Bone broth has been used for centuries as an aid to healing and nourishment.
What Are The Benefits Of Bone Broth?
Bone broth has many health benefits that can help you feel better overall.
Here’s what makes this type of soup so beneficial for your body:
- It contains collagen and gelatin which have anti-inflammatory properties.
- It also provides amino acids like glycine, proline, glutamine, arginine, etc., that stimulate growth of cells, tissue repair and immune system function.
- When cooked long enough, it breaks down into gelatin, making it easier to digest.
- It helps with weight loss by increasing metabolic rate.
- It reduces inflammation (reduces swelling), aids digestion, improves liver function and increases energy levels.
- Bone broth can be added to smoothies or other foods to add more nutrients.
Here’s how to cook bone broth at home:
Choose Your Bones
There are a number of different types of bones you can use to make bone broth.
These include chicken wings, beef knuckles, marrow bones, turkey necks, lamb shanks, pork ribs, veal shoulder, short rib meat, bison, buffalo, goat, ostrich, rabbit, duck, goose, venison, elk, deer, and fish bones.
You can choose whatever animal parts you prefer.
Just make sure they are organic and free range if possible.
Pick Your Vegetables
Choose any combination of fresh veggies and herbs you want.
You can even add spices such as garlic, onion, ginger root, turmeric, pepper, cinnamon, rosemary, sage, basil, thyme, parsley, oregano, cilantro, fennel seeds, chile peppers, bay leaves, and/or peppercorns depending on your taste preferences.
The sky is the limit here!
Place the bones and vegetables of your choice in large pot over medium heat.
Add water until the liquid comes about 1 inch above the top of the pan.
Bring to a boil then reduce to low and simmer uncovered for 3 hours.
Check every 30 minutes throughout the cooking time to see if there needs to be additional water added.
When done, remove bones and strain using cheesecloth or muslin cloth.
What Are The Key Ingredients In A Bone Broth Recipe?
The main ingredient in any bone broth recipe should be high quality animal bones.
Bones that have never been cooked or processed (such as chicken backs) will not work well when making bone broth.
The best bones to use include beef necks, knuckles, marrowbones, shanks, and even ribs.
Other ingredients can vary depending on your tastes.
Some people like to add fresh herbs such as parsley, rosemary, thyme, oregano, sage, onion, garlic, bay leaf, ginger root, celery seeds, and/or peppercorns while others prefer to leave these out entirely.
You may also want to experiment with adding other vegetables such as carrots, turnips, potatoes, squash, leeks, cabbage, spinach, tomatoes, etc., but keep in mind that these must be cut into small pieces before they are added so they do not become too mushy during cooking.
There are many different ways you can cook bone broth.
Many recipes call for simmering the mixture until the liquid reduces by half or more.
However, I find this method takes too much time.
Instead, I prefer to place the meat and vegetable mixture into a pressure cooker along with enough water to cover everything completely.
Once the pressure cooker is sealed and steam begins to build up inside (this process only takes 5 minutes), the heat is turned down to its lowest setting.
This allows me to quickly reduce the volume of liquid in about 20 minutes, leaving me with a rich, flavorful stock that contains most of the nutrients found in the original meal.
If you choose to prepare bone broth using the traditional method, simmering the bones and vegetables over low heat for several hours, then straining the liquid through cheesecloth or muslin cloth, is another option.
Of course, if you have access to a slow cooker, simply place the ingredients directly into the crockpot and let them cook overnight.
In either case, make sure to strain the stock thoroughly before discarding the solids.
To learn how to make bone broth at home, check out our article here! Also, see below for tips on where to buy bone broth online and what kind of options you might find there.
How Long Does It Take To Make Bone Broth?
Dr. Kellyann’s Bone Broth Recipe is quick and easy to prepare.
The amount of time it takes depends on how many bones you have.
For example, if you only have chicken bones or turkey bones, it will take longer than with beef bones.
If you use large bones like leg bones, marrow bones, or knucklebones, then it will be quicker.
