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She made her husband some bone broth when he wasn’t feeling well and I was so intrigued! She used some beef bones with lots of herbs and vegetables and served it with a splash of chianti. It looked amazing! And so began my journey for learning all I could about bone broth.
It’s the perfect marriage for my love of cooking and my love for using plants for our well being. I’m sure every grandmother has their own twist on it. That’s one of the things I love most about it. You use what you have on hand or what you love the most!
Thes nourishing bone broth if perfect to make in the cooler months. It’s full of minerals and herbs and tastes amazing. It freezes really well in mason jars, so make a whole batch of it to use as you need.
I roasted some oxtail bones in the oven for two reasons. One, the flavor. And two, to melt as much fat off as possible. If you won’t want beef as your base you can use chicken bones. Sometimes I use a whole chicken, sometimes just some legs and wings.
It’s no secret that I’m all about building up my family’s immune system. Bone broth is definitely one of the things I like to have on hand in my wellness arsenal.
Basically you’ll need whatever bones you want to use, an onion, garlic, carrots, celery and herbs like oregano, thyme and rosemary and a splash of apple cider vinegar.
Now onto the fun part! This is where you get to choose to make it your own.
Here some herbal additions you can add as well.
- Reishi Mushroom – Immune Boosting and great for the heart. I add 1-2 pieces.
- Calendula Flowers – So good for healthy skin.
- Astragalus Root – Both an immune supporting herb and an adaptogen, which menas it’s good for helping the body deal with stress.
- Ginger Root – Great for digestion and packed full of flavor.
- Turmeric Root – One of the most well known herbs in Ayurvedic medicine and a popular anti-inflammatroy.
- Rosemary – a yummy pine scent that flavors the broth beautifully. It’s also known to support cognitive health.
- Nettles – Great for the heart, kidneys and digestion
- Oregano – Nature’s most well known antibiotic.
- Thyme – Great for the immune system.
Once you’ve picked out what you want in your broth you’re ready to get cooking! Find your biggest stainless steel pot and add your bones, carrots, celery and onion. Now add your herbs, mushrooms and other veggies you want. Top with water.
Bring the mixture to a boil, then lower to a simmer for at least 4 hours. Personally I start my broth in the morning and let it cook all day. Make sure to check on it every few hours and add more water if needed.
Strain out all the solids. Gordan Ramsay said it’s harmful to put hot food in the refrigerator so let it cool first then store in the refrigerator in mason jars. If you want to freeze them, leave plenty of room in the top for expansion.
Nourishing Bone Broth
1 raw or roasted whole chicken
3-6 celery stalks
3-6 whole carrots
1 whole red onion (can include the skins)
1 bulb garlic, halved
2-3 inches of turmeric root
2-3 inches of ginger root
1/4 cup apple cider vinegar
1-2 springs of rosemary
2 slices of reishi mushroom
1-2 springs of oregano
1-2 tablespoon of thyme
1-2 tablespoons of stinging nettle
1-2 tablespoons of astragalus root
- Add all the ingredients into a large stockpot. Top with water to cover the ingredients.
- Bring broth to a boil over high heat. Reduce heat to a simmer for at least 4 hours or up to 12 hours.
- Add more water if you need to throughout the day.
- After 4-12 hours, turn off the heat, let the broth cool, and strain out the solids from the liquids with a large strainer. Let broth cool.
- Store in the refrigerator in glass mason jars for 1-2 weeks or the freezer for up to a year! If freezing makes sure to leave 1-2 inches of room from the top of the jar to prevent the liquid from expanding and the glass jar from cracking.
- like to gently heat up a cup of broth in a saucepan. Top with some a pinch of himalayan salt, fresh cracked pepper and a splash of red wine. Enjoy!