I’ve been making a variation of this healing bone broth recipe for years! Bone broth is good for your skin, joints and it can be used to add flavor and nutrients to just about anything you’re cooking. From rice to salad dressings, you can use it as a base for all of your soups and you can drink it straight too. Bone broth is full of protein, vitamins and minerals that are easily digested and assimilated by our bodies and bones are cheap! If you have never made broth, ask your mom – I bet she did, or go back a little further, your grandmother probably made bone broth regularly. I know mine did. At some point we got lazy. Bouillon cubes, canned or boxed broth took the place of traditionally made bone broth. Sadly we were not able to package up the nutrients and in it’s place we were left with additives, sodium and msg…lovely.
Sticking to the idea of “you are what you eat – eats”, I only recommend you make broth from the bones of healthy animals. Get familiar with the farms in your area by running a search at Eat Wild, a lot of these farms ship too. If you just don’t have the time, there are a few bone broth companies that have popped up to meet the demand. I like Bare Bones Bone Broth, they use high quality ingredients and their prices are reasonable.
There are a lot of bone broth recipes out there, mine is pretty basic. I just use bones, chicken feet, apple cider vinegar, salt and pepper. This gives you a nice base and you can add spices as you see fit for whatever recipe you are working with. I could talk to you all day about the health benefits of bone broth but I will leave that convo for another day. Keep scrolling to get the recipe and don’t forget to click the links to see what products I use!
Healing Bone Broth Recipe
- 2 lbs of bones from grass fed or pasture raised animals (these guys HERE ship and often run really good sales)
- 1 lb of chicken feet
- 2 tablespoons of apple cider vinegar
- salt and pepper to taste
Roast the bones at 350 degrees for about 30 minutes, this will prep the bones to start releasing the nutrients once they hit the pot. Place the bones and chicken feet in your slow cooker and cover with filtered water. Add the apple cider vinegar and small spoon of salt to start. Set on high for 12 hours then reduce it to low for another 24-36 hrs. You want it too cook for at least 36 hours. Also if your water is evaporating too fast, a good rule of thumb is to keep he bones covered with water. If you are running low, add a little water. After 36hrs, strain liquid into jars (for fridge) or big cube molds like these ones HERE so you can freeze and use as needed.
If you have a pressure cooker, I recommend following Chef Simone’s recipe over at Zenbelly, she is a professional and can help you in that department. Check it out HERE.