Beautiful Bone Broth

February 19, 2009 on 7:05 pm | In Healing Diets, Nourishing Traditional Recipes, Personal Stories, Saving Money, Urban Homestead, Weston A. Price Foundation |

When I first learned about the Weston A Price Foundation, the first change I made in my household was making bone broth from scratch. I saved bones and scraps from meals and stored them in a bag in my freezer. When the bag was full, I dumped the bones into a large pot and filled the pot with cold water. I added about 3T of cider vinegar and let it sit for an hour. I simmered the pot for 6-24 hours at a very low temperature, then cooled and removed the fat.

Don’t throw the fat out. Save it for high temperature frying. (Fat from pastured animals is good for you.) The broth will be rich in gelatin, calcium, magnesium and phosphorus. This broth will be a great addition to soups, stews and reduction sauces. If you want to make a lighter broth, repeat the process again. This second-run broth will not be as rich in gelatin.

Warning: If you make bone broth you will never be able to go back to store bought stock again. Sorry, about that.

If you are interested in traditional recipes like your great grandmother used to make, Nourishing Traditions by Sally Fallon is a great source. It is available at the Kamloops Public Library. Here is an essay by Sally Fallon called Broth is Beautiful.

Updated June 8, 2010: I have found the bones, boiled for bone broth, make a wonderful soil additive. Normally, bones take a very long time to decompose in the garden. The waste bones from bone broth will completely disintegrate in the garden, within about a year.

6 Comments »

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  1. [...] the bones with water and add 4T cider vinegar and simmer for 6-24 hours. For more information read Beautiful Bone Broth. 9. Eat some fermented foods each day or with each meal. Fermented foods improve our digestion. [...]

    Pingback by eatkamloops.org » 25 Steps to Eating Nourishing Traditional Foods — November 3, 2009 #

  2. [...] can take high heat frying much better than even butter which can burn. Read The Grease Bucket and Beautiful Bone Broth for more information. Coconut oil is safe for cooking but save your extra virgin olive oil for [...]

    Pingback by eatkamloops.org » Cooking with Grass-Fed Meat and Fowl — December 16, 2009 #

  3. [...] two chickens in the Dutch oven. One chicken would have been enough. We cooked some brown rice in bone broth. Both pots were placed in a traditional straw hot box. A simple hot box can be made with a [...]

    Pingback by eatkamloops.org » Eating Nourishing Traditional Foods While Traveling — June 9, 2010 #

  4. [...] 4c chopped mushrooms 1/4c fresh morels or 1/8c dried morels finely chopped 6c beef or chicken bone broth finely chopped fresh herbs from the garden: thyme, chives, parsley, or rosemary (optional) 2T fresh [...]

    Pingback by eatkamloops.org » Morels and Mushroom Season — June 28, 2010 #

  5. The new Broth is Beautiful link is http://www.westonaprice.org/food-features/515-broth-is-beautiful.html

    Just thought you might want to know… I searched for it…

    Thanks for the great website.. :)

    Comment by Sarah — August 12, 2010 #

  6. Hi Sarah,

    Thank you for the correction. I have changed the link on the posting. Since the Weston A Price Foundation updated their website I have had problems with some links.

    Please contact me if you find any other links that do not work. I really appreciate your help finding errors on the website.

    Cheers,
    Caroline

    Comment by Caroline Cooper — August 12, 2010 #

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