Baby’s First Bone Broth \\ Sweet Laurel

by sweetlaurel

I’ve been doing lots of research over the past few months in order to prepare for Nico’s transition into eating solid food. Nico is still about 98% breastmilk fed. He hasn’t been super into solids, but to me, that’s ok because I love nursing him! I’ve read a few books on the topic and consulted with my nutritionist, Margaret Floyd. I love her approach as it is filled with nutrient-dense, real food and also very practical. Margaret maneuvered through my autoimmune disease and has successfully helped me with the daunting task of introducing my Nico to solid foods

One of the first foods she recommends is bone broth. Bone broth, considered around the world as a health tonic, has been used for centuries as a healing food. As real food expert Nina Planck has stated, “it is digestible, nutritious and tasty. Broth is perfect for babies (Real Food for Mother and Babies, 2009).”

I adapted this recipe from my nutritionist Margaret’s original recipe. Margaret wrote her basic approach to introducing solid food here, and why bone broth is a great choice for babies!  Read up on it, and then cook up a pot of bone broth for you or baby!

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby's First Bone Broth \\ Sweet Laurel

Baby’s First Bone Broth


 

Ingredients:

chicken bones, including the ligaments and joints (be sure to use bones from organic, pastured raised chickens)

1-2 tablespoon apple cider vinegar

pinch of Himalayan pink salt

filtered water


 

Directions:

Put the bones, vinegar, and salt into the stock pot. Cover with filtered water.

Bring to a boil and skim any foam off the top. The foam is just any impurities coming out of the bones. Sometimes it’s there, sometimes it isn’t.

Reduce the heat on your stove to the lowest possible and gently simmer your broth for at least 8 hours, up to 48 hours. The rule of thumb is the bigger the bones, the longer you need to simmer your broth. Make sure not to cook the broth at too high a temperature! It will denature some of the proteins and create natural MSG. We put the stove at the lowest temperature and just leave it for a couple of days.Strain out the bones and veggies, and either use

Strain out the bones and veggies, then either use immediately or store in a big glass jar in your fridge. It can last for a week.