In the winter time, when our kidney qi is low and illness seems to be everywhere, bone broth is the supreme food. Bone broth is liquid nutrition; the bones of the organic and free-range animal contains minerals, iron rich marrow, and amino acids. The cartilage contains collagen, gelatin and protein. Gelatin is wonderful food for allergies, weak digestion, IBS, Crohn’s, colitis, wasting, cancer, and osteoporosis. Collagen is wound
healing, fabulous for soft tissue issues, muscle injuries, and after surgeries. Marrow “builds blood” and for anyone convelescing after a surgery, giving birth, or being ill, blood building is almost always indicated.
Benefits of Bone Broth:
Bone Cartilage
minerals Collagen
marrow gelatin
amino acids protein
The phytotherapist often puts immune roots in with the broth such as, burdock or astragalus. Calendula flowers may also be added for the color they add to the broth and an immune boost. Rose hips are another delicious addition to give the broth an additional hit of vitamin C. Adding apple cider vinegar to the broth will help break down the bone, so you get all the gelatin, collagen, minerals, and goodness that the bones have to offer. You know that you have successfully cooked a healing broth when you see the jello-like slime on top, once the broth is chilled overnight.
Always try to use free range chickens and grass-fed beef. Local is best when you can find and afford it. Luckily, beef bones are theleast expensive part of the animal to buy and they make the best broth (especially the joints and knuckles!). One whole medium sized chicken should make you at least a couple quarts of good, rich broth.
Once you have your broth made, you have the basis for the quickest most nutritious meal. Just add some lacto-fermented kimchi (see tutorial), noodles, and organic tamari for a killer ramen.
Chicken Stock
- 1 whole free-range chicken or 2-3 lbs bony chicken parts (i.e. necks, backs, breastbones, and wings)
- 2-4 chicken feet (optional)
- gizzards from one chicken (optional)
- 4 quarts cold filtered water
- 2 Tbs apple cider vinegar
- 1 large onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 1 bunch parsely
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and gizzards from the cavity. Cut chicken parts into several pieces. Place chicken or chicken pieces into a large stock pot with the water, vinegar, and all vegetables except parsley. Bring to a boil and remove the scum that rises to the top. Reduce heat, cover and simmer for 6-8 hours. The longer the better!Adding parsley at the end will impart additional mineral ions to the broth.
Remove chicken with a slotted spoon and reserve the meat for other purposes such as, chicken salad or enchiladas. Strain the stock into a large bowl. Refridgerate until the fat rises to the top and congeals. Skim off this “smaltz” and reserve the stock in covered containers in the fridge or freezer.
Beef Stock
Adapted from Nourishing Traditions by, Sally Fallon- 4Lb beef bones (knuckle bones for joint pain)
- 3Lb meaty rib or neck bones
- 1 gal filtered water
- 1/2 cup Braggs Apple Cider Vinegar
- 3 onions coarsely chopped
- 3 celery sticks coarsely chopped
- Several sprigs of fresh thyme, tied together
- 1 tsp. dried green peppercorns, crushed
- 1 bunch parsley
Place the marrow bones in a large stockpot with vinegar and cover with water. Let stand for one hour. Meanwhile, roast the meaty bones in the oven set to 350°F. When well browned, add to the stock pot along with the vegetables. Pour the fat out of the roasting pan and add cold water to the pan , bring to a boil over high flame, stirring and scraping the juices and bits stuck to the pan. Add this liquid to the stock pot. Bring to a boil. Skim off scum that rises to the top and discard. Reduce heat and add thyme and peppercorns. Simmer for 12 hours up to 72 hours. For the last 10 minutes, add the parsley. Remove bones with tongs and discard. Strain the rest of the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Stock will turn to gelatin once cooled, this is normal.
Click this link for more wonderfully healing bone broth recipes and info! And This article references some great scientific literature and has an extensive list of the benefits of bone broth: link. Y
Reishi Roberson, Llc. 