Bone broth has recently taken the paleo, primal, and ancestral dieting worlds by storm, and thats no coincidence. Not only is bone broth an excellent way to make use of all those leftover bones and carcasses you’d otherwise throw out post-roast, it’s also one of the most nutrient dense foods on the planet.
Bone broth benefits
If you’ve arrived at this article looking for a quick, easy recipe: you’ve come to the right place! So if you’re keen to just get stuck in and make some fine-ass broth, scroll down to the next section. But if you’d like to amp yourself up with some fun facts about why bone broth is just so darn good, lets dive right in.
As we explained in yet another ultra-informative Thrive Primal article, bone broth is a must-eat for just about anyone. It’s loaded with a wide range of essential minerals, many of which the typical Western diet is seriously lacking in. These include calcium, phosphorus, magnesium, and potassium. Our friend bone broth, also known in certain circles as stock, is chocka block with glycine and proline, two amino acids which are just the bees knees for your overall health and, well…your knees!
Bone broth also contains plenty of collagen, condroitin and glucosamine, all of which you need to maintain a healthy, fully-functioning body. Put together, all of these minerals and nutrients mean bone broth is an excellent way to improve your bone and tissue healing rates, keep your skin looking young and firm, revitalize your hair and nails, keep your joints supple, heal your gut lining, and improve detoxification.
Excited yet? You should be. Well, without further ado, let’s get broth making!
How to make bone broth the paleo way
There’s two ways you can make bone broth: the slow way, and the fast way. Because the fast way requires a pressure cooker, and we haven’t yet invested in one of those, we stick to the slow way. It’s no less effective, but it just take a few hours longer.
- Slow cooker or crock pot (they’re essentially the same thing)
- large glass jar or multiple smaller jars
- Whenever you cook up a roast, lamb chops, or any meat with bones, set the bones aside and store them in a container in your freezer.
- Once the pones have piled up to about two thirds the size of your slow cooker (less is fine, too!), you’re ready to go.
- Throw the bones in your slow cooker, completely cover with cold water, and set the temperature to a low heat. The mixture should remain at a simmer the whole time, and should never boil over.
- Add one to two tablespoons of apple cider vinegar or white vinegar to the bone and water mixture. This helps to draw the nutrients out of the bones.
- Leave the bones to do their thing, topping up water as necessary to ensure they remain submerged the whole time. We leave beef and lamb bones simmering for 18 to 24 hours to ensure all the nutrients are extracted into the water, and chicken bones for around 12 to 16 hours. The longer you cook them, the more nutrient-dense your broth will be.
- After the allotted time, remove from heat, cover, and leave to cool down. Before the mixture cools completely, remove the bones from the bottom of the mixture and pour the rest into a large glass jar and keep in the fridge. It will keep for around 1 to 2 weeks – if you don’t think you’ll use it all within this timeframe, just place some of it in an appropriate container and freeze it!
Note that if you don’t have a slow-cooker or crockpot, you can also just use a large stock pot. Just make sure it’s big enough, and that it’s ok to leave simmering unattended for a long period of time.
Paleo bone broth recipe using pressure cooker
As we explained earlier, there’s a much faster way to fulfill your bone broth needs: the pressure cooker! If you’ve got one of these bad boys, you can whip out a decent batch of bone broth in 2-3 hours. Impressive!
- Pressure cooker (or one of these impressive instant pots)
- Large glass jar or collection of smaller widemouth jars
- Place your bones in the bottom of your pressure cooker. Make sure the bones don’t reach past the two thirds mark of the cooker, otherwise you’ll be dealing with a pressure cooker overload!
- Cover with water, and add in 1-2 tablespoons of apple cider vinegar or distilled white vinegar. Any old vinegar will do, really.
- Set your cooker to high pressure and leave for three hours. After this time, turn off the heat and leave to depressurize naturally.
- Allow the mixture to cool to just above room temperature, then strain the liquid from the bones. Store in glass mason jars in the fridge, or place in the freezer for longer term storage.
That’s it! Pretty easy, right? You can also get snazzy by doing things like roasting the bones first (to give your broth a darker, more intense flavor) or adding in vegetables like leaks and carrots. But I like to keep things nice and simple, and knock back half a cup or so of broth each day to reap the health rewards. Enjoy!
And p.s. if you’re worried about lead toxicity issues, don’t be: according to Chris Kresser, the lead found in bone broth is nothing to be worried about.