How to make your own soothing bone broth

Written by Janelle Holden

I just finished the last of the bone broth from my turkey at Thanksgiving this week.  And I know what you’re thinking (isn’t that a little long to keep food around?) but when stored properly, you can make a batch of broth that will last you longer than six weeks.

I admit that cooking up bones sounds a little … ghoulish? But, your grandmother was right when she made you homemade chicken noodle soup for that cold. The marrow from bones is incredibly healing because it’s rich in glycine and gelatin and by making your own you can avoid all of the food additives and gluten found in boxed or canned broth.

Plus, it’s just dead simple (whoops – I think that was a bad pun). You only need four ingredients to make broth and a little bit of patience. When you’re finished you can use it to flavor soups and stews or, you can even do what I do, which is to start my day with a mug of it (and help my whole body feel great). It’s the simplest breakfast in the world (and probably one of the most nutritious).

So … how do you do it? Easy:

How to make your own broth:

1. Ask your butcher for two pounds of soup bones, or after you’ve cooked a turkey or a chicken, peal off the meat and use the remaining bones.

2. Place the bones in a large stock pot, and fill with four quarts of water.

3. Add 2 tablespoons unfiltered apple cider vinegar (the vinegar draws out the marrow and is a necessary ingredient).

4. Add 2 teaspoons of sea salt.

5. Flavor with whole garlic cloves or an entire onion.

6. Bring the ingredients to a boil, and then turn the heat to low and let your stock simmer for 8 – 24 hours. You can do this on the stove or in a crockpot (and yes, you can turn it off overnight and then heat it up again in the morning).

7. Allow the stock to cool before pouring it all through a wire mesh metal colander or a cheesecloth and into Ball canning jars. If you are going to freeze your stock DO NOT fill the jars to past 3/4 full or they will break, but you can store your stock in ball jars in the refrigerator for several weeks.

8. When you open the jar, you’ll notice a layer of fat that has congealed at the top. Use a spoon and discard the fat before you reheat the broth for eating.

 

Janelle Holden is president and founder of BodyMindLoveCoaching, where she helps smart and successful people grab control of their diets so that they look and feel their best. To get more weekly tips and free resources from Janelle, click here to grab a complimentary copy of her e-zine, “BodyMindLove.”

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About Janelle

Janelle Holden has spent hundreds of hours coaching people world-wide with celiac disease and food sensitivities how to transition to a gluten-free diet, stop struggling with food, travel with food sensitivities, and do more of the things they love. She is the author of, "Six steps to grab control of your diet and love what you eat" and an award-winning journalist, international coach, and speaker.

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