Kara Fitzgerald ND Naturopathic Doctor

Leaky Gut Bone Broth

Ingredients

2Lbs Poultry, fish, shellfish, beef or lamb bonesOptions include: cooked bone with a previous meal, with or without skin mean; raw bones with or without skin and meat (can also be browned first for flavor); use a whole carcass or just parts (good choices include feet, ribs, necks and knuckles)
4Cups Cold waterOr enough to cover the bones
1-2Tbsp Apple cider vinegar
1 Medium onionPeeled and quartered
2-3Cloves garlicPeeled and sliced in half
1/4Cup Dried wild mushroomsSuch as shitake
1Tsp Turmeric powderOr 1 fresh turmeric rhizome, peeled and roughly chopped
2-3Slices Fresh ginger rootPeeled
1Tbsp Dried oregano
Handful Fresh parsleyOnly add the parsley for the last 30 minutes of cooking.

Instructions

Combine bones, water and vinegar in a pot, bring to a boil, remove any scum that has risen to the top and reduce heat.
Simmer 4-6 hours for fish or shellfish, 6-48 hrs for poultry, 12-72 hrs for beef or lamb, the longer the better so that more gelatin and nutrients are released into the liquid.
Add the vegetables, spices and herbs for the last hour of cooking.
Strain through a sieve and discard the bones and vegetables. If uncooked meat was used to start with, you may reserve the meat for soup or salads. If you wish to remove the fat, use a gravy separator while the broth is warm, or skim the fat off the top once refrigerated.
Cold broth will gel when sufficient gelatin is present. Broth may be frozen for months, or kept in the refrigerator for about 5 days.
Broth can be used in soups, stews, braised dishes, sauces, or gravies.
It can also be sipped as a warm drink, especially nice with a squeeze of lemon and a little sea salt.