Bone broth can be one of the easiest and most nutritious things you can incorporate into your diet for a variety of health benefits. Bone broth is naturally rich in minerals like calcium, magnesium, phosphorous, iron as well as natural collagen which has been shown to increase skin elasticity, promote joint and tendon health, and support muscle growth. Even as a stand-alone star, you can do a few things to enhance the benefits of bone broth. Check them out!
Zinc – This mineral can help support healthy collagen production by acting as a co-factor, activating proteins essential for synthesis of collagen.
Vitamin D – Vitamin D has been shown to help assist with calcium absorption which is needed for bone growth and maintenance.
Vitamin C – Vitamin C has been shown to enhance iron absorption and may help reduce the inhibiting effects of tannins and oxalates present in iron rich foods.
Probiotic – Bone broth has been shown to help heal the gut and aid in digestion, pairing this with a high quality probiotic can further support digestive health and immunity.
Erica’s Homemade Slow Cooker Bone Broth
Every year after Thanksgiving, I make a batch of bone broth with the leftover turkey bones. I freeze the broth in one or two cup increments in quart-size freezer bags, so it’s ready for sipping or soups throughout the winter. In past years, I’ve used a big pot on the stove, but this year I used my slow cooker and it turned out great! Bone broth is rich in minerals and natural collagen. It is supportive for the immune system and healing for the gut. You can use any types of bones – beef, chicken, turkey.
Makes about 4 quarts
- 3 pounds of bones
- 2 carrots
- 2 celery stalks
- 1 medium onion
- 2 garlic cloves
- A few sprigs of thyme
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- Place bones in slow cooker, about ¾ full.
- Chop carrot, celery, onion, and garlic – no need to peel. Add veggies and thyme to your slow cooker.
- Fill the slow cooker with water.
- Add salt and apple cider vinegar.
- Cook on low for 18-72 hours.
- Strain the broth with a strainer and cool.
- As it cools, a layer of fat will form on the top. Remove the fat with a spoon and discard.