Monday, 21 October 2013

Benefits (and yumminess) of Bone Broth!

If you haven't already tried making bone broth (different from chicken stock) you really should give it a try.  It is inexpensive and really easy to make, especially if you have a 6-quart slow cooker.

Bone broth made from good quality bones (i.e. pasture-fed, healthy) has numerous health benefits:
  1. Boosts the immune system if you have a cold or the flu.
  2. Nutrient dense food.
  3. Improves digestion.
  4. Good source of amino acids.
  5. Contains magnesium, phosphorus and calcium for bone and tooth health (helps remineralize tooth enamel which we all lose as we age).
  6. Supports joints, bones, hair, skin and nails from the collagen in the broth.
  7. Some studies say it even helps eliminate cellulite - and who wouldn't want that.
You can drink a mug of warm/hot bone broth or braise meat or vegetables, make soup or stew or make a pot roast with it.  It will keep in the fridge for about a week, but beyond that you want to freeze it.

If I roast a (pastured) chicken, I save the bones in the freezer until I have enough for bone broth.  After Thanksgiving I had a turkey carcass and I have found that turkey makes my favourite bone broth - almost like drinking gravy (not that I would do that, of course maybe).  Paleo Grandad likes to knock it back like medicine, which it kind of is, but I like to sip it like coffee.  Whatever way you drink it, it's delicious.

What you need to make bone broth:
  • pressure cooker, large stock pot, or 6-quart slow cooker, which is what I use
  • enough turkey, chicken or beef bones to comfortably fit in whatever pot you are using
  • water
  • apple cider vinegar
  • salt and pepper
  1. Place enough bones in your pot to comfortably fill it and cover with water.
  2. Add 1 Tablespoon of apple cider vinegar.
  3. Put the lid on and set a timer for 20 hours - yes 20 hours.  This is what makes the difference between stock and bone broth.  I usually put the bones on at about 3:00 p.m. in the afternoon on one day so it is ready about 11:00 a.m. the next day - your whole house will smell like a roasting turkey while you sleep.
  4. After the 20 hours, lift all the big bones out and throw them away - all the goodness is gone.
  5. Pour the remaining broth through a strainer set over a large bowl.  Throw the remaining small bones, etc. out.
  6. Strain the broth one more time through a fine sieve or cheesecloth into jars.  You can also add salt and pepper to taste at this point, or add it when you use the broth.

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