The Benefits of Bone Broth (Recipe Included)

 

In the last few months, the benefits of bone broth have exploded onto the scene.  Not only for our pets, but for ourselves as well.  Bone broth is nothing new.  A good stock is something that most of our parents know how to make.  So what really is the big deal with bone broths?  And why are you seeing bone broth added to meals as a supplement?

Click here to read the article written by Dog's Naturally Magazine.

Ok, so now you are convinced.  You want to add bone broth into you or your pet, or both your diets.  So now what?  Well, you have two options.  You can either buy a pre-made broth and use that to supplement with meals.  Just make sure it is made from grass-fed bones and is organic if possible.  Or you can make your own batch!  Recipe below.

Our favorite bones to use for broths are grass-fed knuckle bones, marrow bones, poultry frames, feet, heads, and carcasses.  

If you are a bit more adventurous and REALLY want to take things to the next level, try adding items like beef tendons and tracheas into the mix.  But you can use any of the items we have listed in our "Recreational & Soup Bones" category.  

 

 

BEEF BONE BROTH RECIPE

Start with 1-1.5 LBS of any raw meaty bones such as marrow bone, knuckle bones, neck bones, etc. 

 

• You want to first roast your bones in the oven for 45 minutes to 1 hour.  Cover them in unrefined coconut oil, roast them in the oven, and make sure you flip them once or twice so all sides get roasted.  This will help extract the nutrients as well as add the benefits from the coconut oil onto the bones.

• Put your roasted bones into a pot and fill the pot with water.  You want to go 2 to 3 inches above the bones to account for any water loss that will occur during boiling.

• Add any supplements now, like apple cider vinegar or kelp, garlic, etc.  Pictured below we added organic kelp, apple cider vinegar, and a pinch of garlic and some sprigs of rosemary. 

• Bring the water to a boil (a soft boil) and then turn down to simmer.  You will want your broth to simmer for 24 to 48 hours.  The longer you let it simmer, the more you are going to be getting out of those bones.   

 

• You will notice some excess fat and oils collecting at the top.  That is perfectly normal.  Leave it alone until your batch of broth is done cooking and ready to cool down.  

• Once you are done making your broth, let it cool down before you strain it.  Once it has cooled down enough, strain your broth and toss the remnants.  Once it has really cooled down in the refrigerator, you will want to remove the top layer that will form and will look like cold fat/oil.  Make sure you skim that off and throw it out.  

 

• And that is it!  You have now successfully made your first batch of bone broth.  Congratulations!