Bone Broth: Nature's Elixir

Bone broth is:

  • Easy
  • Tasty
  • Economical
  • Good for you!
It’s made from:

  • Leftover bones
  • Marrow
  • Skin
  • Feet
  • Tendons
  • Ligaments
  • Vegetable scraps
It’s chalk full of:

  • Calcium
  • Phosphorus
  • Chondroitin
  • Glucosamine
It’s an excellent way to reduce inflammation and boost the immune system.

Grandma knew what she was doing when she made bone broth out of her leftovers.  And gourmet chefs know what they’re doing when they use bone broths for their soups and sauces.  I used to think that gravy and pan sauces were like icing on the cake.  That they were just another way to add unwanted calories to your food, but now I know that they not only taste good but are also rich in nutrients and healthy fats, which aid in the digestion of our food.

Bone broth is an important step to take in your journey to real food.

The easiest way to make it is in a crock pot.  Roast a chicken for dinner and pop those leftover bones in your crock pot, along with some apple cider vinegar, various seasonings, and leftover vegetable pieces.  Cook this on low for 24 – 48 hours and you will have what I refer to as liquid gold.

You can keep this in your refrigerator for up to 5 days or freeze and save for any upcoming soups and sauces.

Drink a cup of bone broth each day and you will notice a difference in how you are feeling.  Use it for your soups and sauces and you will be impressed by how tasty they are.


  • It’s full of collagen, which is good for your joints.
  • It’s full of gelatin, which helps to build and maintain strong bones.
  • Gelatin also helps to strengthen the gut lining.
  • Collagen also helps your skin.
  • It boosts your immune system.
  • It helps with detoxification.
  • It aids the metabolism.
  • It tastes delicious.
Bone Broth Recipe

  • 1 chicken carcass
  • 1 tablespoon apple cider vinegar
  • Several sprigs of fresh thyme
  • 1 clove garlic
  • a handful of leftover onion ends that you have saved
  • a handful of leftover carrot ends that you have saved
  • a handful of leftover celery ends that you have saved
  • 1 teaspoon salt
  • 1 teaspoon pepper
Cover with filtered water and cook on low for 24 – 48 hours.
You can also use beef or fish bones.  More on that to come.


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