When I first started the Autoimmune Protocol (AIP), I read everything I could find on gut healing and ways to soothe my tummy. I kept reading about bone broth and the benefits of drinking it daily. It is one of the best natural sources of collagen, a type of protein needed to form tissue that makes up the lining of the GI tract. It also provides essential nutrients, minerals and electrolytes and helps to detoxify the liver and digestive system. I made a batch and drank a small cup daily and it really helped to coat and soothe my gut. I started making a batch almost weekly and began playing with recipes to find what suited my tastes.
Bones should not be expensive or difficult to find. I get mine from my local CSA (a local farmer) but you can get them from Whole Foods or ask the butcher at your local grocery store. I also save bones anytime I make a roasted chicken, pork chops, ribeyes, etc. by freezing them and pulling them out whenever I make a batch of broth. Use whatever bones fit your tastes.
As for herbs, it's completely up to you, your tastes, and whatever you happen to have on hand. I grow my own herbs so I walk outside and pick whatever looks best. I toss them in whole and they bring a world of flavor to your broth. Tumeric root is a great option but can sometimes be hard to find. It has incredible anti-inflammatory benefits so I highly recommend using it whenever you can.
This recipe can be tweaked to fit you. If you like more garlic, simply throw it in. If you don't like ginger, take it out. It's up to you but I urge you to play with the recipe and create your own. Bone broth is one of the easiest things you can make so you should always have it on hand for cooking. Enjoy!
Basic Bone Broth
2 Lbs. Bones (chicken, pork, beef, lamb, etc)
¼ Cup Apple Cider Vinegar
2 Celery Stalks
1 Onion, sliced
2 1” Ginger knobs
4-6 Large garlic cloves, peeled
Misc. fresh herbs…rosemary, thyme, basil, oregano, parsley, etc. (Leave whole)
Optional: Tumeric root
Place chicken bones in a large crockpot and drizzle with apple cider vinegar. Let the ACV soak into bones to allow flavors to release. Add the remaining ingredients and fill the pot with water to the rim. Cook on low for 12 hours to get the best flavor (you can also cook on high for 8 hours). Once cooled, strain out bones, veggies and herbs. You can ladle broth into mason jars but only fill ¾ if you plan to freeze them. Use to sip on, in soups, in chicken dishes…the possibilities are endless!