The many nutrients in bone broth are easily absorbable, making it a highly nutritious superfood liquid. Bone broth contains calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and other trace minerals. Fish broths also provide iron which is useful for thyroid health. All bone broth is a terrific source of calcium.
- Add all ingredients to a large stock-pot.
- Bring to a boil and reduce to a simmer. Simmer for 3-12 hours on the lowest heat.
- Skim the top, cool, and strain through a sieve into a bowl. Cover and chill about 8 hours.
- Skim fat from surface. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.
Use leftover bones from a roast chicken. Double the recipe and freeze if you want more. You can also reuse bones. The first time you use bones, the broth will be richer than the second but the nutrients are still there. Try boiling down the second batch to intensify the flavour.