After a spectacularly delicious wedding season I’m cleaning house! And that means a nutritious bone broth fast. I've gotten so many requests for the recipe so I thought I’d share it with you. Great way to drop a few pounds & give your digestive system a healing restart and a break.
Regardless of the potentially medicinal qualities, any pro will tell you, having an outstanding stock like this on hand is the secret to being an exceptional chef.
Roasting raw bones first gives the stock amazing flavor and dried mushrooms gives it the depth that makes it so satisfying and yummy. Nutritionist Suzanne Landry with Integrative Medicine introduced me to fasting on this for a week.
I constantly save ALL bones, once I have a full bag in the freezer they get poured into the crock pot at home or a huge cauldron at work to simmer. This stuff is better than MAGIC FAIRY DUST to have on hand in the freezer, or to make from scratch, you can buy the following ingredients.
Pure Joy Bone Broth
Bone broth is great for a cleanse, a nutritious meal replacement or use it like any stock in your cooking.
2.5-3# pasture raised beef, lamb or chicken bones (often in the freezer section or - BETTER - save them from your dinners)
2 stalks celery, organic
1 tsp. peppercorns
2-3 tbl raw apple cider vinegar (to help break down the bone)
1.5 tbl celtic sea salt (nutrients & flavor)
1 handful dried Porcini mushrooms (adds the base note flavor & color)
1 small handful dulce seaweed (for nutrients)
1 small onion unpeeled, thick sliced
1 head garlic, just cut in half
3 or 4 bay leaves, rosemary sprigs, thyme, oregano; as you choose, whole stems are fine
Oven roast the beef bones 40 minutes, if doing chicken then 30 minutes. Put the bones and all of the ingredients in a crock pot and cover to the rim with good filtered water, set it on low. Leave it there for three days - really. I also make it in heavy stock pots on the stove on very very low for three days, covered. Even on the lowest setting on my gas range the chicken bones will break completely down to a consistency you can crush in your fingers & you can give them to your dogs (bonus). On the stove in a stock pot you will need to add water midway.
After three days, drain it & taste it to see if it needs a bit of salt & then refrigerate. Don’t take off all of the fat, leave some.
With the beef, on the third day you can ladle out the stock & add more water to make a second batch. You add a bit more dried mushroom, dulce, veg & herbs and let it cook another three days, comes out great.
Love, Lynette La Mere, Pure Joy Catering Executive Chef
For info on the Bone Broth Inforgraphic by CogniTune, Smarter Health, click HERE