Bone Broth: What is it? And 3 recipes to try it

It's the latest diet fad among the stars. Models are known to drink it backstage during fashion shows. Weight loss expert Dr. Kellyann Petruci calls it liquid gold.

Why? She's been drinking it for 10 years, and swears by its health benefits. 

"It's got protein. It's got lots of minerals, and it's got that liquid gold ... collagen," Petruci says. "So, we're always buying collagen; we're putting it on our skin. But see, skin's never just "skin deep". You have to get deeper into those layers."

She says the collagen in bone broth will soak into the layers underneath the skin and help fight wrinkles, among other health benefits. 

"Here's the secret behind how this works. Your gut needs to be healthy. When your gut is healthy, everything else follows," she says. "The precursor, the common underpinning, [to many ailments] is always inflammation." She says the minerals in bone broth help the inflammation. 

She says it's very simple to make, too. 

"It's about two dollars a pound for bones. Go to your butcher, say, 'I'm going to make some soup. I need bones that have collages in it, that have connective tissue and that have marrow in it.' Put it in a pot, put some water over it and simmer it - you are done."

She says you can change the flavor in a variety of ways, too, depending what herbs or ingredients you'd like to add. 

She shared some of her recipes from her website, drkellyann.com. You can find some recipes for bone broth below. 

Dr. Petruci will also be speaking at The Art of Strength in Birmingham on Thursday, March 5.

_______________________________________


BONE BROTH 
Prep time: 10 min • Cook time: 10 hr • Yield: 12 servings

Ingredients 

2 unpeeled carrots, scrubbed and roughly chopped
2 stalks celery, including leafy part, roughly chopped
1 medium onion, roughly chopped
7 cloves garlic, peeled and smashed
3½ pounds grass-fed beef bones (preferably joints and knuckles)
2 dried bay leaves
2 teaspoons kosher salt
2 tablespoons apple cider vinegar

Directions

Place all the vegetables and the garlic, bones and bay leaves into a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).

Cook for 8 to 10 hours on low.

Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.

The broth will keep for 3 days in the fridge and 3 months in your freezer. 

Substitute: Feel free to substitute chicken, fish or pork bones or to combine them all. Also, adding dried mushrooms or using 2 tablespoons fish sauce in place of salt (add it in Step 1) dramatically boosts the flavor of the broth.

WINTER WEIGHTLOSS SOUP
Prep time: 10 - 20 min • Cook time: 8 to 10 hrs  •  Yield: depends on the size of your crockpot; approx 10 to 12 cups

Equipment

Slow cooker/crock pot; you can also do this on the stovetop

Ingredients

4 unpeeled carrots, scrubbed and cut into rounds
2 stalks celery, including leafy part, chopped
1 medium onion, chopped
1 medium tomato, cut in half
1 clove (the spice)
5 cloves garlic, peeled and smashed
3 ½ pounds grass-fed beef bones (preferably joints and knuckles)
2 dried bay leaves
2 teaspoon kosher salt
2 tablespoons apple cider vinegar

Directions

Place all the vegetables, clove, garlic, bones, and bay leaves into a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by at least one inch.

Cook for 8 to 10 hours on low.

As the broth cooks, use a shallow spoon to carefully skim the film off the top of the broth. When done, optionally, pour the broth through a fine mesh strainer and discard the solids and bones. Taste the broth and add more salt as needed.

The broth will keep for 3 days in the refrigerator and 3 months in your freezer.

ANTI-AGING SOUP
Prep time: 15 min • Cook time: 10-12 hrs • Yield: 1 gallon; about ten 12-ounce servings of broth

Ingredients

2 pounds chicken bones/carcasses (from about 2 -3 roasted organic chickens)
1 gallon purified water
4 unpeeled organic carrots, scrubbed and roughly chopped
3 to 4 stalks organic celery, including leafy part, roughly chopped
1 medium organic onion, roughly chopped
1 organic tomato, cut into wedges
1 bay leaf
2 teaspoons kosher salt
1 teaspoon peppercorns
2 tablespoons apple cider vinegar
2 cloves garlic, peeled and smashed
1 bunch organic parsley
6 to 8 cups organic greens cut into small pieces or chopped, i.e. cabbage, kale, chard, collard greens, broccoli, Brussels sprouts, etc.

Directions

Place chicken bones, water, carrots, celery, onion, tomato, bay leaf, salt, peppercorns, and apple cider vinegar into a slow cooker and set heat to low.

When the broth is hot, skim the film off the top of the broth if desired.

Simmer for 10 to 12 hours on low.

In the last hour add the garlic and parsley.

Pour the broth through a fine strainer and discard the solids. Taste the broth and adjust seasoning as needed.

Return broth to slow cooker, or use a large kettle on the stovetop (if your slow cooker is not large enough) and add the organic greens. Simmer for another 30 minutes to gently cook the greens.

Let cool and store in covered containers in the refrigerator for up to 5 days. If there is more soup than you can use in that amount of time, freeze in small batches for later use. The broth will keep for up to 3 months in your freezer.

Notes

If you have favorite herbs, you can add them to the bone broth to enhance the flavor. Thyme is particularly nice with chicken broth. The vinegar is used to help extract the minerals from the bones.

  • Popular

  • Recent

Stories you may be interested in - includes Advertiser Stories