DIY BONE BROTH:

Making your own bone broth is SUPER easy & is PACKED with nutrition. It’s a powerhouse specifically for gut health, including enhanced immune function, better skin and improved joint health due to its collagen content.

Bone broth is a mild yet nourishing kitchen staple. I’ve used it as a “first food” for my baby. Which is a great way to establish a healthy gut microbiome. I even made bone broth popsicles for the little guy! (Perfect option for soothing sore gums during that painful teething phase)

Now I won’t be one of those ridiculous webpage recipes and share my life story of how I’ve come to know and love making bone broth. LOL So let’s get straight into it!

RECIPE:

Get your bones – if it’s beef, use whatever bones you have on hand. Roast those puppies on 400 degrees for 15 minutes (if you have a baby, scrape that bone marrow out, cool and whip & feed it to him/her)

If it’s chicken (I freeze chicken carcasses from whole chickens that I’ve cooked or even bought rotisserie style) the recommended amount is 1 whole chicken carcass completely submerged in water. I use 2 chicken carcasses for a more concentrated flavor.

Pop those bones into a big ole stock pot and submerge them completely in water. Fill a stockpot at least halfway, but this depends on your preference honestly. The less water you have, the more concentrated your product will be. Just keep the bones completely covered in water throughout the process. Turn your stove on low, cover and let it simmer for at least 3 hours. The longer you let it cook, the higher the collagen content. You can even toss the bones and water into a crockpot and let it cook for 18+ hours. You’ll have a gelatinous nutrient dense bone broth after cooking for 24+ hours!

You can add any vegetables/seasonings you like to simmer with your broth. (You can even keep veggie scraps, freeze them and use those scraps you’d normally throw away, directly into your broth) I use extra onion and extra garlic for the immune boosting properties. Add salt to taste at the end of cooking.

*Tip: skim the fat off of the top as it simmers, it will help broth from becoming bitter*