Bone broth is a powerhouse superfood that’s known to help improve everything from digestion and immunity to cellulite and joint flexibility. It is a superfood! It contains tons of collagen, calcium, phosphorous, glucosamine, and essential amino acids, making it a potent defence against illness and inflammation. In addition, it has glycine, which is great for detoxing the body, and can be helpful for fighting off a cold. Because bone broth is also anti-inflammatory, it works wonders on muscle and joint repair. Even elite athletes — including Kobe Bryant — drink it daily to repair collagen and cartilage in their bodies. Like its name suggests, bone broth also promotes strong bones! Bone broth also helps heal leaky gut, which results from food sensitivities, overgrowth of bad bugs or overuse of antibiotics. Bone broth is extremely versatile! It can be used as a broth or stock to form the base for sauces, soups and gravies. And the concentrated burst of flavour that comes from these liquids can be used in just about anything you can dream up. Of course, the benefits of a good bone broth come from its organic and grass-fed origins. Regular old beef stock – and the similar versions at your local grocer – won’t do the trick. For sure you can make it yourself.
Bone broth – use in soups or drink as stock on an empty stomach e.g. when cooking or first thing with breakfast http://nourishedkitchen.com/bone-broth/ http://paleoleap.com/making-fresh-bone-stock/
Bones from 1 whole free-range or organic chicken, turkey or pigs trotters 4 litres filtered water 2 tablespoons apple cider vinegar 1 large organic onion, chopped 2 organic carrots, peeled and chopped 3 organic celery sticks, chopped 1 bunch of organic parsley Place chicken (or turkey) pieces in a large stainless steel pot with water, vinegar and all the vegetables except parsley. Let stand for about 30 minutes to get it all to room temperature. Bring to a boil and remove the scum that rises to the top. Reduce heat, cover and simmer for 6-24 hours. The longer you cook it the richer and more flavorful it will be. Add the parsley about 10 minutes before the end of cooking (this provides additional minerals). Strain and put into the fridge until the fat rises to the top and congeals.. I typically start cooking mine early in the morning and leave it simmering until just before bedtime which provides around 15 hours of cooking. You could also use a slow cooker You can use the broth/stock as a base for soups, stews and to cook grains. It will add a yummy flavour and provide a nutrient-dense source of minerals such as magnesium, calcium, potassium as well as a wonderful source of gelatin.