I love making soup, especially when I have a batch of good, hearty bone broth to use. Back in the day, when an animal was slaughtered, the whole animal was used. The meat was consumed, but the bones, skin, and organs were also put to good use. As we have gotten more comfortable with buying our protein in the form of pretty little packets of boneless cuts of meat, we have unwittingly lost touch with the benefits of using the whole animal. Using the whole animal (an animal that has been raised and fed properly, in humane conditions, and without the use of hormones or antibiotics) yields nutritional benefits far beyond the cuts of meat that we buy in the supermarket.
Broth made from bones is full of molecules from the collagen family, molecules that help to build joints. People buy capsules of glucosamine or shark cartilage, but those same molecules are found in the bones of animals and can be captured in a way that is much more natural and healthy through the proper preparation of bone broth. Bone broth is also rich in calcium and magnesium, two minerals vital to healthy bones. Stop spending money on capsules that have questionable efficacy, and eat bone broth once or twice a week. It is satisfying and delicious, too. Growing kids will benefit from bone broth, too. When you make chicken broth this way, it is literally golden in color. The flavor is amazing. The key to making good bone broth is to keep the cooking temperature to a very low simmer. High temperatures will tangle up proteins and molecules, making them hard or impossible for the digestive system to absorb properly. Keep temps low enough that the broth is just barely bubbling, or use your crock pot set at low. You can use any type of animal bone to make broth, though I personally have only used beef and chicken bones. Roast a chicken for dinner or buy a rotisserie chicken. Clean the meat off the bones, then crack the bones (as much as possible) and place in the bottom of a large pot. I use an 8 quart pot. Throw in a whole onion, a carrot, a stalk of celery, a few bay leaves, and a Tbsp of salt. Add a spoonful of vinegar, which will lower the pH and help to extract more nutrients from the bones. Fill the pot 3/4 full with water, and put on the stove at a medium-low setting. Alternatively, put everything into your crock pot, cover, and set to low. I let my stock go overnight and into the next morning. After a good long time, strain the stock into another large pot. Discard the solids that you catch in the strainer. Cool the broth to store and use later (it can be frozen in freezer bags) or use it for that night's dinner. Any vegetables will do. Today, I used: half a rutabaga, finely chopped; 3 whole carrots, chopped; a bag of frozen organic green beans; one-quarter of a head of green cabbage, finely chopped; and the remaining chicken meat from last night's dinner. If you have time, make it in the morning and leave on a low simmer all day.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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