How to Make Bone Broth: The Backbone of Good Health

“Eye of newt and toe of frog, Wool of bat and tongue of dog, Adder's fork and blind-worm's sting, Lizard's leg and owlet's wing, For a charm of powerful trouble, Like a hell-broth boil and bubble” - Shakespeare, Macbeth, Act IV, scene I

Bone broth is the nourishing stock of long-cooked, delectable ingredients including the bones and marrow of beef, pork, poultry and more. It is rich in compounds of cartilage, collagen, gelatin, minerals and health supportive amino acids. These elements work synergistically to keep our systems functioning smoothly. Bone broth is good for whatever ails you! Here are some of the parts of bone broth which can benefit your health...

• Collagen = benefits skin, hair, teeth, nails, bones and aging
• Cartilage = benefits all joints
• Gelatin = soothing to all digestion and moving parts
• Minerals = thyroid, adrenals, really everything
• Amino Acids (Proline, Glycine, Glutamine, Alanine) = blood, muscles, detoxification, anti-aging, recovery, digestion and gut health

Directions

1) Fill Your Pot, Add Acid and Simmer

Place bones in stock or slow cooker and fill with just enough water to cover. Add a small splash of apple cider vinegar, lemon juice or any other edible acid. 

Place on stove over med/high heat until simmer is reached.

3) Skim the Funk

Reduce heat and begin skimming off the funk.

4) Reduce Heat and Continue

4-24 hours for poultry, 6-48 hours for beef or game. Your broth is done when it tastes good and the bones become soft. 

NOTE: Add more water along the way, if needed. If you're bones start to emerge from the water, add more water and continue cooking.

6) Strain, Cool & Store

Strain liquid into another stock pot and place in the sink full of cold water to cool.

When cool, pour into jars and refrigerate. The fat will congeal on the surface of your stock where it can be easily plucked off and used in cooking.

Broth will keep for 5-7 days is the fridge or 6 months in the freezer.

Best methods of preservation are freezing or pressure canning. It is a good idea to reduce the volume of stocks for economical preservation. The less volume of liquid, the heartier the product and more economical the storage.

NOTE: If you want to make consume´ or aspic do not boil your stock, ever. Leave uncovered at all times. You will also need to clarify your stock after degreasing it.

7) Add Salt and You've Got Broth

You made stock… now what? Add salt and, Voila! You have nourishing bone broth. For flavor, during the last hour of cooking add alliums, fresh herbs, spices, and vegetables.

Drink it straight, however you’d like. Use your stock wherever you’ve been using water in savory dishes like grains, beans, potatoes, pastas, soups, stews, etc. Some days I even poach an egg in it for breakfast... vitality!

Resources

• www.westonaprice.org
• Nourishing Broth: An Old Fashioned Remedy for the Modern World, Sally Fallon Morell
• The Nourished Kitchen: Farm to Table Recipes for the Traditional Foods Lifestyle, Jennifer McGruther
• Bones: Recipes, History and Lore, Jennifer McLaga

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