Bone Broth

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After hearing about all the fabulous properties of this, the latest fad in health and diet (at least it sure seems that way) I decided to jump on the bandwagon and make bone broth.

I started with the bones left over from my soup stock, put them in my crock pot with
– carrots,
– celery,
– onion,
– salt,
– pepper corns,
– bay leaf.
I also added a couple of tablespoons of apple cider vinegar, which leaches the minerals from the bones into the broth.

Then I covered it with water and let it cook for ~24 hours – crock pots are amazing! I had ambitions of putting in garlic and cilantro during the last half hour as Wellness Mama suggests (except that she suggests parsley instead of cilantro) but I ended up forgetting about it. I think it would be a good idea, though.

When it was done, I skimmed out the broth, which ended up having a pleasant enough flavor and could definitely be used as a soup base, or consumed by itself as is recommended by GAPS folks. Then I went to work on the bones:

So apparently marrow is really good for you, and the apple cider vinegar makes the bones so soft that you can just break them open and get at it. In my case, the bones were so soft that it was hard to distinguish the marrow from the bone! I scooped out some of it and tried it, and it tasted ok I guess. But the texture wasn’t what I was expecting – it was kind of gritty, increasing my confusion about whether I was eating marrow or bone. So yeah, if anyone has any thoughts on this please share! But it was an interesting science experiment, nonetheless.

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