Bone broth can be frozen and used later instead of water to make grains, soups and stews. Keeps in the freezer for up to 6 months.
I like to cook the broth all day for one day then place in a cool spot (garage/bucket of ice/refrigerator) over night then cook it for another day.
1Place all ingredients in large soup pot, cover with water. Bring to a boil and let simmer
2Chicken/Turkey/Fish 20 Hours
3Beef 24 – 72 Hours
4Pour in glass jars. If you plan on freezing, leave at least a couple of inches at the top to avoid glass expanding and breaking.
5Use as a base for soups, stews, sauces, gravies - so delicious and super nutritious.
- Helps heal and seal the gut, by promoting healthy digestion with Glutamine
- Glutamine is the primary source of energy for the cells that line the digestive tract
- Glutamine is also a precursor to GABA the ‘calming neurotransmitter’
- Reduces joint pain and inflammation, because it contains chondroitin and glucosamine
- Amino acids such as glycine, proline and arginine all have anti-inflammatory effects
- Bone broth contains high amounts of calcium and magnesium for healthy bones
- Contains gelatin helps heal gut lining important for joints, skin hair and nails
Beef bones (grass fed, hormone and pesticide free)(Chicken/Turkey/Fish Bones can be used as long as they do not contain hormones or pesticides)
Leftover stalks from ORGANIC broccoli, cauliflower, carrot
shavings, etc.(chop and keep in freezer until ready to use)
1 large onion quartered with skin
2 carrots broken in two
Shavings and ends of a variety of vegetables including:broccoli, Brussel sprouts, cauliflower, cabbage....
1 tablespoon peppercorn and 1 teaspoon salt
Splash lemon juice or vinegar, helps pull minerals from bones and vegetables
8 - 10 cups (enough to cover bones and vegetables) Filtered water