I tend to make bone broth when it is cold and flu season to keep me out -or to help get me out- of a rut! Aside from this recipe's powerful immune supportive effects (did you know that many of those herbs are anti-microbial??), it is also great for reducing inflammation, supporting tissues and joints, and improving gut health! A cup of this in the morning always gives me an extra pep in my step, I hope you feel the same!
2 lbs Beef bone marrow ( I get mine from a local farmer; grass-fed, antibiotic free, hormone free)
Bunch (1 Tbsp) each of fresh rosemary, thyme, oregano and sage (as available)
1 tsp Paprika
1-2 Cloves of garlic, diced
1 Onion, diced
Pepper and Sea salt to taste
Filtered water to fill pot (~4 quarts)
1 lb Organic Chicken drumsticks (well sourced) for added collagen and meat
2 Celery stalks, chopped
3 Whole Carrots, chopped
1-2 Tbsp of Apple Cider Vinegar (to help obtain more minerals from bones)
#1. Find a crockpot or large stock pot.
In a rush?
#2. Simply toss the drumsticks and marrow into the crockpot or stock pot along with the herbs and vegetables.
#3. Pour filtered water over the ingredients until covered
#4. Set at high or medium heat for 1-2 hours, then reduce to low heat over night (8 more hours*).
Not in a rush?
#2. Roast the raw beef bones in a pan for approximately 30 minutes at 350 degrees F.
#3. Place the ingredients into a crock pot or stock pot at low temp for 8-12* hours.
#4. Wait to add the garlic to the soup 30 minutes before eating to help conserve it's anti-microbial constituents.
*Note that the shorter cooking time helps to reduce histamine production, a frequent cause of inflammation. Over 10-12 hours of cooking can increase histamine. Do not keep in refrigerator longer than 2-3 days. Freeze unused soup directly after cooking.
#5. Let cool and enjoy your delicious and nutritious bone broth soup!
Dr. Kierstin DeWitt