Bone broth is the BOMB.
I have been making bone broth for years now. First learning about it when I was looking for ways to start turning the titanic of my over stressed, adrenal fatigued, tired body. We all should know by now that the gut is the center of our health universe. Seriously can’t make this any more dramatic than that… it is that huge. There are exceptional books based on amazing research that I have read on the subject and it resonates strongly with my instincts. Essentially that is what this journey is all about. Not what this expert or that expert says but rather what I think about what is best for my body. There are books, videos, documentaries, and articles abound on any technique or protocol that may or may not work. It does take time to do the research but then what are we talking about here? Our bodies! Our existence! So I take the time, chew on information, and come up with my own personal idea of how to take care of myself. I hope you do the same!
I recall a day at the hospital when a co-worker was talking to a physician about a family members stomach issues. I mentioned bone broth as the physician was writing out a prescription for some medication to help. I endured a good 10 minutes of ridicule as the physician asked if a dead chicken hung upside down in the corner of the kitchen was necessary for the magic to work. A few points come to mind here. The first issue I have is the knee jerk prescription writing. Problem = Prescription. The side effect of this medication included Aluminum toxicity (each dose has 200mg of Aluminum in it), hypophosphatemia, osteomalacia, decreases the absorption of thyroxine, as well as the standard side effects of most medications such as diarrhea, bone pain, abdominal pain, rash, dizziness, headache…the list goes on. Not a question or hesitation in either the prescribing it, or the accepting it. Bone Broth has zero side effects, none toxic, and needs no prescription…oh and it tastes amazing. I have read hundreds of stories of people who enjoyed relief from a multitude of gastric issues when consuming bone broth. Worst case scenario from trying it? There isn’t one! Unless you drink it too hot and burn the roof of your mouth! Second issue is that my suggestion was received as if I had asked that they make a voodoo doll and draw a smiley face on the stomach to fix the problem! That is a pretty typical situation when you are an old rebel nurse/natural health care proponent in today’s dysfunctional heath care environment.
You may or may not have heard about Bone Broth, I hope you have. Bone broth is simply that, a broth made with bones. I was skeptical at first that it would just be a watery weak broth but that couldn’t be further from the end product. It is an amazing rich broth that will warm you through and through on a cold winter night, or morning! I once read a blog of a man who said he had a bit of a love affair going on with Bone Broth and he was actually replacing his morning coffee with it. I confess to having done the same, on this very morning in fact.
Making bone broth is a very simple process. A few pointers from my successes and failures…
- Bone selection is very important in this process. I have, fortunately, researched the supplier that is offered at a local market and find their bones to fit the bill. I encourage you to do the same before you begin making your own bone broth. Due to the diet and conditions of many animals it is paramount that you get healthy bones. The beef bones should have a solid marrow core and be sliced into 1-inch-thick sections. If your bones aren’t excellent your broth just won’t feel or smell right. I once bought some very expensive bones from a local farmer who produces grass fed natural and humanely treated animals and they made a very unsatisfying broth that had an unpleasant aroma to it.
- Chicken bones should be from wisely raised chickens as well. With chicken broth I generally freeze the bones of a baked chicken until I get enough to make a pot of broth with. Some people add chicken feet for additional collagen and gelatin, I have not done this as of this writing but it is on the radar to try.
- The water you use is equally important. If possible you should always cook with filtered water. That is a blog post in itself. The second 24 hours starts with the addition of celery, carrots, and onions. Again choice vegetables that are organically grown is the wise choice since the point of this broth is healing and nourishing the body.
- Don’t rush it… it takes time.
- I make a large batch when I am making it… my 5-gallon pot is 2/3 full and this yields about 15 – 20 pint jars full. I freeze them and when I need a broth to drink, or some for a recipe it is easy to thaw for use. For smaller batches it is easy to throw a couple pounds of bones (8 – 10) in the crock pot with water. (A note on freezing…respect the fact that water expands when frozen. Fill the jars 2/3 full to avoid broken jars in your freezer. Cooling the broth on the counter then placing it in the fridge until cold before the freezer makes it expand a little less dramatically.)
