Bone Broth: Health Elixir, Nutrient Dense, Oh-So-Very-Tasty

Thanks for tuning in again folks! This week has been a bit rougher for me. The usual suspects (my symptoms) have managed to make an appearance every day.

This is how you’ll feel after some bone broth. It’s how I’d like to feel really soon.

Apropos, since I’m not as pizazz-y  in this week’s episode. The reason? My health was flagging. Energy was low. I feel so passionate and urgent about the benefits of bone broth (it’s ESP good if you have CFS, this I know) that I hope I didn’t blow it with my  lack of bounce-to-the-ounce in sharing this with you.

Imagine old-school video games that show the “life energy bar” in the corner at the top. If you’re a healthy person already (god bless you!) you’ll be like Mario after the mushroom/flower combo that makes him bigger, faster, and adds a free life. If you’re not a healthy person, you’ll be on your way to rejuvenating that meter with every sip.

Say “Good Morning” to your new favorite rainy day hot drink. Soothes the soul like none-other.

It took me a relatively long time to brave the making of bone broth. The idea of using chicken feet and heads freaked me out, as it will you.  Because I knew my body needed it, I started with buying it. At $12 for a 32 oz jar, I knew I could not maintain this throughout the winter months–the time that it’s most crucial to eat bone broth. After my last bought-jar was finished, I took a deep breath and marched to the butcher.  I asked for the necessary chicken parts. Once they were in my posession, I marveled at how similar they were to the other chicken parts I had readily purchased throughout my years eating meat. So that’s what a chicken head looked like! Friggin’ love the mohawk.

I felt closer to the animal in seeing the heads and feet in my take-home basket. My repetoire was complete. Breasts? Check. Wings? Check. Thighs? Check. Heads, feet? Check!

The benefits it brings to your health, and your gourmet-game, will hopefully win out over your fear or aversion. Bone broth is basic, simple, and crucial. It’s alchemy in action: bones turn into nutrient dense stock and health tonic for humans.

Plus, you can use the finger-pinchin-soft remains to feed your pets. No part gone to waste. What more can you ask for?

 

 

 

 

3 Comments

  1. Two questions: When you pulled the chicken out of the broth to show the feet, head, and back, it looked like the meat was still on the back. Was it, was just the bones? If I don’t want to use head and feet, is it still healthy, or have I just missed the whole point?

    • hi teri,
      thanks for writing. to answer your questions:

      1. there was actually a teensy bit of meat on the back bone. if you’re really into getting all the meat you can sort through the stock when it cools before straining and collect the meat. it’s quite negligible in terms of quantity, but i’ve done it before when it seems like there’s a lot.

      2. you of course *can* make a stock without heads and feet. however, i really really really recommend getting some heads and feet in the mix. if you have to choose, go with feet. the reason is that it’s the place in the animal where the most collagen or gelatin is extracted. it’s a two part process: most minerals come from the bones, most collagen aka gelatin comes from the feet and heads (knuckles too when using beef). the collagen/gelatin helps the body absorb the minerals and nutrients from the bones. see the below quote from sally falon re: the benefits of gelatin.

      “When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese…Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk…”
      excerpted from
      http://www.westonaprice.org/food-features/broth-is-beautiful

      in the olden days, butchers sold the entire animal and all parts were used. in high-end restaurants, they absolutely make their stock with the entire animal. if you’re gonna go to the trouble to make a stock from scratch, get all the nutrition out of it you can, ESP the gelatin!

      i hope this was helpful. if you need any help getting started, feel free to contact me. knowing that more folks are gonna make bone broths this winter makes me so happy. cheers! ariyele

  2. Ariyele,
    I thought the episode was superb. You still ooze your own unique pizazz-y-ness. I think it might be illegal in your personal country to turn that off.

Submit a Comment