Bone broth is one of the most healing foods you can consume. 

It’s rich in nutrients like gelatin and glycine, which helps to protect and heal your leaky gut, skin and digestive tract. During cold and flu season, a mug of bone broth is a soothing and easily digested source of nutrition, with excellent immune system fortification - it'll stop invasive germs and viruses in their tracks, thanks to amino acids arginine and cysteine. You can drink bone broth daily - even multiple times per day - for optimum health and well-being...we've even heard stories that some have replaced their morning coffee with this magic elixir.

Sound too good to be true? This recipe is simple, straightforward, and very flexible - feel free to turn this broth into a stew by adding potato, herbs, peppers... anything you have on hand in the fridge!

Let's drink to whole-body health!

With love and gratitude,

Andrea Telfer-Karbo, FNP

Bone Broth Recipe

Total Time: 12-48 hours; servings vary.

Ingredients:

4 pounds beef or chicken bones with marrow*
4 carrots, chopped
4 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed

1 teaspoon sea salt
1 teaspoon whole peppercorns
2 bay leaves
3 sprigs fresh thyme
5-6 sprigs parsley
1/4 cup ACV (optional)
18-20 cups cold water

Directions:

1. Place all ingredients in a 10 quart capacity crock-pot.

2. Add water.

3. Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally. (OR: Put in the fridge once done simmering for fat to solidify at surface. You may also safely eat the fat.)

4. Simmer for 24-48 hours.
   (If prone to MSG or glutamate sensitivity, simmer only for 12 hours.)

5. Remove from heat and allow to cool slightly

6. Discard solids and strain remainder in a bowl through a colander.
   Let stock cool to room temperature, cover, and chill.

7. Use within a week or freeze up to 3 months. Freeze in ice cube trays for ease of portioning, and add to recipes that call for broth.

*I get mine at Alhambra Valley Beef