Take Advantage of Free Food - Bone Broth

  I was blessed to have a cow that we slaughtered here recently, and I specifically asked the butcher for the bones. This is one way to increase your food supply with what most people would call scraps. I call it, nutritious and free, bone broth. This full bodied and highly nutritious food is or close to free for anyone that is willing to take the time to make it. It's super easy and I'll share my recipe with you below. Let me say that although small butchers are just about none existent anymore, you can find some deer processors and other local folks that will be happy to just 'give' you or sell you the extra bones they have let over from deer or other wild game. This is one gold find and like I said before it's basically free food or close to free.
  Almost all cultures around the world have 1- had access to bones to make broth with and 2- considered it a necessary part of the diet. Bone broth often includes the over looked sources of proteins and is a great source of gelatin. These and other animal fats from cooking the bones down are vital building blocks to good health that people do not get in store bought stocks or soups made with the imitation stuff we call bullion. These are nothing compared to real bone broth and the nutrients, we as a society are missing do to industrialism, is just sad to say the least. Dr. Weston Price studied many tribal cultures and the one common denominator in good health was a diet high in animal proteins and fats. For most Americans that isn't affordable, but using this and other ideas we can increase our nutrition and try to gain back what was lost to a sick industrial food supply. Not to mention the teaching you get to do with your family around a pot of bone broth. It is touted as a nutritional super food by doctors studying leaky gut and other digestive issues. It has been shown to be effective at aiding in joint support and possibly reducing pain and inflammation from arthritis. It's been linked to being responsible for healthy skin, hair and nails. In many cultures around the world, it is a priority to teach a good diet from home and specifically which foods are needed to achieve these health benefits. It's vital we too pass these things on to the next generation as well.That really is the best part, if we do not pass on the secrets to vitality then how will our species thrive? It is as important as the broth itself.
  Recipe: First place as many bones as possible into a roasting pan and cover with a small amount of water. Maybe an inch in the bottom of pan. Place in oven to roast uncovered on 350 degrees F for a few hours, you'll know when it's ready. Once bones are good and brown, but not burnt, take out of oven and let stand to cool. Then place enough bones in stock pot to fill up half way.
 

  Then fill pot within a few inches of the top with water. *If you make Magnesium water with prills, use this as well. I do. Next add a few seasonings. I like 1/2 teaspoon of Cumin, 1/2 teaspoon Fenugreek and Peppercorns (ground together), and 2 teaspoons of Sea Salt. Bring pot to a boil, then turn heat to medium and simmer for about 3 to 4 hours. If it boils down below half the pot level, then add a few quarts more water. Once good and thick, pour into quart size canning jars and place a clean lid and ring on them. Then repeat with the same pot of bones. You can do this twice with every stock pot of bones you cook and receive twice the reward of rich thick broth!

  Once you have enough canning jars full, place in pressure canner and can at 10 pounds pressure for 30 minutes. Use these as you would any stock, but they will not be clear. Bone broth is made using bone, marrow, some pieces of fat and cartilage so the result is a thick cloudy stock. It's a much richer broth than a stock most people are used to and even has a stout flavor. It can really add flavor and nutrients to winter soups and stews. You will love having this to warm the heart and body when cooler weather comes!