For you youngsters, today’s heading is from an old, OLD song. Just sayin’. 
As I mentioned yesterday, I’m a major fan of bone broth. Sounds yucky, right? I thought so, too, but then I read a book called THE BONE BROTH DIET. Now, while I’m a dedicated member of Weight Watchers and intend to remain so, and I have no interest in the diet du jour, I was intrigued by the health benefits bone broth offers. It is low in calories and very filling, and it tastes good. So, being too busy to go from shop to shop looking for the bones I needed, I went online. There, I found all the appropriate bones and voila–click the ‘place order’ button and get back to work. A few days later, the goods are delivered, still frozen solid. I whipped up that first batch and I was sold–so savory, and I felt full for hours. Now, I wouldn’t be without the stuff.
Basically, you get the best variety of soup and marrow bones you can find, and the more variety, the better. The last couple of times, I threw in a turkey neck and a whole chicken, and this was beef broth. As for vegetables, I use onions (always), garlic (always), carrots, scrubbed but unpeeled and chopped, but not diced, leeks, along with a few bay leaves, whole peppercorns, etc. (Last time, I added parsnips, and it was great–rutabagas and turnips would be tasty, too. The great thing is, the veggies don’t have to be peeled, and that is my least favorite part of cooking.) Next, you get out a large roasting pan, throw in the bones and veggies and stir them up a little. Roast in a 450 degree oven for about 20 minutes–until things are nicely browned. (Warning: if you skip this step, you will not have as much flavor later on.) Once you’ve done the roasting, throw everything into either a large stockpot or a big slow cooker. Most chefs will tell you to add 2 gallons of purified water, but I just use tap water–I have a well and I know there are no contaminates. Bring the pot to a rolling boil and turn it down to simmer. Chef Marco Canora, author of my favorite book on the subject, BRODO: A BONE BROTH COOKBOOK, recommends leaving the lid off the pot, something about evaporation. I don’t normally do that, and my broth turns out primo, so there you go. Bone broth needs to simmer for a long, long time–I give mine a solid 24 hours in the slow cooker. You’ll want to skim off any impurities–I think this refers to the foam that comes with boiling, but otherwise, you just leave it alone. When ready, you fish out all the bones and meat and vegetables and set them aside, pour the broth through a fine mesh strainer, and let it cool a little. DON’T leave the stuff out for longer than 20 minutes, though, because that is risky to the nth degree. Pop the works into the fridge, and within a short time, a layer of fat will form on top. Scoop that off–some cooks retain it to cook with later, others discard it. Now you’re ready to pour your delicious concoction into containers–I use wide-mouth Mason jars and leave a couple of inches at the top for expansion purposes, then freeze the ones I’m not planning to use immediately.
You’ll note that I didn’t give a lot of specific measurements, and that’s because I’m one of those free-style cooks, adding this or that. Carnora and other master chefs give detailed instructions, and there are beau-coup recipes available online as well. Also, you may be alarmed to see that the broth has a gelatinous quality once it’s chilled–that’s GOOD. That’s collagen, and it’s excellent for your skin, your nails, your joints, and a whole lot of your other various parts. Broth also makes a great base for other soups, risottos (more on these in my upcoming mushroom blog), casseroles, etc. I like to spoon it into a coffee mug, zap it in the microwave, and drink it–I love soup, in just about any form, so it works for me.
If any of you have suggestions or recipes, I’d love to hear about them, and I’ll bet our other blog-buddies would, too.
So, on other subjects, as if I haven’t said enough for one day, I can’t allow a Tuesday to pass without celebrating New Book Day! I head straight for the computer and hit Audible.com, and download a bunch of audiobooks. (I still love printed books best, but I can listen while I’m doing other things and at night before I go to sleep.) This week’s crop includes: THE WHOLE TOWN’S TALKING, by the inimitable Fannie Flagg (did you not love FRIED GREEN TOMATOES??), STRANGE AND OBSCURE STORIES OF THE CIVIL WAR (yes!), SEVENTH HEAVEN, by the also inimitable Alice Hoffman, and more. As I mentioned recently, I’ve been on a YA kick for a while now, but this week, I’m listening to adult stuff. The Tara Dairman books are not to be missed, if you’re a foodie.
Well, I guess this makes up for a few short blogs–or the days when there were none at all.
Tomorrow is Weight Watchers day, but I hope to blog. In the meantime, be well, and if you’re under the weather–make soup!
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thanks for the recipe, I am making some, I have been interested but you have given me even more interest. I will use it along side my elderberry elixer to ward of cold and flu.
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HI and belated happy Thanksgiving from Canada. Broth recipe sounds great. Will have to try on line as well as our local stores have stopped carrying soup bones. So looking forward to your new book. Keep well
Regards Monika
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Thanks for all the information on your broth. The broth sounds yummy, and I too am a free form cook, throwing in whatever I have that looks and sounds good to me at the time, along with some staples like onions and carrots. I put in a few seasonings and let it do its thing.
