The Bone Broth Secret

“Why Bone Broth?” You Ask The big deal in bone broth is that it’s a source of bioavailable collagen. In other words, the collagen has been broken down (or denatured) into gelatin, which is easily digested and assimilated in the body. You might think of your stockpot as a collagen-delivery device; a way to nourish the connective tissues that make up and support your body from head to toe, from bones to skin. Collagen is the body’s most abundant protein. While it’s often referred to as “connective tissue,” we like to think of collagen as “the great supporter.” It supports, strengthens, cushions, provides structure, and holds the body together. Collagen makes up bones, teeth, tendons, ligaments, joints, and cartilage; and is key for beautiful hair, skin, and nails. It strengthens muscles, aids cell growth, and supports the hollow organs of your digestive system (that is, your esophagus, stomach, and small and large intestines). Why is this important? Healthy human bodies produce collagen up until age 40, and then production begins to decline. In addition to aging, stress and autoimmune conditions can adversely impact collagen production. When collagen declines or is defective, some common symptoms are loose, sagging, or wrinkled skin; sagging muscles; thin or dry hair and nails; and joint issues or brittle bones. Since animal protein is the only food source of collagen (particularly the parts used to make bone broth, such as bones, tendons, ligaments, cartilage, skin, and marrow), bone broth delivers a wonderful bioavailable source for the body. So you can see why bone broth is such a big deal.

Bone Broth Basics Bone broth has been used as food and in healing remedies for more than a thousand years. In fact, the earliest recorded broth dates as far back as A.D. 1000. At its essence, bone broth is simply bones and water, simmered for between 1-1/2 and 48 hours. To some, it’s just “soup,” but it’s really so much more than that. Most broth today is being offered up by farm-to-table chefs, nose-to-tail butchers, organic farmers, and dedicated health enthusiasts—those who have rediscovered the healing benefits of this once-forgotten, humble liquid. This recipe makes a neutral, gelatin-rich bone broth that is ideal for desserts or just about any recipe.

NEUTRAL BONE BROTH Hands-on prep time: 10 minutes Total prep time: Up to 48 hours Yield: Approximately 4 quarts broth4 lbs. raw beef bones 3 lbs. raw pork bones and skin (pork skin is incredibly rich in collagen and can be purchased from your local butcher; alternatively, you can use one split pig’s foot) 1/2 cup apple cider vinegar Add beef bones, pork bones, and skin into a large stockpot (or slow cooker). Add water to cover the bones by about an inch or two. Add apple cider vinegar. Let the pot sit for about an hour or two so that the vinegar can start to extract minerals and nutrients from the bones. Next bring the bones, water, and vinegar to a boil (your burner and slow cooker would be set to high). After it boils, reduce the heat to a very low simmer, and let it cook for 2 days straight (48 hours). Once done, strain the liquid through a fine mesh strainer, catching the broth in a large bowl or your storage jars. Cool down the liquid. Put the broth in your refrigerator to chill. Once completely cold, peel off the fat cap and discard. Now you have the foundation you need to enjoy delicious bone broth recipes. Whatever conventional or oddball way you want to add bone broth to your life, get it into your belly and your body will love you for it! Here are some ideas: Breakfast Drink a cup of your favorite broth, stock, or soup (Louise starts each day this way) Sassy Green Smoothie Collagen-Rich Fruit Smoothie Pancakes or Waffles (Grain Free) Lunch and Dinner Chicken Burger Salad with Aioli and Messed-up but So Delicious Pan Bread Farm-to-Table Aspic and Maya’s Finnish Sourdough Rye Bread Pâté Plus with soup or a salad Oeufs en Gelée with Herb Bread Everyone’s Favorite Egg Salad over a bed of romaine lettuce Lobster Salad Extravaganza with Simple Asparagus Tempting Tuna Salad rolled in butter lettuce or over a bed of mixed greens Cactus and Seafood Soup with Magic Zucchini and Carrots Snacks Carry bone broth, soups, or stews in an insulated Kleen Kanteen or a widemouthed thermos for snacks on the go Maya’s Finnish Sourdough Rye Bread Turkey or Bison Meatloaf Cupcakes Any of the pâtés on Herb Bread or in butter lettuce or romaine lettuce Desserts (Note That These All Freeze Well) Consider doubling the ice-cream recipes if you want to make the dessert one time and have plenty of leftovers for your freezer. Apple Tarte Tatin and Cinnamon New Year Cake both go well with Moroccan Vanilla Spice Ice Cream. Try the Chocolate Drop Cookies, and do the Great Chocolate Experiment included in the recipe.

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