The process of boiling bones in water for a long period of time technique that extracts all the vitamins, minerals and marrow out of the bones into a broth that has amazing health benefits. The greatest being to nourish and heal the gut, which impacts the entire body. At this time of the year with all of the holiday festivities, there will be an abundance of opportunities to stash bones in the freezer for use all year around. Bone broth can be made with poultry, beef, or pork in a slow cooker or on the stove. Bones should be simmered for no less than 12 hours, preferably 24-36 in order to extract all of the goodness. Organic bones are optimal. Here’s how to do it:
Place bones in large stock pot or crock pot and cover with water. Add 2TB of apple cider vinegar, and any veggies you have on hand – carrots, onions, celery, garlic, bell peppers, etc. Add salt and pepper (less salt if your Thanksgiving turkey was brined), and bring to a boil. Skim the foam off the top, and then reduce to a simmer. Reconstitute by adding a little water every 12 hours to replenish moisture lost. When bones are soft and pliable, remove from heat, strain and save. I put mine in ice cube trays in the freezer for easy use.
As an acupuncturist, I recommend bone broth to my patients often, especially those who have food allergies, those trying to get pregnant (the gut is our body’s engine, which directly correlates to our fertility), and especially in postpartum recovery. If you can’t make bone broth, you can pick some up at your local health food store. Sip a cup of it per day, or add it to your morning congee. Here’s mine from last year’s Thanksgiving turkey!