The Power of Bone Broth

Discover How to Make Homemade Bone Broth to Improve Your Health and

Prevent Aging

Introduction

I want to thank you and congratulate you for downloading the book,

“The Power of Bone Broth”.

This book contains proven steps and strategies to discover How to

make homemade bone broth to improve your health and prevent

aging.

Preparing and consuming bone broth may seem like an idea of

barbarians or savages, but what if I told you that not only are they

really tasty and impart a better health and a stronger immune system,

but they can also impart you a free anti-ageing formula, a youthful

appearance that can really make you feel timeless, immortal!

Here Is a Preview of What you’ll learn...

Health Benefits of Bone Broths

Why is Bone broth essential for your Immune System?

How can bone broth prevent ageing?

Constituents of bone broth and the essential anti-oxidants

Quick and easy hacks for preparing Home-made bone broths

Simple Recipes for Preparing mouth-watering bone broths

And much, much more!

Thanks again for downloading this book, I hope you enjoy it!

Copyright 2015 by Marco Spicher - All rights reserved.

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Table of Contents

Introduction

Chapter 1: Interlude

Chapter 2: Constituents of bones: Bone marrow, Gelatin and Cartilages

for better health

Chapter 3: Constituents of Bone: Cartilage, Glycine, proline and

minerals for anti-ageing effects

Chapter 4: Preparations for a Rich Bone Broth

Chapter 5: Recipes for a Rich Bone Broth

Conclusion

Chapter 1: Interlude

Bones are the primary skeletal structures of the body. They are

undoubtedly the primeval structure of the core and they need to be

strong, fit and durable for the sustenance of life. The vitality of our

primeval structure is the fundamental key for the longevity of our lives

as it is the structural support provided by these very bones that

ensures the optimum performance of the individual. The endurance,

resilience and the strength of this skeletal structure is the parameter of

the strength of our body, but often at times the temple of mind which

happens to be our body is neglected and is taken really lightly of.

There is only so much we can do to impart further strength, as these

primal structures demand nothing but calcium and Vitamin D. With the

passing age these structures like any other structures starts to

crumble away and degenerate to dust and this process may also

happen prematurely due to the advent of some new disease, or just

due to the excessive stress and tension that we face in the competitive

world today.

There is only so much that we can do to remedy this from happening.

Like it has always been said that prevention is better than cure, even

the healthy individuals should not consider themselves immune to

these lingering threat as this revolutionary food choice may impart

further strength to your system and with a stronger body, you can be

the fittest and needless to say, the very demanding the world today

only aspires for the survival of the fittest.

There are various sources of achieving calcium, such as milk products,

green vegetables, pulses and meat. Obviously though these food

product if consumed in the optimum volume may help you to meet the

end’s need, but the matter of the fact is that not all of what you

consume through these methods gets converted to releasable or

utilizable minerals. The calcium absorbed in this form is a lot complex,

and these food products do not provide you with other enzymes or the

“conditional” amino acids such as arginine, glycine, glutamine and

proline, which are essential for healthier bones. Conditional amino

acids are those classified as nonessential amino acids that are

essential under some conditions: you don’t produce them very well if

you are ill or stressed.

Not only that, what if I told you that they can also impart you anti-

ageing formula, a youthful appearance that can really make you feel

timeless, immortal!

Discussing further on the lines of how important bone Broth is for you,

we will first discuss what bone broth really is!

There seems to be a widespread confusion regarding the terms Broth,

Bone-Broths and Stock, also commonly known as the stew. It is not

uncommon that they are often at times used interchangeably, after all

the basic constituents of these three remain the same: water, meat or

bones (or both) and vegetables with added condiments and

seasonings.  Subsequent after being cooked, the liquid is generally

skimmed off and consumed separately or the gelatin from them is

separated, as the foaming froth that we witness is incredibly rich in

protein and eventually the solids are removed by draining the soup

through a fine-mesh sieve or reusable coffee filter.

Broth is prepared using meat and may hold a minor amount of

bones.  Broth is classically bubbled for a short duration of time,

approximately in the range of fifty minutes to two hours. It is

comparatively light in flavor, thin in texture and rich in protein.

