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8905 Kentucky 329
Crestwood, KY 40014

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15 Miles north of Louisville, KY

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It’s Time You Make Bone Broth

Spooky season is around the corner which means it’s time to talk about BONES! And despite my love for tacky Halloween decorations, today we’re talkin’ beef and chicken bones and how to turn them into delicious, nutritious, immune-boosting bone broth. These tips will get you sippin’ on homemade broth before you can say “BOO”!

What is Bone Broth?

Bone Broth is made by simmering bones, connective tissue, and other often over-looked bits from an animal. Think of that whole chicken you cooked two nights ago that’s sitting in your fridge. Not in the mood for cold chicken leftovers? Throw that bird in a pot of water and boil away! 

Bone broth can be made with marrow bones, tendons, leftover shank steaks, knuckle bones, oxtail, chicken feet and more! The longer you simmer the broth, the more minerals and nutrients your broth will have, which is why it’s typically cooked for at least 12 hours. 

Benefits of  Bone Broth

Some studies have suggested that, due to it’s high content of collagen, gelatin, vitamins and minerals, bone broth has multiple benefits including:

  • Improved gut health
  • Joint health
  • Sink and Nail health
  • Supports a healthy immune system

Bone Broth Recipes

 We like this simple recipe from Healthline but if you’re looking for something more in depth, I suggest this step-by-step video from Mary’s Nest.

Bone Broth:

Ingredients

  • 1 gallon (4 liters) of water
  • 2 tbsp (30 ml) apple cider vinegar
  • 2–4 pounds (about 1–2 kg) of animal bones
  • Salt and pepper, to taste

Directions

  1. Place all ingredients in a large pot or slow cooker.
  2. Bring to a boil.
  3. Reduce to a simmer and cook for 12–24 hours. The longer it cooks, the better it will taste and more nutritious it will be.
  4. Allow the broth to cool. Strain it into a large container and discard the solids.

 

Now you have yourself some delicious bone broth (or, as we like to call it, liquid gold)! You can use it as a base for fall soups, use it to cook grains, or drink it straight as it is. Make too much? It’s great for freezing.

Catch me cooking up this beef elixir in my caldron this Halloween, witch hat and all!

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