- Some people add Apple Cider Vinegar to their bone broth to help extract the minerals from the bones. I have made it both ways, with and without. The presence of the ACV doesn’t go unnoticed as it adds a little twang to the final product. I have played around with the amount and really don’t mind the taste, but without it the broth tastes much better. I alternate using it and not using it depending on if I am using it medicinally or for maintenance/culinary reasons…you decide which you prefer.
So what does it do? Bone broth is reported to be rich in vitamins, minerals, and antioxidants, calcium, magnesium and phosphorous and amino acids such as proline and glycine. You can spend time learning about the importance of these constituents, and I encourage you to do this. However, make a pot of this very ancient broth and get a feel for how healthy it is for you. We have very deep ingrained instincts about survival and our body draws us towards what it needs, much like a cat or dog with an upset stomach will search through the yard looking for the right plant to eat. It is no different for us if we just pay attention. There is actually some fantastic studies done concerning inherent inclination of living organisms. Basically genetic information that doesn’t have a physical attribute but rather a behavioral one. WOW! Love that idea. Be aware of what resonates with you while you are on your path to be as healthy as you can be.
I enjoy adding to the medicinal value by adding herbs and spices to my cup of broth. It is a blank canvas…color it. I add turmeric and black pepper with a gentle kiss of cayenne pepper. (Always use black pepper when using turmeric as the curcumin in turmeric is more readily absorbed in the presence of pepperine) I have added dehydrated powdered nettle from my garden during allergy season. Adding dehydrated veggies is a fast and nutritious meal. I love making a creamy mushroom soup out if it. It is so simple, just sauté up a bunch of shitakes, oysters, and portabellas with onion and garlic, in coconut oil of course. (Use whatever mushrooms you enjoy research them and find out what each one can do for your body) I divide this up and freeze it in 1 cup portions. When I feel a craving for it I grab a jar of frozen bone broth, a package of the shrooms, some spices and cream. Warm up the broth and mushrooms, pop it in my vitamix with some herbs. Blend it and then add some cream and voila. It is worthy of a fine restaurant in less than 5 minutes.
When I am done making the broth I have some fantastic dog and cat food. My animals hover when they know I am straining and bottling bone broth. My dogs get the bones, which are soft enough for them to chew on without me worrying that they will break a tooth on it. Chicken bones, when your broth is done, should crumble in your fingers and won’t choke your animals. (Always crumble chicken bones up before adding to pet food.) The veggies and the marrow that has migrated out of most of the bones is laden with fat and nutrients. I mush it up and mix it with their grain free kibble and they are in heaven. I usually have enough to freeze for several meals. Nothing goes to waste!
Now this next thing is a bit odd you may think at first…but think about it…it makes sense. When I make bone broth there is clearly an inch of fat resting on the top of the broth. I want that in each and every serving but there is usually enough for me to skim off a 1/4 or more cup of this for one more amazing healthy purpose. I strain it well and apply it to my freshly exfoliated and washed body. I add a few essential oils such as carrot seed oil, frankincense, myrrh, and lavender to it and it is an amazing experience. My skin is so soft and healthy feeling for days afterward. Once you get past the eww factor think about it logically. This was the salve base for thousands of years. Tallow from animals mixed with herbs was used to heal wounds for millennia prior to petroleum based antibiotic creams. I like the feel, the idea of it, and the benefits of it. It is like a personal treat for the cook with each batch.
The uses for bone broth are limitless…let your imagination run wild. As I type this I have the crock pot full of white beans in bone broth for a white bean chili for dinner. Anywhere you would use bullion or broth you can use bone broth. Interesting aside is that there are few gourmet restaurants that don’t have a stock pot full of simmering bone broth to add richness to many dishes!
Note I did not go into ‘how to make bone broth’. I did this for a reason…there are so many great, and not so great, YouTube videos out there as well as numerous web pages describing the process. The basics are fairly simple for anyone who can boil water. Don’t be intimidated a 5-year-old could make this stuff! I didn’t feel the need to spend the time on the how to but hope that I have created interest with the why!
Namaste
Ida M. Garrett
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