Stock is characteristically made with abundance of bones and

contains minor quantity of meat; as in think of the meat that

adheres to a beef neck bone.  Often the bones are overheated

before boiling them as this simple technique greatly increases

the flavor.  Beef stocks, for example, can extant a pale pungent

flavor if the bones aren’t first roasted.  Stock is typically

simmered for a moderate amount of time (3 to 4 hours).  Stock

is a good source of gelatin.

Bone Broth is typically made with bones and can contain a

small amount of meat adhering to the bones. As with stock,

bones are typically roasted first to improve the flavor of the bone

broth. Bone broths are typically simmered for a very long period

of time (often in excess of 24 hours), with the purpose being not

only to produce gelatin from collagen-rich joints but also to

release minerals from bones.  At the end of cooking, the bones

should crumble when pressed lightly between your thumb and

forefinger.

The bone broths prepared through either of the media, be it beef,

chicken, fish, or lamb have been are staple food dishes since the

ancient times, as they are an integral part of the traditional diets of

every culture and are undoubtedly the foundation of all fine cuisine. 

Not bone broths are abundant in nutrients, easily digestible and rich in

flavor, they also boost healing of the human body, the exoskeleton in

particular.

Bone is, after all, highly mineralized. A well-made bone broth will give

your body calcium, phosphorous, magnesium, sodium, potassium,

sulphate and fluoride. All delivered in a form that your body

understands. In order to pull these precious minerals from the bone

during cooking, add an acid, like apple cider vinegar, to the water

before cooking. The boiling of the bone broth causes the bones and

ligaments to release curative compounds like collagen, proline,

glycine, and glut-amine that have the influence to renovate your body

system and improve health. Bone broths contain essential; minerals in

forms that is effortlessly absorbed, such as calcium, magnesium,

phosphorus, silicon, Sulphur and similar other forms. Also the marrow

from the bones are an essential dietary supplement to be consumed.

The simplest way to include bone marrow in your diet is by making

bone broth, which involves boiling the bones to make a broth.  After

the bones are boiled, you can remove the bones and add meat and

vegetables for a tasty soup.

Besides the exquisite flavor that bone broth imparts into any savory

dish, it:

Is full of minerals.

Fortifies the immune system.

Enhances digestion.

Nourishes all body parts related to collagen. This means joints,

tendons, ligaments, skin, mucus membranes, and bone.

How to use bone broth during the week:

Base for a quick soup: just add a protein, fat (like avocado)

veggies (if desired), salt, and spices!

Have a mug of bone broth before bed with some fruit to help

down regulate stress hormones and help you sleep.

Add 2-4 tablespoons of bone broth when you’re cooking rice,

making a stir-fry, etc. for an instant chicken flavor (and added

nutrients!)

Have a mug of bone broth with your breakfast if you are not a coffee

drinker.

Collagen

Collagen helps to build strong skin, and helps to protect against

wrinkling and again. The gelatin found in collagen helps to

prevent inflammation and heals the digestive tract. An unhealthy

digestive tract lead to aging.

Iodine

When you use fish bones, they are rich in iodine. Iodine helps to

protect against sluggish thyroid, which is the number one cause

of energy loss, weight gain, and thinning hair.

Glycine

Glycine helps your liver rid itself of toxins that age you.

Mineral and Nutrients

Nutrients like hydrochloric acid, chondroitin, glucosamine, and

glycosaminoglycans help to keep your joint flexible. Minerals like

phosphorous, calcium, and magnesium are minerals that help

ward off the signs of aging.

Through this e-Book we will take you through the journey of making a

bone marrow soup and relishing it to your delight with your heart

content, but before that we need to make you aware about the

scientific background of the e-book, as we help you to understand the

reason and the methodology as to why the bone broth is your magical

remedy, your answer to all your ageing problems and health disorders.

Chapter 2: Constituents of bones: Bone marrow, Gelatin and Cartilages for better

health

Bone Marrow

It might rather sounds like a savage or a barbaric concept to eat the

substance that comes from the inside of the bones of animal and relish

it, even for the sake of it benefits, but we were completely unaware

that should be consuming bone marrow in the first place, as the by-

products of the bone marrows and the bone broths are what constitute

those expensive diet supplements that we consume. It’s much easier

and a whole lot tastier than you think.

