Anyone else LOVE making, drinking and eating broth? It’s definitely a staple in our home!!
The most common for me is chicken broth only because this is one of our favorite meat proteins. Whether I’m lazy and pick up an already made chicken, OR make one myself, i ALWAYS keep the carcass, fat and dripping, place it in a freezer bag and save it until I have two or three depending the size of them. When I’m ready, I’ll throw my carcass’s in the slow cooker on high for 12-24 hours with a bunch of veggies of choice for flavour.
THIS is the soup broth your looking for to nurture the flu, a cold, or your gut. Canned soup, boxed soup, packaged bullion, cup-a-soup is NOT the same. These are usually laced with high sodium content, MSG, sulphites, and other fillers and additives. These WILL NOT nurture your body with the love it needs to start feeling better. If anything, they may make you feel worse.
The benefits of beef bone and chicken bone broth are very much similar, so you really can’t go wrong choosing either one. The only difference between bone broth and stock is that bone broths are cooked longer than stocks. Using a slow cooker, I cook my stock or chicken broth from 12-14 hours while my beef bone broth I cook for approximately 24hours.
Once it’s cooked, I’ll strain and place in mason jars. In my last batch I got 7 bottles that I’ll freeze for homemade soup, drink like it is, or use in recipes. The other 4 bottles are beef marrow bone broths. Seriously my fiends, it took me 5 minutes to throw everything in the slow cooker! I don’t even peel my veggies, I wash them and cut them in half. That’s it!
Making broth from scratch allows me to add ingredients we all enjoy, AND KNOW the quality nutrition I am providing my family. Let me list a few (not limited to) of the benefits:
Wonderful for the skin
Full of essential amino acids
Aids in weight loss
Full of the Hydrating Minerals
Helps with sleep
May help with joint pain
Contains anti-aging compounds
I hope you and your family will love this recipe as much as we do!!
BONE BROTH RECIPE
4 pounds beef marrow bones OR, 4 small chicken carcass's
4 celery stalks
2 medium onions, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
2 bay leaves
3 sprigs fresh thyme
5-6 sprigs parsley
1-2 tsp turmeric
1/8 cup apple cider vinegar
Fill slow cooker with water
Add salt and pepper to taste (using other spices of choice is optional, I often throw in summer savoury and a tbs or two of poultry when making a chicken stock)
Add all ingredients to slow cooker, set for 12 hours if using chicken carcass, 24 hours if using beef marrow bones.
Strain and let cool
Store in mason jars (or freezer bags) and freeze. Use right away in all things that call for broth, OR, enjoy a warm cup on a cold day!!