A friend’s daughter is recovering from a horrific bike accident. With many broken bones (including the face) and bruises the best thing for her healing right now is bone broth.
While we’ve heard from Sally Fallon about the history and medicinal qualities of bone broth, we haven’t included an actual recipe so here goes.
Ask your local butcher for a carcass of an ORGANIC chicken or even dog bones for beef broth. You can also keep all the bones from the meat you eat during the week in the freezer and add to your concoction.
Once a week,
Cover the bones with water and add a splash of vinegar. (The acidity will help extract more minerals from the bones). Bring to boil and skim. Add any veges you’d like (this is not necessary, just for taste). Decrease temperature and simmer for 4 hours to 24 hours. The longer you simmer the more minerals you’ll extract.
Keep the broth in the fridge or freezer and serve on its own with salt or use in soups and sauces.
Second recipe (the one I use mostly)
Use a whole ORGANIC chicken. I use the beautiful turkeys‘ wings and necks from the Byron Markets. (Thanks Matthew). Cover with water and simmer with your choice of herbs etc until the flesh is cooked. Remove the whole bird and take the flesh from the bones. Put the bones back into the pot, splash of vinegar and simmer for another 4 to 24 hours.
Keep the flesh in the fridge to use for chicken soup, curry, stir fry, parmagiana, whatever. Be sure to use the broth with these recipes. Add the meat after the vegies are cooked - it only needs a warm through so making the meal is quick.
When the broth is done strain it through a colander or strainer into a glass container. Wrap the bones in newspaper and bury them in the ground. Cool the broth. If you’ve made too much broth for your fridge space, you can always reduce it further by boiling it down and freeze it in ice cubes. Add a cube to any meal to jazz up the taste and increase nutrients. I almost always cook rice in broth.
You may find some fat coagulates on top of the broth. This fat is wonderful for cooking potato chips. Scoop it off and cook it over low heat until it stops bubbling to remove all water. It will keep on the bench top for days and in the fridge for weeks if you get rid of all the water component.
Good luck Steve and Noelie healing your little one. And anyone helping bones heal, making babies and children’s bones or helping elder’s with osteoporosis, go the broth!
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular orderâ€¦well maybe ice cream first).