Bone broth is under-utilized and surrounded by mystery for some reason so this page is my attempt to introduce people to it. Store bought  stuff contains MSG along with other preservatives and chemicals best avoided if good health is on your to do list.

Real Bone Broth is mineral rich, full of calcium, magnesium, phosphorus and packed with proteins needed for healing like proline, glycine and gelatin. If you suffer from any of the symptoms of leaky gut, of which there are many, you’re trying to get rid of acne, your body is healing from injury, you are trying to lose weight or you just want to be healthier, bone broth should be a part of your daily regimen.

How to Make Bone Broth

Ingredients

Bones

Water

Veggies of choice

Herbs of choice

Spices of choice

Method

1. Get your hands on some bones. Meaty bones, marrow bones, chicken feet, whole chicken skeletons, pig’s feet, fish heads, whole fish, or any other carcass from an animal that was raised naturally. I get a few pounds of bones at the farmers market for less than a dollar.

2. Put the bones in a giant pot or crockpot, cover with water, splash with an acid like apple cider vinegar and bring to a boil then reduce to simmer. Crockpots should be set to long and slow.

Cooking times:

Beef: 12-36 hours
Pork: 6-24 hours
Chicken: 4-12 hours
Fish: 0.5 – 1 hr

3. Vegetables can be added from the start for pork, chicken and fish, add veggies with 4-6 hours left with beef bones to avoid them being overdone.

4. Strain the entire contents through a fine mesh strainer for clean, pure broth.

5. Cool the concoction (it’ll take a while if you make a big batch and much less time if you pop the bowl in icy water.)

6. Break the fat off the top once cooled (overnight in the fridge does the trick) and collect for an extremely healthy cooking fat. Different animals produce different amounts and types of fat. Beef tallow, one of my favorites is pictured below.

7. Store broth in the fridge up to a week, just boil it before you eat it if it’s older. Smell check works. Freeze the stuff forever.

Use in place of water in just about any recipe, desserts included if you don’t roast or season the meat. Get creative with what you add in terms of veggies, herbs and spices.

Good broth will have a jello texture when cooled in the fridge. This is a very good thing and means your broth is rich in gelatin which is extremely important for healing.

One of my favorite paleo recipes is “broth rice.” Just use broth in place of water the next time you make rice for a multimineral powerhouse snack.

Broth is cheap, extremely nutritious and an incredibly important tool for helping the body heal. Just give the stuff a try already…