Bone Broth
An important aspect of producing humane meat is honoring the animal whose life has been taken by making use of every part of it. In our culture we have become accustomed to eating only the musculature of animals and discarding the bones, fat, organs, and other parts or having them diverted before the meat reaches us into various industries that make use of meat by-products. Traditional meat-eating cultures have always incorporated all parts of the animals they ate into their cuisines, appreciating the dense nutrients found in other parts of the animals’ bodies.
Organ meats are especially rich in vitamins and iron, thanks to the specialized functions of different organs in the body. Bone marrow contributes its own unique functional nutrients, including the omega-3 fatty acid DHA, which is essential for organic development. In China, bone marrow broth is called ‘longevity soup,’ according to Paul Pitchford in Healing with Whole Foods. Bones and cartilage are also rich sources of mineral electrolytes as well as collagen, which breaks down into thickening gelatin, aids digestion, and has been used to relieve many chronic disorders.”   Sandor Ellis Katz, The Revolution will not be microwaved, p. 280
On that note — let’s get started!!
First you need a good bag of bones — preferably a grass-fed animal — meaning never touched grain in all its life and preferably never been vaccinated or had growth hormones. These bones can contain mercury.
Here is our bag of bones.
The 8 year old is digging through them and placing them in the roaster.
You may never know — he may be a doctor someday. He can tell his patients he got his start making bone broth with Mommie. 
Once you got your bones in the roaster. (Yes – the picture is from the first batch of bone broth we did.)
Let them roast for several hours — these roasted for about 6 hours more or less.
Than add your vegetables. I have carrots, onions, celery and garlic.
Oh yes — and a bag full of egg shells. Yes — don’t throw out those egg shells. They are full of calcium and magnesium and other essential vitamins that are good for building healthy bodies.
Next — add water.
Everything is ready to go, now we will let it cook for 2 – 3 days!!
STOP!! There is one more thing. Add about a cup of apple cider vinegar or other acidic wine. I happened to forget to add it to this batch. But it has one more night so I add it — we will see how this batch turns out. Life is always an experiment around here.
“Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth. Dr. Francis Pottenger, author of the famous cat studies as well as articles on the benefits of gelatin in broth, taught that the stockpot was the most important piece of equipment to have in one’s kitchen. Sally Fallon Morell, Nourishing Traditions
After the broth has cooked for a couple day — 24 to 78 hours — remove the bones because you won’t be able to pick up the pot other wise.
Strain the broth through a mesh strainer — Sorry i didn’t take a picture of this but you will need help that pot is heavy!!
Let it cool down. The fat will rise to the top in which you can scrap it off like so…
Ladle it into baggies or whatever you like. Some people can theirs but I do not have a pressure canner so I am putting mine into zip lock bags and freezing it.
And that is that!!
You can use your broth in all kinds of things from cooking your vegetables, grains, it has even been put in babies milk to aid digestion.
A cup of warmed broth doctored with a splash of sea salt, pepper, and perhaps some garlic powder can replace coffee or tea as a morning starter. Add a raw egg yolk (it cooks in the hot broth) for extra nutrition.
Enjoy!!!
proudmommaof3