Why We All Need Bone Broth and How to Make It

July 15, 2017July 25, 2017 Jill Robinson 1 Comment Nutrition, Weight Loss

One of the things that I recommend for everyone when we start talking about nutrition and health is bone broth. I come from the North East of England and everyone here remembers (or still has) Sunday roast dinner. Unfortunately, nowadays, the bones from the roast are mostly thrown away, but no,

STOP

…the bones contain the most nutrient dense part of the meat.

Bone Broth has been found to be THE number 1 thing for helping with the following;

*Treating leaky gut syndrome – by sealing the lining of the gut (which is semi-permeable)

*Improving joint health – due to the large amounts of glucosamine and collagen, both great for joint health and reducing inflammation.

*Boost immune system – there has been clinical trials for those drinking chicken broth that they didn’t catch colds and when they did they didn’t last as long.

See, it really is chicken soup for the soul!

Bone Broth contains;

*Calcium – we all need strong bones, and just about every bodily function requires calcium in some shape or other. If you have any bone conditions such as osteoporosis then bone broth is a great way to get calcium.

*Collagen – one of the best natural sources, great for skin, hair and nails. Fights the ageing process!

*Gelatin – great for building strong bones and also to help the joints move against each other; gelatin is also great for gut health, thereby supporting the immune system (80% of which is housed in the gut).

It also has a massive benefits in that it reduces inflammation throughout the body, this is due to its mixture of amino acids, fats and other digestible minerals.

How to make a bone broth

It’s so easy to make.

2-3kg beef bones, chicken carcasses, lamb bones (pick these up from the butchers for free). If you get raw bones, make sure you roast them in the oven before putting into the broth.
1 x lemon squeezed
2 x handfuls of any onions, leeks, carrots or celery
1 x tbsp black peppercorns
1 x bay leaf

Any other herbs and seasoning.

1. Place the bones and other ingredients in a cooking pot and pour over cold water until it covers it.

2. Add a couple of caps of apple cider vinegar, and leave for one hour (this breaks the bones down)

3. Scrape off the top oily top.

4. Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. (I like to put mine in a slow cooker, and leave for 48 hours)

5. Strain the liquid. Use immediately or leave to cool before storing.

You can freeze it, unfrozen it lasts for about 5 days in the fridge, just heat a cup up every morning.

You can also add vegetables to it and make normal soup, or use it as stock in stews, casseroles etc.

It’s so easy to make and so nutritious. Why wouldn’t you want to do it?

Let me know how you get on!