Join the Bone Broth craze!
Bone broth has become very popular in the last couple of years. It is really easy to make and amazingly good for you. Are you feeling tired or anxious? Do you need an Immune boost? Do you want to reduce inflammation? Adding Bone broth to your diet is the solution. There is a reason why Grandmothers across the world have been simmering soup on their stoves whenever a loved one seemed ill. Bone broth is incredibly healthy for you. It has anti-aging components and nutrients that keep you moving, pain-free. It contains nutrients that support joint function - Glucosamine and chondroitin. It also contains gelatin which supports healthy digestion and strengthens your skin, nails, and hair. Which will help to prevent sagging and cellulite. (OK, I'm in) It also contains glycine which helps the liver with detoxification and the amino acid proline, which is necessary for the production of collagen. Our body doesn't make enough of these amino acids on its own, so adding bone broth to your diet can be a delicious way to get these into your life without taking another supplement.
You can still make your bone broth the old fashioned way as Gramma did in a large pot or slow cooker but this way it could take as long as 30+ hours. I prefer to use my Instant pot. If you don't have an Instant pot, the old fashioned way is just as good. It will just take you longer to make.
Here's the Instant Pot recipe I use:
- Bones. I usually use beef bones but you can use any bones you like...chicken, beef, lamb or pork. If you are using beef, lamb or pork bones you'll want to roast them in the oven at 350 degrees for about 30 minutes. It will add a lot of flavour.
- Assorted vegetables. I usually put in 1 chopped onion, 2 carrots, 2 stalks of celery, some fresh herbs of your choice.
- 1-2 tbsp of apple cider vinegar
- 1 tsp sea salt
- water (enough to fill instant pot 2/3 full.)
1. Place bones into the Instant pot and top with vegetables, apple cider vinegar and salt.
2. Add water until the pot is 2/3 full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull the minerals out of the bones.
3. Select the "soup" button and set the pressure to "low" while increasing the cook time to 120 minutes.
4. After two hours, allow the Instant Pot to depressurize naturally.
5. Strain the broth and discard the bones and vegetables. Pour broth into jars and store in fridge or into freezable containers and put into freezer.