THE AMAZING BONE BROTH

[<section]< href=”http://tiffanywise.com/wp-content/uploads/2015/12/bone-broth11-1-e1451258956673.jpg” p=”” section]<>=”” <=”” >=”” rel=”attachment wp-att-984″ <a=””>bone broth(1)(1)I remember when I first heard about Bone Broth a few years ago. It was when I was in school learning about healing properties of certain foods. This really intrigued me that you could literally coerce the power house minerals and collagen right out of the bones and into your broth! We can use these to benefit our skin, hair, nails, joints, tendons, bones and even our guts! So of course I had to dive in and make my own. I have tried several recipes and tinkered with different types of bones and different amounts of time. In order to truly reap the benefits of Bone Broth, time and the amount of heat is crucial. “LOW AND SLOW!” IS THE NAME OF THE GAME. You also need to use good quality meat/bones. Make sure to ask for GRASS-FED bones at your favorite local butcher or buy Organic or Pastured chicken.  In my Broth, I like to use a combination of chicken and beef bones. This way you will definitely get the a good amount of collagen.</section]<>

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Amazing Bone Broth

Makes 3-4 servings

3-5 pounds of  bones (EITHER USING A WHOLE CHICKEN OR THE BONES SOLD BY THEMSELVES)
Filtered water (enough to cover the Chicken or the bones)
1 tablespoon raw apple cider vinegar
* Note: ask at your local butcher shop about Grass Fed bones. Soup bones are usually very cheap, if not free!
Make your broth:

In a large stock pot, cover your whole Organic or Pastured Chicken or soup bones with enough water to cover. Add apple cider vinegar and whatever seasoning you like. Bring to a boil, and then reduce to a simmer for 3 hours.  If you are using a whole chicken, remove chicken meat and place bones back into the stock. At this point, I transfer the stock into my crock pot and add 2 beef  marrow bones. Turn your crock pot to low and let simmer for an additional 12 to 20 hours.

Store your broth:

After letting the broth cool, strain into mason jars. When the broth is cold, you will get a “gelatin” consistency with a thick layer on top. This is a good thing! It will thin out when heated:) You can use this for a base for other soups or just slurp it up as is.

This will keep in the fridge for a few days, or for four to six months in the freezer.
I like to top mine with fresh herbs like parsley, basil, thyme, oregano, or rosemary.

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If you would like to try mine, please give me a shout! I will am selling it fresh and frozen!  Also, getting ready to kick off my Fall Detox.  Check it out and let me know if you have any questions!

Happy Slurping…

~Tif

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