Salutem Tunnel - Bone Broth: The Bone Broth Miracle Cookbook (Bone Broth Diet, Bone Broth Power, Bone Broth Recipes, Bone Broth Cookbook, Bone Broth Secret)

If you dont know what bone broth is then you have certainly been missing out. It is as simple as the name states broth made from bones. Many Paleo followers know about the phenomenon of bone broth. This type of broth has been around for many years and it has a host of benefits that everyone can benefit from.

1. It promotes healthy digestion and helps seal and heal your gut

The gelatin found in bone broth that can help seal any leaks in the intestines thus it is good for anyone with leaky gut syndrome and can also aid in preventing said ailment. Just a cup of broth a day can help cure constipation, chronic diarrhea and can possibly even help food intolerance.

1. Protection for your joints

Anyone that has joint pain has probably been prescribed glucosamine supplements; this can be found in bone broth. The broth also provides a host of other goodies that can keep your joints pain-free and healthy. Bone broth also contains chondroitin sulfate that can aid in preventing osteoarthritis.

1. Help you to look younger

Cosmetic companies have long made products with an ingredient that can help to keep ones skin youthful. The common ingredient collagen is usually highlighted on many skin products. Bone broth is an excellent source of collagen. The benefits of drinking collagen can be much more effective than using it on the outside of the body. Consuming collagen through broth is not only cheaper but can help your nails, hair and skin look as radiant as expensive cosmetics.

1. Strengthens the immune system

Bone broth has been called a superfood because of the source of minerals that can be found in high concentration within the broth. Bone marrow can help to strengthen the immune system and can even help to lessen symptoms of those with auto-immune disorders.

1. Strengthens the bones

Because bone broth is made from of course bones, there are a lot of minerals locked into bones that can help strengthen our bones. Minerals such as calcium, magnesium and phosphorous are integrated into the broth which can aid in making bones strong.

1. Its economical

With prices constantly increasing, whenever there is something that is easy on the pockets of course you have to grab a hold of it. You can basically use any bone that you were probably going to throw out and prepare your broth. How about those veggies that you thought were going to go bad? You will already most likely have the items already on hand so no need to spend for any extra ingredients. No need to buy broth in the store anymore and Ill let you in on a little secret: Your homemade broth is 100% more nutritious than anything you could buy.

This soup can be the base for any chicken based dish such as stews, or can be served as is. It can be incorporated in many light or heavy soups.

Makes 7-8 quarts

Preparation Time: 8 hours

Ingredients

• Chicken feet (2)

• Bay leaves (3, dried)
• Cider vinegar (2 tablespoons)
• Whole chicken (1, pasture-raised, cleaned without organs)
• Vegetables scraps (1 gallon- carrots, parsley, onions, celery and leeks)
• Peppercorns (1 tablespoon, whole)
• Cold water (filtered)

Directions

1. Add whole chicken to a stock pot with a heavy bottom. Add in peppercorns, bay leaves and vegetable.

1. Add vinegar and water (enough to cover vegetables) and cook until it comes to a boil.
2. Lower heat and cook for 6-8 hours; remove anything that settles on top.
3. Strain broth, cool and pour into jars.
4. Refrigerate for up to 7 days or freeze for up to 6 months.

This soup can be the base for any beef based dish such as stews or can be served as is. It can be incorporated in many light or heavy soups.

Makes 7-8 quarts

Preparation Time: 25 hours

Ingredients

• Cider vinegar (1/4 cup, organic)
• Celery (3 stalks, chopped)
• Carrot (3, chopped)
• Onion (1, chopped)
• Beef soup bones (3lbs., grass-fed)
• Cold water (filtered)

Directions

1. Set oven to 400 degrees

1. Put carrot, celery, vinegar, soup bones into a crockpot and add enough water to cover ingredients. Set aside for an hour.
2. Set crockpot on low and cook for 24 hours.
3. Strain broth into clean jars and cool. Refrigerate for up to 7 days or freeze for 3-6 months.

This soup can be the base for any seafood based dish or can be served as is. It can be incorporated in many light or heavy soups.

Make 2 quarts

Preparation Time: 25 hours

Ingredients

• Shrimp shells and heads (5 cups)
• Onion (2 cups, chopped)
• Carrots (1 cup, with peel, chopped)
• Thyme (5 sprigs)
• Bay leaves (2, dried)
• Tomato paste (1/4 cup)
• Water (2 quarts)
• Olive oil (2 tablespoons)
• Garlic (4 cloves, crushed)
• Italian parsley (5 stems)
• Black peppercorns (1 tablespoon, whole)
• White wine (1/2 cup, dry)
• Salt

Directions

1. Clean shells and shrimp heads and drain.

1. Heat oil in a large, thick soup pot and add celery, garlic, parsley, peppercorns, onions, carrots, thyme and bay leaves. Cook for 8 minutes, stirring occasionally until vegetables are soft.
2. Put in shells and heads, stir and cook for 1 minute. Add wine and tomato paste, mix together, cover and cook for 1 minute.
3. Add water, stir and cook until it boils. Turn the heat down and cook for 45-60 minutes. Taste and add salt if needed.