Saturday, January 11, 2014

Bone Broth: A Natural Cure-All {+ how to make it yourself}

I saw pictures of bone broth all over the Internet when I started reading about the Paleo Lifestyle. It seemed to me that everyone was drinking the stuff. It seemed like a pretty cool idea, but I just wasn't motivated enough to actually make some myself.
Then I read this article about Stacy's breakfast soups. That made me want to buy the Paleo Parent's cookbook, Beyond Bacon, which I did buy, and which I love. There was a recipe for pork stock in there (on page 66, to be precise) that motivated me to make my own. And I've been making stock once a week ever since.

You may call it a coincidence, but I haven't been sick since I've started drinking a mug of bone broth every morning. I am a teacher and therefore am in constant contact with children every single work day. Dirty children. Sick children. Very, very loving children that give you a kiss and a hug every day. I love my job, but I often had the sniffles during my first two years teaching...

I'm currently about half-way through my third year of teaching - and no sniffles. Every so often I feel a little icky coming on, so I double the size of my mug. It never gets any further than that. I'm a firm believer that bone broth is good for what ails you.

The great thing about stock is that you can use whatever you have on hand - and it always tastes delicious! I save all my bones and veggie scraps in bags in freezer, separating chicken bones from the rest. When a bag is full, I throw it into my crockpot, add veggies and spices, and set it and forget it! Here is my basic recipe, but feel free to change it up how ever you like (I often do!).

Healing Bone Broth
Ingredients:
  • A bag of bones (about a kilo or two pounds)
  • 2 stalks of celery
  • 2 big carrots
  • 2 onions
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 tbsp dried parsley
  • 1 tbsp sea salt
  • 1/2 tbsp thyme
  • 1/2 tsp black pepper
  • 1/4 tsp celery salt
Method:
  1. Place the bones, fresh or frozen, into the crockpot.
  2. Chop the veggies and add to the crockpot, along with the spices.
  3. Add water to cover, plus a little more.
  4. Set the crockpot on low and let simmer for 10 to 24 hours (set everything up after dinner and it'll be perfect the next morning).
  5. Turn off the heat and allow the stock to cool for about an hour.
  6. Filter the liquid and store in the fride for up to one week (or freeze in ice cube trays for easy-to-use portions anytime!).
 

2 comments:

  1. I plan to start making my own broth as well!! Bouillon broth is just too salty for me!
    Great post sissy!! <3

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    Replies
    1. Thanks! I hope you enjoy the homemade version better!

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