Dairy Free, Gluten Free, AIP, Paleo, Nut Free
Bone Broth!
This is truly liquid gold. It is the most nourishing and healing food known to us. I love this recipe because it is so easy to make and keeps really well. I use my crock pot and let it cook for 48 hours, extracting as much nutrients out as possible!
Why is this recipe so awesome?!
1. Collagen
Collagen is the most abundant protein in our bodies! It is responsible for keeping our hair and nails strong, our skin youthful-looking, our gut lining strong and healing leaky gut. Collagen also plays a large role in our bones, joints, cartilage, ligaments and tendons. As you can see, collagen is everywhere!
2. Glycine
Glycine is a key amino acid that our body uses to create protein for growth, repair and maintenance of our body and for creating hormones and enzymes. This amino acid is the precursor to a very powerful antioxidant called glutathione. Glutathione protects our cells from oxidative, free radical damage! The ability of our body to produce glycine decreases with age which is another reason to drink this amazing broth! Glycine protects again muscle loss, insulin resistance, heart disease, alcohol-induced fatty liver and enhances the quality of your sleep! Glycine is technically a non-essential amino acid since our bodies can make it but based on its effects, I would consider this amino acid essential.
3. Glutamine
Glutamine is an amino acid, meaning we need to get it from our diet. This amino acid supports the immune system, the gastrointestinal tract, the endocrine system (hormone system) and our neurological activity. This is a very important amino acid to address digestive diseases and dysfunction such as crohns, colitis, IBS, bloating, cramping, constipation, and diarrhea because it helps restore strength and integrity to the lining of the gut.
4. Vitamins + Minerals
This broth is packed with vitamins and minerals such as calcium, magnesium, phosphorus, vitamin A and many more! All of the nutrients from the ingredients get infused into this broth and become more bioavailable!
I hope you enjoy my beautifully nourishing bone broth. This is a staple recipe in out house. We ALWAYS have some in the freezer for soups or to sip on. We drink this when we are sick to help us recover and when we are healthy to continue to strengthen and balance our body systems.
Nourishing Bone Broth
Equipment
- 6 Quart Slow Cooker
Ingredients
- 4 lbs Organic, Pasture Raised Meat Bones Chicken, Beef, Lamb, Duck, Venison, or Bison
- 1/2 cup Raw Apple Cider Vinegar
- 1 Medium Red Onion Roughly Chopped, with the skin on
- 3 whole Garlic Cloves Crushed, with the skin on
- 2 Medium Carrots Roughly Chopped, with skin on
- 3 Stalks of Celery Roughly Chopped, leave the top and ends on
- 4 Sprigs of Thyme Including the Steam
- 6 Sprigs of Parsley Including the Steam
- 10 cups Filtered Water
- 2 cups Frozen Vegetable Scraps See Notes for Details
Instructions
- Add the organic bones, vegetables, herbs and frozen vegetable scraps to the crock pot.
- Pour in the Apple Cider Vinegar.
- Fill up the crock pot with filtered water. My 6qt crock pot takes about 10 cups but this may vary.
- Plug into a place in the kitchen that won't be in the way. Turn on high during the day and low at night for 48 hours. Stir occasionally throughout this time.
- Scoop the bone broth through a fine mesh strainer into a large glass or stainless steel bowl.
- Pour into a mug to drink, use in a soup or freeze for later.
- Freezing Instructions: Pour the bone broth into 500mL glass mason jars. Do not fill all the way to the top. Fill to below the neck. This allows space for the broth to expand when it freezes and will not break the jar. Allow broth to cool completely in the jar before freezing. Once cool, place the jars in the freezer with the lid for 2-4 hours. Place the lids on securely and freeze for up to 6 months. I like to label the broths with the date so none go to waste!
Notes
Save the tops, ends, skins and pits of your vegetables and keep in the freezer. You can add these to the broth to give it tons of extra nutrients. My favorite Veggie Scraps are avocado pits, broccoli ends, cauliflower leaves, brussels sprout scraps, onion skin, garlic skin, carrot tops, beet tops & ends, sweet potato ends, leek ends. Any veggies we are chopping to eat, their scraps go into our freezer!