Homemade Bone Broth
Bone broth or stock is one of the main foods to enable gut healing. It provides building blocks for the rapidly growing cells of the gut lining. These cells are the fastest growing cells in the human body and replace themselves every 5-7 days. Bone broth has a soothing effect on areas of inflammation in the gut. Many minerals and amino acids are leached out from the bones, marrow and gelatinous soft tissues during the long cooking process.
Servings: 16 cups
- 2 pounds bones(beef knuckle bones marrow bones, meaty bones, chicken or turkey necks, chicken or turkey carcass bones)
- 2 tablespoons apple cider vinegar
- 2 tablespoons sea salt
- 6 cloves garlic peeled and smashed (optional)
- 4 quarts filtered water
- 1 medium onion peeled and chopped in half
- 2 stalks organic celery chopped in half
- 1 large organic carrot chopped
- Place all ingredients in a 6 quart slow cooker.
- Turn the heat to high and bring the water to a boil then turn down to low and cook the broth for a minimum of 8 hours and up to 24 hours. (The longer it cooks the better).
- Turn off cooker and allow to cool to room temperature.
- Strain the broth through a fine mesh strainer or colander lined with cheesecloth.
- Store in glass jars and refrigerate for up to a week or freeze in freezer bags.
Drink the broth as is or use in soups and stews or any recipe that calls for broth or soup stock. **FODMAP Free? omit the garlic. Actually, all vegetables are optional, they just provide some flavor and minerals. Recipe adapted from The 21 Day Sugar Detox; Diane Sanfilippo.
Serving: 340g | Calories: 175kcal | Carbohydrates: 1g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 931mg | Potassium: 160mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 4% | Vitamin C: 1% | Calcium: 0.3% | Iron: 10%