Bone Broth Recipes for the Season

It’s definitely that time of year when drinking a cup of good bone broth really hits the spot and makes you feel all warm and good inside.  I’ve only discovered and started making my own broths this past year, but I know it will be something I’ll continue to do for the rest of my life.  Aside from being extremely nourishing and very healing to the digestive tract, it’s also such a great way to utilize every part of the animal.

In honor of this time of season, I wanted to share a great article entitled Broth is Beautiful by Sally Fallon.  She gives great information regarding these broths as well as a few recipes.  Please see below.

And I’ll share my process as well.  Here at our home, we eat lots of roast chickens, so our broths are usually chicken based.

  • Collect drippings from chicken after roasting and refrigerate.
  • Once drippings have cooled and solidified, skim off the fat and keep this refrigerated to cook with later.  I like to use it in veggie bakes.
  • Remove all meat from the carcass.
  • Put drippings, carcass, sea salt and Tbsp of vinegar (helps to draw out the good stuff from the bones) into large pot or slow-cooker.
  • Cover the carcass with filtered water.
  • In large pot on stovetop: cover and bring to a boil.  Once boiling, turn down to low heat for a simmer.  Simmer for several hours if possible.  I usually do at least do 3-4 hours, but others recommend 6-8.
  • In slow cooker:  Cover and put on low for up to 12 hours or longer!
  • Skim off any impurities that may float to the top.
  • Remove bones, add more sea salt to taste if desired, and serve.
  • We also like to add cabbage, serve in a big mug and eat with chopsticks!  How fun!

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BROTH IS BEAUTIFUL by Sally Fallon

“Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.”A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and stock has disappeared from the American tradition.

Grandmother Knew Best

Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid-strengthening substances.

When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth-based soup did more than please the taste buds. “Soup is a healthy, light, nourishing food” said Brillant-Savarin, “good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion.”

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