Ah yes, Bone Broth. Another word that's trending all over the interwebs this year. There’s a ton of information out there about the healing benefits of Bone Broth. There are also a ton of recipes and methods out there for preparing the most nutrient dense cup of it. So, you might ask: "where do I even start?!"
What is Bone Broth?
Bone Broth is the product of boiling and simmering chicken or beef bones to extract the marrow and resulting nutrients minerals and electrolytes in a soup like broth.
Some of the main benefits of bone broth are:
a strong gut lining
What a lot of Sources Don’t Tell You
The Quality of the Bones Matters!
Not all bones are created equal. Knuckle, patella, femur, and feet bones actually make the best broth, because these bones have been proven to contain the highest concentration of white and red stem-cell marrow, as well as the highest levels of collagen – one of the major benefits of drinking bone broth. (BenGreenfieldFitness.Com)
The Life of Your Bones Matters!
Where you source your bones is essential in the quality and benefits of your broth. Buying bones from factory farms in the grocery store contain a ton of toxins and very little value. Buying from a locally farmed source is the best way to go nutritionally and financially. We want to respect the life of the animals that provide us with nourishment in addition to the knowledge that a healthy, grass fed, free roaming animal is going to be way more nutritionally dense than a factory farmed, tortured, hormone, steroid, and antibiotic injected one.
If you’re from North Bay, Ontario or the surrounding area, head over to our partners TheArtisansWay for local farmers who can provide grass fed, free range, and humane options.
Bone Broth Recipe
3 medium carrots, cut into rough chunks
3 medium celery stalks, cut into rough chunks
2 1⁄2 pounds assorted beef marrow bones from grass-fed beef
1 bouquet garnish: your choice of fresh oregano, rosemary, thyme, sage, etc., tied in a bundle with kitchen twine
1 to 2 tablespoons apple cider vinegar
In a large stockpot, lightly sauté the carrots and celery for a few minutes until translucent. Add the beef bones and bouquet garni and cover with water. Add the vinegar (it helps draw out the nutrients from the bones). Simmer over low heat (do not boil) for anywhere between 8 and 14 hours.
When your broth is a deep brown color and you are happy with the concentration of flavor, remove the bones and strain the vegetables out.
Add salt to taste, if desired, then store in canning jars in the refrigerator for future use.