Bone Broth Recipe
Bone Broth is a great way to use any leftover vegetables from earlier in the week or in the refrigerator that may be getting stale.
- Bones (can be chicken carcass, pork chop bones, ribs or a soup bone with marrow in it from the butcher)
- Chicken feet, shrimp tail, or clam/mussel shells (all optional bone alternatives)
- ½ to 1 tsp powdered kelp or dulse flakes
- 1 to 3 tablespoons cider vinegar
- 6 to 10 cups of water
- Put all the ingredients in kettle or crockpot over low heat.
- Let simmer without boiling for several hours or several days.
- Strain out the bones. Strain out the vegetables or put them through a high-speed blender.
The broth is filled with free amino acids that heal the gut and all of the minerals our bones need to thrive.
Anyone suffering from a ‘leaky gut’ will likely benefit greatly from having bone broth several times a day as part of a healing regimen.
If you wish to learn more about what I did in the first year of my recovery, check out my book Minding My Mitochondria.
How important is the quality of the bones? Are bones from conventionally raised animals still beneficial?