Bone Broth is Simply Magical!

Bethany Brown
Aug 20, 2021
2 min read

Updated: Sep 7, 2021

Bone broth is something I love to make for gut health. It also matches perfectly with a keto/intermittent fasting lifestyle. It is seriously so easy to make and has amazing health benefits. Let me share just a small handful of them...

BENEFITS (from mercola.com)

Bone broth contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals
The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine
Making your own bone broth is very cost effective, as you can make use of left over carcass bones that would otherwise be thrown away. And making your own broth is quite easy

Here’s my recipe!

Directions:

Get the pressure cooker pot hot and brown about 2lbs of bones from a healthy source (start saving those bones in the freezer!) in 1 TBS of olive oil. 3.5 minutes per side should do it. (I just brown the bones on a large pan in the oven.)
Completely deglaze the pot with a wooden spoon and 1/2 cup of cold water.
Add all supplementary ingredients to the pot. I used 2 roughly chopped celery stalks, 2 roughly chopped carrots, 2 bay leaves, 2 minced garlic cloves, 1 tsp whole peppercorns, 2 TBS fish sauce or light soy sauce, and 1 TBS Apple cider vinegar. Feel free to add any favorite fresh or dried herbs in addition.
If you have 5-6 chicken feet, add them! They make such a rich and gelatinous bone broth!
Add 8 cups water to the pot.
Cook on high pressure for 2 hours, then use the full natural release, which takes about 45 minutes.
Strain the bone broth through a colander and throw away the solids.
Skim the fat. An easy way to do this is to put it in the fridge and discard the fat that solidifies at the top when it’s cool. (Or leave the fat in like I do.)
Enjoy it! It may need salt and pepper. Just drink it up or use it as stock.
You can store the broth in the fridge for 3-5 days or freeze for up to a year.