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This is a guest blogpost from my dear friend and holistic chef extraordinaire, Kandice Stellmon. Read on to find out how to make and use delicious bone broth for you and your family. Yum!<\/em><\/p>\n <\/p>\n <\/p>\n by Photosiber\/Bigstock<\/p><\/div>\n <\/p>\n When I was growing up and we were sick, my mom microwaved a hot steaming bowl of Campbell’s Chicken Noodle Alphabet Soup and I was oh-so-happy. \u00a0True, some of that joy had to do with the fact that I was home from school and lying on the sofa watching endless cartoons, but seeing my name spelled out in pasta was seriously awesome.\u00a0 Although the 50\u2019s may have introduced the novelty of a canned good, homemade chicken soup has been around forever (well\u2026probably not FOREVER\u2026but a really long time) and for good reason. This amazingly delicious elixir seriously hits the spot when you are sick and don\u2019t want to take a bite of anything, AND it\u2019s good for you.<\/p>\n Okay, it\u2019s true that there aren\u2019t a lot of studies \u2018out there\u2019 on bone broth and we don\u2019t really know the exact mash up of nutrients that you are getting in each bite. With different cooking methods, bones and veggies, there are lots of variables.\u00a0 But here are some of the things we DO know and love about bone broth (oh and did I mention how DELICIOUS it is yet?\u00a0 Oh…yeah I did.)<\/p>\n Once you\u2019ve tried bone broth made from scratch, even the lure of noodle ABC\u2019s won\u2019t change your mind.\u00a0 This stuff is that awesome. But if you need more reasons, here you go:<\/p>\n Check out one of my favorite chicken broth recipes from the incredible Rebecca Katz http:\/\/www.rebeccakatz.com\/recipe-box\/old-fashioned-chicken-stock<\/a> and a few pictures of my own bone broth adventures.\u00a0 If you\u2019ve never made bone broth before, it can feel like a \u2018big-deal\u2019, but it is so easy to make and worth the time!\u00a0 I like to freeze mine in ice cube trays and store in a freezer bag, ready to go when I need it. Don\u2019t wait until you\u2019re sick because if you\u2019re like me, you will just want to stay in bed and pretend those aren\u2019t your kids calling your name non-stop.<\/p>\n Once you\u2019ve made your broth, there are lots of ways to enjoy it!<\/p>\n Feeling inspired yet?\u00a0 Here are two amazing cookbooks for more ideas: I\u2019ve outlined step-by-step illustrated directions with the recipe below. It\u2019s not rocket science \u2013 the recipe doesn\u2019t have to be perfect. Modify it all you want. It will be delicious every time! Now go make some chicken broth!!!<\/p>\n <\/p>\n Most bones will work! Ask your butcher for bones (he or she will be so impressed!), and use organic whenever possible. \u00a0They can be bones from poultry, fish, shellfish, beef or lamb. You can use not only raw bones, but also cooked bones from a previous meal (think Thanksgiving leftovers and rotisserie chicken!). Use the whole carcass or just parts (good choices include backs, feet, ribs, necks, and knuckles). Don\u2019t be squeamish \u2013 it\u2019s ALL good!<\/p>\n Step 2: Throw Everything In<\/strong><\/p>\n Pour in enough cold filtered water to just cover the bones, about 2 cups of water for every 1 pound of bones. Add a splash of vinegar and whatever vegetables and herbs you\u2019d like to use, along with sea salt and peppercorns if using.\u00a0 Wash your veggies well, but don\u2019t peel them or remove the tops \u2013 you only need to cut them so they will fit in the pot.\u00a0 The skin, peels and tops are full of minerals and flavor!\u00a0 Be careful not to add herbs like garlic that might lend a bitter flavor when cooked too long.\u00a0 You can add those later, when making scrumptious soup out of your broth.<\/p>\n Once everything is added, bring to a boil and then lower to a simmer.\u00a0 Do not cover with a lid.<\/p>\n Reduce any scum that has risen to the top. This step isn\u2019t crucial, so if you forget, don\u2019t worry about it. But your broth will taste much better if the scum has been skimmed (try saying that 50 times!).<\/p>\n Keep heat to a simmer, and now sit back and relax. Simmer time for chicken broth is 4-6 hours and 12-24 hours for beef (sometimes longer!).\u00a0 Note:\u00a0 for a really amazing beef or lamb broth, try roasting your bones before making your broth.\u00a0 SO good.<\/p>\n Strain the broth through a colander or sieve. Line with cheesecloth for a clearer broth. Discard the bones.<\/p>\n You can save any bits of meat (most bones bought from the butcher will have small bits of meat still attached) and whatever vegetables you used to make your broth to use for soup.\u00a0 Chop up the veggies or puree them with broth for a thicker soup.<\/p>\n You can do this either by pouring your broth into a nifty fat separator (I love kitchen gadgets!) or by letting the broth completely cool in the refrigerator and removing the fat once your broth as cooled.\u00a0 The fat will harden on top and will be easy to scoop off with a spoon.<\/p>\n Make sure your broth is cooled to room temperature before putting in the fridge or freezer.\u00a0 I like to make a quick ice bath by filling a big bowl with ice and then settling a smaller bowl inside of the ice. Pour your broth into the smaller bowl and allow the ice to quickly cool the broth to room temperature or cooler.\u00a0 Check out a picture here: http:\/\/www.thekitchn.com\/food-safety-ice-baths-48957<\/a> Broth can then be stored in the refrigerator for about 5 days, or in the freezer for months (mine never lasts that long!). Cold broth will become gel-like in consistency but return to a delicious liquid when warmed.<\/p>\nBone broth – YUM!!!<\/h1>\n
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<\/p>\nPossible Health Benefits of Bone Broth\u00a0\u00a0\u00a0 <\/strong><\/h2>\n
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Why Choose Homemade over Store Bought?<\/strong><\/h2>\n
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\nBrodo: A Bone Broth Cookbook – seriously amazing cookbook from New York City chef Marco Canora\u00a0http:\/\/www.amazon.com\/Brodo-A-Bone-Broth-Cookbook\/dp\/0553459503<\/a>
\nNourishing Broth: An Old Fashioned Remedy for the Modern World from Westin. A. Price experts\u00a0http:\/\/www.amazon.com\/Nourishing-Broth-Old-Fashioned-Remedy-Modern\/dp\/1455529222\/ref=pd_sim_14_5?ie=UTF8&dpID=615A3BuVmFL&dpSrc=sims&preST=_AC_UL160_SR120%2C160_&refRID=1MF74VRYW3QEQKWHAQHJ<\/a><\/p>\nIt\u2019s easy, I promise!!!<\/strong><\/h2>\n
Basic Bone Broth Instructions<\/strong><\/h2>\n
\u00a0Step 1: Go get some bones (of course!)<\/strong><\/h3>\n
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<\/p>\nStep 3: Scoop the Scum, then Sit Back and Relax<\/strong><\/h3>\n
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<\/p>\nStep 4: Strain the Broth<\/strong><\/h3>\n
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<\/p>\nStep 4a (Optional): Use the meat and veggies<\/strong><\/h3>\n
Step 5: Skim the Fat<\/strong><\/h3>\n
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<\/p>\nStep 6: Voila! Cool and Enjoy!<\/strong><\/h3>\n
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<\/p>\nRebecca Katz\u2019s Old-Fashioned Chicken Stock<\/strong><\/h2>\n