Bone Broth is Nature's Multivitamin

         I am learning a lot about nutrition and how it supports our body.  We always hear how chicken soup is good for the soul. But do you know its full of essential vitamins & minerals that we actually need and can help sustain us in our  healthy living. There are a few foods which stand out in their nutritional value that can be considered  "super foods", and that is bone both.

Bone Soup, made from chicken, beef, lamb or turkey, is a traditional food found in many cultures with a long history as a source of nourishment. While it is most commonly known as “Jewish Penicillin,” because of its powerful cold and flu-fighting powers, there are numerous health benefits received by consuming bone soup that make me wonder why people don’t drink it every day.
Bone Soup contains vitamins and minerals that have been shown to give the immune system a significant boost. In addition, long chain saccharides, the healthful kind of sugars, within the soup are perfect to ease all ailments of the joints and muscles. This makes bone soup especially helpful when healing from surgery or broken bones, and a perfect recovery food for athletes, and everyone else who ever has muscle aches. Bone stock also contains healing substances that soothe, coat and rebuild the digestive tract, which is perfect for treating ulcers and intestinal problems. Finally, the broth contains skin-friendly amino acids and moisture factors that reduce wrinkle formation and keep skin soft and hydrated from within.
Chinese Pork Bone Soup (Gar Dook Mu On Tom Made Bur).
Basically, Bone Soup is a liquid food derived from the dissolution of animal bone, tendon and meat components in water. Prolonged simmering, known by culinary experts as “reducing,” allows cartilaginous factors of the animal parts to solubilize in the broth. In this process, long chain sugars co-mingle with protein-sulfur components to create glucoseaminoglycans, and form a gel matrix within the water. This process traps the minerals released from the bone, which include calcium, magnesium and potassium, into a type of suspension called a colloid. This colloidal gel system has an electrical nature that vivifies the liquid and enhances the biological value of the nutrients carried within it.

• Bone soup is easy to make. --To get the maximum benefit from bone soup, it’s best to prepare the soup with oils, spices and vinegar. One way to start the soup is to place your favorite spices and some oil or butter in the bottom of a large soup or spaghetti pot. Apply very slight heat until the spices dissolve within the oil. This allows active components in the spices to release into the oils, enhancing the medicinal properties of the oil.
• Drop your bones into the pot and top them off with water. You can use just bones or a whole cooked chicken or turkey, if you want to add more protein. Add a splash of vinegar, or lemon or lime juice, to help release the nutrients from bones. Cover and simmer for several hours. Fish requires only a few hours of simmering, while chicken bones can be stewed up to 12 hours and thicker bones of beef shank may be rendered for 24 hours. If you use a pressure cooker you can save time.
• Next, strain the soup to discard the bones and parts you don’t want to consume, and salvage the broth. Next you may add vegetables or more spices, and that’s it. If you make extra broth, it can easily be frozen and saved for later.
• Bone soup is as much a nutritional supplement as a delicious food. It’s a considerable source of vitamins, minerals, amino acids, proteins and anti cancer compounds, all in a bio-electrically active, easy to absorb form. All told, it’s nutritionally packed, inexpensive, easy to make and a valuable, tasty part of a healthy lifestyle.Of 

Of course, if you don't have the time to make your broth and want a good quality broth, you could always go kettle and fire grass fed broth website and order some, the first order is 10% off.

This article is from Ben Fuchs website.

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Bone broth
Makes:  3-4 liters

• 2–3 kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast
• 2 Tbl of apple cider vinegar -  this can help to extract the minerals from the meat bones
• 2 handfuls of any onions, leeks, carrots or celery ends
• 1 tbsp black peppercorns
• A few dried bay leaves

1.) Place your beef bones in a glass rectangle dish & drizzle olive oil on the beef bones. Bake for 1 hour at 400 degress in oven.
2. Then place the bones and 2 Tbl apple cider vinegar, roughly cut up 1 onion, 1 carrot, & 2 celery and bay leaf  into  a slow cooker, immerse with cold water. 
3.) Slow heat 12 to 48 hours. Separate and strain broth.Then strain with cheese cloth. Store in glass jars.
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• The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach. Fresh chicken carcasses from the butcher usually have a fair amount of meat on them. We tend to poach the carcasses for 20 minutes, then pull off the meat (and save it for another meal like a chicken salad or chicken pho) before returning the carcasses to the pot and continuing to simmer.
  

​ Strain the liquid, using a fine mesh strainer for poultry. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic).
• You can also use a slow cooker. Just cook on high for 12 hours or more.
• Beef bones produce a lot of nutritious fat – skim some of it and save it for roasting vegetables. Any leftovers can be stored in the fridge for up to three days, or freeze the stock in a glass container.
I added about 10 cups water to 2.4 lbs marrow bones, 1 stalk celery, 2 Tbl peppercorns, 2 yellow onions, 1 Tbl chopped garlic, 1 Tbl apple cider vinegar and I cooked it on the stove for 12 hours. 
**I  added in sliced corned beef (nitrite free) to mine for extra flavoring & to absorb some of the oil and makes it more hearty.

Check out more Bone Broth recipes here.