WARNING

You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Follow The Nurse Nutritionist

Don't let the name scare you! This soup has so many health benefits you will want to be sure to keep it in your kitchen at all times!!

Bone Broth Soup

There are several places to find good bones for stock:

  • Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass fed animals (ask around at your local Farmer’s Market)

Bone Broth Ingredients:

  • 2 pounds (or more) of bones from a healthy source
  • 2 chicken feet for extra gelatin (optional)
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 tablespoons Apple Cider Vinegar

Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste.

Instructions:

The first step in preparing to make broth is to gather high quality bones. As I said, you can find them from sources listed above or save them when you cook. If you frequently roast chicken, you can save the carcass for making broth/stock.

I usually aim for 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses.

You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. Typically, I add (per gallon of water and 2 pounds of bones):

  • 1 onion
  • 2 large carrots (if from an organic source, you can rough chop and don’t need to peel)
  • 2 celery stalks, rough chopped

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350 degrees.

Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

  • Beef broth/stock: 48 hours
  • Chicken or poultry broth/stock: 24 hours
  • Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

How to Use Bone Broth

Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to sauté or roast vegetables.

Especially in the fall and winter, it is beneficial to try to drink at least 1 cup per person per day as a health boost. My favorite way is to heat 8-16 ounces with a little salt and sometimes whisk in an egg until cooked (makes a soup like egg-drop soup).

In times of illness it is beneficial to drink bone broth until we start feeling better as it supports the body, but is very easy to digest so the body’s energy can go to healing. In cases of stomach bugs or vomiting, bone broth often calms the stomach very quickly and helps shorten the duration of the illness.

If you aren’t already, make bone broth a regular part of your kitchen routine. It’s health boosting, inexpensive and easy… you can’t afford not to!

Information from: http://wellnessmama.com/5888/how-to-make-bone-broth/