In the last few years bone broth has become more popular and trendy, mostly due to its incredible health benefits and versatility. It is often referred to as a super food, an immune booster and a great source of Amino Acids like glycine, which helps build lean muscle mass and prevents muscle loss and proline, which aids the body in breaking down proteins for use in healthy cells.  This amazing broth also helps to heal the gut lining and reduces intestinal inflammation.

While store bought bone broth is better than not using it at all, there are some marked differences. Homemade bone broth turns gelatinous due to the amount of collagen extracted from the bones in the cooking process while store bought does not have this attribute. This means that the homemade version has more nutritional and healing value.

Some store bought brands may be labeled organic, but have an ingredient labeled “Natural flavor” which means it contains MSG and/or some kind of coloring for aesthetic value.

Every time I cook chicken, turkey, ribs or anything with bones, I save the bones in separate glass containers in my fridge until I have enough to make bone broth.  Sometimes I have so many bones I have to make several batches, but trust me – worse things could happen.  When you have enough bones to make broth, here are two options for you.

TWO WAYS TO MAKE HOMEMADE BONE BROTH

Gather the following ingredients for both cooking methods:

  • Organic bones. Use chicken, turkey, beef, bison, or whatever kind of bones you have on hand. Don’t mix bones though. Stick to one kind of bones per batch. Don’t use anything but bones from organically raised animals. Farm raised animal bones are full of  glyphosate, hormones, antibiotics and other chemicals that you do not want to concentrate in a bone broth and consume.

 If you’re using the pressure cooker method, ab

out 1 – 1 1/2 pounds of bones will do. If you are using the large stock pot method, use 2-3 pounds or more, depending on the size of your stock pot.

  • Apple Cider Vinegar
  • Carrots, celery and onion, rough chopped
  • Fresh Italian parsley, rough chopped
  • 1 Tbsp salt (I use pink Himalayan)
  • Whole black or pink peppercorns

Add anything else you like depending on what you want your finished broth to taste like. I like to keep it fairly  simple because I use it to cook with.

Use a large stainless steel stock pot if you’re using the stovetop method. Non-stick and Teflon coated pots are not recommended as they are made with Polytetrauorethylene (PTFE), which releases toxic fumes at high temperatures and may kill birds and cause flu-like symptoms in humans.

This method takes longer, but you can make several gallons at once depending on the size of your stock pot.

If you want more instant gratification, use a pressure cooker. It does the exact same job in 99 minutes, and you can make several batches in no time.

FOR THE STOVETOP METHOD

Drop your bones in the stock pot and cover wi

th water. Drop in 3-4 carrots, 1-2 onions and 3 or so stalks of celery. Add a small palm full of peppercorns, 2 Tbsp or so of salt if you like and a big splash of apple cider vinegar. Don’t put the parsley in at this point.

Bring the pot to a boil, and then reduce to a simmer for 24 hours. Yes. I said 24 hours. Put the parsley in for the last 2-3 hours. When it’s done let it cool (this can take awhile), then skim the fat off the top with a large spoon and strain it through a fine mesh strainer. Store in 16-32 ounce containers that you can stack in your freezer and avoid plastic if you can. Use glass if you have them.

FOR THE PRESSURE COOKER METHOD

For this method, put your bones in the pressure cooker along with two carrots, 2 celery stalks, 1 small onion, a handful of parsley and peppercorns and salt if desired. Fill the pressure cooker with filtered water to the fill line. Don’t fill over the fill line. Bad things will happen.

Set the pressure cooker on high pressure for the longest cooking time (mine is 99 minutes) and let it rip. When it’s done either let the pressure release on its own or release it manually – whatever you’re comfortable with, let it cool, strain and store in containers in the freezer.

I use this in any recipe that calls for chicken stock, and I also sip it daily for the benefits mentioned above. How can it get any better than this? I guarantee that this is so easy and so delicious that you will never use store bought broth again.