Best Bone Broth Ever!

If you read my article about Holistic Health during Cold & Flu Season, then I've already told you why adding bone broth to your diet is so important, but it's not just for the fall and wintertime. I recommend bone broth all year round, to patients, to friends, to family members, and there's one simple reason - it has so many benefits!

Joint pain? Digestive upset? Low energy? Compromised immunity? Feeling anxious? Menstrual cramps? Recovering from illness or injury? Looking for a fertility boost? Yep, bone broth can help! In fact drinking bone broth regularly has quickly become the single most common recommendation I give.

I've been making bone broth at home for years now and I'm proud to say I've gotten lots of other folks doing it too. I've refined my recipe into seriously the best bone broth ever and I want to share it with you so you can make it too, enjoy!

Bone Broth Recipe

Ingredients:

• 2 lb of bone -OR- 3 lb bone-in meat (such as a whole chicken

• half an onion

• 1 stalk of celery

• 1 medium carrot

• 2 bay leaves or springs of rosemary or thyme (optional)

• 3-5 quarts water

• 1 tablespoon apple cider vinegar (or lemon juice)

• sea salt to taste

Instructions:

1. If using raw bones, first roast in the oven for 30 minutes at 400F, this develops flavor and reduces bitterness.

2. Clean and roughly chop the onion, celery, carrot, and herbs.

3. Add the veggies and herbs to a slow cooker or large pot on the stove along with the bones/meat, vinegar, water, and 1 teaspoon of salt. Cover, bring to a boil and reduce to a simmer.

4. Simmer 1 hour for a quick broth. [To extract more nutrients from the bones cook for 4-6 hours or longer (fish and poultry as much as 24 hours; beef, bison, lamb or pork for as much as 72 hours.) For a longer cook times the liquid will cook off, add more water to cover as needed.]

5. If using bone-in meat, remove it after 1 hour, let cool, pull the meat off the bone (you can use it separately or make a soup with it when the broth is done.) Return the bones to the broth to continue simmering if you’re using a longer cook time.

6. Strain the broth through a colander, then a finer strainer or sieve. Add salt to taste.

7. If your broth has a thick layer of fat (raw bones and/or long cook time may yield a lot of fat) then let it sit in the fridge until the fat rises to the top and solidifies. Remove the fat layer before storing the broth in an airtight container in the fridge for up to 4 weeks, or in the freezer for up to 6 months.