Many studies now confirm what Grandma always knew–that broth made from bones is a great remedy, a tonic for the sick, a strengthener for athletes, a digestive aid, a healing elixir. And unlike bitter medicines, broth can be incorporated into delicious soups, stews and sauces. In fact, broth is the basis of all gourmet cuisines. “Without broth,” said Escoffier, “one can do nothing.”
The basic method is simple. Soak bones (chicken, duck, turkey, beef, lamb, fish, etc.) in water plus a little vinegar for an hour or two. If you are using beef or lamb bones, a better color and flavor will result by first roasting the bones in the oven. Bring the water to a boil slowly and skim any scum that rises to the top. Add a variety of vegetables and herbs and allow to simmer several hours or overnight. Remove the bones (your dog will love them) and strain out the vegetables. You can use the stock as is, or chill to remove the fat that congeals on the top. (There is nothing wrong with the fat, but culinary purists point out the clearest sauces are achieved with stock from which the fat has been removed.) The stock may be kept in the refrigerator for several days or in the freezer for several months.
If you have a large enough pot, you can use whole carcasses of birds or fish, and large knuckle bones (full of cartilage) of beef. Our local supplier of farm products prepares broth in a cauldron large enough for the cow’s head–the result is a fantastic, gelatinous broth.
The substitute for broth is MSG, which food manufacturers use to achieve the taste of meat in canned and dehydrated soups and in imitation sauces. MSG is toxic to the nervous system but broth–rich in calcium–is protective. One of the most important things you can do to improve your health is to use real broth and avoid imitation foods.
A Recipe for Strong Cartilage, Limber Joints and Beautiful Skin
So what makes bone broth so special? It is typically rich Calcium, Magnesium, Iron, Silicon, Phosphorus, Sulphur and other trace minerals. The other unique and powerful substances found in bone broth are Marrow, Cartilage, Glycine, Proline, Collagen and Gelatin.
It is easy to make, freezes well, and can be used straight as a broth tea or as a base for soups, congees, stews, sauces, gravy, cooking grains, vegetables, savory baked goods, and added to beans. Bone Broth is simply made from cooking the bones of healthy animals or fish in water with vegetables, spices and herbs. The best broth is made slowly, 4 – 48 hours, steeping the nutrients from deep inside the bones and dissolving the marrow, cartilage and tendons into a silky rich fragrant broth.
How To Make Bone Broth:
Broth can be cooked on the stovetop on low heat, or in a slow cooker (crock pot).
2-3 pounds of bones (Include 2-4 chicken feet, or 1 sliced calf’s foot for added gelatin; if using fish, use non-oily only. If using beef bones, you may want to roast them first for added flavor.)
4 quarts of cold filtered water
2 Tbsp to ½ cup vinegar (to taste)
Optionally add 1 -3 onions, 2-3 carrots, 2-3 celery stalks, Spices as desired,
1 bunch parsley
Put bones, meat, vinegar, water, any spices and all vegetables (except parsley) in stainless steel pot or crock pot. Let stand for 30 minutes to 1 hour.
Bring to boil.
Skim the scum off of the surface of the water.
Reduce heat, cover and simmer. For fish, at least 2 hours; for poultry, at least 8 hours; for beef, at least 12 hours.
Add the parsley in the last 10 minutes.
Strain, let cool, and refrigerate. Observe amount of gelatin in broth, and make adjustments to cooking time, and vinegar amount, accordingly.
Remove congealed fat that rises to the top.
Freeze any broth that you won’t be using within 7 days.
This is the ultimate bone and joint support that anyone can do. From young athletes to seniors who need musculoskeletal support. On top of this, doing an adult daily dose of Vitamin D (5,000iu’s) will help keep you feeling loose and not as stiff during the winter months. Next time you are in the office ask us which kind of drinking waters will contribute to daily joint stiffness.