"Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain." (Weston A. Price)
In addition to possessing qualities of both health and wholeness, bone broth is long-armed in it's culinary reach.
Here are just three ways (among many!) to sneak bone broth into your daily cooking:
- in lieu of oil to cook up veggies, use broth
- in lieu of canned stock for soups, use broth
- in lieu of tea or coffee, sip some broth
Go gather those bones, toss them in a plastic bag or glass container, store in the freezer and when you've collected enough, simmer them up and put to good use!
Easy, Plain Bone Broth
- 10-12 cups water
- 1-2 pounds bones
- 1 tsp. apple cider vinegar -- the acid in the vinegar helps draw the minerals from the bones
- Helpful hint: I keep a Ziploc bag in the freezer and continuously add bones to the bag throughout the week, until there are enough bones to make a batch of broth.
- Place bones into crockpot. Pour in water and apple cider vinegar.
- Set crockpot to low and allow to simmer for up to 24 hours (longer for beef or pork bones, less for chicken or smaller bones), minimum 12 hours.
- Strain out the bones, and pour broth into glass container and refrigerate.
- Eat broth within a few days.