One of the easiest / delicious ways to get collagen
A major trend currently is the use of collagen supplements, which enhance digestion, hair, skin, nails, energy, and mental clarity, effectively improving overall health. These supplements are available in various forms, including capsules, powders, coffee creamers, and sports drinks.
The traditional method involves boiling bones from the meat you consume to create a tasty gelatinous broth.
Benefits of bone broth
Bone broth is rich in vitamins and minerals derived from bones, such as collagen, healthy fats, and easily digestible amino acids (protein). We also enjoy adding root vegetable scraps to incorporate benefits from the Earth!
Bone broth is calming for those with digestive issues and helps regenerate the digestive tract. It offers nutrition without sugars that ferment or fiber that may cause irritation.
Brian's bone broth
Into a large stock pot:
Bones from about 1 chicken (check out this blog post here to learn how to break down a chicken).
We keep both raw bones like neck, feet, and cooked bones and meat scraps from our meals in the freezer for when it's time to make this recipe.
Veggie scraps- we keep onion peels, celery stems, carrot ends, general root veg scraps in the freezer with bone scraps.
Add sea salt and optional to add a splash of apple cider vinegar to help extract more nutrients.
Cover the pot and bring to a boil and then reduce to a simmer on medium heat.
Allow to simmer for 1-3 hours+. Some recipes talk about 6-12 hours, but we don't have the patience or time for that every time! A slow-cooker is great for long steeps, and weekends at home. Most of the time we fast track it.
Skim the scum off the surface of the broth ever so often as you check on the pot.
When you like the colour and aroma of the broth, allow it to cool a bit and then strain the contents.
Option to return to the liquid broth to the stove and simmer uncovered to reduce down and evaporate a bit of the extra water. This makes it more concentrated, thicker and gelatinous.
Store in the fridge for 1-2 weeks, or freezer for long term.
When it cools, the fat/oil will separate from the liquid, so when you reheat it attempt to divide the oil slab evenly.
A glass of bone broth is as simple as reheating a mug of stock and adding a little sea salt.
Use this stock to make broth for soups, stirfries, crockpots and any recipe that asks for stock.
Thanks so much and enjoy!
Samantha & Brian.
Comments