However, even when using small bones like shinbones, you can still expect to spend about 30 minutes per batch.
Step 1: Clean Your Bones
- You’ll need to clean your bones before cooking them.
- This includes removing any meat that may have fallen off the bones during butchering.
- If you don’t want to do this step, just add extra water so they cook more quickly.
Step 2: Soak Your Bones
- Place the cleaned bones into a pot and cover them with at least 4 inches (10 cm) of water.
- Set aside until needed.
Step 3: Cook Your Bones
- Bring the water inside the stovetop to a boil.
- Once boiling, reduce heat to medium low and let simmer uncovered for 45 minutes.
- Remove the bones by draining the liquid through a colander placed over another pan.
- Discard the water.
- Repeat steps two and three above until you have enough bones for your recipe.
Step 4: Strain Your Liquid
- After straining the bones out, return the strained liquid back into the same pot.
- Bring to a boil again and repeat steps one through four.
- When finished, strain the bones out once again and discard the liquid.
What Is The Best Way To Store Bone Broth?
There are several ways you can keep your homemade bone broth fresh for up to two weeks after making it.
The most important thing is to refrigerate or freeze it right away so that bacteria cannot grow on the surface of the liquid.
If you don’t have access to either option, then pour off any fat (or oil) that may be floating on top before storing the stock in glass jars with tight-fitting lids.
You can also store it in plastic containers if there isn’t much room left in the jar.
To preserve the flavor of your broth longer than this, try one of the following methods:
- Freeze it in ice cube trays, transfer them to freezer bags, and pop out individual cubes when needed.
- Place it into smaller batches in airtight mason jars, cover tightly with waxed paper, and let it sit at room temperature for three days or until completely cooled down.
- Seal small portions of broth in vacuum-sealed bags and place in the refrigerator for up to seven days.
How Can I Use Bone Broth In My Cooking?
Dr. Kellyann’s recipes are designed to be easy to follow and taste delicious.
Her goal is to help you heal your body naturally with nutrition through eating real food that isn’t processed or packaged.
Some people may wonder if they should invest more into making their own bone broth at home.
Bone broth can be expensive when buying whole bones because there is little meat left on them after roasting.
This means you have to buy a lot of bones, which makes these types of broths cost prohibitive.
Dr. Kellyann’s recipes avoid this issue by using chicken backs and necks instead of beef bones.
The chicken also gives off less smoke than beef while still providing nutrients and flavor.
In addition to being inexpensive, Dr. Kellyann’s recipes are simple and quick to prepare.
They don’t require any special equipment such as slow cookers or dehydrators, just basic kitchen utensils like a pot and stove.
You’ll find her recipes are so convenient that even busy moms will appreciate how quickly she creates meals out of ingredients found around their house!
To learn more about what Dr. Kellyann does to create her recipes, read our interview with her below.
What Are Some Of Dr. Kellyann’s Favorite Bone Broth Recipes?
Dr. Kellyann is a licensed chiropractor who specializes in treating chronic pain conditions such as arthritis.
She also offers nutritional counseling to help people achieve their weight loss goals and improve overall health through natural means.
She believes that healthy eating habits should be incorporated into everyone’s daily life so they feel better about themselves and have more energy throughout the day.
One of her most popular bone broth recipes is called Bone Broth Soup with Chicken, Cabbage, and Garlic.
Here’s how she prepares this popular dish:
- Soak 4 cups organic chicken or turkey bones in 1 quart water overnight.
- In the morning strain the liquid and reserve the sediment (the marrow).
- Save ½ cup of the strained stock for later use if you like.
- Discard the rest.
- In a large pot over medium heat add 2 tablespoons olive oil, 6 cloves garlic, 3 carrots cut in half moons, and 5 stalks celery sliced on the bias.
- Season with salt and pepper and sweat until softened but not browned.
- Remove the carrot/celery mixture to a bowl and set aside.
