Bone Broth

What in the world is this strange woman up to now? I can hear you so don’t bother to whisper. My feelings are not hurt. I’m strange and loving every minute of it. This is sanctioned adventure for me since adrenaline rushes are not allowed. My supply is too short so no bungee jumping or roller coaster rides.

This is obviously not water. It is bone broth. My Naturopathic doctor turned me on to the idea years back. Since my body uses cortisol, a.k.a. adrenaline at a rate previously unknown to man which forces me to swallow it 2 to 3 times a day to keep going, a large stress is put on my calcium stores. Besides my beloved goat milk, which I drink daily to avoid osteoporosis, another good source is this yummy bone broth that is chock full of calcium. It has anti-cancer properties too.

It’s easy to do. You don’t have to make it in bulk like I do. I just made a large batch from the bones from the 2 beef we had butchered. But at the same time I made ham broth from the ham I’d bought at the store. It is super yummy in rice. I also do turkeys I purchase. It elevates poultry noodle soup to lip smacking good.
It allows me to avoid bouillon which is heavily saturated with salt and who knows what else? Most times it is not even made from meat. I bought some once that did and it tasted horrible.  Try making your own.
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Don’t worry if there are small pieces of meat still clinging to the bone. They will make it all the more yummy. Cover with water or 3/4th’s anyway and cook on high. Turn the bones if needed half way through the cooking if the water does not cover them. Keep an eye on it as it will dehydrate really slow at first and then dash to the finish line.
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The bone is completely clean within 12 to 18 hours. You are waiting for the inside of the marrow to hollow out and the insides slip out. If I use my large electric roaster I can set it on 350 F. and things get done faster. The smell is so…. heavenly that I often slip part of the meat out and some of the broth to make soup. You simply cook down the liquid until it has the desired intensity of flavor you want. I chill the broth and let the fat solidify on the top. Then scoop it off. As it becomes more concentrated it is wise to turn down the heat so it does not burn. You could do this whole process on the stove but it would require keeping a closer eye on the process. Once you begin you won’t go back.
Cooking for a long time not only leaches out the calcium and minerals from the bone but leaves a rich savory flavor with far more punch that the stores watered down versions.
This is something you can do with chickens, turkey, that ham bone, or rabbit, and who knows what else. Just good savory bones. I wouldn’t do it with elk, moose, or deer but that’s me. Meat nearest the bone is more gamey so I’d guess the bone is the gamiest of all. But each to their own.
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There are now recipes for bone marrow. One is a bone marrow butter. Would be good on steak but grass fed steak is pretty good all on its own. The kids have been moaning with pleasure ever since we brought our 2 home in boxes. We had a short stint of using store beef. Nothing like doing without to appreciate it.
Make sure and shake out the marrow if it hasn’t come out on its own when doing broth.
It’s yummy but bone broth has health benefits too:
  • Bone broth super-boosts the immune system.
  • Bone broth contains collagen, which can stop the spread of cancer.
  • Bone broth helps to reduce inflammation.
  • Bone broth helps heal the gut.
  • Bone broth supports detoxification.
I use to use quite a bit of bouillon but never the store’s broth as you are mainly paying for water. I just added water and some bouillon to create my own. I would not rule out having some store bouillon though as it would be handy carrying around in an emergency. Jars of broth take up a lot of room and break.
I use frozen homemade bone broth, I have some canned, and I use it fresh. The darker the color the broth, the more water has been cooked off and leaving a concentrated meat flavor. This is a good winter project when you need more moisture in the house and the warmth is inviting.

If you want to can your broth, it will loose some of the nutrition, but not the taste. Process in a pressure canner at 10 pounds pressure for 20 minutes for pints and 25 for quarts. We have to adjust for altitude so it is 12 pounds here at 5000 feet.

You can make your own broth paste by cooking down the liquid to a slurry and then go on to dry it if you like. I’ve tried it but it just takes too long. It is good to know how though.

For things like chicken a la king or stroganoff and a great addition to rice. The frozen ice cubes of bone broth works great when you want a punch of flavor but not a lot of liquid.

IMG_8359So city dwellers, this is one for you too. Asked for bones next time at the butchers and put your crock pot with water. The ones with the largest marrow are best.

 

 

2 thoughts on “Bone Broth

    1. Valerie, I roast the bones between 12 to 36 hours depending on the temperature I use and if I am putting it in the crock pot or the roaster oven. I’m looking for a certain look of the bones, a dry, white, drained look. The inside marrow soft, gelatin and easily slides out. This level give me the optimal flavor that I desire. I also sometimes cook down the liquid broth if it does not have enough flavor upon taste to concentrate it. I used a heaping tablespoon pf the latest batch of beef bone broth in a large stir fry and it seeped heavily into the carrots and onions more so than the snap peas. It was yummy.

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