Mineral-Rich Bone Broth (Sipping Broth)
A warm, savory alternative to sweet electrolyte drinks. This is hydration you eat with a spoon (or drink from a mug). Rich in sodium, potassium, magnesium, calcium, and the amino acids from gelatin.
Time: 12-24 hours · Yield: About 2 quarts
Ingredients
- ●2 lbs beef marrow bones or chicken backs/feet
- ●2 tablespoons apple cider vinegar
- ●2 celery stalks, roughly chopped
- ●2 carrots, roughly chopped
- ●1 onion, quartered (skin on for color)
- ●4 cloves garlic, smashed
- ●1 tablespoon whole peppercorns
- ●2 bay leaves
- ●1 teaspoon sea salt
- ●10-12 cups filtered water
Method
- Place bones in a large pot or slow cooker. Add vinegar and water. Let sit 30 minutes.
- Add vegetables, garlic, peppercorns, bay leaves, and salt.
- Bring to a low simmer. Skim any foam that rises in the first hour.
- Simmer on the lowest setting for 12-24 hours (stovetop) or cook on low for 24 hours (slow cooker).
- Strain through a fine-mesh strainer. Season with additional salt to taste.
- Sip warm from a mug, or use as a base for soups.
Note: The apple cider vinegar draws calcium, magnesium, and phosphorus from the bones into the broth. A properly made bone broth gels when refrigerated — that gel is gelatin, rich in glycine, proline, and glutamine. Warm bone broth is one of the most nourishing things you can consume when you're sick, recovering, or just need steady energy. This overlaps with Chapter 3, where we go deeper into bone broth technique. This recipe is focused on mineral content for hydration.
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