Here are a few benefits that can be gained from eating bone marrow:

Bone marrow improves gut health.  Many people have a

damaged gut, also known as the leaky gut. This particular

disorder occurs due to the chemical actions in the inside linings

of our stomach due the unhealthy, processed foods that we

consume on a regular basis. Bone marrow contains important

nutrients to heal your gut, and improve nutrient absorption in

your body.  The broth can be easily digested, and it is packed full

of nutrition that can help heal your intestinal tract.

Bone marrow strengthens the immune system.  The gut-healing

benefits of bone marrow, combined with the high levels of

nutrition, make bone marrow a great immune booster.  It has

been said that your immune system strength is based on the

health of your gut, and you will find that you are able to prevent

and fight illness and disease more effectively when eating bone

marrow regularly.

Bone marrow promotes healthier nails and hair.  One important

sign of beauty is the health of your nails, hair, and skin, and all of

these areas of the body can be strengthened when you are

drinking bone broth.  Gelatin is contained within the bone

marrow, and that gelatin gets transferred into the broth and can

be used by the body to strengthen and grow nails and hair.

Bone marrow promotes skeletal health.  Magnesium and calcium

are both important nutrients for strengthening your bones and

skeletal system.  Bone broth is a great source of both of these

nutrients.

Bone marrow reduces inflammation.  Many people who are

suffering from chronic inflammation, either in their digestive

tract, joints, or muscles, can overcome their inflammation by

following a good diet, and bone marrow is an important element

in an anti-inflammatory diet.  Certain amino acids that are found

in bone marrow that have a direct impact on reducing

inflammation include: arginine, proline, and glycine.

Indeed the bone marrow is a very versatile staple food, and is the

nourishment for your human body. Consuming bone marrow in any

form is beneficial indeed, but when collecting bones, you should

always make it a priority to collect a plethora of variety of bones.  

This is because the marrow found in bones is either yellow marrow or

red marrow. Yellow marrow is found in the central portion of long

bones. It is where fats are stored.

Red marrow, on the other hand, is found in flat bones. These are:

Hip bone

Sternum

Skull

Ribs

Vertebrae

Scapula

The ends of long bones

Red marrow is really valued since it is from where the blood stem cells

are originated. When you drink a broth made with a good source of red

marrow, you are drinking all those stem cell factors that eventually

shape your body’s strength and support your immune system.

At birth, all bone marrow is red, and as we age it gradually converts to

the yellow type until only about half of our marrow is red. In cases of

severe blood loss, the yellow marrow can change back to red marrow

as needed, in order to increase blood cell production.

The yellow marrow is concentrated in the hollow interior of the middle

portion of long bones, and is where lipids and fats are stored. The red

marrow is found mainly in the flat bones, such as the hip bone,

sternum, skull, ribs, vertebrae and scapula, and in the cancellous

("spongy") material at the proximal ends of the long bones such as the

femur and humorous.

Red marrow is where the myeloid stem cells and lymphoid stem cells

are formed. The red marrow is an important source of nutritional and

immune support factors extracted in the cooking of bone soup. It

contains myeloid stem cells which are the precursors to red blood cells,

and lymphoid stem cells, the precursors to white blood cells and

platelets. The red marrow produces these immature precursor cells,

which later convert to mature cell outside the marrow.

Red blood cells carry oxygen to other cells in the body.

White blood cells are essential for proper functioning of the

immune system.

Platelets are important for clotting

Gelatin

There is a particularly vast referencing of the usage of bone marrow in the historic accounts as well. Gelatin, the most important and the most functional part of the food was used for its medicinal value, as this colorless tasteless odorless semi-solid was used for medical treatments as its usage has been documented in ancient China. There are at least 15 types of collagen, making up about 25% of all the protein in the body. It is present in bones, ligaments, tendons and skin (type I collagen), in cartilage (type II collagen), and in bone marrow and lymph (type III collagen, called reticulin fiber). The word collagen comes from the root "kola", meaning glue.

Basically, collagen is the similar as gelatin. Collagen is the word used for its form when found in the body, and gelatin refers to the extracted collagen that is used as food. Bone broth produces a rubbery gelatin when cooled. Most commercial gelatin products are made from animal

skin and often contain MSG, but broth made from bones produces a much more nutritious gelatin that contains a wide range of minerals and amino acids.

