Bone broth is my morning hot drink. It is one of the most nutritious things you can ingest because of its healing, protective, and regenerative capabilities.
For more information about the healing properties of bone broth, go to draxe.com and do a search for bone broth. One of the articles is here: https://draxe.com/nutrition/bone-broth-benefits/ .
Before I get into how to make bone broth, I should divulge that you can take easier routes. Sometimes I buy bone broth. You can do your own search for your favorite type/s. I buy bone broth from Walmart as a backup. It says it’s bone broth (not chicken broth or beef broth, i.e.), and it’s organic, so I believe them. I stipulate, however, that I fortify that bone broth with collagen and gelatin (the same as I do my own bone broth, and how I do that is at the end of this post).
Another easier route is to buy powdered bone broth. Dr. Axe’s store sells several types of flavored and unflavored powdered bone broths (some may also be purchased through vitacost.com, one of my favorite sites to shop). My favorite is the turmeric bone broth. Be aware that his powders (Ancient Nutrition brand) take a lot of mixing to get all the clumps out, and it’s best to use very hot water (or whatever liquid you’re using), unless you are using a good blender. These powders can be used many ways (again, visit Dr. Axe’s site for ideas), such as baked goods, oatmeal, and drinks. My favorite is to mix Dandy Blend, turmeric bone broth, and a bit of sucanat with hot water, then add a splash of rice milk.
To make your own bone broth, you can use a large saucepan, a slow cooker, or a pressure cooker. I use an Instant Pot.
If you use the slow cooker or the saucepan, you will need to simmer the bone broth for 2 or 3 days (36 hours is prime), adding water as needed to keep the pot full.
In an Instant Pot or other pressure cooker, 5 hours will do it. When I use my Instant Pot, I plan on the whole day to make bone broth: from prep, to cooking, to pressure release, to draining and cooling, to cooling in the jars, to clean up and refrigeration. I bought a strainer insert for my Instant Pot, and it saves the time and hassle of straining hot broth from the bones and veggies at the end.
- Bones (can use chicken, beef, pork, or fish, or any combination) In my Instant Pot, the bones of one small chicken is just enough for one batch. Or, three or four T-bones. If you’re using raw soup bones, it’s a good idea (for the sake of flavor) to roast the bones first. If you have stuff like chicken’s feet and necks, those are good.
- Veggies: when I chop onions, celery, and carrots for recipes, I keep the ends in a freezer bag. I use some or all of these ends. You can just chop up any vegetables you like, too. Garlic is a good addition.
- Organic apple cider vinegar (this helps draw the nutrients from the bones; the vinegar taste does not come through to the finished bone broth, unless you add too much)
- Natural sea salt or Himalayan salt (PLEASE, do not use grocery store, white table salt. It is pure sodium chloride and is bad for you. Natural mineral salts, on the other hand, contain minerals that are salty, and they’re not all sodium: there are magnesium salts, for example, among others. Even if you’re buying labeled “natural” salts, read the label to see what’s in it, and make sure it’s not a bunch of chemicals.)
- Filtered water
If you have one, put a strainer in the Instant Pot insert. Dump your bones and veggies into the strainer. (Yep, they’re still frozen, and that’s okay. Break them apart if you need to, to fit in correctly.)
Add 1 – 2 tablespoons of good salt
Pour 2 tablespoons of organic vinegar into a pitcher of water. (I just do this to get the vinegar mixed in well. You can add the vinegar and water separately, if you like.) Add it to the pot.
Add more water as needed to the fill line.
Put the cover on the pot and make sure it’s properly locked. Turn the vent to Seal.
Use the Soup function, if you have it. The highest number for time is 4 hours. I cook mine for 5 hours, but I set it at 4 for now.
The pot will start heating and cooking. Once it comes to pressure, the timer will start the countdown.
Somewhere in the middle of the countdown, but after at least one hour is up, I add an extra hour.
After the cooking time is up, let the pressure release naturally. Wait for the pressure pin to drop. This will take 30 – 60 minutes.
After the pressure has released and the pin has dropped, carefully take off the lid.
Use pot holders to take the full insert out of the pot.
Use the handle to lift the strainer full of bones and veggies out of the broth. Put a cooling rack on top of the insert, and rest the strainer on top of the cooling rack. Let the strainer drain and cool.
When the broth has strained out of the bones and veggies, remove the strainer. You can compost the bones and veggies, or throw them away.
Make sure the broth is cool enough before you pour it into jars.
Wait until they’ve cooled enough; then screw lids on (I use plastic lids, but the metal bands and lids are fine) and refrigerate.
To prepare bone broth as a hot drink:
I heat enough bone broth each morning for two people. Yes, you can just heat and drink, but I like to stretch mine with amendments. When heating, please use a stove and not a microwave; microwaves destroy some of the vital nutrients.
- 1 cup bone broth
- 2 tablespoons powdered gelatin
- 2 scoops collagen powder
- 1 ½ cups filtered water
- Natural salt, to taste
Pour about 1 cup of bone broth into a small saucepan.
Sprinkle 2 tablespoons of powdered gelatin over the top.
Sprinkle 2 scoops of collagen over the top.
Add some healthy salt. Start with a few shakes. You will need to taste your bone broth before you pour it into your cup, to see how much salt you’ll need to add when you prepare this batch of bone broth.
Turn the burner to high. After a minute or two, start whisking the mixture. Don’t wait too long, as the gelatin will sink to the bottom and stick.
Heat and whisk until all the lumps are out. The mixture will be fairly hot by this time.
Add 1 ½ cups of filtered water. Stir and heat until hot enough for you to drink.
Use a spoon to take a taste, and add salt if needed. Stir well.
Pour into two mugs. Your bone broth is ready to enjoy.
You needn’t worry about consuming too much salt, if it’s the healthy kind, and used in moderation. I used to drink salt sole (pronounced “so-lay”) every morning, but now I get my salt via bone broth. Salt sole is simply a saturated mixture of salt (REAL salt, not table, store-bought salt) and water (FILTERED water). Why is it so healthy? Because Himalayan salt or Celtic salt is naturally occurring, and provides a multitude of essential minerals our bodies need to function properly. And, the minerals are delivered in a way that our bodies can assimilate and use. Please see my post on Salt Sole here: https://maggietiggles.wordpress.com/2019/12/27/recipe-friday-salt-sole/