Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
Take the carcass of a turkey (or any bone source), add to a large stock pot, cover with water. Add 2T of apple cider vinegar, letting it sit 30 minutes to draw out the nutrients. Boil it down for 12-24 hours. We now start it in a stock pot and let it finish out in a crock pot. Add spices and salt to taste.
Q: Do you cook it in the crock pot and eat it from there?
A: First we make it in the stock pot and transfer it to the crock pot. Many have suggested we try an “Insta Pot”, but I want to make this the way my Grandmother would have made it. I feel anything fast is cheating the benefits of extracting the nutrition from the bones. Once finished, we pour into mason jars.
Q: How long does it last?
A: The fresh broth has a refrigeration self life of up to 10 days. We put about 3 jars in the refrigerator and the rest are stored in the freezer for as long as we need it to be there.
Q: How much does this produce?
A: Our recipe produces about 8 quarts.
Q: Can you reuse the bones?
A: Yes! We get two round out of them and store the bones in the freezer in between batches.
Q: Do you prefer Chicken or Beef?
A: Your bone broth product is only as beneficial as the quality of the treatment of the animal. So we get our bovine bones (cow) delivered to our home from a grass-fed, locally sourced farm in Indiana. We do very little chicken, as we are not sure of the quality of our local sources.
Q: How much do you drink in a day?
A: We go through about two eight-ounce glasses each in a day and use it as a great protein source for our training and lifestyle goals. We also use it in recipes for dinners with our children.
Q: How do you use it?
A: We most often heat it up in in the microwave (not the best option!) and then salt it and drink it like a warm drink.