Poor wound healing, bleeding gums, and bruising are often been attributed to vitamin C deficiency, however the problem is actually a collagen deficiency, as vitamin C is needed to synthesize collagen. Gelatin has also been found to help heal the mucus membranes of the gastrointestinal tract in cases of inflammation such as irritable bowel syndrome or in "leaky gut syndrome".

Gelatin is rich source of amino acids, proline and glycine. Although it is not a complete protein itself, it provides many amino acids and therefore decreases the amount of complete protein needed by the body. Dr. N. R. Gotthoffeer spent 20 years studying gelatin and found that convalescent adults who have lost weight due to surgery, dysentery, cancer and other diseases fare much better if gelatin is added to their diet. Studies on gelatin show that it increases the digestion and utilization of many dietary proteins such as beans, meat, milk and milk products. Collagen has been found to help heal the lining of the gastrointestinal tract, which includes the stomach and the intestines. This means that heartburn or GERD (gastroesophageal reflux disease) and many of the conditions associated with intestinal inflammation can be helped with bone broth.

Collagen and gelatin have been shown to benefit gastric ulcers. Proline is necessary for the formation of collagen.

Glycine improves digestion by increasing gastric acid secretion.

Glutamine, also found in bone broth, is important metabolic fuel for cells in the small intestine.

Besides collagen, cartilage contain glycosaminoglycans (GAGs). Studies have found an underlying deficiency of glycosaminoglycans (GAGs) in patients with Crohn’s and ulcerative colitis. Correcting a deficiency and helping to repair a compromised gut wall is another good reason to consume bone broth regularly.

Collagen is helpful in:

Soft tissue and wound healing Formation and repair of cartilage and bone

Healing and coating the mucus membranes of the gastrointestinal tract

Facilitating digestion and assimilation of proteins

In fact here are the benefits of glycine-rich gelatin:

Gelatin helps people with food allergies and sensitivities, like glutton allergy or lactose intolerance can tolerate those foods.

Collagen protects and soothes the lining of the digestive tract and can aid in healing IBS, Crohn’s, ulcerative colitis and acid reflux.

Gelatin promotes probiotic balance and growth.

Bone broth increases collagen reducing the appearance of wrinkles and banishing cellulite.

Because gelatin helps break down proteins and soothes the gut lining, it may prove useful for leaky gut syndrome and the autoimmune disorders that accompany it.

Gelatin provides bone-building minerals in easily absorbable ways, preventing bone loss and reducing joint pain.

Gelatin promotes wound healing of the skeletal levels efficiently and effectively.

Gelatin is also instrumental in inhibiting the tumor formation inside the body

It can also prevent angiogenesis, which is a key factor in the proliferation of cancer

Gelatin reduces levels of cortisol which is the stress hormone inside the body

Gelatin is a popular anti-estrogenic agent

It reduces systemic inflammation

It is incredibly effective in inducing healthy blood sugar levels

It prevents liver damage

I also boosts glutathione level, which is the body’s very own master antioxidant and detoxifier.

It also promotes deep REM sleep and provide relaxation and rest to the body.

Cartilage

Cartilage is formed primarily from collagen and elastin proteins, but also contains glycosaminoglycans (GAGs), chondroitin sulfate, keratin sulfate, and hyaluronic acid. Through the consumption of bone broth, the health benefits associated with these cartilages can be fundamentally utilized.

Chondroitin sulfate is a structural component of cartilage and is essential in maintaining the integrity of the extracellular matrix of the body. It also lines the blood vessels, and has been found to play a role in lowering cholesterol and the incidence of heart attacks. It is often sold as a supplement for treating joint pain associated with osteoarthritis and has been shown to improve inflammatory conditions of the gastrointestinal tract.

