Listen in to find out how Jen and Holly made some bone broth.
BONE BROTH - Episode 3 (Season 1) A Freezer Full Of Meat Podcast
If you’re not in a position to listen, here’s our episode highlights and written commentary:
When you make a proper bone broth it is going to be like jello! A lot of gelatin and collagen get extracted as you simmer the bones and connective tissues.
Collagen and gelatin aid digestion and are beneficial to overall gut health.
Broth was a folk remedy, as well as a first food for someone coming off serious illness. A restorer…the root of the word restaurant!
After butchering, use the bones and trim to make broth, which you can then pressure-can, resulting in a shelf-stable product that saves freezer space.
Bones from any meal can be frozen for later use. You can accumulate them and, when you have enough, make a broth.
Broth can be used as a base for soup, sauces, to cook your grains in, meat in… adding instant flavour and nutrition to any meal.
Broth is not soup. Broth is the basis for soup. Broth is simmered for a long time. Best to avoid aromatics and vegetables until you’re ready to build the soup, as they can impart off flavours to the stock.
HOW TO MAKE BROTH:
Cover the bones (roasted or not) with cold water.
Add a small amount of vinegar.
Bring to boil and then simmer.
Fish for 6 hrs, Poultry, rabbit and pork for 12-24 hrs, larger animals (beef, sheep, wild game…) 24 hrs plus. Bones from different animals can be mixed.
strain, cool and defat if needed. Fat removed from stock can be kept for cooking.
will keep in the fridge for a week or, for longer storage, freeze with space in the jar. You can also can broth in a pressure canner for a shelf stable product.
Best to always buy whole chickens or bone-in cuts of meat because you will get a meal plus a soup - more bang for your buck.
Feet and heads make excellent broth, if you can get them. Contact a local butcher and/or farmer to let them know you want these parts. Often they are very economical.
We talk about how a worthwhile community venture would be to establish a Brothel: a place where one can buy properly made bone broth from well raised animals.
In our experience, broth from caged animals does not seem to yield as gelatinous a broth than free range animals.
Best to make bone broth from animals fed without genetically modified organisms in their feed, as noxious substances can bioaccumulate in our bodies.1
Broth bars have become trendy, let’s hope this is not just a passing fad.
Bone broth is a satisfying and thirst-quenching beverage - a healthier alternative to soft drinks or sports drinks. Try adding bone broth to a cocktail (a.k.a Stocktail) with a splash of digestive bitters for a truly fortifying drink!
Useful links:
Nourishing traditions by Sally Fallon with Mary G. Enig. (see chapter on Stocks)
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