Bone broth started buzzing amongst the masses of general population America last winter. You and I both know that all the housewives get pumped about something as soon as Gwyneth Paltrow and Salma Hayek start talking about it. Then there was Shailene Woodley who shared her beloved recipe on David Letterman, catching the mainstream late night crowd. New Yorkers even have the opportunity to check out Brodo - a walk-up window dedicated solely to serving high quality broth to the East Villagers. 

The stuff is simple. It's as no-frills as you can maybe save your $10/cup and just make an entire batch at home for the same amount. Organic beef bones paired with some root vegetables and herbs, with a splash of lemon juice or apple cider vinegar (help to really excrete all of the minerals from the bones) are all you need....along with 24-48 hours....and boom! you've got a huge batch of your own broth. 

What Does Both Actually Do For You? (get ready to geek out here)

  • Gelatin - Promotes healthy hair and nail growth. Also, since it is a hydrophilic colloid, it attracts and holds liquids, including digestive juices, which supports proper digestion
  • Calcium and Magnesium - Play an important role in healthy bone formation
  • Amino acids such as glycine, proline, and arginine - Have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis5 (whole-body inflammation)
  • Glycine - Has calming effects, which may help you sleep better
  • Chondroitin sulphates, glucosamine - Reduces joint pain and inflammation
  • Alkalinity - Broth is very alkaline, meaning that when you're stressed out (aka your body is highly acidic), sipping on some broth can reduce your stress levels and potentially prevent some compulsive (ummm whole pack of Oreos) food decisions

How Do You Make This Stuff?

2-3 pounds of bones (I use beef bones, but have used buffalo and even chicken carcasses)
1 onion, in chunks
4-5 celery stalks, in chunks
4-5 carrots, in chunks
2Tbsp apple cider vinegar
Herbs of choice (I use rosemary, peppercorns, thyme, and bay)
Himalayan or sea salt

Toss everything minus your salt and herbs in a slow cooker. Put enough water in it to cover the goods, and let simmer for 24 hours! Afterwards, add in your herbs and salt and let simmer another 12-24 hours. If the scummy stuff that floats off the bones creeps you out, feel free to remove it at any point, as it may or may not strain through your strainer at the end of the process. When it's all good, strain it! You can store your liquid in the fridge or freezer! Feel free to skim the fat during the process as well. It's healthy stuff (assuming it's organic) with all kinds of goodies in it, though! If I'm not in the mood for fatty broth, I'll just pick off the solidified fat after it's been refrigerated, to make it easy. Try it out!