I have alot of respect and gratitude for the animal I consume. That is why I don’t ever want to waste any of it, including the bones. This is just one of the many reasons I have included bone broth into my routine. There are so many reasons why bone broth is a great addition to your diet! 

This nutrient-dense liquid is full of gelatin, vitamins, and minerals plus:

• GREAT FOR JOINTS AND BONES, HELPS PROVIDE SOME CUSHION IN YOUR JOINTS.
• HELPS HEALS LEAKY GUT.
• BOOSTS THE IMMUNE SYSTEM.
• ENCOURAGES HEALTHY PLUMP SKIN AND SHINY STRONG HAIR AND NAILS.
• ITS HIGH IN PROTEIN.

And it can be expensive to buy on a weekly basis and that’s because of the level of care and time that it takes to make. Which is why I have learned to make my own. I can add all my own organic ingredients and superfoods, use up the bones #nofoodwaste, and save money while fueling my body with the best of the best:) WIN WIN

Let food be your medicine and medicine by your food right!?

So after my very large Christmas Turkey from Meatme, I was excited to make this healing broth.

NOTE* Please use only organic produce when making your bone broth to avoid pesticides and other sprays that are on conventional veggies.

WHAT YOU NEED

• High quality, pasture raised roasted chicken or turkey bones (1 to 2 lbs of bones)
• 1 onion
• 2 carrots
• 4 celery stalks
• 3 bay leaves
• a whole head of garlic (no need to chop, just peel)
• large nub of ginger
• smaller nub of fresh turmeric
• 1 large chunk of kombu (dried seaweed for a healthy hit of minerals)
• 1 or 2 slices of dried reishi mushroom which are adaptogenic mushrooms (or dried shiitake would work)
• 2 tbsp of apple cider vinegar (to help pull the nutrients out of the bones)
• 1 tsp of peppercorns
• 1 tbsp of salt
• any other dried spices you like! I used rosemary and parsley, YUM!
• Filtered water

WHAT TO DO

1. Roughly chop the veggies, no need to peel the carrots or get fancy.
2. Place your bones in your slow cooker or large stove top pot (with lid!) and fill with filter water until all the bones are covered. I say you might as well fill up your pot as it does cook down.
3. Add all you veggies, mushrooms, spices and apple cider vinegar and bring to a boil.
4. Now reduce the heat to low, cover and allow to simmer for 24-72 hours (yes even overnight).
5. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. You can remove the fat with a spoon and discard or just leave it. It adds to the taste and you won’t notice it when you go to heat it back up.
6. Freeze some if you aren’t planning on drinking it all one go.

This recipe works for what bones you may have so don’t throw out your bones!! Freeze them until you have enough to make a broth.

Let me know if you make it and how it turns out.