- 2–3 lbs grass-fed beef bones or chicken carcass (with cartilage)
- 2 tablespoons apple cider vinegar
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic (optional)
- Water (enough to cover bones)
- Salt and pepper to taste
Preparation:
- Place bones in a large stockpot or slow cooker.
- Add vinegar and let sit for 30 minutes—this helps draw minerals from the bones.
- Add chopped vegetables and garlic (if using), then fill the pot with water to cover all ingredients.
- Bring to a boil, then reduce to a simmer. Skim off any foam that rises.
- Simmer for 12–24 hours (the longer, the better for collagen extraction).
- Strain broth through a fine mesh sieve. Discard solids.
- Let cool, then refrigerate. A jelly-like consistency indicates a collagen-rich result.
Serving and Storage Tips: Drink 1 cup daily, warmed with a pinch of salt or a splash of lemon. Add to soups, stews, or grains for a nutrient-rich boost. Store in the fridge for up to 5 days or freeze in portions for up to 3 months.
Variants:
- Spicy Kick: Add turmeric, ginger, or black pepper for added anti-inflammatory effects.
- Herbal Touch: Add fresh herbs like thyme, rosemary, or parsley during the last hour of cooking.
- Fish Collagen: Use fish heads and bones for a marine collagen version.
FAQ:
- Is this the same as store-bought collagen powder? No—this is natural collagen from whole food sources. While it contains collagen, its concentration is lower than in isolated powders but offers additional nutrients.
- Can I use a pressure cooker? Yes! Use a pressure cooker for 2–3 hours for similar results.
- Why does it turn jelly-like? That’s the collagen! It solidifies when chilled and melts into a nourishing liquid when heated.
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