Bone broth based soup is very beneficial for our entire body and especially our digestive system. The storehouse of nutrients liberated from the bone and connective tissues accelerates our overall healing and supports our own bones, teeth, joints, digestion and immunity.
Properly prepared bone broth contains a generous amount of minerals, such as calcium, magnesium, phosphorus and silica. Think of it as the ultimate multi-mineral “supplement”. Mineral balance Is important and since these naturally derived minerals are extracted from bone, they are in an ideal balance and can easily be utilized by the body.
Gelatin, which comes from the cartilage and tendons of animals has a solid reputation for calming an irritated digestive tract, aiding digestion, relieving peptic ulcers, reducing infections, leaky gut, food sensitivities, and malabsorption issues.
Glycine, an amino acid found in bone broth plays a major role in detoxification due to it being a precursor amino acid to glutathione and involved in Phase II hepatic detoxification. Glycine has also been found in research to assist in the secretion of gastric acid which is necessary for proper digestion of proteins.
Also rendered from cartilage and tendons are chondroitin sulphate and glucosamine. These nutrients are known for soothing arthritis and joint pain. Consuming “bone soup” every day will help tremendously in the repair and improvement of bone and tendon strength, skin, blood vessels, ligaments and cartilage.
This is a very basic recipe that can be used in any recipe calling for broth or stock. It is also very delicious just consumed as is in a mug as an afternoon snack. You can also personalize it with your own addition of your favorite spices. Try fresh rosemary, thyme or oregano.
3 to 4 pounds of organic chicken bones (preferably roasted)
(may use turkey, beef or bison as an option)
1 pair of chicken feet (optional)
12 cups of pure filtered water
1 small to medium yellow onion, quartered
3 medium organic carrots
2 to 3 organic celery stalks
4 to 6 cloves garlic, smashed
1 TBSP apple cider vinegar
2 Bay leaves
1 tsp. Sea salt
1/2 tsp. ground black pepper
1/2 bunch of fresh parsley
1. Cut the onion into quarters.
2. Cut carrots and celery into thirds.
3. Peel and smash the garlic cloves.
4. Using an Instant Pot or a Crock Pot add all ingredients except for the parsley.
1. If using an Instant Pot cover the pot with the lid and seal the vent. Set the control panel to Soup function, low pressure, and increase the time to 120 minutes.
2. Once the Instant Pot has finished the cycle and depressurized carefully remove the lid and with a pair of kitchen shears cut the ends of the bones to release more collagen and minerals from the bone.
3. Replace lid and set Instant Pot control panel to Soup function for another 60 minutes.
4. When the second cook session is completed and the pot has depressurized remove the lid and stir in the fresh parsley. Let sit for 30 minutes.
5. Remove all bones and vegetables to a colander and then strain the broth through a fine mesh sieve. Pour broth in glass jars and place in refrigerator. May be frozen if in a wide-mouth mason jar.
1. Cook on low for 24 hours.
2. Cut ends of bones as in the instructions above to release more collagen and minerals.
3. Add parsley and let sit for 30 minutes.
4. Strain and pour in jars as per above directions.