- Add 2 onions chopped fine, 3 ribs diced fresh ginger root, 7 sprigs thyme, 3 bay leaves, and ¼ teaspoon cayenne pepper.
- Cook 10 minutes then add 8 cups vegetable stock and bring to boil.
- Add back the reserved carrot/celery mixture and return to boiling.
- Reduce heat to low and simmer 90 minutes.
- Strain out solids and discard.
- Return broth to pan and cook down another 30 minutes.
- Skim any fat off top.
- Taste and adjust seasoning if necessary.
- Stir in shredded cabbage and serve hot.
You can find other Dr. Kellyann’s favorite bone broth recipes by following these links below!
What Are Some Of The Health Benefits Of Bone Broth?
Dr. Kellyann’s Bone Broth Recipe is one that has stood out in our minds because it contains such incredible ingredients like collagen, gelatin, glucosamine, calcium, magnesium, phosphorus, potassium, amino acids, vitamins, minerals, trace elements, coenzymes, enzymes, antioxidants, etc.,
Which have been shown by science to help with many different conditions including joint pain, inflammation, constipation, digestive problems, muscle stiffness/weakness, nerve damage, arthritis, rheumatoid arthritis, osteoporosis, wound healing, cancer prevention, weight loss, skin care, stress relief, and much more!
A study published in The Journal of Nutrition found that people who drank two glasses per day had better blood sugar control than those drinking water alone.
In another study published in Diabetes Care, participants were given either bone broth or water every day for 6 weeks.
Those who drank bone broth experienced significantly less insulin resistance (a condition where your body needs higher levels of insulin to process glucose.)
How Can I Make My Own Bone Broth At Home?
You can purchase bone broth in stores or online, but if you want to go the extra mile, making your own bone broth is easy!
You will need only a few ingredients and about two hours.
- A large soup pot (or stockpot)
- 3 pounds beef bones (you can use any kind of meaty bones that you have on hand)
- 1 cup dried beans such as navy, pinto, kidney, or black eye peas
- 6 cups water
- 4 celery stalks (chopped into small pieces)
- 5 carrots (peeled and chopped into small pieces)
- 1 onion (cut into half moons)
- 1 teaspoon salt
- Black pepper — 2 teaspoons
- Cayenne pepper — 1/2 teaspoon
- Garlic powder — 2 teaspoons
- Ground ginger — 1 tablespoon
- Fresh herbs like thyme, rosemary, oregano, bay leaves, parsley, etc.
What Are Some Of The Things I Can Make With Bone Broth?
There’s no doubt that bone broth is good for you, but what exactly does it do for your body?
Bone broth contains many nutrients including collagen, gelatin, amino acids, minerals such as calcium, magnesium, potassium, sodium, phosphorous, and vitamins like vitamin B12, D3, A, C, E, K, and pantothenic acid (vitamin B5).
These nutrients help boost immunity, repair tissue damage, support normal cell function, promote healthy skin, hair, nails, teeth, and overall well being.
What Are Some Of The Ways I Can Use Bone
This article will help you understand how bone broth works, what makes it so beneficial, and which ingredients you should add when making your own.
- Why do we need bone broth?
- How does bone broth work?
- Which types of bones are best for making bone broth?
- What other uses can I have for my bone broth besides drinking it or adding it to recipes?
- 1 Pot
- 2 carrots
- 2 stalks celery
- 1 onion
- 7 cloves garlic
- 3½ pounds grass-fed beef bones
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 2 tablespoons apple cider vinegar
- In a big saucepan on the stove or in a slow cooker, combine all the veggies, the garlic, the bones, and the bay leaves. Add the vinegar, salt, and water until everything is covered by one inch of water (about 13 cups).
- Cook on low for 12 to 24 hours.
- Carefully scrape the film from the top of the soup using a shallow spoon. Through a fine strainer, pour the broth; throw away the sediments. If necessary, add more salt after tasting the soup.
- The broth can be frozen for three months and will last for three days in the refrigerator.