Bone Broth: Food of the Ancients
Like butter, bone broth has been around much longer than most people think. Most cultures have some version of it in their cuisine, from the fish stock of Japan to the chicken broth of Argentina. It was treasured as a natural cure, and a source of great health.
According to the Weston A. Price Foundation, bone broth was highly prized in ancient civilizations for one of it’s most nutrient-rich aspects: Gelatin. In the process of cooking gelatin, gelatin rises to the top and retains many of the nutrients key to its healing properties.
The Healing Properties of Bone Broth
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Make Your Own Bone Broth
- 3 lbs. pastured/grass fed chicken or beef bones
- Leftover raw vegetables (like onions, carrots, and celery)
- 1 tbsp Apple Cider Vinegar
- Place the bones in the bowl of a slow cooker.
- Pour 1 tbsp Apple Cider Vinegar over the bones.
- Add the vegetables and fill the crock pot with filtered water.
- Cook on LOW for 24-48 hours or until the bones start to crumble.
- Allow the broth to cool and strain the broth through a cheeseclothed-lined strainer.
- Pour the broth into a resealable container for storing.
- Optionally, refrigerate the broth overnight. The next day, remove the layer of fat that has risen to the top.
- Store in the refrigerator for immediate use or freeze. Broth will last 3 days in the refrigerator or six months in the freezer.
Net Carb Count*: Estimated to be 1 net carb for 1 cup of stock.
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.