For a few years now our home makes fresh Bone Broth Soups for their medicinal qualities. The idea was inspired after learning about the Weston A. Price Foundation and reading Sally Fallon’s Nourishing Traditions. My mother shared how her mother and aunts used to make all their soups with the bones, and how they would turn out rich and gelatinous. Though there are positives that comes along the the convenience of food nowadays, it’s still not worth these traditional cooking methods becoming a lost art. Nothing in a can compares to a homemade bone broth soup…taste wise or nutritionally.
For my soups I like to alternate between chicken and beef marrow bones.
Why make a bone broth? Besides being full of minerals and very delicious…
It saves money.
Instead of buying soup that comes in a BPA cans for 5 or $6, you can make a big pot of stock for next to nothing and have plenty for the week.
It honors the gift of nature.
See the value in the whole animal. By using the bones left over from a roasted chicken, or asking the butcher for their leftover grass fed beef bones you take advantage of the parts that people would just throw away. I like to recognize that they still have much to offer! It’s your vitamin in food form (as all vitamins should be).
& It’s healing.
Bone broth
ingredients:
3 stalks celery
1 carrot
1/2 onion
apple cider vinegar (braggs)
bunch of parsley
little bit of diced tomato
sea salt and freshly ground pepper to taste
clove of garlic
directions:
- Take your organic/free range chicken bones or grass fed beef bones and rinse.
- Cover bones with filtered water & bring to a boil.
- Splash of apple cider vinegar helps leach minerals from the bone.
- After its done let broth cool, then refrigerate overnight.
- The next day skim solidified fat off the top and strain the broth.
- Reboil broth on stove top and add in your chopped vegetables.
- Cook until veggies are tender and then let cool before storing in the refrigerated.
For chicken: simmer up to 24 hours.
For beef: simmer up to 48 hours
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To store: I’m sorry to say we have collected over a dozen old (very old) cheap plastic containers from Chinese take out from back in the day. To avoid plastic (BPA) we happily threw those out and transitioned to these mason jars. They ended up working out great and I swear it keeps the broth tasting fresher for longer.
A pot usually makes about 3 quarts (the left is half full because I already enjoyed some) and will last for about a week.