Basic Bone Broth

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Bone Broth is the THING right now. At first I hesitated to post a recipe for it. I had lots of reservations about whether it’s really a sustainable recipe or a temporary fling. Now that I’ve researched the issue, let’s dive in to the truths and façades.

Bone Broth Façade #1

Bone broth is the newest trend. False! Bone broth has been around since the dawn of time. Seriously. The concept of meat being boiled into water to cook is nothing new. Neither is the idea of drinking the water with the meat and veggies. It has been human nature to consume bone broth. Do you know what has changed however? Canned Broth.

Bone Broth Façade #2

All broths are created equal. Not even close. There is a reason so many recipes are clarifying that they are for “bone broth” and not simply broth. For one, canned broth from the store is not processed with meat bones. In fact, some of them don’t specify how they get the “meat” flavor into the broth. This gives me that heeby-geeby kind of feeling. You can now buy bone broth in most grocery stores. However, an 8 oz. jar is typically $6 or more. 😱Ouch!

Bone Broth Truth #1

Bone broth is a great source for probiotics. So true! For anyone who has a hard time getting plenty of probiotics regularly, try bone broth. I personally love how easy it is to grab and go. Take it in a coffee mug on your way to work, add it to your lunch, or make a delicious soup with it for dinner. This Savory Chicken Veggie Soup is a great one to use bone broth in. Other common sources of probiotics are yogurts, kimchi, dill pickles, kombucha and dark chocolate.

Bone Broth Truth #2

Bone broth can heal gut issues. Yes, so much yes. While you may still need to see a doctor depending on the severity of your gut issues, bone broth has amazing healing qualities. Most people feel better within 30 minutes of drinking bone broth-it’s that good! I suggest adding it to your daily diet for a while to see sustainable results. Here’s a tip for those of us that are a little stressed for time. When you cook a whole chicken. turkey, or roast, keep the bones and freeze them until you have time to make bone broth. I’ve done this before and you don’t lose any nutrients by freezing them – it just saves you some time!

Bone Broth Truth #3

Bone broth can reduce cellulite. Say what?? Call me crazy but it’s true! Drinking bone broth regularly can minimize cellulite and give you great skin. The real secret here? Animal fat is good for you. Natural fats are good for you. All in moderation of course, but none the less food for you! This is why I’m not scare to incorporated butter, bacon grease, or red meats (typically have more fat on them) in my recipes. At Sweetest Lemonade we want to see you improve your health in every sense of the word. You deserve to live a long, sustainable life!

I did a lot of research to gather the best information. This is the best site I found. They even have a break-down of what kind of bones you may want to use.

Now that you know, remember to keep bone both in your diet, even if social media stops talking about it so frequently. Bone broth has always been good for you, and will continue to be!

 

By the way, if you caught on to my “that Hansel is so hot right now” reference, then we are for sure friends 😘

Crock Pot Bone Broth

Ingredients

  • meat bones (you can use beef, pork, chicken or turkey)
  • 2 medium carrots
  • 3 celery stalks
  • 2 T apple cider vinegar
  • 10-12 cups water
  • 2 bay leaves
  • 3 cloves garlic
  • 1 inch ginger root
  • handful of parsley
  • pepper and salt to taste

Instructions

  1. Preheat the oven to 400°.
  2. Place your meat bones on a baking tray or roasting pan. Bake for an hour. If you don't have time, you don't have to roast the bones, it just really bring more flavor to the broth!
  3. While the bones are cooking, coarsely prepare your veggies, ginger and garlic. The veggies can be eaten or tossed once the broth is done.
  4. Using a crock pot, add in the veggies, bay leaves and parsley.
  5. Put the meat bones in.
  6. Add the water.
  7. Cook on low for 8-10 hours.
  8. Remove the bones and discard.
  9. Use a sieve to strain all the veggies.
  10. Store in the fridge for up to a week. I use mason jars to store mine.
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