There was a point in my life when food felt like my enemy. It seemed like there was nothing I could eat that my body did not react to. I was in a tailspin. Pulling yourself out of a tailspin can be tough and requires a strategy with multiple points of focus. One focus for me was healing my gut and calming the fire that seemed to be burning inside me.
A key ingredient in my great come back was Bone Broth. This was something I had never heard of outside of the chicken broth I saw my grandmother make every Thanksgiving. Bone broth was a staple in most pre-modern cultures. Villages would slaughter an animal like a goat, and after dividing up the meat, would pass the bones around to each household for a couple of days to simmer over a low fire. This slow simmer pulled out the therapeutic minerals and collagen locked in the bones. These nutrients support a healthy digestive tract, tissue formation, and liver function.
Restaurants use Bone broth “stock” as a base for sauce making. The concentrated nutrients and structural components of collagen make this liquid a true elixir from the gods. Use bone broth in replacement of water in any savory dish, as a base for soups and stews, as a braising liquid, and as something to sip on when feeling under the weather. I always buy bone-in cuts of meat or whole chickens so I have a constant supply of good bones to boil. Alright on with the recipe
Bone Broth
- Leftover bones from chicken (legs, thigh, wings, or body), beef ribs or bone-in roasts, pork ribs or chops, or lamb ribs
- Stockpot
- Filtered water
- 1/2 onion rough chopped
- 1 carrot cut into 1/2 inch pieces
- 1 stalk celery cut into 1/2 inch pieces
- 2 garlic cloves smashed and peeled
Method
- Save the bones from your meals. You don’t have to clean them, the little bits of meat and connective tissue are beneficial
- Put the bones in the stockpot and fill with water to about an inch or two over the bones
- Cover and simmer on the stove top at the lowest heat setting on your smallest burner to keep the heat low. Simmer for 24 hours for chicken or 48 hours for beef, lamb, or pork.
- Remove the bones with a slotted spoon. Add the vegetables then turn the heat up to a rolling boil. Boil uncovered for 45-60 minutes until the liquid has reduced by 1/3-1/2.
- Pour through a strainer into glass jars. Use or freeze within 5 days
- Cooled bone broth should have a gelatin-like consistency
