Nourishing Herbal Bone Broth

This recipe is going to be different than what you are probably used to seeing. There are SO many broth recipes and tutorials online, but I feel like this one will give you maximum extraction of amazing constituents of all ingredients.

This can be adjusted for those who choose not to consume animal products, but the nutritional value of bones, connective tissues, and marrow is not to be ignored. So I definitely recommend considering them!

Part One.

Step One.

This is optional depending on time of year/environment. I like to go into the yard and harvest beneficial wild weeds and any herbs I have growing at the moment. Today we have cleavers, purple dead nettle, chickweed, henbit, dandelion leaf, yarrow, celery, thyme, oregano, and wood sorrel.

We will be making about two gallons of finished broth so gather as much as you can/would like.

Step Two.

Add in about a cup each of calendula and dried nettles. A whole onion. As much garlic as you want. Fresh and dried mushrooms (whatever you have available access to-preferably shiitake, maitake, reishi, turkey tail-but whatever you can personally access is fine). 1/2-1 cup of Apple cider vinegar-or if you have an herbal vinegar, use that! I'm using a lemon and garden herb vinegar from last summer.

Finally, add in 2 ounces (by weight) of dried astragalus root slices. These are a great addition to support your immune system (it's safe and beneficial for children, elderly, and those with autoimmune disorders).

If you have seaweed, add that too. I don't at the moment.

Step Three.

Place in a large stock pot and cover with two gallons plus one quart of filtered water. Cover and simmer for 5 hours.

Part Two.

Place either 4 pounds of beef bones or a whole chicken (with feet preferably) in a stock pot. Cover with 2 gallons of water and add a cup of apple cider vinegar. Cover and simmer for 5 hours.

*Regarding the bones, you will want to make sure you use good quality bones. Lots of marrow, connective tissues, etc. Finding marrow bones, ox tail, and neck bones are ideal. It's easier to find organic chickens at the grocery store if you don't have a local source.

Part Three.

Strain both broths. Return to pots. Bring to a low boil for one hour to concentrate.

Optional.

Once the bones are cool enough to handle, separate all the meat, marrow, connective tissue from the bones.

I just add it back in the broth immediately. It might take some getting used to but it’s so healing for your gut lining.

Part Four.

Combine both broths. Either allow to cool and jar up for freezing, or concentrate further to make 1 gallon or less even! I like to cook way down and add gelatin. Then I can just add a cube to a quart of hot water to reconstitute.