I have a recipe for you.: Bone Broth. Its all the rage, right now. Despite that, I love it!  Very soothing. Endlessly useful. Highly adaptable. Good for you. The most impressive thing is how easy it is. What I can’t believe is that my mother, and my grandmother never seemed to do this. It seems like a no brainer!

In the past I made broths, by cooking the leftover meat usually on the bones, for a few hours. It was invariably disappointing – weak, and not worth the effort. This is officially called a ‘Broth.” I then read about making bone broth. It is really considered a ‘Stock’, in cooking terms. This is much more worthwhile! So much more flavorful!

Research shows that chicken bone broth actually does help you heal when you are sick. Researcher at Nebraska Medical Center found that chicken soup made the traditional manner decreases the symptoms of upper respiratory infections. Low calorie soup also has been found to reduce calorie intake.

I felt great getting to use my herbs at the end of their season. I did have to dig under the leaves to find the oregano, and though my pineapple sage had died with the first frost, the leaves were still fragrant. Our whole house smelled delicious for 3 days!

Plus, my daughter loves to say vegetable butts! These ‘waste’ pieces no longer feed my compost, instead they flavor my stock! We keep them in a collecting can in the freezer. Adding vegetables enhances the flavor and reduces the need for salt to taste.  The vinegar helps the bone release their calcium into the broth, just like that old rubber chicken bone trick!

 

Bone Broth Recipe

Ingredients:

Meat bones

Vegetable butts

Herbs such as rosemary, thyme, sage, parsley

Water

1/4 cup vinegar

Instructions:

Place bones in a large stock pot. Add vinegar, vegetable butts, and herbs. Cover generously with water. Bring to a boil, turn heat down and simmer on low heat. Cook poultry bones for 24 hours. Cook pork or beef for 72 hours (3 days). Keep solids covered with water.

Cool. Drain liquid and discard solid remains. Refrigerate. Consider skimming the fat off once cooled, for lower calorie broth. Use within 48 hours or freeze for later use.

Happy cooking and Happy Holidays!

-by Tama Cathers, BS, MS, DVM, SC (sometimes cook), SG (sometimes gardener), SA (sometimes asleep), SN (sometimes not).

RESOURCES:

Chicken soup

https://www.ncbi.nlm.nih.gov/pubmed/11035691

Soup and calorie intake

https://www.ncbi.nlm.nih.gov/pubmed/15976148

 Cover Photo by Annie Spratt on Unsplash

 

Forewarning: These pictures turned out a little gory!

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