Yes it really is liquid gold and costs just about as much in the stores.
A good quality bone broth is a comforting drink rich in flavor and nutrients. When I started drinking bone broth, I was surprised by how satisfied I felt after each cup. Within a couple of months I had stopped snacking between meals and was instead sipping bone broth. I found myself less tired throughout the day, my hair felt thicker and my skin even looked plumper. Yup liquid gold…I was a convert!
Drink it. It’s good for you.
I now drink 2 – 3L of bone broth per week. On days when I choose to fast, I fill a thermos of broth, add lemon and salt and sip it throughout the day. It has helped me manage my appetite and eased my joint pain. I’ve found my own homemade broth to be richer than the stuff I buy in stores, more gelatinous and damn delicious!
Save yourself money and make it at home.
Every new trend in the wellness industry tends to come at a price. My new found love for bone broth had me spending over a $150 a month which was not sustainable. Good bone broth sourced from free-run or pastured animals takes time to prepare and here in Vancouver sustainably sourced food made with care is pricey! I was also feeling the guilt of sending plastic pouches to the landfill each week. So I bit the bullet and decided to make my own bone broth. Not only was it easier than I imagined but once I did the math I was blown away with my cost savings!
Store Bought Bone Broth (3L)
- $12/ 750 ml pouch
- 4 disposable pouches per week: $48
- Cost per month: $192
Homemade Bone Broth (4L)
- Ingredients: $21
- Time: ½ day
- Cost per Month: $84
- Savings $108!!
Relax. It doesn’t take as long as you think.
It may seem like a big endeavor to make your own broth at first, but once you do it a couple of times you will find its a quick process that nourishes your body and supports your overall health. I might buy the ingredients earlier in the week and throw them in the freezer until I have a ½ day at home, usually the same day that I do my laundry and clean my house.
Having the right tools on hand makes for a smooth and efficient process that you won’t mind repeating!
The Secret to Nutritious, Delicious Bone Broth
In addition to the usual wholesome ingredients we might include in any stock or broth, there are a couple of ingredients that set this bone broth apart from all the others. To make our bone broth rich, flavorful and packed with nutrients, include the following ingredients:
- Turmeric – This root is high in curcumin, an antioxidant with anti-inflammatory properties.
- Chicken Feet – The secret to a good chicken broth is chicken feet.
If you are squeamish I promise it will get easier the more often you
make broth. A couple of tips for dealing with chicken’s feet:
- Buy the feet pre-peeled and unfrozen
- Split the feet into packages of 3 or 4 feet before freezing. This will save you from having to detangle frozen claws (not fun)
- Apple Cider Vinegar or Lemon (optional) -The acid from these ingredients help to draw calcium from the bones.
- Kombu seaweed (optional) – Kombu is powerhouse of minerals including iodine, iron and calcium as well as vitamins A and C. Use in your recipes to add an umami flavour, support thyroid function, bone health and immune function.
Chicken Bone Broth
Easy recipe for making your own chicken bone broth in an Instant Pot or stove-top pressure cooker.
- 2 tbsp Virgin Olive Oil (Use the freshest olive oil you can find )
- 1 Large Yellow Onion
- 2 Large Carrots
- 2 Stalks of Celery
- 4 Cloves of Garlic (Or more if you are a garlic lover)
- 1 Inch of Ginger
- 1 Inch of Turmeric
- 3 lbs Chicken Bones (Buy soup bones from the butcher or save the bones from your chicken dinners)
- 3 – 4 Chicken Feet (Separate and package feet before freezing )
- 1/4 cup Apple Cider Vinegar (Or juice from 1/2 a Lemon)
- 4-6 inch Kombu Seaweed
- 1 tsp Sea Salt (Optional)
- 2 tbsp Dried Thyme
- 2 tbsp Dried Rosemary (Crushed )
- 1 Bay Leaf
- 8 Whole Black Peppercorns
- 1 tbsp Dried Italian Seasoning
Add Olive Oil to the Instant Pot and click the Saute button. Once the oil is hot, add the chicken bones and brown the outsides for about 10 minutes.
Add onions, garlic, ginger, turmeric and saute until soft
Add the rest of the ingredients to the pot
Add water to the fill ine on your pressure cooker or Instant Pot
Seal the lid on the pressure cooker or Instant Pot
If you are using an Instant Pot
Push the Pressure Cook button and set the cook time for 2 hours. At this point you can enjoy the beauty of the Instant Pot, just set it and get on with your day.
Allow the pressure to come down naturally.
If you are using a Stove-top Pressure Cooker
Set the temperature on the stove top so you can bring the pressure cooker to high pressure. Usually you will see the valve at the top pop to the second marker indicating high pressure.
Reduce the heat on the stove top to maintain high pressure and set a timer for 2 hours.
After 2 hours remove the pressure cooker from the heat source and allow the pressure to release naturally.
After Cooking
Use the colander to strain the contents of the Instant pot into a seperate bowl or soup pot and immerse the container in cold water to bring the temperature down.
Once cool use the fine mesh strainer to strain the broth a second time and transfer the liquid into re-usable containers.
Let the containers cool completely in the fridge.
Store in the freezer for up to 6 months.