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We always make vegetable soup bones and bean with ham bones
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Have a great day! May weight watchers be with you!
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I guess I didn’t put my name in yesterday!! It usually shows up and I just didn’t think to check!! But, THANK YOU for putting the recipe out there! I really appreciate it. The doc told me to do this, but didn’t tell me how!! Ain’t that a hoot!!?
Have a wonderful week and good luck tomorrow!!
Lynn
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I will have to check into some bone broth soup although I don’t think they would eat it here. Husband and son are very picky. They only want meat and potatoes here. Take care of yourself and good luck at weight watchers.
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Virginia, my family is just as picky, but I love soup! I think I should make it and freeze in single servings. Definitely worth a try. Thank you for the inspiration Linda.
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That bone soup sounds good. I will have to try it. I will make a smaller batch at first. It is good to have you back.
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Thanks for the info on bone soup. I’m a country girl and I’ve never heard of it. I’ll have to try it someday.
Good luck at Weight Watchers.
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Enjoy your broth. I hope you have fought with the cold and won.
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My dogs would go crazy if I made bone broth. I have heard of it, maybe I will try it.
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Finally someone else who loves to put onions and garlic in (almost) every dish
Never thought of putting all in the oven before cooking but maybe that’s because I don’t use (have) a slowcooker. Will definitely give it a try though.
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My Mom always made wonderful soups. Now that it’s gotten cold I’ll have to make up some batches too!
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Cold weather is always chili weather to me. Can’t wait to make some.
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Thanks for the bone broth info. I was wondering about how to make it and if it was only chicken or turky bones.
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Good luck tomorrow with WW and enjoy your broth.
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Good luck at WW tomorrow!!
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Good luck tomorrow!
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That broth sounds delish Linda. The kind of stuff to keep around whether you’re under the weather or not. Good to see you back in my news feed again. Missed you.
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That was the clearest explanation on how to make bone broth that I have ever seen. Thanks for it.
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Thanks for sharing! I have read a lot on bone marrow soup but this is the first testimony I feel I can trust. LOL…
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Thanks for the bone broth recipe. I think I can follow those directions, Good luck at W.W.
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The bone broth sounds easy enough! I miss buying a beef roast that has the bone in. The meat closest to the bone is always the best. Maybe they sell the bone for making broth??
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Stuart, my husband, used the bones left over from our meals, any and all kinds. I froze them in a big bag and just left it in the freezer until he wanted them. He also didn’t use the vegetables. Maybe this is why his soup wasn’t particularly tasty. Yours sounds much more inviting. I’ll have to try it!
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Good morning, Linda,
Very interesting stuff. I too love soup and make it often. Thanks for the info. Good Luck at weigh in.
Shirley
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I love soups in the winter! Haven’t tried bone broth yet but since I have joint issues I should give it a try. I enjoy your blog with all the information you give us! Thank you. Roz
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Linda – I make this soup a lot,only a different version of it, when any of the family gets sick etc. I’m having some now being my only son passed away on November 27th,2016. I’m a bundle of nerves and don’t feel like eating but my daughter makes me. I just wanted to say the soup is good to have a round and I read your books more than any other. I want to get Always a hero to complete the series when it comes out.
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I have very little energy! I make bone broth for my doggies! Using apple cidar vinegar. Which is good for them and dissolves the bones! I started cleaning all my fresh veggies with the vinegar too. I started making fresh veggies and fruit juice. Not to lose weight. Yet my daughter lost 45 pounds on juicing this year. It gives me energy due to spinal demyalating disease, i didn’t have much! It makes your skin glow!. So i have grown to love it! Taste very good too! Rarely eat meat. The juice has plenty of proteins!
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I have very little energy! I make bone broth for my doggies! Using apple cidar vinegar. Which is good for them and dissolves the bones! I started cleaning all my fresh veggies with the vinegar too. I started making fresh veggies and fruit juice. Not to lose weight. Yet my daughter lost 45 pounds on juicing this year. It gives me energy due to spinal demyalating disease, i didn’t have much! It makes your skin glow!. So i have grown to love it! Taste very good too! Rarely eat meat. The juice has plenty of proteins!
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The bone broth sounds wonderful. I might just try and make some.
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thank you for the recipe! i do similar only i never heard of roasting first. i put bones (chicken, beef shanks), etc (no veggies) in water and simmer 3-5 hrs; drain and refrigerate 24 hrs to get the fat off. take the meat off and refrig in separate bowl. next day i get rid of that fat and put all in pot with veggies, seasonings, meat, etc. and just let it simmer 2-3 hours at least. will try roasting all first.