Chicken Bone Broth:
This makes several batches of chicken soup and bone broth.
Buy one whole chicken, organic if possible and rinse it. Remove the baggie of neck and organs, place the contents in the pot.
Place the chicken in a stock pot, cover with water, and simmer until the meat is falling off and bones are separating. Remove the entire chicken into a shallow bowl. Set aside for a bit. Strain the broth with a slotted spoon place cut veggies in the pot, with herbs of choice like sage, thyme, rosemary, ginger and maybe tumeric.
Pull off the meat. Place some of the meat into the first pot which is going to be today's chicken soup. Refrigerate the rest of the meat for use in other meals. Place the remaining bones, skin and meat scraps into another pot, cover with water and simmer for 12 hours or slow cook or pressure cook it into a chicken version of bone broth. Use it like you would any other.
There is much internet hype about bone broth, and I can't tell you what's real and what's hype and conjecture. But I can say that making broth from bones has been done since the dawn of man. It fits my common sense approach to diet which is "eat food as close to the way God made it as possible, and shouldn't require more processing than a knife, a pestle and a fire". It yields minerals, amino acids, collagen, glucosamine and chondroitin. All of which should be healing to the skin, stomach, intestines, joints and bones.
Organic, grass-fed, pastured beef bones can be purchased from the ranchers often at farmers markets and even online. Your grocer will also sell bones, they will be commercially raised and not as healthy, but they will be cheaper and more readily available. Since toxins are generally stored in fat, I would use the rendered fat for something other than eating.
For a basic bone broth you can add to a fruit/veggie smoothie (yes!):
Place fresh or frozen organic grass fed marrow and joint bones in pot (little to no meat)
Add enough water to just cover bones
Simmer for 12-48 hours
Or cook in slow cooker or pressure cooker (1.5-3 hours)
Strain and place broth in mason jars
Cool quickly in ice bath
Refrigerate as soon as it is cooled. Keep the fat layer on top until ready for use.
Use some of the fat in the soup, or save it for cooking or soap making. Give it to the dog or throw it away, depending on your health goals. Eating organic grassfed beef fat WITHOUT sugar and refined carbohydrates in your diet is probably beneficial to body and brain.
For bone broth for savory dishes, and variations of bone broth:
Use fresh or frozen organic grass fed bones and oxtails which are high in collagen but have some meat on them. Cook and cool as above. This should gel nicely when cold.
Use scraps of meat and bones left over from a roast.
Add tumeric root and or ginger root to the bones.
Bone broth uses:
Smoothies: blend pineapple, orange, berries and kale with basic bone broth. You really don't taste the broth if you don't have meaty bones.
Make soup: I like to save vegetable scraps, the bottom section of celery and bok choy, carrot tops, carrot greens, etc. Add a thumb sized piece of tumeric root and ginger root. Place bone broth in stock pot, add veggie scraps and onion and simmer until the scraps are soft and limp. Strain out the veggie scraps with a slotted spoon. Feed it to the wildlife if allowed in your jurisdiction.
Next, Add beautifully cut celery, carrots, rutabaga, chopped bok choy, greens and all, sage and rosemary (unless you are allergic like me), add precooked meat if you like and simmer until the veggies are done - al dente. Salt to taste.
Tip: cut the denser veggies thin so they finish cooking at the same time as the softer veggies. Purple carrots color the broth with a dark purple tone.
Cooked marrow bones.
Gelled bone broth. Full of collagen. This is dark because it is the leftover veggie bone broth soup made with carrot greens and purple carrots which darken the broth. The yellow bits are bits of fat infused with tumeric root. It wasn't yellow to start with.
Lean ground beef, carrots and spiraled zucchini - zoodles! Cooked on the camp stove at 9000 feet.
A couple purple carrots with greens made this interesting bone broth soup. The broth is a little purple, and the fat layer is bright green from the carrot tops!
Coconut Creme Pie - Autoimmune/Paleo style
Bake 4 acorn squash at 350 until soft about 45 min. Remove seeds and skins. Place the squash into a pot with 1/2 can organic guar gum free coconut milk, and 1.5 cups or more of shredded unsweetened coconut depending on your preference for texture. Cook stirring constantly until well mixed, breaking up any squash bits. Add cinnamon if desired. Serve warm or cold.
Gave this to my 3 year old granddaughter, she called it "pie". Yes, My Pumpkin, you can have more pie!
Veggie bone broth soup
Beef bone broth, ready to go into refrigerator, most fat removed decanted into another container.