Bone broth can be made from any type of bones you like chicken, beef, pork, or even fish, as long as the bones are from organic and/or grass fed.
Bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation. Bone broth is a powerful food as it’s easily digestible, helps heal the lining of your gut, and contains valuable nutrients that promote healing throughout your body with amino acids such as glycine, proline, and arginine in bone broth all have anti-inflammatory effects.
- 3-4 pounds beef marrow and knuckle bones
- 2 pounds meaty bones such as short ribs
- 1/2 cup organic apple cider vinegar
- 4 quarts filtered water
- 3 celery stalks, halved
- 3 carrots, halved
- 3 onions, quartered
- Handful of fresh parsley
- Sea saltto taste
- 8 garlic cloves crushed
- 3/4 tbsp cayenne pepper
- 3 fennel sprigs
- 3 tbsp fresh parsley
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to cover the bones.
- Add the vegetables bring to a boil and skim the scum from the top and discard.
- Reduce to a low simmer, cover, and cook for 24-72 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.