You hear a lot about bone broth these days. In the real food and traditional food communities, it’s a pretty common topic. Even outside these communities, many people are starting to discover bone broth and its healing properties. Those who have ever considered the GAPS protocol know that bone broth is a very key food used to heal the body from ailments such as autism and ADD.
If you suspect you have a compromised gut, even a little bit, bone broth is extremely beneficial, helping to heal and seal the gut. If you suspect your gut is in superb health, bone broth is still extremely beneficial in helping to keep your gut health strong. It helps you digest and absorb your food better, something everyone can benefit from.
So how does this seemingly magical broth stand up to all the hype? I’ll share my experience.
When I first started to cut out processed food from my life and started introducing many real foods and healing foods, since I knew my body needed healing from years of eating mostly nothing but processed food, I quickly found bone broth. I knew it was apparently easy to make, came in powder form, [like these] or pre-made broth purchased from a farm or other place.
I first tried making my own since it promised to be relatively easy to do and involved most of the vegetables I keep on hand anyway. I roasted a chicken for dinner and excitedly started to prepare my bone broth. My first attempt turned out surprisingly great. [Side note: if your broth doesn’t gel as much as you’d like, just add in more joint bones like feet and necks. It is still very much beneficial if the broth is thinner and less gelled.]
After I experimented with making my own broth, I found out that the farm I use offers pre-made bone broth and many different kinds, [chicken, beef, fish] so I decided to give that a try as well. It is important to note that I am very confident in my farm and they disclose all information on how their broths are made. I typically make my own bone broth since it is so easy and so inexpensive, but I will supplement with broth from my farm as well as in powder form which I add to chamomile tea before bed to help me sleep. I like to keep a quart or two frozen for making soups, and will also freeze it in ice cube trays so that I always have a frozen cube ready to use in my daily cooking.
I add one big broth cube to my eggs every morning. I melt it right along with the butter and it results in amazing flavor in my eggs. I feel very slighted when I have to go without added bone broth in my eggs. I make homemade soups whenever possible [like this one] and use only bone broth. I also use it in place of water if I am making rice or sautéing vegetables.
The flavor alone is worth trying it out for. But aside from that, I have definitely noticed some benefits from consuming bone broth daily.
I have had stretch marks for 10+ years on the inside of my thighs. After about six months of daily bone broth consumption, I noticed the marks were slowly disappearing. Drastically disappearing. They were still there, but I noticed some had completely faded and others were much lighter.
I have also noticed that my skin looks soft, clear and healthy. Not just my face. My whole body. My hair and nails are thick and full, which is always an added bonus. Perhaps the biggest benefit I have noticed is my stomach and digestion. Prior to consuming bone broth daily, I was having regular stomach issues and sensitivities. It was causing major discomfort and disruption to my life, along with anxiety.
It is now a year later after I started consuming bone broth daily and I feel like the difference is huge. I no longer deal with ANY stomach issues. I did go through a detox period when I decided to cut all processed food out cold turkey, but I felt it was the right choice for me and I am thankful I did that. That was a brief time and did not last long. The more healing foods I ate [like bone broth], the healthier I became. My stretch marks continue to fade, my skin and hair are healthy, and I am confident I am healing my gut.
So for me personally, yeah bone broth definitely lives up to the hype. It’s well worth it to try it out even if you aren’t sure. You may have all you need in your kitchen already.
How to prepare it:
On days when you roast or otherwise prepare a whole chicken, [make sure your chicken is properly sourced, pastured, non-GMO, soy-free, grain-free, etc.] after you have pulled off all of the cooked chicken, you are left with that lovely chicken carcass.
Simply place the carcass in a large stock pot, cover with water and add in your apple cider vinegar. This will help bring out all those good minerals and nutrients from the bones. You don’t want to skip this step. Next, chop up your onion, carrots and celery into large chunks, and add those to the pot, along with a good dash of quality sea salt [like this]. Bring the pot to a boil and then simmer for 8 hours. During the last hour, add in your garlic and herbs [in this case, parsley].
About half the time I use a large stock pot and the other I use a crockpot to make my bone broth. Both work perfectly. If you are using a crockpot, simply follow the above steps, just don’t worry about the boiling part. Cook on high for 8 hours.
Once your broth is finished, strain out any chunks that may be lurking in the broth. Then you’ll want to cool the broth [unless you’re planning on using it right away.] I typically fill up my kitchen sink with cold water and place the pot or crockpot right in the water until it cools. Then I will transfer to my storage container. I like to use glass jars for fresh broth to be kept in the fridge. I also like to freeze my broth in ice cube trays for small amounts and in ziplock bags per 1 gallon.
- 1 full chicken carcass [or other pastured animal]
- 1 onion
- 3-4 full carrots
- 3-4 celery stalks
- *Depends on how big your pot or slow cooker is. Less carrots & celery is fine.
- 3 cloves of garlic
- 2 tablespoons apple cider vinegar
- Sea salt
- After cooking and tearing off all meat, place chicken carcass in large stock pot.
- Cover with water and add in your apple cider vinegar to bring out nutrients.
- Add vegetables and salt to the pot and bring to a boil.
- Once it has reached a boil, reduce heat and simmer until broth is done.
- During the last hour, add in your herbs and garlic.
- Once done, strain entire broth to remove any chunks.
- Cool broth first before storing. I will set the pot in my sink filled with cold water until it cools. Then you can transfer to your storage container. I store mine in glass jars, or freeze in ice cube trays, also freeze in ziplock bags.
- *Using a slow cooker works just as well. Combine all ingredients into the slow cooker and cook on high for 8 hours.
Bone broth is one of the most nutrient dense foods you can prepare for yourself and with all the amazing benefits, I’d say it’s worth trying out for yourself.