DIY Bone Broth
DIY Bone Broth
Heal and seal your gut. A cup of bone broth a day works miracles for leaky gut syndrome, but it’s also good for protecting non-leaky guts. The gelatin in the bones typically used for making broth (such as knuckles, feet, and other joints) is said to help seal up holes in intestines. (People who have leaky gut syndrome have porous intestinal lining.) This “patching” can help ease chronic diarrhea, constipation, and even some food intolerances. Protect your joints. Taking glucosamine supplements has long been used as a first line of treatment for people with joint pain, but it turns out that bone broth has glucosamine, too. Unlike pills, the broth offers other nutritional and health benefits that can help reduce pain. Chondroitin sulfate, which is found in the cartilage that protects joints, for example, has been shown to help prevent osteoarthritis. Look younger. Bone broth is a rich source of collagen, which is also naturally occurring in the body as a joint protector and stabilizer. Experts are torn on whether the skin-firming, joint-strengthening benefits of ingesting collagen are there, but studies have shown an improvement in skin’s elasticity and fine lines from collagen supplements. Sleep better. research has shown that glycine, found in bone broth, may help improve sleep and ward off fatigue. Support healthy immune system. Because of bone broth’s high concentration of minerals, goes as far as to call bone broth a “superfood” that can strengthen your immune system. (Maybe your grandma was right about feeding you endless bowls of chicken soup when you got sick.) Increase bone strength. The phosphorus, magnesium, and calcium in the bones seep out into the broth, leaving you to sip all those essential nutrients Supplement your diet. While bone broth cannot (and should not) be your means for essential nutrients like amino acids, if you don’t regularly eat meat, it can help supply amino acids from animal protein via bones. Eat healthier. While the bone broth trend might have started with drinkable broth in a cup, there are many other ways you can eat and cook with bone broth.
- 3-4 lbs of mixed beef bones oxtail, knuckles, neckbones and/or short ribs
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 10-12 cups water
- Preheat your oven to 400°F.
- Place the bones in a single layer on a baking sheet or roasting pan; roast for 60 minutes, flipping each bone over half way through cooking time.
- Meanwhile, roughly chop the vegetables (don’t even bother peeling them) and place them, along with the bay leaf and apple cider vinegar into a slow cooker. Add the bones as soon as they come out of the oven and then fill the pot completely with water.
- Set the slow cooker on low, cover and cook for 18 to 36 hours, or until the broth has reached a beautiful brown color and has filled the house with the most intoxicating aroma.
- Carefully remove the larger pieces with a slotted spoon and place them in a strainer set over a large bowl to collect the excess broth. Then, strain the broth that’s still in the crockpot through a fine meshed sieve, or through a strainer that’s been lined with cheesecloth.
- Transfer the bone broth into jars and refrigerate promptly. The fat will float to the surface and form a protective barrier that will prevent air from getting in contact with your broth.
- Once the broth has fully cooled, you’ll be able to to remove some or all of that fat layer of fat that formed at the top, which you’ll then be able to use for cooking.