How we make Bone Broths.

This is from our exploration with the GAPS Diet.

We simmer bones over night with onion, garlic, carrots and celery. We place whole onions, garlic in the pot skin and all, you can break the carrots and celery with your hands. You can easily pick the skins of the onions and garlic when your sorting the broth. We have broths going around the clock so the key is…. keep em simple.

We then take the veggies, bone marrow and some of the fatty pieces, (YES I said fatty pieces) and place it in the blender. Let it set for about 20 to 30 minutes. In this time the fat will be congealed on top of the broth that still in the pot and this is where you skim it off and save for frying. Animal fats are excellent for cooking as there the most stable especially at high heat.

You don’t want to be consuming oils like vegetable or canola oil. These oils are found in abundance in the grocery stores because they are cheap to produce–due in part to the government subsidization of corn crops. But these oils, along with oils like soybean, cottonseed and safflower, are highly processed and rancid.

Back to the recipe..

We then blend it in with some of the bone broth liquid. It becomes creamy and then add it back into the broth. It takes everything to another level. We find that it’s surprisingly easy when you get into a rhythm. It also great for feeding families and your friends. They certainly will love you EXTRA for it. :-)

Vegetarians can make stocks too. Just freeze your left over veggies and when the time is right make a broth.

So delicious, deeply satisfying and restorative.

Shannon and I have a class coming up. Only $10!

Restoring Gut Health and a Lean Body Mass through Fermented Foods and Broths. June 19….Save the date.

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