With this trade we forfeited a whole line of defense against chronic pain, weak joints, brittle bones, scarring, and wrinkles. This set the stage for pharmaceutical companies, skin care companies, and the ever-growing trend of supplement lines we are seeing pop up all over. And to think that all these expensive pain killers, supplements, and skin creams could be avoided if we would only reincorporate bone broth into our diets!
She also lists many of the amazing benefits of incorporating bone broth into our everyday eating. Check it out:
- Minerals such as calcium, magnesium, phosphorus, silicon, and sulphur. Broth presents these minerals in a way that is easy for our bodies to absorb. (Broth is a good source of calcium for those who are lactose intolerant and don’t drink milk)
- Biomolecules which build, protect, and can even repair your joints
- Builds strong, healthy bones
- Can help prevent or improve arthritis
- The collagen from bone broth heals our own collagen, which means it helps prevent and improve stiff joints, stretch marks, scars, and wrinkles.
- The gelatin in homemade broth aids our bodies in digestion of other foods
Basically, bone broth is extraordinarily beneficial for your bones, joints, ligaments, and skin! (Read more>>>)
Roast the bones and veggies for 45-55 mins at 425 or until they look, uh, roasted. Don’t burn ’em though.
Let that stock simmer on low for a good 8 hours. Your house will smell fantastic all day.
Let the crock come to room temperature and remove all of the bones and veggies. (My bones were meaty so I saved all of the meat for a stew!) You pour the stock through a colander to remove all of the little particles. I opted not to this time.. I just used a slotted spoon to remove what I could. A little beefy sediment in my stock was alright with me.
Chill the stock in the fridge overnight. Once it’s completely chilled, you’ll be able to easily remove the fat from the top.
Your stock might be will be thick… I used to think that anything with that texture was fatty. No, my dears, that is not necessarily the case. What you’re seeing is natural gelatin. I’ve heard of some mamas making a thick stock into molds and serving it to their children as beef jello. That’s a little intense for me at this point. I’m starting with using it in soup and stew, sauce and stir fry. I’ll have to work up to beef jello. (Mine wasn’t as thick as I anticipated… maybe I used too much water?)