Bone Broth Made Easy

“Good broth will resurrect the dead”…

In my quest for optimal health and vibrant radiance I learned about traditional healing foods. I kept hearing about ‘bone stock’.

 

Frankly, because it sounded like work I wasn’t truly intrigued until…friends took me to a Neiman Marcus restaurant.

We were in Chicago, it was cold, it was windy. I was chilled and travel weary. Sitting in the oh so posh restaurant was a welcome treat.

Once we placed our orders, the server brought each of us the most delicious cup of golden broth. It was warm, full of flavor and just what I needed to make it through the day. In that moment I understood the restorative power of bone broth.

I would have loved a quart that blustery yet sunny day! It revived me and gave me the stamina I needed to have fun and enjoy myself even though it was so very cold.

 

Then in my New Master Healers classes with my teacher Andrea Beaman, I learned that bone stocks are full of nourishing goodness.

A good stock is loaded with easily absorbable vitamins, minerals and collagen that can repair and heal the digestive tract, especially the lining of the small intestine. Vanity bonus is that it will also improve skin tone, strengthen nails and grow long lustrous hair.

 

Have you ever wondered why your grandmother gave you chicken soup when you were sick?

Briefly, there are two reasons.

  • First, traditionally, chicken soup is made by boiling the left over bones of Sunday’s roasted chicken. Remember, the entire animal was used and nothing went to waste.  The bones are not only flavorful, they contain life giving marrow and trace minerals. The joints are loaded with collagen, the building block of protein.
  • The second reason is that chickens are an energetic animal. Because they are generally always on the move, they have a high metabolism. So energetically, chicken is what you want to eat when you feel the need for more energy. Chicken soup is loaded with vitamins and skin luscious minerals to give your body the energy it needs to heal and recover faster.

 

One of my favorite and fun Facebook status updates is ‘It’s a bone boiling kind of day’. Hubby likes to joke to his friends that if he ever disappears they should look in the soup.

 

Today, I am sharing with you my basic recipe for boiling beef bones. Use this recipe as a guide, make it yours by simply changing up the ingredients a bit. You can use it with chicken bones, fish bones or pork bone stock.

You can even saved bones in the freezer until I have enough…which, come to think about it, makes me a bone collector.

 

So why not just use the broth or stock that come in a can, jar or the tetra box at the grocer?

Because they are just not as nourishing. They are ‘from concentrate’ which means they are diluted with water. Most of the time there are added sugars, MSG and way too much salt to flavor it. And it is just so easy to make your own. (when you do need to resort to store bought, by the best you can and look for the USDA Certified Organic, that’s what I do)

Over the last 12 months, I have been experimenting with different bone brews…I mean recipes. I’ve finally found a base recipe that works.

 Bone Stock Ingredients

Basic Bone Stock Recipe

  • 2 Pounds of Bones – the highest quality available to you
  • 1 Large Onion
  • 1 Garlic Bulb
  • 4-6 Stalks Celery
  • 2-3 Carrots
  • 2 Bay Leafs

Other spices I use…

  • Peppercorns
  • Cloves
  • Cardamon Pods

 

7 Simple Steps

Step 1 – If bones are raw, roast in a 400 degree oven for 1 hour.  I like to salt and pepper them. I will even, time permitting, roast the onion (quartered) and garlic (whole) at the same time but it is not necessary.

Step 2 – Place bones, vegetables and spices in 6 quart stainless steel pot.

Step 3 – Cover with fresh clean water to within 2 inches of rim.

Step 4 – Bring to a soft boil over medium high heat, then lower heat to low gently rolling simmer uncovered for 4-24 hours.

Step 5 – Remove from heat, allow to cool. Using tongs remove bones and large vegetables.

Step 6 – Carefully strain into large glass bowl. Cover and place in refrigerator until fat solidifies. About 4-6 hours.

Step 7 – Using a ladle, carefully place your golden elixir into glass jars or even ice cube trays for easy measuring. (I’ve recently found out that you can freeze glass jars as long as you leave room for expansion at the top.)

 

How to use your liquid gold…

Warm it in a sauce pan and drink it from your favorite mug.

Use it as a soup base.

Add it to stir fry, saute or sauce.

My Number 1 use and favorite quick meal…

Simple Egg Drop Soup

 

Notes…

  • You know you have made a truly magical brew if your bone broth congeals. It’s the gelatin that grows strong healthy nails, radiant skin and lustrous hair and heals the digestive system. That’s why hospitals serve jello, though, what they serve has no resemblance to life giving gelatin given to patients in the old days.
  • I’ve tried using vinegar to pull the collagen from the bones, but have not had success and my broth has been to brightly flavored. I use the French method of per-roasting and long simmers.
  • You can experiment with your vegetables.
  • Be open to experimenting with your vegetables and spices. Remember that cooking, unlike baking, is as much art as science. Have fun!
  • Add additional water as necessary throughout your simmering process.
  • Every good and thorough detox or cleanse program has a component to rebuild the digestive tract.

 

 

 

 

Comments

  1. Tiffany Hussey says:

    I love this recipe! When I made it though, it really needed salt. I followed the recipe to the “t” and it still didn’t taste quite right. Also, you were so right about needing clean (filtered) water! I used tap water, because we haven’t gotten around to replacing our Brita filter. I could REALLY tell the difference. So, how much salt should I add? It didn’t taste right just salting the bones before roasting them.

    • Great question, Tiffany!
      When I boil the bones, I sometimes add a scant 1/2 teaspoon grey sea salt to the pot. I’ll edit the recipe to reflect that. Sometimes, I do need to add salt to the broth after the fact, but it’s better to use less in the prep and cooking. The longer you boil, the richer the flavor and the less salt necessary. So glad you enjoyed it!

  2. Ujjwal Karmakar says:

    My skin condition is very poor. I am suffering from many mental problems. The sleep quality is very poor.It is now two weeks I have started eating bone broth. Things are improving rapidly for me. It may be a magic preparation, something the body was waiting to have but not getting for so many years of my life.

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