Bone broth is a highly nourishing, protein and mineral rich food, excellent for building bone strength and intestinal health and rebuilding the gut lining. It is a great staple to have in the fridge or freezer for easy meals. You can sip on the broth by itself or add ingredients to make a quick soup. You can use the broth instead of water for steaming and boiling other foods (adds great flavor and nutrient value). Soup bones can be purchased from most butcheries and grocery stores and are reasonably affordable as one bone can make several gallons of broth. The marrow bones are best, where the bone has been cut so you have access to the inside of the bone.
Any bones will work. Suggestions are: buffalo, beef, chicken, lamb, turkey, pork. You can crack poultry bones with a hammer before boiling to get to the marrow. Put bones and joints (they can contain meat as well) into a large pot or slow cooker. Fill with water and add salt to taste. Cook on low for 3-24 hours. The longer you cook the bones, the more they will yield. Adding a couple tablespoons of apple cider vinegar to the water and soaking the bones for 30 minutes before turning on the heat will help extract minerals. Add peppercorns and vegetables to the broth if you wish.
Store in the fridge and/or freezer. To use medicinally for healing of the gut lining, to rebuild resources postpartum, or to help with bone growth, reheat 1-2 cups and drink with every meal.
