Bone Broth, Really – Why!!
I have just finished the prep for my weekly bone broth, and I am feeling inspired to write a blog about it.
I must admit that I’m in my happy element when I cook and create. My family often tells me that I get this special look on my face when I’m in the kitchen. I get totally immersed in the whole process. For me cooking is about love and bringing people together. I couldn’t imagine a better way to show my family and friends that I love them, than creating wonderful meals for them. For me cooking is about love, happiness, home and being content with what you have. I am sure that is the look my family are talking about.
I make a delicious batch of Bone Broth every week. Rain, hail or shine. I actually began making broth because my son, who is living with Ulcerative Colitis, doesn’t absorb nutrients from food easily. However, home-made bone broth provides a wonderful source of minerals, like calcium, phosphorus, magnesium, potassium and others in forms that your body can easily absorb. It’s also rich in glycine and proline and amino acids It also contains chondroitin sulfate and glucosamine, the compounds sold as supplements to reduce inflammation, arthritis, and joint pain. Finally, “soup bones” include collagen, a protein found in connective tissue of vertebrate animals, which is abundant in bone, marrow, cartilage, tendons, and ligaments.
Bone Broth is reputed to have powerful healing properties, and may help to alleviate joint and gut pain, boost your immune system, brighten skin and even make your hair shiny.
Broth is really simple to make. I have listed the steps required below. Yes, scroll down – keep going. I promise you will not regret it!!
To get started:
I get my bones from my local organic butcher. In selecting the bones, look for high quality bones from grass fed cattle, pastured poultry, duck, lamb, veal or bones from just about any animal. Since you will be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.
The ingredients that I use:
- 2 kilo of bones + add of few chicken feet for extra gelatine. ( I know, they look gross.)
- 1 leek
- 3 carrots
- 1 stalk of celery
- Herbs of your choice, maybe garlic or onion
You can use your own favourite vegetables. Let you imagination loose and think about what sort of vegetable you like and maybe which ones you use when you are making a batch of soup.
- Place the bones in a large pot, fill with water until the bones are covered, and add 2 Table Spoons of Apple Cider Vinegar, and soak for 1 hour. This mixture will permeate the bones and ensure that the minerals will be extracted from the bones and into the broth, during the cooking process.
- After 1 hour, remove the bones from the vinegar soak and roast the bones for ½ in the oven on 180 degrees. Remove from the oven.
- Time to start the slow cooking process. To cook the broth I use my old time friend, the slow cooker. I use the slow cooker because the broth has to cook for approximately 48 hours, it gives me more piece of mind than having the broth cooking on my gas cook cooktop overnight.
- Add all the vegetable of your choice, the bones and add water until the bones are covered to the slow cooker or pot if you are using your cook top.
- When using the slow cooker to make broth, I always put it on ‘High’ until the broth start simmering and then I turn it down to ‘Low’. That will be the same process if you are using a pot on the cook top.
- Let the broth simmer for at least 48 hours. Keep an eye on it and add a bit of water if you think the liquid level gets too low.
- After you’re done cooking, remove your broth from the heat, and run it through a colander to strain out the bones etc. Place the container of broth into the fridge for several hours, or until the fat rises to the top and hardens. Lift the solid fat sheet off the top of the broth, and presto, your broth is ready to go!
I hope you will have as much fun and enjoy making your home-made broth, as much as I do.