Nutrient Denst Bone Broth

Bone Broth is a health food buzz word lately. A lot of people swear by it. It's been touted for its many nutritional benefits like glucosamine, chondroitin, collagen, magnesium. Additionally it is rich in many Amino Acids.

Bone Broth is simple to make. At it's simplest it is bones and water, however it is a good idea to add a small amount of vinegar to the water as this helps the minerals leach out of the bones. ( you cant taste it!) The next level may involve carrots and celery, onions and garlic, and if you enjoy more exotic flavors you can even take it to the next level and make it Asian style with ginger, chili peppers and cilantro! The possibilities are infinite.

It is important to use Organic, Grass-fed or Pastured bones wherever possible. This increases the nutritive value; what the animal eats will make up its bone and joints. When the animal is allowed to graze and eat what it should, naturally you get a lot more value from the grass fed or pastured bones.

You want to be sure to use plenty of joint/ marrow and meaty bones to create the most nutritious broth. (If you don't have enough marrow bones or too much water your broth may not develop the desired "gel" effect, it is still good though!) You can use bones from a variety of animals. Some people save them in a bag in their freezer as they cook and when they get a full bag then they go ahead and make up a pot of Bone Broth.

You can make it in a slow cooker or on the stove top. It is very important not to stir it as that will cause the bones to break down.

  • 6-7 pounds of Grass fed organic bones
  • We recommend using at least 60% of marrow/ joint bones, and the remainder meat bones.
  • 4 quarts cold
  • 1 organic yellow onion
  • 2 tsp sea salt- or to taste ( add this at the end)
  • 4 cloves garlic
  • 4 tbsp organic apple cider vinegar
  • 2-4 stalks organic Celery (depending on size) roughly cut
  • 2 organic carrots cut up

    Add Contents to pot and bring to a boil then reduce heat and simmer. You can allow these to simmer 6-10 hours on the stove top, or 18-72 hours in the slow cooker.

    When the broth is finished, scoop out the bones and vegetable pieces with a slotted spoon and then use a cheesecloth to strain the last remaining pieces from the broth.

    This can then be frozen in smaller portions for recipes or stored in the refrigerator and consumed for up to a week.

    Do you have bone broth variations you enjoy?