It’s not just a wive’s tale that you’re supposed to eat chicken noodle soup when you’re sick. That broth contains many nutrients to nourish your body.
Bones contain lots of nutrients, and adding a little vinegar to your broth as it boils helps to break down those bones and extract even more of the nutrients. Homemade broth is rich in calcium, magnesium, phosphorus, and other minerals. And these minerals are in a form that is very easily absorbed by the body!
Bone Broth For Collagen
The first food that is excellent for getting more collagen into your body is bone broth.
You can’t really go wrong with bone broth, as you get parts of the animal you wouldn’t normally
eat since this is made by soaking animal bones. Most types of collagen will come from parts
of the body like the bones, joints, and ligaments, which is the benefit of bone broth
You will find different types, including beef bone broth, chicken bone broth, and even
fish bone broth. Each has its own set of benefits.
Basic Bone Broth Recipe
Yield: roughly 3 quarts (For a vegetable broth recipe, just use more veggies in place of the bones.)
5 lbs meaty bones
5 quarts water
2 celery stalks
1 Tbsp apple cider vinegar (find raw, unfiltered ACV here)
1 Tbsp salt (find unrefined sea salt here)
10 whole peppercorns (find organic whole peppercorns here)
2 bay leaves (find organic bay leaves here)
Place all ingredients in a large soup pot and bring to a boil. Reduce the heat and simmer over medium-low, covered, for 5-6 hours. Taste and adjust the salt and pepper if necessary. If it is too weak, simmer it uncovered for longer. If it is too strong, add some extra water.
Let the broth cool slightly and strain it into containers, leaving plenty of headroom. Freeze any broth that you won’t be using within a week. (Be sure to label the container).
Make your broth out of meaty bones. Keep the leftover bones from your roasts in an air-tight container in the freezer until you have enough to make stock, or ask your butcher for some bones. (Meaty marrow bones work well!)
If using raw bones or a raw roast, you will want to simmer just the beef (or bones) and water hard for 10 minutes before adding any additional ingredients. The water will develop a foam that you can then skim off. After skimming the foam, add your remaining ingredients.
Beef tends to be the fattiest of the stocks (especially if you are using marrow bones). After boiling our beef stock, we like to let it to cool slightly and then place the whole pot (stock, bones, veggies and all) into the refrigerator overnight. Cooling the stock like this lets the fat separate to the top and solidify. The next day, the fat is incredibly easy to remove and store in a separate container. Do keep that fat (tallow!) – it is great for use in cooking and frying! After you remove the fat, then strain the stock and store it.
For chicken stock, you can start with a whole, 5 lb chicken. (This works great if you’d like to have boiled chicken for dinner!) Or, you can save the carcasses from any poultry you roast (chicken, turkey, duck) in a sealed container in the freezer. Then, when you have roughly 5 lbs, you can make your stock.
The bonus about using carcasses is that you don’t have to feel guilty if you don’t pick every last bit of meat off of the bones. Leaving a bit of meat on the bones makes life easier and the stock tastier!