Bone broth is nourishing and hydrating. The medicinal benefits are attributed to the exceptionally high quality mineral and protein it contains. High levels of collagen, glutamine, glycine and proline heal the gut and strengthen and support the intestinal wall. Bone broth helps many digestive conditions and because it is gelatin rich it boosts your ability to absorb proteins. The chondroitin and glucosamine derived from cartilage is great for joint health.
- 3½ lbs Adena Farms Marrow Bones
- 2 stalks celery
- 2 medium carrots cut in half
- 2 medium yellow onions cut in half
- 3 bay leaves
- ¼ cup apple cider vinegar
- ¼ cup dried herbs of your choice (oregano, 3 whole cloves, chilli flakes, pepper, rosemary (extracts more calcium from bones)
- 3 tsp Himalayan salt (optional)
- 8 cups (approx.) cold filtered water (enough to cover your bones)
- In a large pot, place bones, celery, carrots, onion, bay leaves, salt, vinegar and enough filtered water to cover everything.
- Add herbs
- Turn heat to high, bring to a simmer, then reduce to low. A longer, gentler simmer results in a clearer stock. Skim off scum or foam on the surface as needed.
- Cook for 4 hrs. to 10 hrs. The longer the broth cooks, the more gelatin is extracted from the bones.
- When broth is done, pour through a strainer
Broth will keep up to five days in the fridge, and up to 3 months in the freezer. When cold, the broth will solidify slightly. To use, scoop the broth into a bowl or mug and warm to make a thick liquid again.
- For added color and flavor, roast large bones at 375°F for 50-60 min. (30-40 min. for small bones)
- Starting with cold water will help dissolve albumin and result in a clearer broth.
- In addition to marrow bones, you can also include oxtail in your beef bone broth.