Interesting Information AND Turkey Tracks: December 18, 2013
Making Bone Broths AND What’s In Them
I love it when something is being discussed or a piece of information is sought and “the universe” pops it up for you. That phenomenon is called synchronicity. And it happens in my life all the time.
My post yesterday on dysfunctional gallbladders talked about bone broths for healing–and about that time, the Mercola web site did a posting on bone broths–why they are good for you and how to make them.
Here’s that link:
Then my oldest friend (in length of time, not years) got very sick and landed up in the hospital–pneumonia–and I said “bone broths” to her. She asked next how to make them. So, here is synchronicity working for her.
Mercola discusses chicken bone broth. If you use a whole chicken–take the chicken out after about 30 minutes and strip the meat from the bones and put the bones back into the pot to make the “bone broth.” Use the meat in another recipe. You don’t want to cook the meat to death.
If you want to use beef or lamb bones–and you do–and you can also mix them with poultry–brown them in a hot oven in a shallow pan first. Put all the fat that gets rendered into the soup pot with the browned bones. You can add some savouries–onions, carrots, celery, garlic, etc.–but you can also go plain and add the savouries to your stock when you make soup, etc. Fry them up a bit in fat first. You can pull fat off the top of your chilled stock and use that to sauté.
Remember, you want to cook the bones at least 12 hours. You can leave the pot UNCOVERED on the stove over night and resume cooking the next morning. As long as you heat it for at least 10 minutes, it’s fine.