Bone broth has been a real life saver for me over the years. It’s helped to heal my digestive tract, it’s good for achey, swollen joints, it’s super hydrating and is great for skin and hair.
Here are some sciencey resources from The Paleo Mom (’cause she’s so good at it), if you’re into that sort of thing…
http://www.thepaleomom.com/why-broth-is-awesome/
There are many different approaches to making bone broth, some are a little cumbersome and it’s debatable as to whether the extra steps actually matter. At the end of the day, just do what you can to get it in your mouth.
I’m sharing the easiest way to make bone broth with you today.
I like to drink a cup in the morning before or after coffee. I just heat it up and add lemon or Apple Cider Vinegar and maybe a little tabasco sauce.
It’s also really amazing to cook with. Deglazing the pan with a few tablespoons adds a real depth of flavor to your dishes that you just don’t get from a quickly made stock.
Oh yeah, then there’s soup. You can make soup with bone broth.
Buying my pressure cooker was one of the best investments I have ever made. Even though I haven’t entirely mastered making much else with it, the process of making the broth is just soooo much simpler and faster.
I pretty much save any bones I use at home since I generally buy higher quality meats. But buying the marrow bones actually yields an easier result.
I like to mix chicken with beef marrow bones and will throw in bones from lamb chops and ham hocks as well. Some people are weird about this, feel free to be weird about this if you want… no judgment here.
If you buy marrow bones to use in your stock this first step is absolutely necessary to make sure your broth doesn’t come out, well… yucky.
Roast the marrow bones to make bone broth!
Baking sheet or roasting pan, marrow bones, narrow side up, I like to add salt because I’m gonna eat that marrow!
I usually bake it at 300F anywhere between 25 and 45 minutes depending on whether I preheated the oven, the size of the bones and how many there are. Just bake until the marrow is brown and bubbly…
Optional step: Grab a knife, a straw and a lot of paper towel and dig in! Civilized individuals may choose to spread the marrow on toast or mix it with some sort of pulled meat, but I like the marrow all by itself. Share with a friend you don’t mind slurping around or of course, your four-legged friend. I’ll spare you the photo.
Here is my pressure cooker! 
Throw in your bones, I usually always have some marrow bones and some chicken bones or a couple of chicken feet and the occasional ham or lamb bones. Fill water to max line and add a generous shake of sea salt. 
Lock the lid and set to high pressure for 99min (that’s the max you can set it to), when that’s done do another 99 and then another 99. Let pressure release naturally or with quick-release. Once it’s cool enough to pick up the pot and strain into a large bowl through a colander.
If you don’t have a pressure cooker, you should get one.
If you’re not going to go do that right now, a slow cooker works nicely. Do everything the same until you put everything into the pressure cooker – because you don’t have one. Put everything in the slow cooker, put a piece of tin foil in between the dish and the lid so the liquid doesn’t evaporate, bring to a boil, then simmer. If you have marrow bones, I would do it for a full 24 hours, if you are only using chicken bones, at least 10 hrs.
I don’t recommend doing this on the stove unless you live somewhere cold and can offset your heating costs and you have a team in place to relay the watching of the stove. I have done this in the oven with a giant cast iron pot and do the same thing with the tin foil wrapping but this requires knowing your oven’s temperament.
The marrow bones or other bones can actually be used for a second batch, freeze the used bones again and toss them in with a decent amount of chicken and/or other bones when you’re ready to make more broth.
I like to put the broth into a few jars and allow the fat to settle on top of the bone broth before I put it in the fridge. The fat will actually seal the liquid inside like nature’s version of tupperware and it will last longer.
It’s like the Jello of Eternal Youth….
For more strategies on how to get the most out of your diet and still live in the real world download my free pdf 35+ Easy Meals and Snacks.
