Want glorious radiant skin? Drink bone broth!! This is something that I wished I had started doing sooner. The collagen in the marrow is amazing for your skin. I also think that the broth helps keep me healthy. There is something about boiling ‘dem bones! Try it out for yourself! Another tip- I add a marrow bone to my rice to infuse it with the collagen and all the good stuff from the bone. I also throw a couple in the pot when I make beans to boost the nutrition of the beans. And when you’re finished, don’t just throw those bones away!! Give the bones to your pooch and they will love you forever!!
Bone Broth
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This is a super simple way to infuse your food with all of the health benefits of bone marrow. I have to ask the butcher for these most times, so I buy them in bulk and keep them in the freezer until I am ready to use them. I make broth in bulk, storing it in sealed mason jars.
| Servings | Prep Time | Cook Time |
| 20Servings | 10Minutes | 6-8Hours |
| Servings | Prep Time |
| 20Servings | 10Minutes |
| Cook Time |
| 6-8Hours |
Ingredients
- 3-4 pounds of marrow bones cut into 3 or 4 inch sections
- 8 fresh carrots
- 8 stalks celery
- 2 large onions
- 2 garlic garlic or more if you love garlic like I do
- quart Sea salt to taste - recommend 1 tsp per
- 1/4 cup Coconut or avocado oil
- 8 quarts of Spring Water
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
- Preheat oven to 350 degrees
- Rinse bones, pat dry, and place in a roasting pan
- Drizzle bones with coconut oil, turning to make sure they are well coated
- Sprinkle bones with sea salt
- Roast for 30 minutes
- While your bones are roasting, prep the veggies
- Rinse carrots & celery and break in half
- Roughly chop onions
- Peel & crush garlic
- Place roasted bones in large crock pot or stock pot- if you are cooking stovetop
- Add prepared veggies
- Cover with spring water
- Add sea salt & stir
- If using slow cooker- set temp to medium & cover with lid
- If using stove top- bring pot to a boil, reduce to low, cover pot, and keep broth simmering
- Simmer for 6 - 8 hours
- Check water level each hour, adding more water if any has evaporated, stirring after each addition
- Remove from heat & allow broth to cool
- Skim fat from the top of the cooled broth (put aside to mix in with your dog’s food)
- Drain the veggies & bones from broth, catching broth into a large bowl
- Store broth in fridge for 1 week and in the freezer for 6 months
- I store my broth in mason jars, seal the lids with boiling, and keep them in my cabinet until I'm ready to use the broth
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