Bone Broth or BUST

 Image from Hennie Haworth

Image from Hennie Haworth

I encourage everyone out there to make your own bone broths and stocks to use for soup-bases or to add flavor to your food. They are delicious and soOoOooo nutritious. 

Bone broth is a rich source of nutrients. It contains protein, cartilage and minerals (lots of calcium!) It's easy for the body to digest and tastes delish! Sitting down with a hot bowl of a broth-based soup is one of life's simple calming treasures. And don't be afraid to keep the fat layer that forms on the top. The fat and gelatin are perfect for gut repair and joint health. Eat it up! 

 

BASIC BROTH MAKING

BONES: 

- Poultry, fish, shellfish, beef, or lamb

- Cooked bones from a previous meal, without skin or meat. Use a whole carcass or just parts. 

- Can find in the frozen or deli section of most grocery stores. Organic happy bones is encouraged! If you're doing all of this work...start off with good quality!

COLD WATER:

- Use enough to just cover the bones  (or 2 cups water, per 1 lb of bones)

VINEGAR:

- Use any kind except white distilled vinegar. 

- 1 to 2 tablespoons or substitute lemon juice for vinegar.

VEGETABLES:

- Optional

- The skins, ends, tops or entire vegetable may be used.

- Traditional choices include: celery, carrots, onions, garlic and parsley, but any vegetable may be used. 

Combine bones, water, and vinegar in a pot.  Bring to a boil and remove any scum that has risen to the top.  Reduce heat to a simmer. (Crockpot on low makes this as easy as pie.)  Simmer 12 – 72 hours; the longer the better.  To reduce cooking time, you may smash or cut bones into small pieces first.  After cooking, strain through a colander and discard the bones.  Cold broth will gel when sufficient gelatin is present (that's the good stuff!).  Broth may be frozen for months or kept in the refrigerator for about 5 days.  

 

Broth + Spices + Veggies = Happy Tummies

 

Enjoy!

 -Analisa, N.D.