Bone Broth, Liquid Gold to Heal a Cold

By Jessica Campbell, MS, FNTP

People say to starve a fever and feed a cold.  The best thing to feed a cold is bone broth which is why we have traditionally offered chicken soup to the sick. Bone broth is an amazing medicine and the cheapest way to a beautiful glowing body, a strong immune system, and a delicious soup.  It provides the perfect ratio of minerals our bodies need, and healthy fats to heal the gut and absorb vitamins.  Bone broth supports the adrenals when they are burnt out from over consumption of sugar which is why I always serve my kids soup after a birthday party.  It supports kidney function and creates healthy bones, joints, teeth and skin.  If you have been searching for the fountain of youth, look no further.

How to make bone broth

Here is the easiest way I've found to make healthy, inexpensive broth.

When you finish eating your drumsticks, ribs, or roast chicken collect the bones in a bag in the freezer.  When preparing meals toss into the freezer bag any vegetable scraps:  onion ends, celery ends, carrot ends, parsley stems, rutabaga peels or chard stems.  I try not to waste anything, however I do not use broccoli or other brassicas that make a bitter broth.   If you didn't cook any meat with bones, you can buy inexpensive beef marrow bones, soup bones, chicken feet, chicken backs, or necks.  If the soup bones are large, I recommend roasting them at 400° for 45 minutes to enhance the flavor before adding them to the pot.

When the freezer bag is full, toss the contents into the slow cooker and splash vinegar on the bones to begin to leach the minerals.   Cover with filtered water and then get creative.  You can throw in peppercorns, garlic, bay leaf, seaweed, or any herbs for flavor and more nutrients.  Cook on low for at least 24 and up to 48 hours.  When finished the bones should mush apart in your fingers as most of the minerals have leached into the broth.  After 24 hours, strain the pot and make soup or save it for later.  It will keep in the fridge for up to a week or freeze it.  Remember to leave an inch of air for it to expand when frozen.

Straining the bone broth is optional

This could absolutely be done in a pot on the stove but who has 24 hours to watch water boil?  Honestly anything over 6 hours will be more flavorful than water and more nutritious than a store bought can of stock.  If you choose to use the stove, make sure to keep a very low simmer.  If any dark bubbles rise to the top simply scoop them out with a big spoon.  This is a very forgiving recipe so feel free to make it your own.