IT’S EASIER THAN YOU THINK TO MAKE!
The benefits of bone broth are incredible.
Bone Broth is an amazing source of vitamins, minerals, and amino acids. It also contains a high amount of collagen, is amazing for your joints, skin, and the powerful gut.
Throughout my life, I have had to deal with more than one autoimmune condition. Luckily I have been able to use the power of food to help get to the root cause of my problems. That being said, keeping my gut healthy is a priority. Not sure why your Gut is so important? You can read more about it here.
This is my staple recipe. You can always add or remove ingredients as you like, based on the flavor profile you are looking for. Don’t like garlic? no problem, remove it! Want to add some peppercorns or fresh herbs? go for it!
The only ingredients which are essential for a bone broth are the bones, the vinegar, and the water. The rest of the ingredients add more nutrients and flavor but you don’t need them to consider what you have a bone broth.
Currently, I buy my bones from Sasha’s. You want to use the best quality bones possible when making your broth!
I hope you enjoy this simple and nourishing recipe!
Classic Bone Broth
Nourishing and Delicious!
INGREDIENTS
- About 500 grams of chicken bones (I order mine from Sasha's & include some chicken wings or feet (they have a lot of nourishing connectives tissue)
- 1 carrot
- 2 stalks Celery
- 1 onion
- 4 cloves of garlic
- 1 inch fresh ginger sliced
- 1 tsp organic turmeric powder
- 1 bay leaf
- 1 tsp pink salt
- Water
INSTRUCTIONS
- Add everything for your broth into the instant pot.
- Add enough water to cover everything plus a little extra (do not go past the max line!)
- Close your pot, make sure the valve is on sealing and set it on the manual pressure setting. Set time to 2 hours on high pressure.
- Once done cooking on high pressure, change to low pressure and cook for another 1.5 hours.
- Alternatively, you can use the slow-cooker function and cook anywhere between 12-24 hours
- Strain the broth and let rest for a bit to let the fat come to the surface. Skim the fat off, discard, transfer to jars, and store as desired.
- follow the above steps but you can add some extra water.
- cook on low in your slow cooker for 12-24 hours
- Strain the broth and let rest for a bit to let the fat come to the surface. Skim the fat off, discard, transfer to jars, and store as desired.
- Add all ingredients and water to a large stockpot. Bring the broth to a boil and then lower to a very VERY low simmer. Cover and let cook for 12-24 hours.
- Strain the broth and let rest for a bit to let the fat come to the surface. Skim the fat off, discard, transfer to jars, and store as desired.
- *Personally, this method isn't my favorite choice as stove tops can be temperamental and you need to keep a closer eye on things. I also personally don't like the idea of my stove on overnight.
- I freeze half in silicon ice cube trays and store the other half for immediate use in mason jars in the fridge.
