GRAND RAPIDS, MICH. - It's a hot new trend -- bone broth.
Full of nutrients and vitamins, it's something many of our grandmothers did and it's making a comeback.
WZZM 13 Health Reporter Valerie Lego has more on the health benefits and a recipe for making your own.
Simple Homemade Bone Broth
- 2 pounds (or more) of bones from a healthy source
- Filtered water
- 2 tbsp. apple cider vinegar
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- At least 2 cloves of garlic
- 1 bunch of parsley
- Optional: 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste.
- If using raw bones, first, roast for 30 minutes in the oven at 350 degrees F.
- Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
- Add more water if needed to just cover the bones.
- Bring to a boil and skim the scum from the top and discard. May have to do this a couple of times.
- Once skimming is completed, add vegetables. Reduce to a low simmer, cover, and cook for ideally 24-72 hours, but at least 8 hours. (if you're not comfortable leaving the pot or crockpot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
- During the last 30 minutes of cooking, throw in some garlic and a handful of fresh parsley and any other optional seasonings.
- Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
- Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
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