One of the latest health lifestyle crazes has been bone broth. Genuine bone broth has been known to treat and heal leaky gut, overcome food intolerances and allergies like gluten intolerance, improvement of joint health, reduce cellulite, plump the skin with collagen.
I don’t know about you, but if the bone broth only did one of the above I would be intrigued, the prospect of having something delicious that could help me age better is pretty exciting!
There are thousands of papers and tons of books on the subject. I am neither a Doctor or Nutritionist, I am just someone who would like to age gracefully and I love to cook.
Many years ago I started making homemade broths and stocks from bones in my pressure cooker, I loved how clean the taste was. I loved being able to reduce the sodium and using the broths or stocks made incredible soups or sauce bases. They are the foundation of good cooking.
The first thing I noticed when making them in the pressure cooker, when I would chill them they would be super clear without skimming, plus they would set up like gelatin. This told me decades ago there was definitely some magic going on.
I make broth at least once a week in my pressure cooker. Here are some of my rules.
- I always roast my bones first, reason it adds additional flavor, and when using chicken or turkey a lot of the extra fat cooks off when roasting.
- I like to buy grass-fed beef or lamb.
- I use a really good sea salt like Murray Sea Salt or Fleur de sel.
- I for 4 pounds of roasted bones to 6 cups of water and 2 teaspoons of sea salt. I pressure cook at high pressure for 1 hour.
- After the hour I taste the broth for additional salt, then I add aromatics like onions, garlic, carrots, celery. I leave them in big pieces, even skin on, I will even add a 1/4 inch piece of turmeric root or 10 strands of saffron when doing poultry broth. At this point I cook the broth under pressure for 15 minutes longer.
- Next I strain the broth and chill for several hours. This way all the fat will come to the top and harden. I choose to dispose of the fat.
- At this point the broth is ready for drinking. I will drink 3- 8 ounce cups a day for gut health.
If you don’t have a pressure cooker, I would highly recommend getting one. You can cook bone broth in a pot on the stove but in some cases they can take up to 24 hours and I don’t think the flavor is nearly as good.
Lots of blogs have recipes using the stove top. But I will tell you follow these steps and you will be thrilled at the results.
My preference for poultry is to use wings, and necks and backbones. All are very inexpensive. My local grocery store has the bones they cut off prime ribs on sale regularly, I enjoy beef and lamb shanks for stock as well.
Do not buy boxed liquids that don’t set up as a gelatin on a shelf in the grocery store and think it will give you the same results. I assure they can’t give you the benefits this wonder cure can!