Benefits of Bone Broth
Enjoying broth consistently has amazing benefits in relation to:
In My Kitchen
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!
How I Make Bone Broth
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:
Spinach Salad with Walnuts & Artichokes
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.
Food and life enthusiast Wendy Diddy, of Foundational NEWtrition, shares inspiration for everyone.
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