There’s nothing better than preparing your Bone Broth on a Sunday so that you can drink it 48-hours later in the mornings during the week. It makes for the perfect breakfast, just add Himalayan salt. The rich nutrients and fat keep you satiated until lunch time. There are many different kinds of broth- chicken, beef, and fish. Each offering its unique properties.
Bone broth is a magic elixir that makes every cell of your body feel good, given that you are not vegan that is! As grandmother knows best, the best remedy for a cold or flu is chicken soup. Why? Because of the healing properties of the broth. Stock contains calcium, magnesium, phosphorus, silicon, sulphur, trace minerals, chondroitin sulphates and glucosamine.
When broth cools, it congeals due to the presence of gelatin. You can always tell a good broth when it thickens into gelatin. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer. This means if you have no access to protein you can survive off bone broth and good fats in good health.
Gelatin was found to be useful in the treatment of diseases including…
- Peptic ulcers
- Muscle diseases
- Infectious diseases
The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut.
My Favorite Organic Recipe
- Beef marrow and knuckle bones
- Spring water
- Rosemary sprigs
- Few bay leaves
- Black and red peppercorns
- 2 tbsp. Apple Cider Vinegar (ACV)
- 2 large onions, coarsely chopped
- 3 celery stalks, coarsely chopped
- 3 carrots, coarsely chopped
What you need is a large crock pot that you can leave to stew for 48 hours on low heat. First start with sauteing the onions, celery and carrots until caramelized. Place all the bones into the crock pot with the rosemary, bay leaves, peppercorns, and ACV. The ACV helps extract calcium. Add vegetables to the crock pot. Fill up with water. Turn on to low heat and let simmer for 48 hours. If the water falls over the days, you can always add more water. The less water the more rich the broth becomes. Skim the top and discard the scum, let cool, strain, bottle, and refrigerate.
The fat that collects on the top can be used for cooking and sauteing vegetables and meats. Heat the broth and then add Himalayan salt to taste. Stock will keep several days in the fridge and may be frozen in plastic containers (glass has a tendency to expand and break so be careful if freezing in glass; leave enough space for expansion).