Healthy Bone Broth

Healing bone broth

Bone broth is exactly what it sounds like, broth made from boiling animal bones and connective tissue. It is commonly made from cattle, chicken, or fish bones. Bone broth was introduced in the 1800s when our ancestors hunted and gathered their food. It was unheard of to waste any part of the animal, which is why boiling the bones became common. Soon after, the many benefits of bone broth became clear. If drinking plain bone broth doesn’t sound appetizing, try mixing it into recipes such as soup, stuffing, gravy, marinade, or smoothies to reap its health benefits.

Now, there are a few things you can do to make excellent stock — the kind you’ll want sip on with a squeeze of lemon or lime or add to soups, grains or sauces to make them endlessly more flavorful. If you do have 8 hours (or more) to kill one day and you’ve been saving up those rotisserie chicken carcasses, beef bones and fennel tops in your freezer

When it comes to making stock, there are no rules. Toss in a good combination of leftover vegetable ends( carrot, onions, celery, garlic ), as many chicken or beef bones as you have, some herb stems, let it simmer for 5-8 hours or more.

1) Roast the bones and vegetables with a little olive oil in a very hot oven before simmering. This is called brown stock, and it’s much bolder, richer and altogether complex in flavor

2) Add tomato paste.

3) Toss in all the herbs., parsley ,thyme, rosemary. I Usually put any herb that’s not looking too hot in my stock. I also save parsley stems and fennel tops, which don’t have many other uses.

4) Add mushroom stems.

Let it cook for as long as possible. I know I said 5 but that’s the minimum. Start your stock in the morning on a rainy day when you plan to be inside and let it go for 6 to 9 hours for the ultimate flavor. For this, you'll need a very big pot, one that's ideally taller than it is wide so that your stock doesn't evaporate too much. You could also do it in two smaller pots, if that's what you have in your kitchen. Otherwise, halve or quarter the recipe as you see fit. You can use the vegetables listed or whatever you have available or leftover or going bad. Stock is a great way to clean our your pantry.

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Mari Beth Price