TRY OUR BONE BROTH IN GLASS!

Health benefits of bone broth and how to make it

written by

Marie Reedell

posted on

December 8, 2017

nu-nu-soup.jpeg

Why Bone Broth?

Bone broth is one of the oldest healing foods. It is an excellent way to utilize the whole animal, extracting goodness from parts of the animal that would otherwise be inedible - bones, skin, tendons, marrow, etc. 

Today’s store bought “stock” and “broth”, in many cases, may not be real. Companies use lab-produced meat flavors in bouillon cubes and various soup and sauce mixes. The best way to get a true bone broth with real healing benefits is by sourcing it from a local farm or by making it yourself using bones from quality sources.

Bone broth is a tried and true way of overcoming illnesses of all sorts – from healing leaky gut to overcoming food intolerances to improving joint health to fighting the common cold. It inhibits infection and fights inflammation and joint pain. It promotes strong, healthy bones, hair, and nails. It also helps to heal and seal your gut and has more recently been used to treat neurological disorders like autism, ADHD, and learning disabilities. 

I could get into the science behind all of this, but that could turn into a novel. So, you can do your own research to learn more, if you'd like.

The quality of the bones used to make bone broth directly correlates to the health benefits gained from consuming it. 

You want to get the best quality bones you can get. Bones from healthy, pastured animals that eat a natural diet will give you the most nutrient-dense bone broth. You could use bones from concentrated animal feeding operations (CAFOs), but the broth will not be as nutritious and may not gel. 

Beyond the quality of the bones, you can use a bone from any part of the animal. I love to save my chicken carcasses for bone broth (the roasting of the bird helps add flavor to the broth). Marrow bones are fantastic for making a healing bone broth.

Bone Broth Recipe

Although the time for simmering is quite long, bone broth is quite easy to make with minimal labor required. Here's how you do it:

Ingredients

  • (4 quarts) Water
  • (3-6 lbs) Beef Bones (you can use chicken or pork or turkey, too)
  • (1/2 cup) Raw Apple Cider Vinegar
  • (3) Onions
  • (3) Carrots 
  • (3) Celery stalks
  • (to taste) Sea salt

Directions

  1. First, fill a pot with water, apple cider vinegar, and bones.
  2. Let it sit for an hour so the apple cider vinegar can leach minerals out of the bones. 
  3. Add onions, carrots, and celery stalks, largely chopped (you can also use veggie scraps that you've accumulated and frozen over time). Add water to cover everything. 
  4. Bring to a low simmer, cover, and let cook for 24-72 hours. Your house will smell amazing. The longer it cooks, the more nutrient-rich your broth will be. 
  5. Cool it, strain it, and add sea salt to taste. 

You know you have a nice broth if it is very gelatinous, almost not pourable when cool. 

The broth will keep for about a week in the fridge or 6 months in the freezer.

Nu-Nu Soup

One of my family’s favorite meals is “Nu-Nu Soup” – an Asian-inspired bone broth based soup with ramen noodles. 

I sauté some onions and garlic in sesame oil and then add bone broth, usually chicken (and water if the broth is particularly thick). When the broth comes to a boil, I add my veggies – carrots, mushrooms, and spinach (and anything else you have on hand... it’s a great way to clean out the fridge). I also add some tamari, ginger, salt, and pepper to taste. Then, I let it simmer until they the veggies are just tender. 

I serve this soup in huge bowls with ramen noodles (or any noodles really). If I’m feeling creative and have the time, I’ll garnish the bowls with a soft-boiled egg, some sautéed or roasted meat (leftovers), kimchee, or bean sprouts.

Pastured Meat

Health and Nutrition

Cooking

More from the blog

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) ⅓ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.