Bone broths are a traditional healing tonic used in many cultures. In Chinese Medicine, bone broths are used to support the digestive system, strengthen the kidneys, and build the blood.

Bone broths are a delicious base for soups, but they are also a healing and easily digested medicine. They are used for colds and flus, and for supporting the sick and weak. Bone broths are used to strengthen the bones and support joints and tendons after injury. Bone broths are also an amazing postpartum recovery tonic.

Another benefit of broths is that they are a way to sustainably eat meat- we use the whole animal. For example, I suggest roasting a whole chicken, eating the meat, and saving the bones in the freezer. You can use the bones to cook into a bone broth. The broth can then be used to make soups, cook grains or beans, or you can add a pinch of sea salt and sip on it for a warming drink. (Bone broth is a wonderfully warming drink to put in your thermos on a cold day).

I usually freeze half of the stock I make in Pyrex glass containers for future use. My freezer is stocked with chicken and beef stocks that are especially wonderful in times of colds, flu, and digestive discomfort. Stocks are hydrating, contain essential minerals and with a pinch of sea salt can be used in times of needed hydration.

I highly suggest including broths in your life. Here’s a simple recipe:

Basic Bone Broth

Ingredients:

1. Bones-from chicken, turkey, fish, beef, pork, lamb. You can use raw bones (with or without skin and meat ). Raw bones may be browned in the oven to enhance flavor. You can use cooked bones, with or without skin and meat from a previous meal. Or you can use a whole carcass or parts (feet, ribs, necks, knuckles, etc.). **Use organic, grass-fed meat and bones from a local farm.
2. Cold Water (enough to cover the bones)
3. A splash or 2 TBSP per quart of water of Vinegar (apple cider, rice, balsamic, red or white wine), or Lemon juice. Adding an acidic substance helps draw out the nutrients from the bones.
4. Vegetables-optional (peelings and scrap ends or entire vegetable- if added towards the end of cooking, mineral content will be higher)

Recipe

Combine bones, water, and vinegar in a pot and bring to a boil. Remove any scum that rises to the top. Reduce heat and simmer (6-48 hours chicken, 8-72 hours beef). Optionally, add fresh vegetables in the last hour of cooking. Once done, allow the broth to cool. Strain through a colander and discard the bones. Reserve the meat for soup, salads, or other recipes. To skim the fat, use a fat separator, or refrigerate the broth and skim the fat off the top. Broth may be frozen for months, or kept in the refrigerator for about four days.

To store stock in the freezer, I suggest using Pyrex glass containers (with rubber lids) or canning jars. Leave an inch or two of space to the top of the container (this will prevent the container cracking when the stock freezes and expands). I first store the stock in the refrigerator until it is completely cool, then I will transfer to the freezer. If using Pyrex containers, you can stick the completely cooled broth into the freezer. If using canning jars, you need to make sure the lid is loose when putting into the freezer. Once the stock is fully frozen, you can tighten the lid. (This step will prevent the jar from cracking)

Uses

• Soup- add vegetables, beans, grains, or meat.
• Cooking liquid- for grains and beans.
• “Tea”- add sea salt and sip broth like a tea.

**For a listing of local, organic, pasture-fed meat and stores that carry this, refer to my article: San Francisco Local Meat and Dairy Resources.

To learn more about the benefits of bone broths, I suggest these links: Traditional Bone Broth in Modern Health and Disease by Allison Siebecker; Townsend Letter February/March 2005. Why Broth is Beautiful- Essential Roles for Proline, Glycine, and Gelatin; by Kayla Daniel Broth is Beautiful; by Sally Fallon