Bone Broth



Bone broth has been around forever!


And with good reason.  Its easy, inexpensive, helps stretch the budget, and is incredibly nourishing. Its also the epitome of traditional. Our great, great, great, great, ect, ect, ect, (whew!) grandmothers made bone broth for their families as a matter of course. It was just part of life. I happen to think it needs to be part of ours too.

I usually make bone broth once every week or two. Most recipes use a whole chicken or the bones form a whole chicken, and this works great, but you can also use a bunch of leftover legs, and thighs as well. For beef, just any large, marrow bones are good. I even use the bones from our elk and deer from hunting season, in place of beef bones and the broth tastes wonderful! I recently made a delicous soup from “My Humble Kitchen,” and it called for 12 chicken legs. It was so tasty and when it cooled the broth gelled wonderfully, a sure sign of a good bone broth!

Bone broth is not the same as regular chicken or beef broth in terms of nutrients. Bones are allowed to simmer for up to 48 hours to leach out all the goodness into the water surrounding them, thus, creating bone broth….
There are so many reason why I highly recommend you add this into your diet!
Here is an excellent link describing the exact method as well as going into detail about the benefits of bone broth.

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