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Natural Awakenings Chicago

Make Bone Broth at Home in a Few Easy Steps

Dec 27, 2016 10:31PM ● By Michelle Liu

Bone broth is possibly the most traditional food there is, and has been used by nearly every tribal and traditional culture in the world to build strong, healthy bodies from childhood to old age.

         Bone broth is the foundation of the dietary protocol to heal gut and psychology syndrome (GAPS), which explains how broth and the gelatin it contains can help ease myriad psychological issues such as depression, autism spectrum disorders, chemical imbalances in the brain and even severe conditions such as schizophrenia and bipolar disorder.

         It’s great for hair, skin and nails; like a multivitamin and mineral supplement all rolled into one, with plenty of calcium that is great for bones. It’s also good for treating digestive issues, and research has linked digestive health with overall immunity. This is great news, because bone broth is easy and economical to make and incorporate into just about any menu.

         Here are a few suggestions for how to use this amazing, nutrient-dense bone broth: cook rice or other grains in broth instead of water to boost the nutritional value and add a great flavor; add a splash of broth to stir-fry when it gets dry; and replace water with broth in any savory dish to add flavor and nutrition.

         Use bone broth as a soup base for any type of soup or stew; replace broth for water/bouillon in recipes; and drink a mug of warm broth with a sprinkle of sea salt before bed. When trying to quit coffee, try drinking a hot cup of broth in the morning instead.

         Bone broth contains many minerals and proteins that are easily absorbed and assimilated by the body. Gelatin, a powerful aid of joints and the digestive tract, often comes out in the broth, especially when using cartilage and joint bones.

         Be sure to use organic or pastured bones from a local farm to avoid contamination by additives or pesticides. The broth can also be frozen, so don’t be afraid to make a big batch.

Michelle Liu is the vice president of Essenergy, Inc. makers of VitaClay slow cookers and stock pots. For more information, visit VitaClayChef.com. See ad on this page.

 

Making Bone Broth at Home with a Slow Cooker

Gather the bones (beef, chicken, turkey, etc.), including those from bone-in meat eaten at meals; or buy soup bones from the grocery store or local farm. Soup bones usually have lots of gelatin-making cartilage and even some meat that can be eaten with the soup. Save up bones from meals by keeping them in a resealable storage bag in the freezer until needed. Add veggie scraps from onions, carrots, celery or anything else to add flavor and depth into the broth; onion skins and clean eggshells can even be used to increase nutrition.

         Use about one large soup bone or two to three smaller bones for each two to three cups of water. Add the bones to a slow cooker, fill it up to the top with filtered water and set it on “soup” for as long as possible; some models will go four, five or 12 hours at a time. It’s best to cook the broth for about 24 hours to get the most benefit from the bones.