My Go-To Gut-Healing Bone Broth
Aaaaah, bone broth! One of my most favorite nutrient-rich staples. This, my friends, is liquid gold in a cup. Bone broth has become more popular as of late because of it’s incredible healing properties.
One of the biggest perks of drinking bone broth is that it gives our digestive system a much-needed break. Because the nutrients in bone broth are already broken down, it’s far easier for our bodies to absorb. Here are several more reasons to add this superfood to your weekly rotation:
Jam-packed with hydrating, easily-absorbable minerals like magnesium, calcium and phosphorous.
Loaded with glutamine, an amino acid that lowers inflammation and gives our immune systems a major boost.
Brimming with glucosamine and chondroitin sulfate which are big-time joint healers.
Rich in collagen and gelatin which are great for skin, hair, nails and joints.
I always keep a stash of bone broth in the freezer to use for a soup base, an extra immune system shot, or just when I have a hankering for a warm, nourishing drink.
Bone Broth in an Instant (Pot)!
Ingredients:
1.5 - 2 lbs of beef marrow bones
1.5 - 2 lbs of chicken necks
2 tbsp apple cider vinegar
1 strip Kombu seaweed
1 large yellow onion, quartered
2-3 carrots, chopped
2-3 celery stalks, chopped
2-3 cloves of garlic, smashed
1 in knob of ginger, sliced
1 bunch parsley, thyme or rosemary
5 black peppercorns
1-2 tbsp unrefined sea salt (Redmond Real Salt is my favorite)
Filtered water
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a cooking sheet and place the marrow bones on the parchment paper and roast for 20 minutes. Flip the bones over and continue to roast for another 15 minutes. Allow to cool slightly.
Place roasted bones in the Instant Pot, along with any residue left on the parchment paper from the bones.
Add the chicken necks to the instant pot and pour the apple cider vinegar on top. Let this sit for 30 minutes.
Add the seaweed, onion, carrots, celery, garlic, ginger, herbs, peppercorns, and sea salt.
Fill with water until the pot is 3/4 full, then secure lid and ensure that the valve is sealed.
Cook on manual low pressure for 3 hours (180 min) and let the valve release naturally. Let the contents cool.
Place a mesh strainer over a large bowl and gently pour the broth into the strainer. Once you’ve collected all of the broth, discard the bones and vegetables. You can store the broth in the fridge in mason jars, or store in the freezer in silicone soup containers (https://www.soupercubes.com - these are the ones I use).