I don’t get sick. The flu doesn’t darken our doorstep but once every 5 years or so. I can count on 1 hand how many times one of the four of us has had the flu. And why does it always strike in the middle of the night? 2:30am Monday it hit me. No swollen glands, no achy body, no headache. Just some indigestion, or so I thought, around bed time and then my first trip to the bathroom at 2:30. Oye. Today has been much better. Thank goodness!
When I get sick, it’s usually a message from my body to take better care of myself, starting with my nutrition. I’ve been pretty good, but my sugar and processed foods have gotten a little out of control. My body rejects the yuck and craves the raw, natural foods like fruits. Veggies will take some more time. Berries are at the top of the list of things I’m eating. Fresh raspberries, blackberries, and frozen blueberries. Some of the awesome bone broth I put away after thanksgiving. That sounds like a lot. It’s not. It’s been about 5 raspberries, a half cup of broth, and my blueberries are sitting in front of me. I’ll get to them… eventually.
So what’s the deal with bone broth? My mom always makes THE BEST broth. I can’t seem to be able to replicate it yet. Hers always gels so beautifully and is so rich and delicious. Her beef stew is one of my favorite meals ever. I digress…
Bone broth really isn’t difficult. It’s all about timing and getting all of that good-for-you collagen released from the bones.
- You’ll need a good sized stock pot or pasta pot for this one. I use chicken or turkey caracas or beef roast bones left over from a prior meal. Stick them in the pot and splash on 2-3 tablespoons of natural apple cider vinear. The acid in the vinegar helps break down bone and release the goodies inside the bones. Let it all set for around 30 minutes.
- Cover the bones with water and bring to a boil (2-4 quarts). Once boiling, turn down to lowest heat and let it cook below a simmer for 8+ hours. Skim off any impurities that float to the top. Sometimes I add carrots, celery and onion, other times I leave it plain.
- Enjoy the warm, lovely smell of the broth. Strain the broth through a strainer lined with cheesecloth or thin tea towel into a clean glass bowl. Be careful with this step! Don’t dump all at once, or your’ll end up with a mess running all over.
- Cover and refrigerate up to 3 weeks. I usually freeze mine 2 or 4 cup containers for later use. I’ve seen it frozen in ice cube trays as well, but I’ve not tried that. It seems I typically need either 2 or 4 cups for recipes, and I usually have some in the fridge for smaller fill-ins.
The gel factor:
If you have the correct ratio of bones to water is right, your broth will gel when cold. I admit, I’m guilty of using too much water. Though it still tastes good, it only half gels for me. I need to be more patient. All that gelatin helps heal so many things in our bodies, not to mention promotes healthy joints & keeps us from losing elasticity in our skin. It’s healing from inside out, one cup at a time.
What are your broth secrets?