FOR THIS RECIPE, YOU WILL NEED:
- An Instant Pot or a Crock Pot
- Two hands and a working brain
- Yes. It’s going to be that easy!
I was carrying on about the benefits of bone broth with someone not too long ago, and they assured me that they “regularly keep Swanson’s bone broth” in their cabinet. It was hard to contain the look of elitist disdain that washed over me as I thought about the vast, vast difference between a box that has been sitting on a grocery shelf for 40+ days and the deeply delicious bouquet of homecooked broth. There is no comparison. There is just no comparison! And honestly, not to in any way knock Swanson’s box o’broth. It has helped me many a time in a pinch, but there’s broth…and then there’s BROTH.
Join me now in reverence as we create the real thing from scratch.
1. One bag of soup bones or leftover bones from any of your previous dishes.
2. 2 Tbsp Bragg’s Apple Cider Vinegar
3. A cup or so of carrots
4. A cup or so of Celery
5. A Tbsp or two of chopped garlic and optional chopped ginger
6. One medium Onion, chopped
7. A stalk or two of fresh Rosemary or Thyme or both (or whatever fresh herbs you may like)
8. Salt and Pepper to taste
A FEW HELPFUL NOTES:
- Bone broth should not be left out for too long, or like any food, it can become a little petri dish of possibilities. Let it cool and store it in the fridge for up to 3-4 days. When I make a big pot like this, believe it or not, we consume most of it pretty quickly because it’s freaking delicious. However, when I don’t think we’ll go through it faster, I do like to let it cool and then store it in mason jars in the freezer. They’ll keep for several months.
- I love to steam large batches of vegetables and then puree them in with the base broth. It makes for fabulous soups that pack a real nutritional punch.
- Doing this in a crock-pot is also easy, but I’d plan to let it simmer for 8-10 hours. Although I am spoiled by the fast pressure-cooking goodness of the Instant Pot, a crock-pot is just as easy but takes more time.
- Don’t forget the apple cider vinegar. This is a crucial component of the broth because the acidity helps to leach all of the minerals out of the bones and into your base.
- Since my hubs is an Asian dude, he turned me on to the fabulous world of adding fish sauce to soups and stews to give it a salty kick. This stuff smells god-awful in the bottle but oddly makes whatever you add it to taste divine.
HOW MUCH BONE BROTH SHOULD I CONSUME
That’s up to you! Here’s what I do:
For gut health, I usually make 1-2 batches per month for the hubs and me to sip on in the mornings before work or in the evenings before bed. If I’m sick with something like a cold, I’ll often whip up a larger batch and mostly consume the broth throughout the day until symptoms get a little better (usually 1-3 days). When I was nursing a more serious leaky gut/autoimmune issue years ago, I consumed many cups of bone broth several times a day for around 2-3 months until I started seeing consistency with healing and reactivity.
You decide what is right for you, but these suggestions can hopefully give you an idea of how you might build a regiment around your consumption of this awesome elixir.
I’d love to hear about your experience with incorporating bone broth into your healing practices. Be sure to comment below on your experience with this nourishing practice, or share how you make your broth uniquely your own!