Immune-Boosting Bone Broth with Astragalus
Bone broth is made by slowly cooking animal or fish bones, organs, and connective tissues with an acidic liquid like vinegar. When parts like feet and knuckles are slowly cooked, they release gelatin into the broth, which can improve gut health as well as boost joint health.
Adding astragalus to the bone broth is a way to get additional anti-inflammatory and antioxidant power into the broth to help boost your immune system. The addition of shitake mushrooms and garlic not only add taste and texture but also give the broth more immune-boosting power.
Plus, broth is delicious and comforting. It even helps some people sleep better. Drink it warm by itself or add it to your favorite broth-based recipes. It's healthier than buying it pre-packaged because you get to control the ingredients, including the salt.
Serves: Varies
Prep Time:
Total Time:
Ingredients:
- Bones or carcass of grass-fed animal
- Filtered water
- 1-2 tablespoons apple cider vinegar
- 1 large onion, chopped
- 5-6 garlic cloves, minced and rested for 15 minutes
- 4-6 large carrots, chopped
- 1-2 celery stalks, chopped
- 2-4 tablespoons dried astragalus root
- Salt and pepper, optional, to taste
- 2-3 shitake mushrooms, chopped
Directions:
- Place bones or carcass in heavy-bottomed stockpot.
- Cover with water.
- Add vinegar, onion, garlic, carrots, celery, astragalus, and salt and pepper.
- Bring to boil and then skim off froth.
- Lower to simmer and cook for 24 to 72 hours. *
- Add shitake mushrooms during last ½ hour of cook time.
- Strain.
- Store in refrigerator or freeze.
* Alternatively, transfer to crockpot and cook on low for 24 to 72 hours or transfer to oven-safe roasting pan, cover, and roast at 170° for 24 to 72 hours.