Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!
In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!
Some of the benefits of bone broth in the body include:
- Promoting digestive health
- Stimulating brain health
- Boosting the immune system and metabolism
- Supporting the body’s detoxification process
- Aiding joint, hair, skin, and nail health
Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock!
How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:
Ingredients
- 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
- 2 chicken feet (optional – this adds gelatin)
- 2 tablespoons Apple Cider Vinegar
- 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
- Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking)
Directions
- If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
- Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
- Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
- Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
- Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
- Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.
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