Each year, around November, I begin making batches of bone broth. If you've ever made homemade stock, it's basically the same thing. I get my soup bones from my butcher when I buy my cow and pork in bulk. When I cook my chickens, I just save the carcass for the broth. I prefer beef bones for my bone broth - I use pork and chicken for other stocks to cook with.
Obviously this recipe isn't going to help my vegetarian and vegan friends, but if you're a meat eater - or at the very -least will drink broth from an animal product - then you're in luck! You can use any bones that you save from your regular meals. I prefer to use the ones from the butcher because they are thicker and don't have any seasoning yet on them (if I had cooked a meal and then used the bones).
Bone broth helps to calm our stomach/gut and strengthen the GI tract (makes it great for those with digestive issues and Crohns). In addition to keeping us safe from germs, bones are loaded with minerals like magnesium, calcium and other trace minerals that our body absorbs when we drink the broth. If you're looking to maintain your health during the winter months and detoxify your liver at the same time - then don't hesitate to make your first batch of bone broth and get drinking!
fills 10-12 8oz mason jars
1 lb soup bones from butcher (or any leftover bones), preferably from grass fed animals
2 onions, quartered
5-6 carrots, whole
3 cloves garlic, whole
a handful or bunch of greens (any greens will do - spinach, kale, chard, stems from beets or other root vegetables)
splash of vinegar
enough water to almost fill the pot (leave about 1-2 inches from the top)
*do not add salt, pepper or other seasonings*
Bring all of the ingredients to a boil, then lower the heat and let simmer (covered) for 6-8 hours. The longer you let it simmer, the better it gets! Note: If you don't let it simmer for at least 6 hours, you'll be left with a watery broth - which is not very tasty. When it's done, strain the broth through a fat separator and pour into 8 oz single servings (I found mason jars work great). Let it cool completely before you cover the mason jars. If you don't have a fat separator you will want to skim the top l Refrigerate for up to a couple of weeks.
For best results, reheat and drink daily.