Beef broth or chicken broth?
To beef or not to beef, that is the question.
Chicken broth is easier to digest if you have stomach problems such as IBS or any chronic inflammatory conditions in the digestive track. Regardless of beef or chicken, grass-fed is an anti-inflammatory and grain fed is inflammatory.
On the other hand, chicken bones are smaller and weaker thus containing less minerals and marrow. If your stomach can handle it, beef broth will have more advantages for you.
I’ve read 8 million different sources for cooking times but it seems for chicken broth you would have to cook for at least 8 hours to make it worth drinking and beef broth should be at least 24 hours. I like to be an overachiever and do 30-40. Also good to know, you put apple cider vinegar in the beef broth to help extract the minerals and use lemon for chicken broth.
Side note: Chicken broth smells very good in the slow cooker and fills the house with a pleasant aroma… beef broth kinda just smells like you’re killing a cow. If it stinks then you’re doing it right.
Pps: (Say it with me) I will always roast my bones. I will always roast my bones. I will always roast my bones.
5 lbs of beef bones
2 tbsp apple cider vinegar
1 yellow cooking onion, loosely chopped
2 carrots, loosely chopped
2 celery sticks, loosely chopped
4 garlic cloves
1 tbsp salt
A few sprigs of fresh rosemary, thyme, oregano and sage.
4 Quarts of water
In a medium sized roasting pan, roast bones, onion, carrots, celery and garlic at 350 for 45 minutes. Add to crock pot. Add spices, salt and apple cider vinegar. Cover with water and set on low for 24 hours. Strain with a mesh strainer and let cool for an hour before refrigerating or freezing.