Studies have found shark cartilage to be useful in the treatment of joint disease and in the stimulation of immune cells, but these supplements can be very expensive. Using cartilage-rich beef knuckles, chicken feet, trachea, and ribs in a bone soup can be an effective and easily absorbable alternative. Cartilage may be useful in the treatment of:

Arthritis Degenerative joint disease

Inflammatory bowel disease

Lowered immune function

Chapter 3 Constituents of Bone: Cartilage, Glycine, proline and minerals for anti-ageing effects

Glycine and Proline

Glycine and proline are particularly important amino acids present in bone broth. Glycine is a simple amino acid necessary in the manufacture of other amino acids. It is a vital component in the production of Hemoglobin, the part of the blood that carries oxygen. It is also involved in glycogenesis (the manufacture of glucose), supports digestion by enhancing gastric acid secretion, and is essential for wound healing. It is a precursor amino acid for glutathione and large amounts are needed for the liver to detoxify after chemical exposure.

Glycine

Prevents breakdown of protein tissue like muscle Used to make bile salts and glutathione

Helps detoxify the body of chemicals and acts as antioxidant4

Is a neurotransmitter that improves sleep and improves memory and performance

Broths can be used in modified fasting and cleansing programs. In these situations, glycine is used for gluconeogenesis and to support phase I and II detoxification. During fasting, because little or no food or energy source is being consumed, protein tissues such as muscle often break down. With broth, glycine is consumed, which limits or prevents degeneration during the fast and is also beneficial to the detoxification process. There are 2 similar types of amino acids, primarily arginine and Glutamine. Their various bodily functions are

Arginine

Necessary for immune system function and wound healing Needed for the production and release of growth hormone

Helps regenerate damaged liver cells

Needed for the production of sperm

Glutamine

Protects gut lining Metabolic fuel for cells in small intestine

Improves metabolism and muscle building

Proline is an amino acid essential to the structure of collagen and is therefore necessary for healthy bones, skin, ligaments, tendons and cartilage. It is found in small amounts in many foods, but vitamin C is necessary to metabolize proline into its active form. Small amounts can be manufactured by the body, but evidence shows that adequate dietary protein is necessary to maintain an optimal level of proline in the body. It has also been shown to have a beneficial effect on memory and in the prevention of depression. Glycine and proline needed for:

Manufacture of glucose Enhancing gastric acid secretion

Soft tissue and wound healing

Healthy connective tissue

Effective detoxification by the liver

Production of plasma

Helping to regenerate cartilage and heal joints

Reducing cellulite and making skin more supple

Helping to repair leaky gut

Minerals

Minerals are essential to life, providing the basis for many important functions in the body. They are necessary for the development of connective tissue and bone, create electrical potential that facilitates nerve conduction, and are catalysts for enzymatic reactions. Many people in the U.S. are deficient in one or more minerals, usually due to dietary deficiencies or poor absorption. Broth offers easily absorbed extracted minerals and supports utilization of the minerals by promoting the health of the intestinal tract.

Bone is an excellent source of calcium and phosphorus, and to a lesser degree, magnesium, sodium, potassium, sulfate and fluoride. Hydrochloric acid, produced by the stomach, helps to break down food but is also necessary to extract elemental minerals from food. For this reason, when making bone broth, an acid is necessary in order to extract the minerals from the bone. This is the purpose of adding a "splash" of vinegar when making broth.

Calcium is necessary for healthy bones, muscle contraction and relaxation, proper clotting and tissue repair, normal nerve conduction, and endocrine balance. Calcium deficiency includes symptoms of osteomalacia and osteoporosis, brittle nails, periodontal disease, muscle cramps and spasms, palpitations, depression, insomnia, and hyperactivity. 

Phosphorus is necessary for the generation of energy in the body, as it is an important ingredient of ATP. It is also a critical component of cell membranes and helps regulate intracellular pressure. A deficiency in phosphorus can lead to symptoms such as fatigue, weakness, muscle weakness, celiac disease, osteomalacia, and seizures.

Magnesium is the most common dietary deficiency in the U.S. The mineral is involved in over 300 enzyme reactions, is a cofactor for vitamins B1 and B6, and is involved in the synthesis of proteins, fatty acids, nucleic acids and prostaglandins. Proper nerve transmission, muscle contraction and relaxation, and parathyroid gland function are dependent on magnesium.

By incorporating sufficient and sustainable amount of the necessary amino acids and minerals through the proven results; not only it could be the surplus solution to all your ailments, but also make you youthful again.

