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Nouriishing Bone Broth

Tuesday, April 24, 2018

Bone broth is even hotter hot now than it was when we presented it in 2016 as a Tasty Tuesday recipe. It’s being called the multifaceted superfood by many. It's now available in bone broth shops in New York and available for home delivery in a number of cities. Bone broth, with 10 mg of protein per serving, is also available in k-cups for your Keurig for about $2.00 per cup. ​

After reading through a lot more articles and studies on the health benefits of the specific nutrients in bone broth, we decided to present chicken bone broth again as a Tasty Tuesday recipe.

If you are not already making economical bone broth at home, we encourage you to start immediately. Its calcium, magnesium, potassium, phosphorus, protein, glucosamine and collagen rich without the addition of too much sodium, possible MSG and chemical stabilizers found in most store-bought bone broth.

The nutrients in homemade bone broth are suggested to improve skin, hair and nails, improve gut health, aid weight loss, build muscle mass, address arthritis and joint pain—and improve sleep.

Sound too good to be true. Maybe not?

The glycosaminoglycan (carbohydrate mucopolysaccharides including chondroitin, keratin and hyaluronic acid) from bone broth is suggested to adhere to collagen anywhere in your body.

Bone broth seems to help moisten dry skin, dry eyes, and to support ligaments and help prevent cellulite in a number of people who consume it on a regular basis.


2 small organic chicken carcasses from roast chicken (store- bought roast chicken will do if its organic)

3 slightly chopped carrots (clean skin left on)

2 large slightly chopped onions (clean peel left on)

​1/2 large head of garlic (do not peel)

other fresh vegetable of your choice (we don't use celery because it has a bit of a bitter taste when cooked too long)

​1 generous​ tablespoon apple cider vinegar per one gallon of water (acid to help release ​nutrients from bones)

salt and pepper to taste

4 to 6 chicken feet—or not—if you can find them in a local Asian market (they provide loads of collagen and gelatin, and we included them for a richer batch with a gelatin consistency; one heaping tablespoon or a frozen gelatin ice cube makes one large cup of rich bone broth).


Place all cold or room temperature ingredients in a large slow cooker or soup pot, cover with cold water and very slow cook on low for 12 to 48 hours. Add some additional water as the broth cooks down. Strain through a wire mesh strainer, or cheesecloth if you require absolutely clear broth. We stored some in quart mason jars in the refrigerator and in the freezer, and we froze some in ice cube trays and stored those in mason jars in the freezer.

Beef bone broth from grass fed cattle is also very popular. For best results, roast the beef bones first to improve flavor. Otherwise, the process is about the same. A large batch of bone broth costs far less than five dollars to make, and it's reported to last up to six months in the freezer.

We add grated fresh ginger or fresh curcumin (turmeric) when we reheat. We add fresh lemon or lime juice, as well since they add vitamin C and enhance the flavor of the broth. Other times we add other spices for specific recipes.


Ellen Troyer with David Amess and the Biosyntrx staff

There are a large number of YouTube videos available that will walk you through different bone broth recipes. Weather permitting, we cook bone broth outside in a slow cooker on low for more than 36 hours to better release the nutrient content from the bones.