Bone broth is rich in vitamins and minerals and very healing for the digestive system. I keep a quart of bone broth in the refrigerator most of the time to use as a base for sauces, to make a fast soup by adding vegetables and some left over protein from a previous meal or simply sipping a warm cup while curled up with a good book.

Ideally bone broth is made with a combination of marrow and knuckle bones. Minerals from the marrow bones break down and release into the broth. The knuckles provide additional minerals and also essential gelatin that reduces joint pain and encourages growth of joint tissue, hair and nails. Gelatin is also very healing for the intestinal wall in the case of leaky gut.

My Simply28 Bone Broth includes specific ingredients to reduce internal inflammation of organs and tissue and maximize nutrition while providing depth of flavor.

Not up for slow cooking a batch of deep rich broth? No problem. Check out Bonafide Provisions Broth.  Bonafide Broth is a high-quality broth which can be purchased from this link or in the frozen section of most health stores. Broths that are stored on grocery market shelves do not have the same healing properties that homemade broths do and are often filled with preservatives. Most store-bought broths I have tried, are flavorless and do not gel when cold indicating they are lacking in beneficial gelatin. Bonafide Broth is the only store-bought broth I have found that is flavorful, gel’s when cool and heals like homemade broth.

Needed tools & equipment – Large stock pot, slow cooker or electric pressure cooker. I use my Instant Pot to save hours of cooking time. A metal mesh or fine strainer to strain the particles from the broth. Alternatively, a cheesecloth can be used but is a bit more cumbersome. A de-fatter, which is a pitcher with the spout that comes from the bottom. This allows the fat to float to the top while you pour the broth from below. A small fat cap is good to top off your jars of broth but an entire whole slick is a bit disgusting in my opinion. A ladle to scoop out your amazing super broth and mason jars. The quantity of broth will vary depending on how much liquid you can fit into the pot but in general, three-quart jars or 6 pint sized should be enough to store your broth. Keep broth refrigerated for up to 1 week or freeze until ready for use. Our freezer door has a variety of chicken, beef and lamb broth so I have a variety to cook with.

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