Bone Broth, why is it exclaimed to be the elixir of life?
What is it in bone broth that makes it so good for you?
Let’s start with what actually makes up bone broth. Typically bone broth is made from the bones of an animal, bird or fish. The bones are boiled in water for anywhere from 2 – 40 hours. Some people add vegetables or herbs in the final stages. The liquid is then strained and the end result is bone broth. It is rich in numerous vitamins, minerals, and antioxidants (especially calcium, magnesium and phosphorous, which are essential for bone health). Most importantly, bone broth is also particularly rich in two very special amino acids: proline and glycine, key components of collagen.

These amino acids are super important for multiple body structures and functions including, the structure of connective tissues. This means stronger bones, hair, skin, gut lining, muscles, arteries. It literally holds the body together. Other important functions of these amino acids include helping to limit the inflammation response, building other proteins, detoxification, regulation of blood sugar, regulation of bile salts and gastric acid release, and it has a calming effect on the nervous system. It all sounds pretty important! You can increase your amino acid intake by consuming more bone broth!
I have included two ways to make bone broth in todays recipe. You can then eat this bone broth as it is, or use it as a base for soups, stews or my favourite way is to cook rice in broth. You will never have eaten such tasty rice!
Bone Broth - Two Ways
Equipment
- Pressure Cooker
- Slow Cooker
Ingredients
Chicken Broth
- 3 chicken carcasses from roasted chickens or raw
- 1 kg chicken feet not required but adds more collagen
- water
Beef/Pork
- 2 kg beef bones
- ½ kg pork trotter not required but adds more collagen
- water
Instructions
Slow Cooker Method
- Place bones (chicken or beef) in the slow cooker.
- Cover with water.
- Set slow cooker to lowest heat and cook chicken bones for 24 hours or beef for 48 hours. Check if water has remained covering bones every 6-8 hours and add more water if required. (I have never needed to add more water but some slow cokers lose more water than mine)
Pressure Cooker Method
- Place chicken or beef bones in the pressure cooker.
- Cover with water
- Set Pressure cooker to high for 2 hours for chicken or 4 hours for beef bones. Depending on the size of your beef bones you might want to cook for longer. They should nearly crumble away when pinched.
Storing
- When your broth is finished cooking, strain the broth and pour the broth into glass jars, let cool to room temperature, then cover and either store in the fridge or freezer. As the broth cools any fat will rise to the top. I store mine in the fridge or freezer and before I add it to any dish I will take the fat layer off the top.