Did you know bone broth is a perfect remedy to combat the common cold? If you start to find yourself feeling fatigued then try making yourself some homemade bone broth, using this simple recipe. Bone broth can be used as a base for soups and stews, or you can enjoy as is. For this specific recipe I’ve decided to keep the ingredients to a minimal, but that does not mean minimal flavor. We call for fresh organic savory and parsley, sea salt and organic raw apple cider vinegar. The apple cider vinegar adds a hint of zest to this earthy tasting both, which is a perfect foundation of flavor if you decided you want to for make soups or stews in the near future.
Keep in mind, other bone broth or chicken stock recipes will tell you to discard any fat that solidifies on top after refrigeration. Keep the fat. The fat is nutritious and incorporating it in your daily meals is beneficial to your body, especially during this time of year. If you’d like to know more about what a fat-filled diet entails, then check out this post Matt wrote a few months ago, Fat Burning | The Diet Edition.
Prep Time: 5 Minutes || Cook Time: 24-36 Hours || Total Time: 1 Day
- 2 lb. grass-fed beef femur bones
- 3 Tablespoons organic raw apple cider vinegar
- 1-2 Tablespoons sea salt
- 8 cups spring water
- 1 bunch of fresh parsley
- 6-10 fresh savory sprigs
- slow cooker (crock pot)
- wooden spatula
Preparing Your Bone Broth:
Begin by defrosting the grass-fed beef bones at room temperature, 5-10 minutes. Then place them in your slow cooker (commonly known as a crock pot).
Season the bones with an even layer of sea salt. Start off with 1-2 Tablespoons. If you think you need more, go for it!
Pour in 6-8 cups of spring water or until the bones are completely immersed in the water.
Turn the slow cooker on low heat.
Add 3 Tablespoons of organic raw apple cider vinegar, then stir for a minute. The apple cider will help to break down the consistency of the bones and release marrow into the water.
Finish off this recipe by adding the fresh parsley and savory onto of the surface of the liquid. Give another stir to help combine the herbs.
Cover and allow to simmer for up to 24 hours or for up to (no more than) 36 hours. Go about your day but make sure to check on your broth every 4-6 hours, giving it an occasional stir.
Once your bone broth is ready, scoop out discard or unwanted pieces of herbs. All of their nutrients have seeped into the broth so unless you want to keep them as a garnish. Sometimes I’ll throw in a few pieces of fresh savory after my broth has finished cooking. What can I say, I’m crazy about garnishing.
Now you can either use the broth or pour into an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
As mentioned before, this homemade bone broth can be used as a base for any soups or stews. You can even drink this broth straight from a coffee mug, but have you tried pouring a small cup over your morning eggs and bacon?! You won’t be disappointed.