Stock and Bone Broth
We love healthy broth recipes for cooler months. Try this Stock and Bone Broth to warm your family.
Ingredients and Tools:
– Large stockpot or Crockpot
– Filtered water to fill
– Ground pepper to taste
– 1 Tablespoon of natural, unrefined salt
– Bones and joints, giblets, skin and meat, for example:
– Whole Chicken with skin
– Beef Shanks (2-3 lbs)
– Frozen bag of Stock bones and fat from Whole Foods
Ask your local meat market for large bones, tubular and hip/shoulder joints with marrow.
Use the hock from a Honeybaked Ham or similar spiral cut ham.
Directions:
1. Place bones and meat or chicken in the pot.
2. Add ground black pepper to taste
3. Add 1 Tablespoon of salt
4. Cover bones and meat with filtered water, filling the pot
5. Heat on high until boiling then reduce heat, cover and simmer for 3-4 hours. This yields what is called “meat stock”, very soothing and rich in amino acids.
6. For the ultimate in healing nutrition, prepare “bone broth” by removing the meat from pot, return bones and fat to the pot and broth, add 1 Tablespoon of vinegar and cook on low for another 12-24 hours. Bone broth will be gelatinous when cooled and very rich in minerals.
7. Using a slotted spoon, remove bones and large debris, then strain in a fine wire strainer or cheesecloth (recommended). Store in the refrigerator for 5-7 days or freeze. Fat will rise to the top and solidify. Save some for cooking and leave some in the stock for good nutrition and flavor.
Both meat stock and bone broth are very healing and very healthy. Both can be used plain or add vegetables and meat for a variety of delicious soups. Microwaving will destroy the nutritional value of your stock or bone broth! Re-heat on the stovetop or in the crockpot.
