Beneficial Bone and Mineral Broths

Chicken Bone Broth

Yields: About 12 cups (3, 1-quart jars)

2-3 lb chicken bones (preferably from organic, free-range chicken)

3-4 cups mixed chopped vegetables and peelings (I use carrot peelings, red cabbage,
   fresh mushrooms, leeks and celery)

One bunch of fresh herbs of your choice

2 Tbsp apple cider vinegar

4 qt water

Seaweed Mineral Broth (Vegan)

Yields: About 12 cups (3, 1-quart jars)

12 cups filtered water

1 Tbsp coconut oil

1 red onion, quartered (include skins)

1 garlic bulb, smashed

1 chili pepper, roughly chopped (with seeds) (optional)

1 thumb-sized piece of ginger, roughly chopped (include skin)

1 cup greens, such as kale or spinach

3-4 cups mixed chopped vegetables and peeling (I use carrot peelings, red cabbage, fresh mushrooms, leeks and celery)

½ cup dried shiitake mushrooms

30 g (about 1 oz) dried wakame seaweed

1 Tbsp peppercorns

2 Tbsp ground turmeric

1 Tbsp coconut aminos

A bunch of fresh coriander or other herb of your choice

Boil all ingredients for 6 hours on low heat or cook in crockpot for 24 hours on low.

Strain both and place in sterilized mason jars.

Refrigerate the jarred broth for up to 7 days or freeze for up to 6 months. Use in soups, gravies or just as a warm, soothing drink. 

Note: If canning, follow specifically recommended bone broth canning procedures for a shelf-stable product.

Alternate method using an InstaPot or similar cooker

Add water until the bones and veggies are completely covered, making sure that you don’t fill more than two-thirds capacity. Lock the lid in place and set the valve to the “sealing” position.

After two hours, allow the InstaPot to depressurize slowly via natural release.

Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.