Bone broth is becoming an essential nutrient in my house. The benefits are amazing from healing the gut, beauty boosting to hair, nails and skin beauty, reducing inflammation in the joints and helping the body fight colds & flu. Bone broths have been staples around the globe throughout history.
What’s even better? They are super easy and affordable to make at home! Not to mention a lot tastier and better for you than anything you’re going to buy pre-packaged (even from a health food store).
Be prepared for the house to smell fantastic!
2 – 2.5 lbs grass-fed beef bones
4-6 stalks of organic celery with the leaves left on
20 cloves of garlic (yes 20)
3 small or 2 large onions (yellow or white)
Fresh herbs – I used a bit of cilantro and 1 spring of rosemary
2 – 3 teaspons of sea salt
7-8 cups of filtered water
Start with 2 – 2.5 lbs of grass-fed beef bones (you can also use poultry carcasses or bones)
Throw those into a large crockpot
(6 qt or bigger).
Then cover with 7 – 8 cups of water. You don’t want much more than what will cover the ingredients, otherwise you won’t get a good gelatin.
When the broth is done cooking, turn off your crockpot and allow the broth to cool. Then strain through a fine-mesh strainer to remove. You can now store it in glass canning jars – it should last a few days in the refrigerator or freeze it for recipes in the future.
If you’re like us, it will only be in the fridge 2-3 days and it will be gone. I really need to get into a regular routine of making broth or make bigger batches to freeze for later use.
This isn’t just for sipping out of mugs (though that’s my preference). You can used the broth in all your favorite recipes as well.