Bone broth rightly can be called a “superfood” due to its ability to improve digestion and help reduce join pain and inflammation.
Bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation.
The gelatin found in bone broth supports the proper digestion.
Chondroitin sulfates, glucosamine, calcium, phosphorus, magnesium and other compounds extracted from the boiled cartilage are easily absorbable and play a role in reducing joint pain and inflammation.
Amino acids found in bone broth have anti-inflammatory effects.
- 700-800gr of bones from organically raised, grass-fed animals. You can use beef bones, but you can also make bone broth using whole organic chicken, whole fish (including the head) or fish bones. You can even use bones from a roasted chicken or turkey that you would normally throw away.
- 1 kg of vegetables: celery, carrots, parsnip, onions, potato
- Garlic (7-8 cloves)
- Piece of ginger
- Tablespoon of apple cider vinegar
- Himalayan or sea salt
- Herbs and spices according to your preference. I use Mediterranean variation: dried parsley, oregano, thyme, basil etc.
- Half an hour to prepare and 10-24 hours to simmer on low heat.
- Fill the bottom of the slow cooker or heavy-bottom pot with vegetables
- Add bones, garlic, piece of ginger, a tablespoon of apple cider vinegar and herbs and spices
- Cover everything with filtered water and simmer over low heat for at least 10 hours. Larger bones may require 24+ hours. If you cook whole chicken, remove the meat after couple of hours and continue following the recipe.
- Strain when done, add salt and serve with some freshly chopped parsley and minced garlic for added flavor.
- You can store it in fridge up to 5 to 7 days or in freezer up to 6 months for use in soups or stews.