Make your own gut healing bone broth at home – it’s so easy and delicious!
Low Carb, Keto, Paleo, Gluten Free, Sugar Free, Soy Free, Dairy Free, Grain Free
For the past few months, I’ve been drinking bone broth!
To be honest, I never really saw myself as someone who drinks bone broth. I thought it was for people who are “tree huggers” or “naturalists.” I didn’t see myself as someone like that. For example, I’ve always hated camping. I don’t see why anyone would want to sleep in a thin little tent on the hard ground and freeze their butt off when I can sleep in my nice cozy bed in my warm house, thank you very much.
Anyway, I digress.
But lately, I’ve been changing the way I live. Not just the way I eat, but also the products I use in my every day life. All of my body care products are all completely 100% natural and organic (shampoo, body lotion, deodorant, soap, etc,) and all of my makeup is the same.
So I figured, why not go all the way and give bone broth a try!
- Helps treat leaky gut
- Improves joint health
- Boosts our immune system
- Reduces cellulite (YAY!)
- Can help overcome food intolerances and allergies
When I first tried making bone broth, I made it in the Instant Pot. I heard it was super quick and you didn’t have to simmer the broth all day long.
In just 2 hours, I had delicious bone broth.
But I noticed it wasn’t as gelatinous as I thought it could be, and after doing some research about bone broth, I felt it was better to simmer it in the slow cooker for 24 – 48 hours to really leech out all of the collagen from the bones. (Think microwave cooking vs oven cooking!)
I found out the slow cooker was definitely the way to go!
The bone broth came out golden and delicious, and it became super gelatinous as it cooled.
I also added chicken feet this time!
Now, don’t get all grossed out! Yes, they are pretty ugly and creepy looking..however, they offer a lot of benefits to your bone broth. They contain vitamins, trace minerals, collagen, and calcium.
I order my meat from a local farm that sells their pasture-raised meat and eggs. It’s there that I buy whole chickens and chicken feet! Honestly, the chicken feet make a huge difference to the quality of the broth. Of course, you can make it without them, but it won’t contain as much gelatin and collagen.
Sometimes, I like to order beef marrow bones from the same farm to make beef bone broth. It has a slightly different taste than chicken bone broth, but they are both delicious and offer the same benefits. So feel free to use whatever types of bones you have. If you do use beef bones, it’s best to roast them at 400F for about an hour in your oven before making the broth. This helps bring out the flavour.
The only thing I highly recommend is using bones that come from pasture raised animals. Animals raised in concentrated animal feeding operations tend to produce broths that don’t gel. Not only that, but you’d also end up ingesting all of the nasties that they’ve been fed into your broth, which is not ideal.
Once the broth is done, I like to scoop out the bones and vegetables with a slotted spoon and place them in a strainer set over a large bowl to collect the excess broth. You can then strain all of the broth through a fine mesh strainer to catch the really small debris.
Once the broth has been cooled in the fridge for a while, you may notice a layer of fat on the top once the broth has completely cooled. I didn’t notice this with the chicken bones, but I definitely noticed it with the beef bones. It’s called tallow and it tastes amazing! You can scrape this layer off and use for cooking (which I STRONGLY recommend as it adds so much flavour to your food!) Or, you can leave the layer of fat on like I do and drink it with your broth!
You can then spoon the bone broth into your individual containers, place the lids on your containers, and put in the fridge or freezer.
I like to freeze mine in individual glass containers.
I usually get about 12 – 14 cups of bone broth from one batch, which lasts me two weeks.
I love to drink a cup of bone broth each day. I like to have mine in the morning while I’m fasting, but it’s also great in the evening instead of having tea. I just take one of those containers out of the freezer the night before and place it in the fridge to thaw. Then I put the thawed broth into a coffee mug and heat it up in the microwave. Another way would be to heat the broth in a small pot over the stove and then pour into your mug.