Here’s a quick video on the how to’s for making nutrient dense bone broth. If your soups taste like water, it’s time to ramp up your broth. If you’re still using store bought broth, time to check out how simple and economical this collagen rich, mineral rich, healing elixir really is.
You can’t do this wrong, so just go for it. Even if you boil the bones for only 1 hour while you make soup, your broth will have far more minerals and nutrients than if you just used water and boneless skinless chicken breast. I like to sip my broth in a mug with a good dose of sea salt, but you don’t have to drink it.
You could use bone broth in place of water to make your rice more nutritious or whip up a quick soup. Try my Polish Tomato soup or this Miso Salmon Soup for an Asian flavor.
I want to hear your ideas! Please share your recipes using bone broth below so you can inspire someone!
Make sure to add the salt at the end. Salt will saturate the water with minerals. Keep the water mineral-less so the most amount of minerals are leached from the bones. When done cooking, add more minerals with a nice sea salt. The flavors will pop and make your broth delicious. Happy Cooking!
The recipe from the video:
Ingredients
- 1 large pot or slow cooker filled with pasture raised bones, roughly 4 lbs
- Organic vegetable scraps: onion ends, leafy celery centers, garlic and parsley stems
- Spices: a few peppercorns, a bay leaf, 1 star of anise, or a few cardamom pods
- 1 Strip of seaweed such as Kombu
- 1T apple cider vinegar or red wine
- About a gallon of filtered water until pot is full
- Sea salt to taste after the broth is done cooking
Instructions
- Cover bones with water, leave 1-2 inches of airspace in pot
- Cook on low in a slow cooker for 12-24 hours
- Cook in a large pot with lid askew or a lid with a steam hole at a low simmer for 6+ hours
- Strain if you prefer a clear broth and cool before storing in the fridge or freezer
- Add enough sea salt to deepen the taste after it's cooked
- Use in any soup, stew, rice or sauce