHING. 

What in the world is BONE BROTH, besides some super gross sounding broth... that also sounds SUPER hippy/crunchy?! Well, let me just say it is a GAME CHANGER in this house. Bone broth/ (broth/stock or whatever you prefer to call it) is a super mineral rich stock made of boiling or simmering bones of HEALTHY animals to retrieve the nutrients of the marrow. Literally all 5 star resturants or even shows you see on the cooking channel use bone broth because of it's purity, flavor, and incredible health benefits that are incredibly different than your 'normal chicken broth'. 

"Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue."

It can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added.

Wellness mama says: Anyone who has read Gut and Psychology Syndrome knows the many benefits of bone broth and how it can improve digestion, allergies, immune health, brain health, and it  canhelp reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues and remineralize teeth.

Anyone ever heard of chicken noodle soup when you are sick? Well the reason why is because the BROTH is the most important part! Somewhere along the way we started using a VERY watered down broth filled with all kinds of things versus the marrow and correct cooking property of the bones itself.

Those momma's who have nursed even for a short time, you have been told that heating breastmilk to the point of a boil kills of your nutrients and good qualities of the milk--- SAME WITH BROTH! When things are made in an excess batch, (especially to confine to FDA standards) they must boil and do things in a particular fashion. But the beauty of a good broth is a slow simmer (or if you have an instantpot!) the correct amount of heat and pressure. Your broth when cooled shows incredible value when it is jello when cool.... NOT LIQUID. The reason for the gelatinous broth means that all the nutrients and collagen have been extracted from the bone into your broth. Broth is incredible by providing so many nutrients-- including amino acids!  The Paleo Mom has a great explanation of the importance of these two amino acids

 

HOW TO USE:

I use in place of chicken stock/beef stock, I put it in soups, drink a bowl of it with some chicken and avocado every morning-- and we even steam the kids veggies in it!

 

How to make your own Bone Broth in the Instantpot!

1. It's all about the bone. I use about 3lbs of bone or whatever will reach to the top of the fill line in the instant pot. 

In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.

There are several places to find good bones for stock:

  • Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)
  • I use Downe Farm 2 hours away that delivers to Southlake once they have available stock (probably every 2-4 weeks?) I'll literally order like 20lbs of bone and ground beef everytime! **leave a comment and I'll send you the contact info!**
  • For Chicken Feet- I use ROCK Farms Co-op
  • ***"Chicken feet – gnarly, repulsive and disturbing – make for the very best stock. Devoid of little else but tendons, bone and cartilage (sound appetizing yet?), chicken feet produce a fine golden broth that’s rich in all those obscure nutrients that make a good stock so nourishing: glucosamine chondroitin, collagen and trace minerals.   Moreover, a chicken stock is an excellent source of calcium without .   Understandably, a stock made from chicken feet gels beautifully just as a good stock should."
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What you need:

  • Braggs Apple Cider Vinegar
  • 6 Garlic Cloves
  • 1/2 inch of Tumeric Root
  • 1/2 Inch of Ginger Root
  • 1 Bunch of Italian Parsley (huge immune booster)
  • 1 Bunch of oregano (anti-viral immune booster)
  • Pink Himalayan Salt
  • Anything in the kitchen! Onion, parsnips, leeks, carrots

Directions: 

1. If you are making a beef broth, roast your bones at 425 for 1hr to enhance flavor, if utilizing chicken, you can just rinse and begin

2. Fill instant pot to cover bones (I try to have 2-3lbs in the pot)

3. Place 1/4C of ACV in the pot of water. This will help to breakdown the collagen and extract all the nutrients out of the marrow

4. Place all your veggies inside!

5. If your instant pot has the option to turn to Low pressure, then place on low pressure. If not, don't worry ;).

I place my instant pot settings at SOUP for 120mn. 

 

HERE IS THE TRICK. 

After the broth is completed (drain and put in jars), but refill the pot and do it AGAIN! You'll get even MORE out of the bones. I legit cook my beef bones 3-4 times and my chicken 2x. You'll be super amazed at how each broth becomes richer. 

*** ONCE COOLED in the refrigerator if you get almost like a jelly or "jiggle" to your broth then you have made the BEST! 

 

 

Deborah Glenn4 Comments