Tuesday, July 18, 2017

Gut Healing Bone Broth

Okay, so I kept hearing about how amazing bone broth is for your gut and I needed to try it.  So I did a ton of "research" on Pinterest.  Turns out, bone broth is really cheap and easy to make.  However, it is a little time consuming.  I stumbled upon all these links about two years ago and I haven't bought broth since.  Specifically, one blog post changed my opinion forever and that was a post from Strictly Delicious.  Lina, from Strictly Delicious, does an amazing job of describing all the benefits of drinking bone broth.  I urge you to read her post if you are considering making this broth.    My broth is a mashup between her broth and others I've read online.  Every time I make this broth  Her post just had the most influence on my own recipe.

Here is a list of all the things I use when making bone broth:

This recipe is made nearly entirely from things you would normally throw away, bones and vegetables scraps.  Its easy to modify it to your liking so you can easily do vegetable broth, bone broth, chicken broth, ect.  For the sake of this post, I am going to write about how I make my typical broth.  My go-to broth includes all kinds of bones but typically chicken, pork and beef bones always make the pot.  Also, unlike Strictly Delicious, I add vegetables to mine for flavor and nourishment.  (little tip, stay away from tomatoes because they turn your broth into a red sauce. Root vegetables work best.) So let me walk you step by step through the process:

Step One: Bag of Bones

Roasting the bones is a bit time consuming but I do this step right after I'm done cooking.  So if we have a meal that has bones, I remove the bones right away and roast them while we are eating.  The best method I have found is Linda's method (strictly delicious) of roasting bones.  She lines all the bare bones on a sheet pan for roasting.  Linda puts her apple cider vinegar into the slow cooker.  I, however, have adopted the method of pouring it over the bones before roasting.   I cover my pan with aluminum foil for easy clean up.  Then she advises that you roast them for 20 mins at 425 degrees F.  I have noticed a better flavor I roast the bones with ACV but its personal preference and experimentation.  Roasting the bones is optional but I recommend it for the richest broth.  Although you don't have to do this step, most people will tell you that it is crucial.  In order to extract the most nutrients from the bone, you must roast them first.  Once the bones are done roasting, you simply let them cool and throw them into a freezer bag.  Repeat this whenever you eat meals with bones and until the bag is full. The best bones for this are joint bones such as: necks, backs and feet from chicken.  The more joint bones the better and more gel-like your broth will be

Step Two: Bag of Scraps

We are constantly throwing out skins and scraps that aren't desirable to eat.  These scraps contain a lot of nutrition that we are wasting by throwing out.  This broth recipes will help you eliminate vegetable waste.  Next time you peel a potato or carrot, put the skins in the vegetable freezer bag.  Just like the bones, you are going to keep a gallon ziplock in the freezer that is stuff with scraps.  Make sure to chop them up small so you can fit more!  Some of the regular items that make it into the vegetable bag here are:  Skins, stems, onion peeps and skins (yes skins) and end pieces.  Like I said before, I stay away from tomato scraps but instead include potato, carrot , onion and celery scraps. 


Step Three: Cooking the Broth

Once you have two filled up bags, you are ready to go. You are going to start by filling the slow cooker with the entire bag of bones.  Then top the bones with a layer from the vegetable bag, until the slow cooker is filled. (don't worry if it looks over filled because it will cook down)  Take your distilled water and fill it up to the "max fill" line.  This is usually most of the gallon so just set aside what's left of the gallon for later.  Put the slow cooker on low overnight.  When you wake up, take that slotted spoon and fish out as many veggies as you can.  (its ok if you still have some floaters, you just want to get most of them out)  Once you have removed the vegetables, take the remaining water and fill the slow cooker to the max fill line again.  Keep the slow cooker on low all day and all night.  So roughly 24 hours.  The next day, line the colander with a cheese cloth and strain the broth into a bowl.  My suggestion is to do this in 2 parts instead of all at once.  It will help eliminate a huge mess.  Once you are cooled and strained, you are done and ready to store.  At this point your entire house should smell like delicious meats and rich broth.  (I'm drooling)  A good test to see how well you did, is to put a glass of broth into the fridge and let it cool.  It should start to gel up and a layer or fat should sit on top of the broth.  Some people put their entire batch into the fridge and scrap the fat off the top.  They then save the fat to cook with as a replacement for butter or oil.  (haven't tried that yet but if I do, you will read about it.) 

Step Four:  Store your Broth

I would love to hear some ideas on how to store the broth.  For now, I am using Linda's hockey puck method that has been passed onto her from another blogger.  To do this, you fill a muffin tin with broth and freeze the tin.  Once frozen, you pull the tin out and put a hot cloth under each muffin hole.  I usually have to pop them out with a knife but they are perfect pucks.  Then I fill up a food saver bag and suck it shut.  This method has been working for me because I can throw a puck into a recipe straight from the freezer if I need broth quick.  If you have a great tip or trick on how to save the broth better, please comment below. 

I would love to hear everyone's feed back on how their broth turned our or how I can improve mine.  Until then, I'm going to go finish making 2 gallons of broth pucks! haha

Sur La Table

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  1. Love this! I'll definitely have to try it soon!

    1. Thank you! I just got sick so this morning I drank a cup for breakfast. I added some coconut curry spice to the cup and it was out of this world. Just something for you to try out. xoxo

  2. Hmm pretty interesting! I am going to bookmark your post for when the weather cools down and I start using broth again. PS love my big ass slow cooker too lmfaooo :)

    1. You wont regret it Evonne. Its so delicious. Perfect to have in the freezer for when everyone gets sick. (like me right now! )

  3. Love the idea of freezing the broth in small portions. It will definitely be on my to make list. I do the same with my basil, but use ice cube trays instead.

  4. Will definitely try this recipe.thanks

  5. bone broth is a must for leaky gut sufferrers, but it should be a "No-no" for the ones with Histamine Intolerance. Great great article and I am happy that you provide so many useful infos.Thank you for sharing!