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Bone Broth
By Jeanie Rose, a.k.a. “Mom”
In the
Beginning…
In
one of my college years I worked as a weekend waitress at the Grant
Grove coffee shop in Kings Canyon National Park. A much sought
after chef spent his winters there, cooking on the weekends.
Sundays the dining room would be filled with people who had driven
long distances for a meal.
This chef was best known for his soups and sauces. Folks would open
their menus with great relish to see what the day’s offerings would
be. My brother and I both worked weekends. We delighted in the food
as much as the customers did. I took great pride in serving it. My
brother got his kicks as the chef’s assistant, learning the secrets
of this splendid fare.
The SECRET of great soups and great sauces starts with great stock,
or broth. No way around this one! The canned stuff won’t do. The
cubed stuff won’t do. And guess what? The secret to this fabulous
cooking is also fabulously nutritious.
Owning the
Process
In
setting up my own household after college, I started making my own
bone broth as soup base. After all, bones were cheap, cheap and I
was just coming out of the “starving student” class. The scents
that filled the kitchen still make my mouth water just remembering
them.
I was young and looked still younger, but I knew that what I was
whipping up with bone broths set me in a class apart from most
homemakers. Guests would ask for the recipe of this soup or that
sauce. I told them the key is in the stock. Few listened. Such a
pity! So I’m telling you, because I know you are interested enough
to try this for yourself.
Bone Broth: Try It,
You’ll Be Amazed!
From what I can tell, the bone of any
meat you eat makes good broth. The flavors vary some, of course.
You wouldn’t expect chicken broth to taste like lamb broth or beef
broth. My rule of thumb is: if you like the meat, you’ll like the
broth.
Beef:
You’ll find directions for
browning these bones in oil before putting on for a long, slow
stew. I’ve tried the browning and the not-browning. For my taste,
the browning is not worth the trouble. Either way you will end up
with a rich, savory stock.
Put the bones, browned or not, into a slow cooker set on low. Cover
with your best water. Add a couple splashes of vinegar to draw the
minerals out of the bones. Add a handful of fresh parsley and a bay
leaf. Depending on what you plan to do with your broth, add a
quartered onion and a couple cloves of garlic or a good dried,
granulated garlic.
I like to put this on to cook in the evening, often after a meal
that has produced these bones. The pot stews slowly through the
night. I turn it off by noon the next day, allow it to cool a bit,
and then use it or store it. Some sources recommend cooking longer
than this. I don’t. The broth tends to get bitter, a bitterness
that I’ve not been able to tame even with my most creative
efforts.
Chicken and
Turkey:
The
best part of a Thanksgiving turkey is the pot of soup that follows
a few days later. After you have harvested all the meat off the
bones, put Mr. Tom’s carcass in a large stock pot. Unless you’re
into cracking bones, a large pot is required. Cover with water and
add a tablespoon of vinegar.
Save the seasoning for when the broth is done. Some of the herbs
don’t appreciate long, long cooking. Their flavor is best captured
after the stock is finished.
If you are going to leave this pot on the stove to cook overnight,
you need to know your stove. How much water to do need to put in
this pot to insure that it won’t cook away and burn the bones? The
safest method is to start the stock pot before breakfast and let it
simmer slowly until dinner.
Any Other
Bones:
Use the
same general method no matter what sort of bones you have. The
flavor is different. The method is the same.
What To Do With
Broth
The
possibilities are endless:
1. Season and consume as a hot drink with any meal or as an
energy-giving snack.
2. Use as a base for a vast array of thin or thick soups and
stews.
3. Use as a base for gravies and sauces to go on veggies, meats,
even salads.
4. Braise vegetables in a small amount of stock. Then consume both
the veggies and the cooking liquid.
5. Use as part of the liquid added at the end when stir
frying.
6. Use as the cooking liquid for grains, beans, pasta. Just be sure
to consume the precious liquid in some fashion.
7. Save it for soup or use it as part of the sauce for what you
just cooked in it.
8. Words come short to describing the difference in flavor that
home made stock can make in your cooking. You just have to
experience it for yourself. And, after you’ve downed your last
delectable spoonful of soup, know that you’ve built health with the
mineral rich broth that was the base of your soup. You just can’t
lose on this one!
While you're here, don't
miss the
"Milk Shenanigans".
***Click here to check it out***
IMPORTANT
DISCLAIMER: Information on this web
site is provided for informational purposes only and is not
intended as a substitute for the advice provided by your physician
or other healthcare professional. Consult with your physician
before making any changes to your diet.