Bone Broth recipe

[mig]

I know Bone Broth is supposed to be great for inflammation. Can someone share a good recipe?

[eileencollopy]

I usually cook a free - range whole chicken, with an onion inside and serve it for dinner - then take the carcass, and put it in the crock pot - cover with healthy water, and sea salt and ACV. You can add carrots, celery, other veggies for nutrients. Leave in 48 hours.

[Yum]

E’s bone broth recipe sounds very tasty. My recipes are for bland bone broth, so they are not very tasty, but you can add the collagen-rich gelatinous broth to other recipes and soups or heat it up, add some salt and pepper and drink a mug to balance electrolytes. Introduce slowly to acclimatize your body to the new protein if you are not used to eating collagen rich foods. If the bones are not from outdoor free-range preferably organic pasture raised animals, your broth is unlikely to gel. For the same reason, the apple cider vinegar in the recipes is required. I also make my broth from raw bones, then remove the cooked meat and use it to make other meals.\n\nSlow cooker beef bone broth: Cover 3lbs beef bones with spring water and add 1/3 cup apple cider vinegar. Put the lid on and set the slow cooker to low for 24 hours. Remove any meat from the bones before discarding the bones. Strain all the broth into a glass bowl through a fine mesh sieve. Cover and refrigerate. When.thorougly chilled, the broth will have the consistency of gelatin. Gently remove the layer of fat from the top of the broth. Fill glass jars up to 2/3 full of broth and refrigerate for up to three days or freeze\n\nOven braised chicken and bone broth: Place a whole chicken and giblets in a large roaster with a fitted lid. I use one of those speckled black enameled roasting pans. Rub the bird all over with 2 TBSP apple cider vinegar. Pour 1 quart of water over the bird. Cover with the lid and place in a 275F degree oven for 1 hour per pound of chicken. Remove the chicken to a plate, discard all the skin, cartilage and bone, everything but the meat. Strain all the broth through a fine mesh sieve. Cover and refrigerate. When thoroughly chilled, the broth will have the consistency of gelatin. Gently remove the layer of fat from the top of the broth. Fill glass jars up to 2/3 full of broth and refrigerate for up to 3 days or freeze.