Recipe By: Kelley Herring
For many people, bone broth is the secret weapon for healing the gut, reducing inflammation, and protecting their joints. Making one broth can sometimes be a long process, but it is definitely worth the wait. For those of you who do not wish to wait, Kelley Herring has a speedy version that you may enjoy.
Plan to make your bone broth in two or more large batches (depending on the size of your cookware). Then refrigerate or freeze small portions in zip top bags or mason jars to keep them fresh throughout the fast.
Many people think they don’t have the time to make bone broth at home. While the traditional stovetop method can be quite time-consuming, there is a better and faster way to make gelatin-rich bone broth: the pressure cooker.
Not only is the pressure cooker faster – it is also healthier. Less cooking time at a lower temperature means the loss of fewer heat-sensitive nutrients.
48 cups water
15 pounds grass-fed/free-range bones (a mix including oxtails, marrow bones, knuckles, chicken feet, pork soup bones)
12 leeks or 6 sweet onions
4 Tbsp. organic apple cider vinegar
1 Tbsp. mineral-rich salt or Red Boat Fish Sauce (to taste)
Instructions For Gelatin-Rich Bone Broth
1. If you are using the Instant Pot Duo, you can make a batch-size of 8 cups with each pressure cooking cycle. (NOTE: To make an 8-cup batch, simply divide the ingredients listed above by 6).
2. Before making your bone broth, you may want to roast the bones. This enhances the flavor of the bone broth, though it is not necessary. If you choose to do this step, simply place bones in a roasting pan and roast for 30 minutes at 350 F.
3. Add all of the ingredients to the vessel of your pressure cooker, and cook on high heat for 30 minutes. Allow the pressure to release naturally and then strain the broth into a glass container and refrigerate. Once cooled, you’ll find that the broth has gelled – this is the telltale sign of the presence of gelatin. For easy use and storing, pour cooled, strained bone broth into silicone ice cube molds or mason jars.
4. For the most gelatin-rich broth, be sure to add some free-range chicken feet. A recent study published in the Journal of Chemistry and Chemical Engineering found that gelatin from chicken feet was nutritionally superior and yielded more collagen than other bones tested.
Visit the Wellness Blog for more recipes by Kelley Herring.
Kelley Herring is the author of the brand new book Keto Breads – which includes more information you need to know about why it is so important to avoid wheat and grains in your diet, plus how to use healthy replacements for these foods to create all the breads you love… without the gluten, carbs and health-harming effects. Click here to learn more about Keto Breads…