Bone broths are extraordinarily rich in nutrients containing minerals (magnesium, calcium, phosphorus, silicon, sulphur and many trace minerals) and amino acids (arginine, glycine and proline) in a form that our bodies can easily assimilate.  These amino acids help support the bodies detoxification and digestion systems.  Bone broths are also rich in gelatin which improves collagen and digestive health- some call it the "Botox soup".

In a nutshell, bone broths can nourish just about every part of our bodies and can support healing of gastrointestinal issues, can fight infections from colds & flu's, can reduce joint pain and inflammation, and can promote strong bones, healthy hair and nails.  What a healthy and nourishing way to take care of your health.

Suggested reading on the health benefits of bone broths: 

BONE BROTH RECIPE

You can find a plethora of bone broth recipes on various websites and find a recipe that suits your budget, time and taste.  There are crock pot recipes, stock pot recipes and even pressure cooker recipes.

My Bone Broth Recipe

A traditional approach is to make  bone broth in a stainless steel stock pot.  I find a trusted resource for grass-fed beef bones and/or pasture raised chicken bones & chicken feet.  Wild game and fish stock also make great broths with nourishing benefits.

Update: Due to the volume of bone broth that I am making for my family and my clients, I have recently purchased an Instant Pot Pressure Cooker and I am enjoying the new process of making broth!  http://instantpot.com/

My Favorite Beef Bone Broth Recipe:

What you will need:

Large Stock Pot, CrockPot or Instant Pot

Stainless Steel Fine Mesh Strainer

Glass Storage Jars

2 LBS of Healthy Bones or more (just adjust your recipe for how much you aim to make)

1 Onion, 2-3 Carrots, 1 stalk of celery, 2 cloves of garlic

Organic Apple Cider Vinegar (I use Braggs)

Salt, Pepper (other spices for taste)

Filtered Water (about 1 gallon for every 2 LBS of bones)

Other herbs (optional for the last 30 minutes of cooking-some herbs may make your broth bitter if cooked the entire time)

Preparing bones:  If bones are raw, I think it improves the flavor of the broth if you roast the bones at 350 degrees for 30 minutes.  I simply place them on a roasting pan covered with parchment paper for easy clean up and place in the oven.  I have recently started roasting the veggies along with the bones and the broth... it is more pleasing to my palate.  If you are using bones that have already been cooked such as a chicken carcass or bones that you have saved from prior meals then there is no need to roast them.

Upon completion of roasting, let the bones cool, place in stainless steel stock pot and cover with about 1 gallon of cool filtered water or just enough filtered water to cover the bones.  Add 1-2 tablespoons of Apple Cider Vinegar and let stand for 30-45 minutes.  The acid in the apple cider vinegar will help make the nutrients in the bones more available.  Bring water and bones to boil for approximately 5 minutes, lower heat to simmer and cook for approximately 48 hours.

Instant Pot or Pressure Cooker: I have recently purchased an Instant Pot pressure cooker and I can make my bones in 2-4 hours. I provide broth for many of my clients and using the traditional stock pot on my stove was becoming overwhelming and I didn't like leaving my stove unattended while it was one. I simply follow the recipe above and fill the pot with my raw or roasted bones and cover the bones with filtered water, apple cider vinegar.   Pressure cook on high for approximately 3 hours.  There is also an app that will program your Instant Pot for you to make broth and other wonderful recipes.  

Storage: Let broth cool, strain broth through a stainless steel mesh strainer and pour into glass jars.  I prefer 1/2 gallon mason jars or quart jars.  If you are going to freeze the broth make sure you leave about 1/3 of the jar available to avoid cracking/explosion due to expansion.

Tip #1: You don't need to use fresh bones every time.  You can reuse the bones that you just made a batch with, if they are still in tact. There is still plenty of great minerals to be leached from those bones.  Once they turn to "mush" then you can discard them.  Remember to save bones from meat dishes that you have prepared.  Simply throw in a freezer safe bag for future broth making. 

Tip #2: Bone Broth is an acquired taste for some.  For a more gentle bone broth choose less cooking time and gently work up to the recommended times for ultimate health benefits.

Tip #3: Once you are ready to consume your bone broth you can add whatever seasonings/spices that you love.  I love to smash a clove of garlic and place garlic, cayenne, cumin, natural salt and pepper in the bottom of my mug and cover with hot broth!  Yum!