Chapter 4: Preparations for a Rich Bone Broth

Now that we know the essential benefits of a rich bone broth which includes the goodness of everything we would ever need for a healthy body and soul. It is not a soup for the soul, but an elixir for our entire existence.

Often at times to prepare an enriched and nourishing bone broth, we need to begin the preparation for the bone broth well in advance, in fact in 24 hours or so. It is not feasible for most to make advance preparation for such food product that is perishable in nature as well, and this is the very reason people flinch away or skip to take the proper advantage to this natural elixir.

Here is a quick way to get the best out of the Bone Broth

Drink it plain with a little salt, ground pepper and

crushed garlic.

Braised & Roast Meats: Easy Roast Chicken, Salisbury

Steak for Grownups, Cider-braised Brisket with

Tzimmes, Roast Lamb with Oregano and Lemon, Beef Pot

Roast with Winter Vegetables, Pan-Roasted Chicken with

Tarragon, Mustard and Cream,

Soups & Stews: French Onion Soup, Potato Leek Soup

with Dill, Gluten-free Chicken & Dumplings, Chipotle

Chile, Black Bean & Chicken Soup, Spiced Lentil Soup with

Roasted Tomatoes, Curried Lentil Soup with

Coconut, Onion Bisque with Frizzled Leeks, Egg Drop Soup

with Duck, Wild Mushroom Stew, Caldor Verde, Winter

Minestrone Soup, Beef Burgundy, Kale and White Bean

Soup, Asparagus Soup, Lavage Soup, Chicken and Wild

Rice Soup, Lentil Stew.

Braising Vegetables: Braised Whole Baby

Beets, Braised Turnips with Parsley

Before getting to know how exactly we need to prepare the broth

The bones and cartilage of most meats can be used, including poultry, beef, lamb or fish. Quality bones are recommended, such as those from organic meats, and natural, grass-fed beef, with the fat and most of the meat trimmed off. Pork bones that is cooked for many hours and stored are not generally used for making broth, but can be used for making soup and other stable diet cuisines. Chicken carcass is a good choice as it has a high concentration of red marrow. If roasted in the oven first, until browned (400 degrees F or 200 degrees C for 45-90 minutes) Beef and lamb bones give a nicer broth. Though bones leftover from cooking other dishes may be used, bones specifically used for making broth may also be bought at most supermarkets.

Heat the stock very slowly, gradually bringing to a boil, then turn heat down and simmer for at least 6 hours, removing the scum as it arises. 6 - 48 hours is an ideal cooking time for chicken bones and 12 - 72 hours for beef. If the bones are cut into smaller pieces first, this will reduce the necessary cooking time. Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm.

Cooking in a crockpot on low setting is an easy way to cook broth for a prolonged time. Though it is not necessary to remove the surface scum that arises, doing so occasionally during the cooking process will result in a nicer tasting broth.

After simmering the bones for several hours, other vegetables may be added for the last 1-2 hours of cooking. This adds to both the flavor and nutritional value of the broth. When finished cooking, the bones and vegetables can be removed and discarded, and the liquid strained through a colander. For a clear soup, it should be strained a second time through a hair sieve or a colander lined with cheesecloth. Parboiling and rinsing the bones before cooking and cooking on a low heat can also help produce a clear broth as it greatly reduces the amount of residue in the liquid.

The broth should be set to cool until the fat hardens on top, then remove the fat and refrigerate the broth. It will keep for about 5 days in the refrigerator, or 10 days if it is boiled again in 5 days, and can be kept for months in the freezer. Before re-heating, always remove and discard any residual fat from the top. Properly prepared broth will cool to a rubbery, jellylike consistency due to the high gelatin content of the collagen. It can be re-heated and used as a simple nutritious drink, or for a more complex soup, add steamed or sautéed vegetables, meat, and/or beans.

Chapter 5: Recipes for a Rich Bone Broth

Homemade Chicken Bone Broth

2 or 3 pounds of bone-in chicken, such as wings , breastbones, backs, and necks Optional: chicken gizzards, from one animal

1 parsley bunch

2 - 3 carrots, peeled and chopped

1 - 2 onions, peeled and chopped

3 stalks of celery, chopped

4 quarts filtered water

2 tablespoons vinegar

In a large stockpot, add all of the ingredients except parsley, and bring to a boil.  You will notice a film that begins to build on the top of the water, scoop it out of the pot with a spoon.  Once the water starts boiling, turn down the heat so that it starts to simmer.

