🍲 Bone Broth: A Healing and Delicious Boost for Your Health 🦴

This simple and delicious bone broth recipe can be used as a base for soups, sauces, in place of broths for cooking, or enjoyed alone. It’s also the perfect remedy for a cold or upset stomach.

Bone broths have been a staple in traditional cooking for thousands of years. It’s a fantastic way to use parts of an animal that would otherwise go to waste.

This recipe was initially designed to provide relief for anyone who is suffering from digestive disorders like IBS, IBD, crohns, or ulcerative colitis. Ginger is very soothing to the gut, and collagen and gelatin can help heal the lining of the digestive tract and do wonders for your skin, hair, and nails. It’s also a wonderful remedy for colds or the flu.

This recipe offers the option to make a chicken or beef bone broth, but it does not contain all of the traditional ingredients of a bone broth due to the FODMAPs or fermentable sugars in them. If you want more flavor and are unaffected by FODMAPs, add pepper, garlic, celery, and onions to this recipe.

You have a few options when choosing the type of bones for this recipe. Beef bones from deboned roasts or your butcher are perfect, but you can use beef shanks as called for in the recipe if you have a hard time sourcing the bones alone. You can use the carcass of a rotisserie chicken or chicken legs for chicken bones. You can even include some chicken feet if you want even more collagen.

If you have an upset stomach, IBS, or any other bowel disorder. You can remove the fat by refrigerating the broth overnight and then remove the solidified fat layer that forms on top. If you do not have IBS or another good reason to remove the fat I highly recommend you keep the fat. Your body needs this vital macronutrient to function properly.

Fat is where toxins are stored in the body, so if you can, use bones from pasture-raised or grass-finished animals that have not been given hormones or antibiotics.

This recipe does not require any special equipment. A pressure cooker like an instant pot will make the process much faster, but it can also be made in a stock pot over the stove.

If you use the whole lemon, it will add a bitter note to the broth, so to avoid this, the recipe calls only for the juice and zest of the lemon. Use a zester or a box grater to zest the lemon, stop when you get to the white part of the lemon rind. If you don’t have anything to zest the lemon, you can skip it and use the juice alone.

This recipe is easy to prepare because all ingredients will be strained after cooking, so everything only needs to be washed well and roughly chopped. If you use bones with meat on them, like chicken legs, you can remove it after cooking and use it in other recipes like my protein pizza crust.

This can be stored in your refrigerator for up to one week or in your freezer for up to three months. I like to freeze my broth in smaller portions. This way it will defrost faster, and you’ll be able to only defrost as much as you need.

Bone Broth Recipe

Difficulty Level:  2 Meatballs

Prep Time: 10 Minutes

Cook Time: 2 Hours

Servings: 6

• 4 pounds of chicken legs or beef shank (2 pounds of bones)
• 3 large carrots, washed, ends removed, and roughly chopped
• 2 inches of ginger, washed, and cut in half
• 1 lemon, washed
• 1 bunch of cilantro, washed
• 2 tablespoons apple cider vinegar
• 2 tablespoons of sea salt
• Filtered water

Zest and juice the lemon, add them to a large stock pot or a 6 quart or larger pressure cooker like an instant pot, then discard the rest of the lemon.

Add the rest of the ingredients to the pot.

Cook the broth:

Pressure cooker:
Pressure cook on high for 2 hours, then let the pressure naturally release for 20 minutes.

Stock Pot:
Cook over high heat until the water starts to boil, then reduce to medium heat, cover, and simmer for 4 hours.

Carefully strain your broth with a metal colander into another pot and enjoy.