Nutrient-rich bone broths were traditionally prepared by our mothers, grandmothers, and great-grandmothers as an inexpensive way to support the health of their families.
Bone broth, rich in absorbable calcium, magnesium, phosphorus, & other trace minerals, is made by slowly boiling bones (preferably organic), for up to 12 hours in water slightly acidified by addition of vinegar.
Including attached cartilage helps add to collagen content in the broth. The fats in bone broth contribute to the health of our intestinal tract, thus helping the absorption of minerals in the broth. In Traditional Chinese Medicine, bone broth nourishes the kidneys, supports the vital essence (chi) and builds blood. http://nourishedkitchen.com/bone-broths-adrenals-bones-teeth/
Here is how to make Rich Bone Broth:
Bones, with cartilage, from organic chicken, turkey, or beef
2 - 3 quarts filtered water, enough to generously cover the bones
2 Tablespoons cider vinegar
Bring to boil, then reduce heat & simmer, lid on, for at least 6, & up to 12 hours, adding water periodically as it cooks down
Prior to about the last hour of cooking, add, for flavor:
1 carrot
1 stalk of celery
1 onion, chopped
2 - 3 cloves of garlic, whole or chopped
Salt & pepper to taste
Seasoning herbs (your preference; you can make a bouquet garni of thyme, oregano, sage, etc.)
Cool, then strain into portions for the freezer & / or refrigerator
