Essential Bone Broth
by Kerri Knox, RN- The Immune Queen
(Your Easy Immune Health Host)
This Beautiful Bone Broth Photo
Shows a Delicious Beef Bone Broth Recipe
Bone Broth is an amazing addition to your diet. Full of calcium, magnesium, phosphorus, silicon, sulphur, collagen and trace minerals -as well as the stuff that builds glucosamine and chondroitin. And this is only the beginning.
Bone Broth also contains amino acids to make strong hair and nails as well as very absorbable nutrients that make for strong bones, cartilage, tendons and all of the connective tissue in the body.
We are Supposed to eat bone broth!!
In the 'olden days', meaning anywhere from 50 to 10,000 years ago- we ALWAYS used every part of the animal. A bone broth recipe was ever present and ever changing as animal scraps would go into the eternal pot simmering on the stove.
While this was mainly for the economy of having meat when there was not much of it, people understood that these bubbling pots contained important nutrients that you just can't get elsewhere.
In fact, some nutritionists believe that Bone Broths were (and still are) an absolutely essential for building bones and connective tissue in cultures that don't drink milk.
So, start making a Bone Broth Recipe today!
A Bone Broth is simple and doesn't take much time. If you have a crock pot, they are even simpler as you just throw the ingredients in and leave them for a day or two.
Basic Bone Broth Recipe
* Depending upon your preference, take the carcass of a chicken or go out and buy the MARROW BONES and Knuckle Bones of Beef from the butcher. Everything MUST be Organic, Free Range, No Hormones, etc.
* Put them in a large stew pot or crock pot with water to cover at least 2 inches over the top of the contents.
* Bring to a boil.
* Turn down to simmer and leave it alone.
* Cook for 12 to 24 hours for Chicken Broth OR
24-72 hours for Beef Bone Broth.
* Pull all of the large pieces out with a slotted spoon, then strain all through a fine mesh strainer, a coffee filter or cheesecloth. Discard the chunks, compost them or feed them to a pet.
* Refrigerate for several hours and skim off the fat when it is cool
*You can refrigerate the broth for several days or freeze for several months. Freeze the broth in ice cube trays then transfer to zip loc bag for ease of use.
* Season as desired and use to make soups and stews, Miso Soup or use as a base to make rice or any other grain that requires water to make.