I call bone broth, Liquid Gold! It has replaced or actually become the base of what I’ve always known as Jewish Penicillin, chicken soup. Bone broth has been discovered to help heal leaky gut, improve joint health and boost the immune system. Healing components like collagen are released as the bones cook and many nutrients like calcium and magnesium, to name just a few, are present in bone broth. I drink it in place of an afternoon cup of tea, and I use it as a base for many different soups. I make my own so I know exactly what’s in it and my house smells AMAZING while it cooks. I use an adapted recipe from the One3One program and I let it cook in my crockpot for about 24 hours.
Tips and Tricks:
- One trick a friend gave me is to wrap all of the bones, veggies, peppercorns, etc. in cheesecloth. Place the cheesecloth in the crockpot and cover it with the water. When the bone broth is done, just pull the cheesecloth out and all of the “stuff” is contained; no need for straining in a colander.
- The second trick it to place the cooled crockpot in the refrigerator with a layer of plastic wrap touching the soup. The next morning, you’ll find all of the fat is attached to the plastic wrap! Pull it up and toss in the trash!
- I freeze the broth in mason jars for a month or two. Honestly, it doesn’t last that long, especially this time of year when I make lots of soups.