Bone Broth

A little while ago I was asked to make some chicken feet broth. There’s only one problem. Chicken feet are gross! However, it turns out, it’s good for you, and the doggies too, it’s a great source of collagen. As always, when I write a post, I do the research, and, cook the recipe to make sure everything I write is correct and the food tastes good. Well, during my research I found bone broth is also an excellent source of collagen.

So, off I went to the store to get what I needed. Turns out, they have just what I need, In the freezer section are packages of marrow bones, cut up and ready to cook, with some meat too. You can also ask you local butcher. Some people drink bone broth in a cup or a bowl. Well, personally, either tea or coffee goes on my cup, and my soup has to be a little more substantial. Although, when you’re feeling a little unwell, a cup of broth is an excellent way to get needed nourishment. And adding some to an existing recipe is a great way to add some more goodness to a dish. So, let me share some my knowledge of bone broth.

When I was growing up my mother would always be making broth. Chicken or beef, it would be used to make soups and stews, added as a liquid to pretty much anything in the pan. She would send me to the butcher downstairs to buy a marrow bone and have him cut it into manageable pieces. The bones would simmer overnight in a pot of water, and create this beautiful broth that when cooled would be like jelly.

Moving on from the nostalgia, turns out the older generation knew a thing or two about nutrition. There’s a lot of good stuff in the bones and the marrow. Apart from essential vitamins and minerals, there’s collagen. Collagen is the most abundant protein found in our bodies. Skin, bone, ligaments and joint cartilage are just a few of the places you’ll find thus stuff. Also, collagen is regenerative. What this means is that, when you digest collagen it will always find its way to its rightful place in the body. Great stuff. Now, I’m not touting this new elixir, what I’m saying is that maybe prior generations were on to something. Plus, some scientific research has been done on the subject of the nutritional benefits of bone broth.

Making bone broth is surprisingly simple, all you need is a slow cooker. I’ve found a slow cooker to be one of those essential kitchen tools, like a sharp kitchen knife and cutting board. Anyway, as with most cooking there is a little prep. There are two things that have to be done before the slow cooker time.

Firstly, the bones have to be blanched. Blanching removes surface impurities, and prepares the bones for the cooking process so that you will end up with a clear stock. I put the bones in a pot and cover with water, now bring to a boil, as it boils, you’ll see a scum rise to the surface, keep spooning that off till no more is produced. That will be about 10 minutes at a brisk boil. The second step is to roast the bones. Roasting caramelizes the meat and surface of the bones using the Maillard process. This is a chemical reaction between amino acids and sugars that gives browned foods it’s distinctive flavor. About 1/2hr at 400 degrees should be fine, the caramelization is what you’re looking for

Now on to the final step, the slow cooker. Put the bones in the slow cooker and add enough water to cover about an inch or so. From a scientific point, the ratio of bones to liquid should be approximately 2:1. Moving on to the spices. This is totally dependent on usage. Although garlic and peppercorns are my usual go to. If any of this is going to the doggies, it has to be spiced accordingly, no garlic for doggies. A couple of carrots and sticks of celery will go well too. My broth is usually added to an existing recipe, so adding flavoring isn’t that important. And, if I’m sick and want some broth, I don’t really care what it tastes like.

Cook this all day. Strain to separate the solids and the liquids. The liquid, set aside to cool then refrigerate overnight. The next day the fat will have separated and can be spooned off, and you’re left with the broth to do as you like. Freezing in an appropriate sized container is the best choice. Ice cube trays work well, 8 ice cubes to a cup. Now on to the solids, meat, marrow and bone. This is good stuff, specifically for our furry friends, or, if any of your friends have doggies.

Thank you for reading, and I hope you enjoy this bone broth, it’s simple and nutritious.