Enjoying broth consistently has amazing benefits in relation to:

Currently in my kitchen meat bones aren’t thrown away until they’ve simmered slowly for a couple days. My goal is to create a gelatinous thick broth when it cools, somehow this happens only half the time. Practice makes perfect, right? 

If I’m lucky when the broth cools it will be thick like thin gelatin. Bone broths differed wildly in terms of visible gelatin content, general flavor and color.  Some broths were a milky white, others a coffee brown, and others a golden yellow. I’ve read you can use your bones for a second round of broth making and I’ve done it too!

Immerse bones in water with a  ¼ cup organic raw apple cider and good quality sea salt for two days, give or take a few hours. 

Left over chicken or turkey bones and any bigger bones work.

If you throw in the feet, marrow or knuckles you get more gelatin in the broth!

There are so many bone broth recipes available and I have a rather simple one I used to get started:

• A stainless steel stockpot or slow cooker – lid with a good seal
• Any of the following - pastured chicken bones, grass fed knuckle, marrow or any left over beef bones available to you.   
• A good ¼ cup organic raw apple cider vinegar
• Two teaspoons or so good quality sea salt
• Any spices or herbs you prefer
• As much filtered water you need to fill your pot
• Simmer on low for about two days, then process into quart or larger mason or glass jars to cool, the refrigerate. The fat will rise and create a perfect plug to remove before reheating to avoid unwanted calories.
  

I’ve read you can use your bones for a second round of broth making and I’ve done it too!

By Diane Sanfilippo – Practical Paleo 

Place the baby spinach on a large salad plate. Top with the spinach and the beets, orange segments, artichoke hearts, and walnut halves.

Top this with grilled chicken or steak for a complete meal.