If there is meat on the bones, you will see the meat begin to separate from the bones.  The separation usually happens after two hours of simmering, and you should pull out the chicken bones and meat, remove any extra meat, and set the meat aside to be used later.  Store the meat in the fridge until you are ready to make the soup, and put the rest of the bones and carcass back into the stockpot again.

If there is meat on the bones, you will see the meat begin to separate from the bones.  The separation usually happens after two hours of

simmering, and you should pull out the chicken bones and meat, remove any extra meat, and set the meat aside to be used later.  Store the meat in the fridge until you are ready to make the soup, and put the rest of the bones and carcass back into the stockpot again.

Allow the bones to simmer for 12 - 24 hours.  When you are done simmering the broth, add the parsley and let it cook for about 15 minutes.  Strain the contents of the broth through a strainer to get rid of the bones and fragments that remain.

Once it has been strained, you can add in chopped vegetables, herbs, and meat to make a delicious soup.  Try using different types of meat and vegetables to create different flavors of soup. Not only is bone broth beneficial to your health but it’s a pretty tasty treat for your taste buds as well.  Get busy in the kitchen and start reaping all the wonderful health benefits of bone broth today!

What you’ll need:

Large strainer Large glass container with lid, about 2 quarts

5 quart slow cooker

Apple cider vinegar

2 chicken carcasses, or various chicken parts

Fool-proof Bone Broth Recipe:

1. Keep a Ziploc bag in your freezer that you designate for chicken parts. As soon as you’ve taken all the meat of off, place the whole carcass in the bag and keep in the freezer! By the end of

the week I have 2 chicken carcasses in my freezer taking up way too much space. So that’s when I know it’s time to make bone broth.

2. Get out your crock-pot and put both carcasses in the pot, add water and 2-4 tablespoons of apple cider vinegar and turn the crock-pot on high. I often add in a few chicken feet if I have them on hand. You could also add bay leaves, garlic, onion, veggie scraps, whatever, but totally optional!

3. Once it’s bubbling, turn down to low or to warm overnight. The total cooking time for my broth is usually 16-30 hours. Sometimes I’m lazy so I let it cook for longer, if I’m not ready to deal with it yet.

4. I consider it done when I pull out a bone and the bone is weak and I can crack it in half, indicating that the minerals have been leached out.

5. Strain the stock and store in your fridge for up to 4-5 days.

6. Once it’s cooled thoroughly in the fridge, it will have a jelly-like consistency, and the fat will have collected at the top. Remove the fat and discard.

7. Enjoy the broth all week long to beef-up the nutrition in your daily meals!

How to make it:

The ingredients you use for your broth are very important. When the quality is better, the quality of the broth is better. Try using beef, chicken, or lamb bones to make your bone broth. Don’t use industrial fats and oils in your broth, use butter. Here’s how you can make your own bone broth:

1. Place bones into a large stock pot and cover with water.2. Add two tablespoons of apple cider vinegar to the water prior to

cooking. This helps to pull out important nutrients from the bones.

3. Fill crock pot with filtered water. Leave plenty of room for water to boil.

4. Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove scum as it arises.

5. Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours. A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.

6. You can also add in vegetables such as onions, garlic, carrots, and celery for added nutrient value.

Similar recipes can be followed up for these arbitrary cuisines:

Winter Bone and Vegetable Soup

1-2 pounds of bones (lamb, chicken, or beef), chopped into large

pieces

2 tomatoes, peeled, seeded, and halved

2 small potatoes, peeled and quartered

1 onion, peeled and quartered

3 garlic cloves, peeled

2 sticks celery, peeled and cut in half

2 carrots, peeled and cut in half

5 whole sprigs of parsley

1 tsp. black peppercorns

1-2 tablespoons balsamic vinegar

salt to taste

1. Preheat oven to 400° F

2. Rinse bones and place in a foil-lined tray.

3. Roast bones, uncovered, until brown on all sides, turning every 20 minutes.

(Approximately 1-2 hours, depending on amount of bones.)

