Bone broth is the bomb! Sipping this magic elixir makes me all warm inside…and it energizes and comforts me at the same time. And boy, is it soooo tasty! Yep, I’m talking about…. can you believe it–a soup made from bones. It’s kinda’ trendy in the nutrition world, but bone broths have been around for hundreds of years, maybe thousands. Each culture has it’s own version of this liquid gold: “Pho” of Vietnam, “Pozole” of Mexico, “Bulalo” of Philippines, and so on and so forth. There was a time not too long ago, too when bone broth was regularly consumed in this country. It was used as base for many soups, gravies and stews recipes. So what the heck happened? Well, nowadays, the local butcher has disappeared…. and with the invention of brain-killing MSG, preparing broth has become a lost art. Sure, we can go into a store and grab a carton of some vegetable stock or chicken stock…..and I’m not saying they are all bad…they are actually very few that are okay and I even use it, when I run out of the “real” thing. But they just don’t have the actual vitamin and mineral nutrients value in them.
You know you got the real mackoy when you put it in the refrigerator over night and it basically turns into Jell-o. This Jell-o like consistency is a proof that all the nutrient-rich collagen has leaked out from the bones and into the water, giving it that oh-so-tasty goodness and very rich nutrients profile. And you know what the kicker is? It is so easy to make! It’s one of those things where you literally put all the ingredients together, put it in a slow cooker, and forgeddabout it for 24-48 hours. I make this thing on a weekly basis. But lately, I’ve been making more because of the weather finally getting chillier. Yey! I place them on mason jars and stick them in the fridge. I take out whatever I need depending on what I’m cooking. The hubs likes taking a jar, heats it up and sips it plain. Yep! He has developed a food-crush in this soup made of bones! Haha! Go to Knowledge land about the tremendous amount of benefits of bone broth here and here.
Here are soups I made the past few days using this awesome broth:
The hub’s favorite is the “Bulalo”. Here’s the recipe for it.
Resources for bone broth bones:
- Save leftovers when you roast chickens or any poultry (pasture)
- From a local butcher, especially ones who butcher the whole animal.
- From a local farmers market who raise grain-free animals. If you don’t know, just ask around.
- Wholefoods in my local area carries them., in the frozen section. Check out yours, and/or other natural supermarkets.
- Online: U.S. Wellness Meats
Alright, alright….if you would rather just buy an already made real mackoy bone broth, here is a good online resource: www.bonebroth.com. Remember, convenience comes with a cost. As for me, I’d rather make it myself. Cheaper and more fun!
The one tool you need to make a set-it-and-forgeddabout-it bone broth is a slow cooker. I got mine from my local Costco. Here’s mine. And boy! Am I glad I did! I use it A LOT! I highly recommend it for the busy bees out there for its convenience and ability to make slow comforting food. I love that!
- 4 lbs bones (beef shank and bone marrow, chicken backs and feet)
- 2 gallons cold water (or enough to cover bone pieces)
- one large onion, peeled and cut in half
- 2 large carrots, cut in half
- 2 celery stalks
- 2-3 bay leaves
- whole black peppercorns, i tbsp more or less
- Place all bones in a bowl, and rinse wit cold water. Drain.
- Put all ingredients in a slow cooker.
- Set to low temp and for its maximum setting of time, mine is 20 hours. Before time is up, I add more time to equal at least 24 hours of cooking time up to 48 hours. If using only chicken, 24 hours is sufficient. If with beef, 48 hours.
- You may add salt to the broth if you like, but don't overdo it. You will reason again as you make whatever dish you'll make from this base. Some water may evaporate. Keep adding water to keep ingredients covered with water. I only had to do this once in my slow cooker. The longer it simmers, the more intense its flavor. When done, strain broth into a clean pot and throw away solid ingredients. If you wish, you can divide them into mason jars or whatever glass containers you have. In the next morning, skim solidified fat from the top. Take whatever amount you need, and keep the rest in the fridge. This recipe makes about 12 cups of broth. You now can use this awesomeness in a variety of soups, OR use it as base for stews, casseroles, curries and gravies. Will keep well in the fridge for a few days. 3 months in the freezer.