I will admit everything I have learned about bone broth I learned from Stacy Toth @ paleoparents.com. Here is the bone broth show if you want to listen more of the benefits and such of bone broth. Otherwise read on to how I made mine and what I have made with it!
First things first. As a trained chef I was curious to know what the heck was the difference between making bone broth and making stock. I have made stock countless times and figured why is this such a big deal? The difference is the amount of time taken to make bone broth. Stock is just a few hours and bone broth requires a buttload of time! Yes that is a measurement of time indeed. Normally with stocks I would use the bones and carcasses of stuff I was cooking with and didn’t need for the recipe. With bone broth I learned from The Paleo View that using feet tends to be the best and most nutrient dense..so that is what I got! I felt like the weird lady at the store who bought feet..
For my first bone broth I did chicken feet and trotters (pigs feet). I was a bit nervous about leaving a pot on the stove while I was sleeping so I did the crock pot method. I added the feet to the crock pot and just filled the rest with water. I cooked the broth overnight and while I was at work. When there was maybe 4 hours left of cooking time I added my onions, carrots, veggies and fresh herbs. I used thyme and rosemary.
I strained out the stock and disposed of the bones and smooshy vegetables. I know there’s things that can be done with bones..however I am not at ‘that’ level of Paleo. Haha.
I will admit my first response to having bone broth was not what I expected. I figured with all the time it took to cook this stock it would have the most amazing chicken flavor known to all mankind! When I tasted it I was stunned to find it a little bland. Then I remembered in the book “It Starts With Food” it explains how the problem with processed foods is that it creates flavors that don’t exist in nature. I was expecting that crazy chicken flavor you get from processed bases and bouillon. Once I got over that I was in love. I realized how nutritious this was for me and all the health benefits this nutrient packed soup would provide. No processed junk.
The first soup I made was just a basic chicken and vegetable. It was okay but not nearly as good as the second I made…
This was my second bone broth attempt with beef instead. I used cows feet and trotters again and the same veg and herbs. I made my own little version of Italian Wedding Soup…Amazeballs.
Italian Wedding Soup
- 8 cups beef bone broth
- 1 lb sausage, rolled into small meatballs, browned
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 2 onions, chopped
- 1 cup mushrooms, chopped
- 1 tablespoon garlic, crushed
- 1 can diced tomato and juice
- 1 can tomato paste
- Olive oil for sauteing
Saute vegetables in olive oil until browned, a little bit further than just a sweat. Brown sausage in another pan, it is okay for them to be a little bit pink in the middle since it will continue to cook in the soup. Add broth and tomato product to the vegetables and stir. Bring to a boil and let simmer for about 1 hr. Add meatballs and let them finish cooking about 10-15 min. Serve! Delish!
I am now hooked on bone broth and make a new soup just about every week. I even keep a jar handy in the fridge for when I need some extra broth for vegetables or making cauliflower rice.