The broth that bubbles over with vitamins, minerals, amino acids, and collagen.
Foodies have been raging about the nutrient-dense, flavor-forward bone broth. Here's why you should always have some bone broth on hand and how to make it from scratch!
Bone broth is as simple as it sounds. It's the broth made from animal bones, such as chicken, pork, beef, and turkey. Next time you roast a whole chicken, don't throw the bones away! Keep them and prepare the recipe below.
You can pour the broth into a mug and sip it straight, or use it in as many ways as you would use chicken broth. The recipe below is a mix of both. I added a lemon wedge and a few parsley sprigs for a little extra zing. It's meant to be sipped as is! But, if you'd like to leave the lemon and parsley out, you can sub this bone broth in for chicken broth in your next soup, gravy, or sauce-making endeavor.
Once you finish creating this delicious broth, store it in the fridge for a couple of days or in the freezer for up to two months. When freezing, make sure to leave extra room in the jar to allow the broth to expand. You also might notice that the broth gelatinizes after it's refrigerated. That's normal—it's just the collagen! Upon reheating it, the broth will liquify once again.
Studies suggest that bone broth can help ease joint pain, digestion issues, inflammation, and sleep trouble.
As you simmer the bones for several hours, you will extract the many nutrients from the bone marrow. Your broth will bubble over with vitamins, minerals, amino acids, and collagen. It's important to use different bones and connective tissues to make sure that you receive as many trace minerals and nutrients as possible. Adding apple cider vinegar into your recipe will also help break down and extract more protein and collagen from the connective tissues.
- bones from 1 chicken
- 12 cups filtered water
- 2 Tbsp. apple cider vinegar
- 1 tsp. salt
- 1 tsp. pepper
- 1 lemon, sliced into wedges (optional)
- a handful of parsley (optional)
1. Place the bones from a whole chicken into a large soup pot or Dutch oven.
2. Fill the pot with water until the bones are fully covered (should be about 12 cups).
3. Next, add the salt, pepper, and apple cider vinegar into the pot.
4. Once you have brought the broth to a boil, reduce the heat to simmer, cover, and cook for 12 hours. This will reduce the broth down to about 8 cups of robust flavor.
5. After the 12 hours, strain the bones out of the broth and serve immediately with a squeeze of lemon and a few sprigs of parsley.