Thanks to talented Archeologists across the world they have discovered evidence that our ancestors were putting pots in open fires at least 20,000 years ago!

Homemade broth contains an impressive nutritional profile and is very easy to make

Some benefits of drinking bone broth are:

Collagen – bone broth is rich in collagen peptides which is essential for good health.
Collagen is the main protein in your bones, joints, skin, hair, and nails in both animals and humans, that’s why my dogs love bone broth, they have a natural instinct to eat what their bodies crave, pity humans didn’t!
Your join

Unfortunately, the modern diet doesn’t contain collagen as we tend to eat the skin and fat-free cuts of poultry and beef. Our diets are severely collagen-deficient.

You may find some of my posts are long, but I do that to explain to you how and why you should eat certain foods. I am a true believer if we educate people on good nutrition it will eventually become like second nature and we will eat naturally.

By adding a little bone broth to your diet every week it can do wonders for people suffering from a variety of conditions such as Arthritis because human joints are made from collagen, and by drinking collagen (which is in bone broth) it will fortify your bones. Plus some companies are charging €5 euro or more for bone broth, Crazy just make your own – cheaper and you can make it in batches so you can freeze for the week.

Our skin is also primarily collagen, by drinking collagen it speeds up skin-cell repair and studies have confirmed that wrinkles, fine lines and cellulite decrease with more collagen intake.

By drinking bone broth the collagen can also be helpful for digestive and immune disorders simply because most of our immune cells reside in our intestines, our gut health and overall immune health are linked. The amino acids in collagen build your intestine cells

What you need:

2 lbs bones from a healthy source (ask your butcher tell him you are making healthy bone broth)
1 gal water
2 TBSP apple cider vinegar
1 onion
2 carrots
2 stalks of celery
1 bunch parsley (optional)
1 TBSP salt (optional)
1 tsp peppercorns (optional)
herbs and spices to taste (optional)
2 cloves garlic (optional)

How to make:
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place mine in a roasting pan and roast for 30 minutes at 350°F.
Place the bones in a large stockpot.

Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the onion, carrots, and celery to the pot.

Add any salt, pepper, spices, or herbs, if using.

Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetables.

When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.