Finally! The leaves are starting to change, and the weather is starting to get a little bit more tolerable here in Arizona. With the coming of fall + a decrease in temperatures, everyone is gearing up for 'flu season'. For some reason (it never fails), I always get a horrible flu as soon as the weather starts to change ~ but this year, I'm going to do everything I can to boost my immunity,and you should, too!
Here are a few of our favorite recipes for Bone Broth!
But ... why bone broth, you ask?
+ Rich in minerals that support the immune system
+ contains healing compounds such as: collagen, glutamine, glycine + proline
+ Said to help heal gut lining and reduce intestinal inflammation
+ Your body can easily absorb the minerals found in bone broth like: magnesium, silicon, phosphorus, calcium and even glucosamine ~ the long cooking time for a bone broth allows for the bone marrow to cook down and release those fortifying nutrients.
Grass Fed Beef Bone Broth
+ 5 lbs grass fed beef bones
+ 12 cups of filtered water
+ 2 tablespoons of apple cider vinegar
+ 1 medium white onion, diced
+ 1 ½ cups chopped carrots
+ 1 ½ cups chopped leeks
+ 3 celery stalks
+ 3 bay leaves
+ 8 cloves of garlic
+ 1 teaspoon black peppercorns
- Preheat oven to 450º
- Line a baking sheet with aluminum foil
- Place the bones on the baking sheet + roast for 45 minutes. Flip the bones at the 25 min mark - make sure the bones are only browned NOT charred!
- Once the bones are roasted, take them out of the oven and place them in a large stockpot
- Cover the roasted bone with water + apple cider vinegar
- Let the bones sit in the stockpot at room temp for about 40 minutes
While the bones sit at room temp, it’s time to start chopping the veggies!
- Once chopped, put the onions, carrots, celery and leeks into the stockpot with the bones
- Bring the stockpot to a rolling boil (for about 10 minutes), then lower the heat to simmer
- After the first 2-3 hours, you will need to skim the layer of fat that accumulates at the top of the stockpot while it simmers + discard
For best broth, simmer on the stove top with the lid on the pot for about 8 hours - then you can eat it hot right away + place into seal-able jars (like a mason jar) to store the remainder of your broth. Make sure to freeze it so it keeps!
Katie’s Life - Saving Chicken Bone Broth Recipe
We call it “Life-Saving” because it has indeed, saved a life. Katie’s dog, Joy!
+ 2 lbs (or more) of chicken bones (all of the bones broken in half)
If you or someone else has recently had surgery, or are weak from a sickness, Katie recommends using black chicken bones rather than regular. You can find them at your local Chinese or Asian grocery store.
+ 2 raw beets
+ 3 carrots
+ 3-4 celery stalks
+ 1 tablespoon of Apple Cider Vinegar
- Fill the rest of your pot with (filtered) water until it covers the top of the bones and veggies
- Salt + Pepper to taste
- Turn up the heat + bring pot to a boil
- Reduce heat and set on the lowest setting to simmer
- Simmer with the lid on the pot all day (about 6-8 hours) + your broth will be ready by the time you get home from work!
Just scoop off any excess fat that might accumulate at the top of the pot, strain and...