Alternate tittle: How to Cook Bone Broth Like a Witch Doctor. Homemade broth is one of those ancient dishes we have let fall to the wayside. For centuries stocks and broths were the backbone of a family's nutrition, but now it is much easier to drop by your local store and pick up a box of pre-made or a bullion cubes. I get it. We, myself included, are all busy rushing around trying succeed in our lives and then feed ourselves and our loved ones.
But I had my eyes opened a few years ago, when I opened my life to a man who is an incredible chef and who takes none of these old traditions for granted. He really values the taste and depth of food made from scratch and will go to great lengths to make homemade sauces, soups, dressings, and pastas, you name it. While I agree that flavor is much better, my biggest discovery is how easy it is to actually make these healthy basics. Now I am the lucky owner of a jam-packed freezer. It is full of homemade fish and chicken stocks, ice-cube trays full of different pesto's and tomato sauces, pre-made crusts and lots of tiny bags filled with veggie and bone scraps to be saved for future stocks.
I first got into drinking bone broth to improve on my digestive system (as it's known to seal and heal the gut), but now I drink one cup a day of this age-old medicine for a strong immune system during flu season, to support my body when I'm stressed out, and to give me beautiful, vibrant skin and hair. It is the very BEST real food way to get your body maximum nutrients.
A South American proverb says "good broth will resurrect the dead." Known as a cure-all in traditional households, bone broths can be found across many generations, continents and healing traditions. And science validates what our grandmothers knew best, a homemade broth is the healthiest thing you can eat. It's known to cure colds, soothe sore throats, heal ulcers, relieve fatigue, strengthen hair, nails and bones, improve digestion, heal the gut and boost the immune system. Whether you are a chef, a healer or just trying to live a healthy life, this is a must have ingredient for your kitchen.
INGREDIENTS Broths can take many forms but should always start with a pile of vegetables (or scraps), and pure water. From there you can add just about anything to make it your own and boost the nutrition to fit your needs:
Vegetables: Onion, garlic, celery, carrots, mushrooms or mushroom stems (cut and save your shiitake stems in the freezer), green beans, leeks (or saved/ frozen leek tops), greens, dried or fresh herbs (parsley, rosemary, basil, bay leaf, thyme).
Bones: Organic beef, lamb, turkey, chicken, or fish bones. these can be bought raw from your local butcher or you can save leftover bones after a roast. Keep them in the freezer adding scraps of bones/ vegetables until you have enough to fill half a stock pot. Now you are ready to make stock! Cooked bones work fine, but raw bones produce more flavor.
Boosters: Clean egg shells (for added calcium); Heads and feet of poultry (for added collagen); Dried seaweed, aka kambu, (adds iodine for thyroid support & digestibility); Vinegar (increases nutrient absorption); shiitake/ maitaki or reishi mushrooms (to deep immune support ).
Nourishing Chicken Stock
1 whole organic chicken carcass including all the bony parts: neck, back, breastbone and wings (Remove as much of the fat as possible.) (Highly recommended option to include the chicken head, feet, or gizzard for increased mineral density and lots of healing collagen. This is a great way to create a medicinal broth that will support your digestive and immune system and give you healthy hair, skin and nails.)
4 quarts of cold water
2 Tbs. vinegar
1 large onion, quartered, papers can be left on
1-2 full heads of garlic, cut width-wise, papers can be left on
3 pieces of celery, coarsely chopped
2 carrots, coarsely chopped
1 bunch of parsley
2 bay leaves
1/2 tsp sea salt
1/2 tsp of whole peppercorns
Optional Boosters: 1-4 Tbs. of seaweed (dulce or kambu) optional 1-4 egg shells, cleaned 10 shitake stems (or whole mushrooms)
To begin, preheat your oven to 350 and once ready, add your bones and onions to the oven to brown (about 15 mins). This will deepen the flavor of the broth and give you a dark, rich color (if you are looking to make a clear broth, skip this step.) NOTE: If using the head or feet, do not brown them first
(If using the addition of seaweed, cut a piece of kambu that is a few inches long and soak in water for 10 mins.)
Meanwhile, add the rest of your vegetables and non-roasting bones (like feet or head) to a stock pot with cold water. Cover with enough water that the bones and veggies are just submerged. Remove the roasted bones from the oven and place them directly into the stock pot with the vegetables. Add the herbs, bay leaves, pinch of sea salt, peppercorns and the kombu. Add vinegar and let them sit for 45 minutes in cold water. The vinegar will help to leach maximum nutrients (calcium and collagen) from the bones.
Once you have soaked your cold stock, turn on the stove to high heat and bring it to a boil. Reduce the heat to a simmer then skim the top of the broth with a ladle to get the scum (small bubbles) off. (These are the toxins the bones release.) Remove the kombu after 45 minutes and discard, but let the broth continue to simmer for a minimum of 8 hours, but up to 24. If needed, you can add water to replenish any evaporated liquid
Once done cooking you will need to strain the liquid through a fine mesh strainer. Save the liquid-stock, then compost the remaining bones/veg.
Your stock will keep fresh in the refrigerator for up to four-five days. For the stock you don't think you'll use right away, let it cool and then add it to plastic quart containers (old yogurt jars) or zip lock bags to freeze. I like to freeze some in ice-cube trays so that I can have small portions to throw into sautéed veggies.
I love to drink a cup of steaming broth with my lunch with a little parsley and salt, but I also add it to my cooking by making rich soups, cooking grains, beans or even oats with it. It is the very BEST real food way to get your body maximum nutrients.
Alkaline Vegetable Broth
This is an excellent broth to make if you are vegetarian, fighting a cold, or on a whole-food cleanse. This broth is completely alkaline and will help your body re-set from the acidity of a regular diet. You can use it as a soup base, to add extra flavor and nutrition to any recipe that calls for water, or as a great nourishing, hydrating and cleansing meal.
Choose a combination of the following vegetables equaling about 1 1/2-2 cups of each: celery, carrots, zucchini, green beans, parsley, kale, spinach, chard, parsley, and onions. Add several cloves of garlic, a handful of your favorite herbs and a couple of bay leafs. Include boosters like kombu, vinegar, lemon juice, or shiitake mushroom stems.
Place all of your vegetables in a large stock pot and saute for a few minutes. Add more than enough filtered water to cover them. Bring to boil and then simmer for 45 minutes. Turn off and let cool on the stove. Strain and discard the veggies and keep the broth.
These will keep in the fridge for up to three days, or you can freeze and use later as a soup stock.
When cooked for a long period of time bones and vegetables release their nutrients into the water. Bone broth's contain high levels of calcium, magnesium, phosphorus, silicon, sulfur, and trace minerals. Vegetable broths contain the potassium and magnesium , but with little to no protein. And in its liquid form, these nutrients are very easily absorbed by the body. Broths made from fish bones and seaweed provide iodine and thyroid strengthening substances.
When broths are cooled they congeal due to the presence of gelatin. Gelatin has been used for historically by many cultures to treat a long list of diseases including treat ulcers, hernia, tuberculosis, diabetes, muscle disease, digestive issues, infectious disease and cancer. Infant chicken stock that includes the head is called the "Jewish Penicillin".
Broths drastically improve the bodies mineral content, repair digestion and boost the immune. And as a low-calorie, protein rich food, vegetable and bone broths are hard to beat.