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This is so good for you. Homemade broth offers minerals in a form that the body can easily absorb, including calcium, magnesium, phosphorous, sulphur and trace minerals. Broken-down components from the animal cartilage and tendons such as chondroitin sulphates and glucosamine are also transfered into the broth, which are now sold pharmaceutically as expensive supplements for arthritis and joint pain. (http://blog.radiantlifecatalog.com/bid/58641/Nourishing-Homemade-Bone-Broth-For-the-Summer#)

“Perhaps one of the most crucial components of homemade broth is the gelatin- the substance that causes a good stock to congeal when cooled. Gelatin has been used to heal and nourish people for thousands of years, with documented use dating back to the Chinese culture in 204 A.D. It is difficult to replicate, and something that you will simply never find it in a can or a box of broth (though sometimes they try to add emulsifiers and thickeners as a quick fix). Gelatin is a unique food in that it has hydrophillic colloid properties, meaning that it attracts water and gastric juices to greatly ease the digestive process. Though it does not contain complex full proteins, gelatin contains 20 important building block amino acids and acts as a protein sparer, to maximize use of ingested of protein sources. Glycine is an important amino acid contained in gelatin. As the simplest amino acid, scientists have found its role in body function to be quite complex, including involvement in glucogenesis and detoxification. Glycine is involved in the creation of hemoglobin, creatine, bile salts, glutathione, other amino acids and the nucleotides RNA and DNA. Though this amino acid is not technically considered “essential” (meaning the body can produce them in limited amounts without dietary intake), many experts suggest that the 21st century diet is not sufficient in supplying the body support the creation of glycine independently, and thus ensuring adequate food sources is recommended.” (http://blog.radiantlifecatalog.com/bid/58641/Nourishing-Homemade-Bone-Broth-For-the-Summer#)

Of course, as with everything else, everyone has their own recipe. This is mine.

  • The carcass of one chicken (eat most of the meat and don’t pick it)

    The carcass

  • The drippings from cooking the chicken
  • 3-4 bay leaves
  • 4 cloves of garlic, minced
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 t. freshly grated ginger (optional)
  • 1 t. peppercorns
  • 1 t. salt, optional (I like various salts – Himalasyan, Volcanic, Red Sea, etc)
  • 1 c. red wine (optional)
  • water to cover and keep covered

    All the ingredients

Now here is where everyone differs. Some people say to cook for 24-72 hours. Some say a week. I tend to be in the week camp because when you’re done, the bones are almost non-existent, so I know I’ve gotten everything out of it possible. So, it’s up to you.

  1. Bring to a boil in your crockpot.
  2. Lower heat to simmer.
  3. Cook however long you decided. Add water as needed.
  4. Remove from heat and strain to get bones out.
  5. Put in refrigerator and let fat rise to top. Skim off.
  6. Use within a week or freeze or can.

When I was preparing the broth for this post, I cooked the bones and meat for five full days.  The bones almost disappeared.

Start cooking

The leftover bones after cooking five days. Most of them have dissolved into the broth.

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