Nothing can compare to a cup of hot, steamy, delicious, broth
There are trends and tendencies within the healthy eating community, but there is nothing, nothing that can really compare to a cup of hot, steamy, delicious, broth. I got into making this a few months ago and I have tweaked and changed things almost every time I make it. That’s one of the funnest things about it, you can experiment all the time!
It has so many benefits that it’s hard to say all! It has a lot of collagen (so great for skin, bones and ligaments), it has iron and when you add liver to it, it has more! It is extremely beneficial for the immune system (many people drink a cup a day during winter time to prevent colds). It also helps reduce inflammation. I give it to my babe since I introduced solids since it is super beneficial to heal the gut and to help bones grow!
I love having some broth in the freezer to be able to take out, defrost and drink, or I will put some of it in something else I’m cooking.
What is also wonderful about this recipe is that you can tweak it, change it, add, subtract, depending on what you have in your pantry. I’ll sometimes add shallots, or turmeric, if I have some laying around, a bay leaf or two, some rosemary, etc.
Lastly, you can just put it in the slow cooker and forget about it (except to extend the time!) for a few days, and your house will smell like a home with such deliciousness cooking!
Tweak and chang things almost every time you make it.
- 1-2 pounds of bones (I use grass-fed, organic, beef)
- Liver (if you can find it, also grass-fed, organic) – it adds lots of iron! (no worries about flavour) – this is optional
- 1-2 tablespoons of apple cider vinegar – it helps take out all the good stuff from the bones.
- Garlic cloves – I don’t chop them, and sometimes, when I’m in a hurry, I don’t even peel them!
- Carrots – always buy organic and wash them. I don’t even bother peeling them. You can also add the carrot tops as they will give a distinct flavor.
- Celery – also organic. Celery is part of the dirty dozen, so it’s better to be safe.
- About 3-4 teaspoons of sea salt
- A few peppercorns
- Optional: ginger, turmeric, herbs and spices. (Experiment! One time I put an apple in, or goji berries).
I dump it all into my slow cooker with water to the top and leave it on for at least 3 days (although 1 or two will do just fine). Once it’s done you strain the liquid and put it in a container. You put the container in the fridge and let it sit. The fat will congeal at the top, so you can scoop it out and use it to cook! (this is schmaltz!) Divide the liquid into containers and freeze. Use as needed. I have a batch going on weekly because I never want to run out.