Bone Broth

Bone broth is one of the easiest, most versatile and healthy recipes in the Paleo arsenal. It has a plethora of minerals and proteins that your body needs to run optimally and it tastes great too! As I have joint issues it is very important for me to get a lot of gelatin (and other joint supporting nutrition) into my diet so I LOVE using bone broth in my dishes. Personally, I use it as the base of many of my soups but it can also be used to de-glaze pans when making sauces, roast or saute vegetables, add flavor to a variety of main and side dishes or even drink it alone if you are so inclined. My recipes for bone broth is both super simple and works in the crock pot... which means that I do next to no work to get this fabulous broth! I don't often go through enough meat in any one month to have enough bones using only my leftover ones unfortunately but lucky for me there is an Asian market about 10 minutes away that stocks bones by the pound so I can make bone broth whenever I run out. 

A tip for freezing: freeze it in ice trays or other shallow dishes for easy thawing later. I have found that ice trays are perfect as they are pre-measured and small enough to thaw single serving portions fast but I can always grab my bag of broth cubes and make stew quickly as well. 

Here's the recipe:

INGREDIENTS:

• 2 lbs of bones (for this example I am using chicken bones acquired from the Asian market)
• 1-2 celery stalks, rough chopped
• 2-3 carrots, peeled and rough chopped
• 1 onions, rough chopped
• 1-2 Tbsp vinegar (I'm using apple cider vinegar in this example)
• garlic cloves to taste
• herbs to taste
• filtered water

PROCEDURE:​

1. Chop the veg* and garlic and place in the bottom of the crock pot.

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2. ​Add the chicken bones to the crock pot.

3. ​Fill the crock pot the rest of the way with water.

4. Add vinegar

5. Place top on crock and turn the crock pot on low temperature

6. Walk away for 24-36 hours

7. Strain the broth through a fine mesh to remove veg and bones

8. Cool the broth

9. Remove layer of fat that solidifies on top of the, now gelled, broth if using non-grass fed/pastured animal bones

10. Measure out the broth as desired. You can typically keep it in the fridge for about 5 days or freeze part of it if you won't be using it all right away

*I have an adverse reaction when I chop celery (instant migraine) so I purchase my celery pre-chopped but this isn't necessary nor necessarily optimal.
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Your broth may vary in color from batch to batch depending on the bones you are using, the amount of remaining flesh, whether you roast your bones before using them for broth (good for beef bones especially), and the additional ingredients you add such as veg and herbs. Beef broth, pictured in cubes above, tends to be darker than chicken or fish for instance.

Curious where I get my ingredients? I get my ingredients all over the metroplex, on Amazon and through Young Living as a distributor. Don't want to search out stores to pick them up? I'll make it easy! You can place an order through me for any oils you may need and here are some quick links for the non-perishable ingredients and tools on Amazon should you wish to order online: