August 20, 2014

How to Make Bone Broth: Easy, No Fuss

pin it button How to Make Bone Broth: Easy, No Fuss

by Amanda Rose
traditional-foods.com

Bone broth is a staple in our household because it adds flavor and richness to our meals and minerals at the same time. Consumers are becoming increasingly interested in making their own bone broth and some people struggle with finding an efficient technique. Here we share our observations on bone broth from our own kitchen, peppered with some food science factoids.

Bone Broth Mineral Content

Many people are interested in learning about the mineral content of their bone broth. The problem is that its content will vary greatly based on the dilution of the broth itself and, to a lesser degree, such factors as the actual bones used and additions to the broth such as vinegar.

We can look to the mineral content of bones themselves to give us a decent idea. There is also an 80-year-old study on the topic that a reader pointed out to me.

In general, I would not get too caught up in the precise mineral content because you are not going to find it. Bone broth adds richness and goodness to your meals and some minerals at the same time.

Bone Broth And Gelatin

The best bone broths set up like “Jello” after they cool in the refrigerator. This is perfectly normal and even a really good thing.

The food movement raves about gelatin (including those members in this house). Long-ago doctors such as Dr. Pottenger (of “Pottenger’s Cats” fame) raved about its use as well. An article in the Townsend Letter suggests that gelatin may remedy a host of digestive and malnutrition-related conditions.

Gelatin is so prized among certain groups of consumers (“raises hand”) that a successful batch of broth is measured by its jiggly-wiggly texture. If you do not have a lot of jiggle and wiggle in your broth, do eat it anyway and enjoy it. Some batches may have too much water for that gelatin to shine through. Some bones do not have much gelatin in them but still make a great-tasting broth.

Do note our bone of choice below to add a bit of jiggle to your soup.

Bone Broth Vegetable Additions

Your broth may be improved in a number of ways. You can add vegetables such as onion, carrot, and celery to your broth. Do not spend much time chopping them or removing their ruffled leaves and skin. If they are clean (and cut in half in the case of an onion), add them to your broth. Add anything else you have laying around as well with the exception of broccoli, turnip peels, cabbage (and related foods such as brussel sprouts), green peppers, collard greens, and mustard greens. They will make your broth bitter.

Most of our bone broth batches have no vegetables whatsoever and they are still great. There is no set recipe for success.

Bone Broth Meat Additions

Some people do add meat along with bones to make a bone broth. Some people will put an entire chicken in the crock pot to simmer and then use the broth for soup and pick the meat off the bones. People will also grab meat from their refrigerator and add it to their bone broth.

In our own kitchen, you will never find meat in our crock pot unless it is clinging to a previously-cooked and picked-pretty-clean bone. In the case of chicken, it is far more tasty to roast the chicken, let your family pick the meat off the bones, and then make broth from the bones themselves. The quality of the chicken meat itself is far superior when it is roasted. You will also benefit more from the bones themselves since they will be more directly exposed to the broth water.

In the case of other meats, we have yet to find a meat that is not cooked better some other way. There surely are exceptions.

In any case, prepare your meat and enjoy it and then, separately, prepare your bone broth.

Bone Broth And Vinegar

People add vinegar (to the tune of two tablespoons per gallon, give or take) to draw more of the mineral content out of the bone. If you do this, use a decent-tasting vinegar like apple cider vinegar. In our opinion, white vinegar ruins broth, but that is a personal matter. If you like white vinegar in your broth, by all means, add it. If you are making a spicy and flavorful soup, the type of vinegar probably does not matter anyway since it will be lost behind the spice.

Vinegar will help draw minerals out of your soup bones but we have made many batches without vinegar and just keep cooking the bones (as you will see below) until we are sick of them or they disintegrate. We get a whole lot of mineral content from our bone broth in the process.

Bone Broth And Boiling Versus Simmering

You will hear just about everything when it comes to cooking bone broth and, the fact is, that all methods work pretty well depending on your situation. If you are seeking a “clear broth,” as is common in French cooking, you want to simmer your broth. If you are using your bone broth as a base to cook beans, clear broth does not matter at all and you should not worry too much about it.

In this house, we shoot for “simmering” but we do find the broth boiling in our crock pot nonetheless and simply open up the lid a little bit more. In some cases, it may have been boiling for hours before we discovered the boiling and it is still good bone broth.

Bone Broth Storage

The best way to store broth in this day and age is in your freezer, particularly if you boil the broth down so that it is more dense and more efficiently stored. Some people will put broth in ice cube trays so that they can grab a cube or two and add it to cooking. Some people will freeze broth in larger freezer containers. These methods of storage are great if they are convenient for you.

In our kitchen, we do not freeze broth. We use broth right out of the crock pot as we make it. It is the fastest and easiest way to deal with your broth.

Bone Broth: The Type Of Bone

Any bone you have available for bone broth will make good bone broth. However, if you are shopping expressly for soup bones, do check out “beef feet,” a beef bone that is the part of cattle’s leg just above the hoof. These are labeled “beef feet” in the market. Any butcher will know your reference.

We cannot recommend beef feet highly enough. In our own kitchen, we have gotten gelatin from beef feet from days on end, using the broth one day, adding more water and vinegar to the same bones, and then using the next batch of broth for yet another cooking project. The results are documented on Facebook where you can see seven days of gelatin-rich bone broth from the same batch of bones. The crock pot kept going. You will have to check in with the Facebook page to see just how many days we managed to get gelatin broth out of the same bones.

Bone Broth: Our Method

You may have noticed already that our primary method tends to be “whatever is working at the time.” There is no hard-and-fast way to make broth. We believe that whatever your method, it should be cheap and efficient.

If you are spending any real kitchen time tending to your broth, you should probably find a more efficient system. There are far too many tasks in the kitchen to let this bone broth task weigh you down. In any case, this is what we do in our kitchen:

  1. Brown bones in the oven if you have time. (We almost never do this, but your flavor will be better.)
  2. Place bones in a crock pot or soup pot.
  3. Add vegetable scraps as they are available.
  4. Cover bones and scraps with water: Set water level about one-inch above the bones.
  5. Add two tablespoons of apple cider vinegar if you choose.
  6. Cover the pot and set on low (crock pot) or simmer (stove top).
  7. Keep the lid slightly ajar as the broth warms up to avoid boiling. (Or don’t worry about it, but do make sure your liquid does not boil out or you will be left wit burned bones.)
  8. Strain the broth about 24 hours later.
  9. Use the fresh broth for dinner. (Add the dinner vegetable scraps to the next batch of broth.)
  10. Add water to the bones again and make a second batch of broth. (Keep doing this until you are tired of it or your bones have disintegrated.)

Enjoy your bone broth!

Read the Full Article Here: http://www.traditional-foods.com/bone-broth/

grassfedT1 4 How to Make Bone Broth: Easy, No Fuss

Grass-fed beef and bison raised and finished on organic grass by family farmers in Wisconsin!
Get beef and bison soup bones for broth!
Online ordering – delivered to your door.
More Info.

 

Rebuild from Depression
A Nutrient Guide, Including Depression in Pregnancy and Postpartum
by Amanda Rose, Ph.D. and Annell Adams, M.D.

rebuild from depression book cover How to Make Bone Broth: Easy, No Fuss

FREE Shipping Available!
More Info

0 commentsback to post

Other articlesgo to homepage

Study: Low Salt Intake Associated with High Death Rates

Study: Low Salt Intake Associated with High Death Rates

Pin It

A new article in the New England Journal of Medicine (August 14, 2014) studied the sodium levels in 101,945 persons from 17 countries. The scientists examined the association between sodium excretion and the outcome of death and major cardiovascular events. Sodium excretion correlates directly with sodium ingestion.

This article is another in a long-line of salt articles debunking the myth that we need to lower our salt intake. I have tested thousands of patients for their salt levels. I can assure you that the vast majority of patients are low in salt.

CDC Whistleblower: CDC Covered Up MMR Vaccine Link to Autism in African American Boys

CDC Whistleblower: CDC Covered Up MMR Vaccine Link to Autism in African American Boys

Pin It

A top research scientist working for the Centers for Disease Control and Prevention (CDC) played a key role in helping Dr. Brian Hooker of the Focus Autism Foundation uncover data manipulation by the CDC that obscured a higher incidence of autism in African-American boys.

“We’ve missed ten years of research because the CDC is so paralyzed right now by anything related to autism. They’re not doing what they should be doing because they’re afraid to look for things that might be associated.” The whistleblower alleges criminal wrongdoing of his supervisors, and he expressed deep regret about his role in helping the CDC hide data.

Gardasil Vaccine: One More Girl Dead

Gardasil Vaccine: One More Girl Dead

Pin It

The sudden death of a 12-year-old girl in Waukesha, Wisconsin, just hours after receiving the HPV Gardasil vaccine has shocked the girl’s family, and sent local media out asking questions as to how this could happen.

Dr. Geoffrey Swain of the local health department was interviewed to give the standard CDC reply, which is similar to almost every other vaccine, stating that severe reaction like this resulting in death are “very rare,” and about “1 out of a million”.

Assuming that there is some data to back up the claim of only “1 out of a million,” how many doses of the HPV vaccine are administered every year? According to the latest statistics (July 2014) published by the U.S. Department of Health and Human Services, over 9 million per year. So the government admits that at least 9 girls per year are killed by the HPV vaccine. How many parents know this prior to taking a doctor’s advice to administer this vaccine that is supposedly a protection against cervical cancer caused by the human papillomavirus, a sexually transmitted disease?

These local news media, possibly covering the HPV vaccine for the first time, were all quick to interview and provide links to the official CDC view of the vaccine. But here are some other facts regarding the vaccine that they failed to disclose, probably because they did not take the time to look outside of the standard government response to events like this, or their station managers did not allow them to give any other news outside of what the CDC claims.

Baking with the Ancient Grain Einkorn

Baking with the Ancient Grain Einkorn

Pin It

Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour.

Because of einkorn’s lower gluten elasticity, the following baking tips will help you bake successfully with einkorn and avoid a lot of frustration.

A Low Carbohydrate Diet Cures Diabetes

A Low Carbohydrate Diet Cures Diabetes

Pin It

Diabetes is the great failure of the medical system. A generation of following the high-carb low-fat USDA approved food pyramid, along with Big Food’s highly processed carbohydrate-rich products, have produced a national epidemic of obesity and diabetes.

The medical system’s answer to type 2 diabetes is drugs. These drugs, however, are highly toxic with serious side effects, and they don’t work. A recent study that showed that insulin may actually accelerate death in type 2 diabetes, for example.

Diabetes, however, is not a condition that is caused by a lack of drugs. Research clearly links type 2 diabetes (and now type 3 diabetes) to insulin resistance caused by excessive carbohydrates in the diet. This issue is finally starting to get more attention in the mainstream media, fortunately.

In a recent article published in the journal Nutrition, the authors showed that there is continued success in using low-carbohydrate diets in the treatment of diabetes and metabolic syndrome.

read more


Get the news right in your inbox!