Bone Broth

OK You Tube is still under construction so I will share on this platform. Here we go

I make a large pot (25 qt) so that I can share with mom and friends. Whatever you have left over can be frozen.

Step 1

I use about 1DZ bones which are from my local favorite Grocer Gary at Pure Pastures in Plymouth and Dearborn or from the cows I buy from regenerative farms such as BP farms in Dundee, Beery Farms in Mason MIch. You can certainly find soup and Marrow bones at any butcher shops in your area, but I’m a big fan of buying from the very hard working local farmers that do things the right way in raising their animals and helping the environment as well. the website ‘Eat Wild” is a great resource as well.

I salt the bones and lightly grill them before throwing them in the pot.

If you want a meatier broth you can add quartered chuck roast or stew meat- its up to you

Step 2.

Start with the Sautee’

Add to stock pot at high heat and cook till onions are translucent approx. 3-5 min- stir

2 Organic white onions -chopped

6-8 cloves of garlic finely diced

Approx. 2” piece of ginger peeled and diced

3-4 strips of “heritage” brand bacon, or again bacon from a local regenerative farm where the pigs are not slaughtered in a closed tight area. Bacon is my preference- I like the fat because I’m typically in Ketosis and need the fat for energy.

1/4 lb grass fed butter

Step 3

Spices

4 oz. cup of sea salt

1 full TBS cummin

1 full TBS chilli powder

1 Full TBS onion powder

1 Full TBS celery salt

8-10 bay leaves

Add to Sautee

Step 4

Add Bones and stir in with spices and sautee’

Step 5

Add water to pot up to about 3” from top

Step 6

Add juice from 2 fresh limes

Step7

Keep flame on “high” till contents boil- I use a trick of putting a couple of wooden spoons on pot so that contents don’t boil over pot and make a big mess. Boil for approx. 30-45 min. and stir occasionally.

Step 8

Cook on low for 9-10 hours- about 1/2 way through I add a qt of water and cover.

Step 9

Stir and taste- you may need to add more sea salt its personnel preference- I try to keep a little more neutral and add salt or spices as I reheat because the broth can be used so many ways. stock for soup, a light meal or add additional meat, baked chicken or veggies to make it a meal.

Finally I like to sperate into smaller containers and refrigerate about an hour or so after its done. You will see a “fat layer” which may be removed or keep if you are on a Ketogenic or Carnivore eating life-style. This broth is super healthy and packed full of collagen which is great for hair, skin and bones

Enjoy and if you like the contents of any of my discussions please share on your own social platforms o that I may reach as many people as possible and help with their health, nutrition and life-style.

Next discussion will be about saunas and I encourage you to listen to Dr. Rhonda Patricks podcast about hot cold therapies and the super good benefits associated with it.