Bone broth can be an amazing tool to access a lot of nutrients that are harder to get from other foods. It can be especially helpful for those dealing with low blood pressure or appear to be dealing with low nutrient resources.
Just keep in mind that you’re slow-cooking these foods to pull out a lot of great nutrients. For this reason, it can be important to use organic or grass-fed bones and organic vegetables as much as possible. That way, you’re not also pulling a wide variety of toxins out of the bones.
In a crock pot, add:
- About 4 quarts water (May depend on your crockpot size. Less water may result in a thicker broth)
- 1 teaspoon unrefined salt
- 1 tablespoons apple cider vinegar (This helps pulls nutrients out of the bones)
- 2 large onions, unpeeled and coarsely chopped
- 3-4 celery stalks, coarsely chopped
- 1 bunch fresh parsley
- 2-6 garlic cloves, lightly smashed or pressed
- 1-2 fist sized grass-fed beef marrow bones
- If available, 3-5 organic chicken feet, 2 organic chicken necks, or 1 organic chicken back
- (optional) 1 bay leaf
It may appear strange to see chicken feet floating around in your crock pot, but chicken feet are an amazing source of collagen and can lift nutrient levels a lot if organic chicken feet are available to you.
Cook on high until it comes to a simmer and then reduce to low and cook for 12-36 hours.
(You may need to add a little more water on the second day if too much cooks off.)
Run through a strainer to leave only the broth. You can discard the rest or use it in a soup. The marrow bones can be stored in the freezer and used more than once (though I do like to use at least some new bones each time I make broth.) I like to store an amount in the fridge that I will use up within about 7 days. The rest I store in the freezer. I fill ice cube trays to freeze the broth and then dump them into glass storage containers and keep in the freezer. That way, each morning, I can pull out 5 or 6 ice cubes and heat them on the stove to make a cup of broth.
The first time you drink bone broth, your whole goal should be just to drink it. You may or may not love the flavor. But if you can drink it a few times, and your body starts to realize all the amazing nutrients found in it, your taste buds will start to change and you may really love it.
If you don’t have access to organic, grass fed marrow bones, organic chicken feet, necks or backs in your local market, you can have them shipped to you by US Wellness Meats using one of the links below.
Grass-fed Marrow Bones (affiliate link)
Pasture Raised Chicken Feet (affiliate link)
Alternatively, you can make a chicken broth version using a whole organic chicken.
Instructions to Make Chicken Broth from a Whole Chicken:
- Fill crockpot halfway with water
- Place whole, organic chicken into crockpot
- Pour additional water over chicken to cover top of chicken
- Cook on high for approximately 5 hours
- Once fully cooked, remove chicken from crockpot
- Separate chicken meat from bones
- Add chicken meat to storage container to use for meals
- Add chicken bones back into broth in crockpot
- Pour in a splash of apple cider vinegar
- Add in any spices or vegetable odds & ends you prefer for extra flavor and additional nutrients
- Simmer on low for up to 24 hours
- Strain bones from broth
- Add broth to storage containers
- Use fresh broth within 3-4 days. Store remainder of broth in freezer.