Bone broth is rich in vitamins, minerals, and antioxidants which are essential for bone health, especially calcium, magnesium and phosphorous. Bone broth also contains two important amino acids: proline and glycine. These amino acids are needed to heal wounds, both large and microscopic caused by inflammation.
- helps to regulate the production of bile salts and secretion of gastric acid.
- is involved in detoxification.
- helps regulate blood sugar levels.
- enhances muscle repair and growth.
- helps to calm your mind.
- improves mental alertness, improves memory, boosts mood, and reduces stress.
- reverses atherosclerotic deposits and enables the blood vessel walls to release cholesterol buildups into your blood stream.
- helps your body break down proteins for use in creating new, healthy muscle cells.
Bones that are used to make broth:
- beef, bison, lamb (these need to be sawed open)
- turkey, chicken
How I make it:
- Take the bones of 2 or 3 chickens and put them in a slow cooker
- Add water – enough to cover the bones
- Add a tablespoon of apple cider vinegar
- Set on high to get the water boiling, then lower temperature to simmer for 24-48 hours
- Strain through a metal strainer
- Let cool
- Freeze in jars
- You can cook the bones for as little as 4 hours to get some benefit, but cooking longer is better.
- Use a pot on the stove if you don’t have a slow cooker.
- Some people freeze the broth in ice cube trays in order to have small portions ready for cooking or drinking straight.
- Feel free to add spices and vegetables (onions, garlic, celery, carrots, bay leaf, salt and pepper, etc.) at the end of the cooking time (with 1-3 hours left) and discard the veggies at the end.
- I keep all chicken bones (from wings, drum sticks, thighs, etc.) in a bag in the freezer until I have enough to make a batch.