We almost always have bone broth brewing. A steaming mug of bone broth is a great way to start the day and it is not only delicious but insanely good for you. Bone broth is one of the world’s highest natural sources of collagen. Collagen helps restore cartilage, which starts to deteriorate as we get older. Collagen improves joint function and bone density, as well as reducing signs of aging skin like wrinkles and puffiness, through restoring the skin’s elasticity and moisture. Bone broth is also extremely rich in gelatin, which does wonders for the digestive system, encouraging the growth of good bacteria, reducing inflammation, and restoring the gut lining, which in turn supports immune system function. It also supports the liver in detoxifying the body and aids in maintaining a healthy metabolism.
Making bone broth is as simple as tossing a couple pounds of pasture-raised or grass-fed meaty bones, either raw or leftover from cooking another meal, into a crock pot, covering the bones with water, adding a couple bay leaves, a small handful of peppercorns, and an acid, like a couple tablespoons apple cider vinegar or 1/4 cup white wine, to help extract all that goodness. Leave it on low for 12 hours, then strain into jars. If you have them, don’t skip things like pig trotters or chicken feet! Feet are a super-rich source of collagen and gelatin and will take your bone broth to the next level!
We refrigerate for up to a week or freeze for long term storage rather than high temp canning. We also store ours unsalted and salt to taste as we use it.
Bone broth can be used as a base for other soups, stews, and sauces or just consumed as is!
This week our CSA members received a whole, pasture-raised chicken as part of their delivery and that included giblets and a pair of feet! Here is a simple chicken bone broth recipe that you can make after enjoying a whole roast chicken dinner:
1 whole leftover chicken carcass
Chicken giblets from 1 whole chicken (neck, gizzard, liver, heart)
Pair of chicken feet
2 Tbsp apple cider vinegar
2-3 Bay leaves
1/2 Tbsp peppercorns
1 gallon filtered water
Combine all ingredients in a crockpot
Cook on low 12 hours
Strain into jars and store