Homemade broths and stocks provide some wonderful health benefits. When it is made properly it can heal your gut and strengthen your bones. They provide many health benefits that commercially made stocks don’t and cost much less. The fall and winter are great times of year to make soups and stews. Stock adds great flavor to all soups and buying pre-made stock is expensive. A quart size container of organic chicken broth averages around $3.00. In a 5-quart crock pot it would cost $15.00 for commercially made (unhealthy) stock. I made a chicken stock in my 5-quart crock pot using a half organic chicken which cost $5.99. In this example it cost less than half the amount of money it would have cost to purchase commercially made stock. As you can see it is well worth the savings.
Consuming bone broth regularly may also have an added benefit by reducing or eliminating the need for some supplements. The broth contains lots of minerals plus glucosamine, chondroitin and gelatin. If you are currently taking these nutrients in pill form you may be able to reduce or eliminate the need for those supplements.
How to Make Bone Broth
- Chicken, beef, fish, or any other kind of meat – including bones, meat, joints, giblets.
- apple cider vinegar
- filtered water
- salt and pepper to taste
- a strip of kombu seaweed (optional for added trace minerals)
- vegetables (optional for flavor and added nutrients)
- herbs (optional for flavor and added nutrients)
- garlic cloves (optional for flavor and added nutrients)
Directions: Place the meat into a large crock pot or stock pot. Add 1-2 tablespoons of apple cider vinegar to the pot. Fill the pot the rest of the way with filtered water. Optional: add any vegetables, fresh or dried herbs, cloves of garlic (you can get creative here!) to flavor the stock. If using a crock pot, turn to low and let cook for 24 hours. If using a stock pot, bring water to boil and then reduce heat and allow simmering for a minimum of 8-24 hours. The longer you let it cook, the more health benefits you will receive in your stock. That’s it! This will last a few days in the fridge and 6-12 months in the freezer.
To make life easy, freeze containers of stock in small portions ready for use in recipes. It is great to have a lot of stock on hand in the freezer for when you need it to make soups, beans, rice, sauces, gravies and anything else you can create.
Do you make homemade broth? What are your favorite recipes? Do you have any tips or tricks to share?