Liquid Gold Bone Broth

Many people speak about bone broth and rave over it. I must say they are right. If you have not tried it yet, then please stick around and follow this easy and delicious recipe for Liquid Gold Bone Broth. It’s a great one to know, and will come in handy all winter long.

This liquid gold bone broth got its name from the gorgeous color you get once it’s ready. But what is bone broth really? It is a broth made of mainly bones, and some vegetables that is cooked for many hours to release it’s natural rich nutrients and minerals to soothe and heal your body.

Benefits of Bone Broth

You see it’s not your ordinary stock, liquid gold bone broth is powerful in many ways. Firstly the flavor is rich, deep and decadent, which you get from the long cooking process. Then you have all the amazing health benefits this broth can aid in which I will explain in details below. Lastly you have the abundance of nutrients and minerals all combined in 1 pot. By the end of the cooking process your broth will have over 19 easy to absorb amino acids, collagen, gelatin, and nutrients that support immune system, digestive functions, and brain health. Pretty amazing for a bowl of soup!

Some of the great healing powers bone broth has are helping reduce inflammation, helping fix leaky gut, improving joint health, boosting the immune system, boosting detoxification, helping to overcome some allergies, helping your skin look great, and helping to reduce cellulite. If you are trying to heal something in your body, it is best to have at least 1 cup a day.

Making Bone Broth

When making this broth you can use any type of bones you wish, chicken, beef, turkey, pork, fish, or a mix. It is advisable to use organic grass-fed bones since you are extracting the nutrients from them,. The cleaner and healthier the animals were the better it will be for you. You can use bones from last night’s dinner (even though they were roasted or cooked already). You can use meat with bones on it too. A great idea is when you make a roasted chicken, or ribs keep the bones in a ziplock in your freezer until you have a good amount and then make your broth. Alternatively you can just buy bones from the butcher. Remember this is bone broth so we need lots of them.

The only equipment you need for this is a Crock Pot or Instant pot. If you have neither, its ok you can do it over the stove, it will just take a long time and you may not want to leave your stove on so long. When cooking with a slow cooker you would leave it cooking on low for 16-24 hrs. In the instant pot it is about 4-6 hrs depending on if you are using chicken of beef bones. Here is a quick chart to help you with cooking times.

Since the cooking time is lengthy, it is advisable to make a huge pot, (it will reduce to half its amount after cooking), however it is still a lot. The broth can then be stored in the fridge for upto 1 week, or freezer for 6 months. I like to freeze it in small ziplocks, so I can use exactly the portion I will need. Sometimes I drink it one it’s own, while other times I use it in cooking, by adding it to your favorite veggies, cooking your grains in it, or adding it to a sauce. This way you get all the benefits of liquid gold bone broth in your whole meal. Happy Cooking!

Ingredients

2-3 lbs of bones (any kind) enough to fill your pot

1 onion whole with skin

3 cloves of garlic

1 tbsp sea salt

3 twigs of thyme

1 carrot

2 tbsp of apple cider vinegar

1 stick of celery

2 twigs of rosemary

Directions

Fill your crock pot or Instant pot with bones about 3/4 of the way. I don’t usually pre-roast them, however if you want to burn some of the fat off (for beef bones) you can roast them in the oven to get an even richer flavor. Alternatively, you can use bones from roasted chicken or meat from a previous dinner. Or you can just throw in the bones as is.

Next wash veggies, however no need to peel them (even onions and garlic). Cut veggies into large pieces to fit into pot between bones. The onions I cut in 4, and carrot and celery in 2.

Place herbs on top, and add salt and apple cider vinegar. Apple cider vinegar is important as it helps extract the minerals and nutrients from the bones. You will not taste it once ready.

Add water, enough to cover all bones. Make sure it is not over the limit for instant pot max., however all bones must be submerged in water.

Cover and set timer to cook. Please refer to chart above for exact times. Chicken will cook faster than beef bones.

You will know the broth is ready firstly because of the amazing smell, and also the color will be rich and golden.

Once broth has cooled. Usa a sieve to strain soup. The veggies and bones will have disintegrated and we want to get all those pieces out so nobody chokes. Strain and store in a jar.

Place broth in fridge to cool. Once chilled (about 4-6 hrs) the broth will solidify. This is great as it means it has a lot of gelatin and collagen. As well the fat will rise to the top and form a thick white, hard substance. If you do not like your soup very fatty then remove this before reheating soup.