4. Add bones to stockpot with 1 1/2 quarts of cold water, or enough to cover the bones.

5. Slowly bring to a boil, then turn down and simmer gently

6. Add peppercorns, garlic, onions, and 2-3 teaspoons vinegar

7. Cook half-covered, for 4+ hours. Add more boiling water if necessary when simmering, in order to keep bones covered.

8. Skim surface every half hour to remove scum and impurities - do not stir though!

9. Strain, cool broth, and remove any fat that comes to the surface. Prepare carrots, celery, parsley, tomatoes, and potatoes. Heat broth, add cut up vegetables, and simmer for 1 more hour.

Pork Neck Bone Soup with Lotus Root

This is a typical soup prepared for the Asian New Year celebration. Lotus roots and dried oysters are very common in dishes served around this time. Lotus root symbolizes "continuous", while dried oyster symbolizes "prosperity".

lotus roots, about 3 to 4 pounds, peeled and slicedpork neck bones, about 2 pounds1 dried squid 6 to 7 dried oysters

5 dried scallops12 dried black mushrooms1/4 cup aduki beans3 pieces of dried tangerine peel (Chen Pi)dried jujube dates (Da Zao), about 202 tablespoon rice vinegar

1. Soak beans, dried tangerine peels and dried black mushrooms in water for at least 4 hours.

2. In a separate bowl, soak dried oysters, squid, and scallops in water for 2 or more hours

3. Drain water off soaking ingredients

4. Place pork neck bones in a pot and fill with just enough cold water to cover all bones. Slowly bring to a boil and then turn down heat to simmer.

5. Add rice vinegar and cook for about 3-4 hours.

6. Add soaked aduki beans, reconstituted black mushrooms, squid, dried scallops, dried oysters, dried tangerine peels, and dried jujube dates. Continue to simmer for another 1 hour.

7. Add lotus root slices. Bring to a boil and reduce to simmer, cooking for another 1 to 1 1/2 hours.

 

Beef Bones and Greens Soup

5-6 grass-fed beef bones, plus a large marrow bone (if available)

2 c. fresh collards, chopped

2 c. fresh kale, torn into bite sized pieces

3 carrots, sliced

1/2 c. green cabbage, sliced or chopped

1 cup chopped fresh cilantro and/or parsley

2 shallot bulbs, separated and chopped

5 cloves garlic, minced

1/2-1 inch piece of ginger, minced

vinegar

Herbs and seasonings as desired:

rosemary

fresh sage leaves

red pepper flakes, crushed

sea salt and pepper

curry powder

Italian seasoning

tamari or soy sauce

1. Clean off bones and add to pot with enough cold water to cover bones

2. Bring slowly to a boil. Turn heat to low and add ginger, garlic, shallots, and vinegar

3. Cover and simmer for 6 hours.

4. Allow to cool, and place in refrigerator overnight for excess fat to congeal; you may want to get your hands dirty and fish out any cartilage and fat still stuck on the meat at this point.

5. On the day that you want to eat the soup, remove the pot form the refrigerator and use a large spoon to scrape off the top fat layer.

6. Place the pot back on the stove and turn to medium high heat. Add vegetables and spices.

7. Cook at a simmer until ready to serve. Remove bones before serving.

 

Basic Chicken Broth

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wingsgizzards from one chicken (optional)2-4 chicken feet (optional)4 quarts cold filtered water2 tablespoons vinegar1 large onion, coarsely chopped2 carrots, peeled and coarsely chopped3 celery stalks, coarsely chopped1 bunch parsley

1. If using a whole chicken, cut off the wings, remove the neck and cut both into pieces. Remove fat glands gizzards from the cavity. If using chicken parts, cut them into several pieces.

2. Place chicken and pieces in a pot with cold water, vinegar and all vegetables except parsley.

3. Bring slowly to a boil, and remove scum that rises to the top.

4. Reduce heat, cover and simmer for 6 to 8 hours. Cooking longer will give a richer and more flavorful broth.

5. About 10 minutes before finishing cooking, add parsley.

6. Remove whole chicken or pieces with a slotted spoon, reserving the meat for other use.

7. Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals.

8. Skim off the fat and keep stock in the refrigerator or freezer for future use.

Conclusion

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Homemade Bone Broth to Improve Your Health and Prevent Aging.

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