Friday, November 7, 2008

Immune Supporting Bone Broth Recipe

Winter may be officially lurking over a month a way, but yesterday we received our first snow. We celebrated by cooking up a delicious beef stew, letting it simmer all day on the woodstove. We kept it simple by only adding carmelized onions, garlic, burdock root, carrots, and locally raised grass fed organic beef in a base of bone broth soup.

Nourishing Bone Broth
Grandmothers knew best by spoon feeding us this incredibly rich immune system nourisher, and science has now validated this time-honored tradition by verifying this is high in many vitamins and minerals readily absorbable by the body. 

Bone broth soup is high in calcium, magnesium, phosphorus, silicon, sulphur, trace minerals, chondroitin sulphates and glucosamine. Boiling the bones releases gelatin into the broth. (Which is why it hardens slightly when cooled.) 

Besides nourishing the immune system, gelatin has been 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.

The following recipe can be made without the use of burdock, dandelion, and astragalus, but I highly suggest including them. All help the body maintain health and overcome illness. 

Astragalus especially supports the immune system – using this in our broth is one of the main ways we support our immune system and stay healthy.

Several bones from poultry or beef (preferably bones that have marrow)
1 T apple cider vinegar (helps to draw out the calcium from the bones)
1 onion coarsely chopped (skin too)
2 carrots coarsely chopped
2 big pieces of burdock coarsely chopped or a handful of dried root
Several dandelion roots coarsely chopped or a handful of dried root
couple large handfuls of  sliced dried astragalus root
2 celery ribs coarsely chopped (or any other vegetable chicken scraps)
Handful of herbs such as rosemary, thyme, or oregano

Place everything in a large pot except for the handful of herbs. 

Fill the pot with water and bring to a boil slowly. 

Once it is boiling, reduce to a simmer. 

After awhile you will see some foam forming at the top. Gently skim this off every couple of minutes until the broth runs clear. 

Add the handful of herbs and simmer for 8-24 hours. 

When ready, strain off all materials and discard. 

Store the broth in the fridge or freezer until ready to use for soups, roasts, chili, etc.

This can also be cooked in a crock pot. 


plantainpatch said...

Yummm! I love reading how everyone makes their broths. I am looking forward to reading the ebook!

Denise said...

I've got two small chickens in the oven right now for dinner, so you know what I'll be doing with the bones tomorrow!
I had the chance to read the ebook this morning on Herbmentor, then printed it out for future reference.
Thanks so much, Rosalee. I really do appreciate all the hard work you put into these things.

kate said...

What a great recipe for bone broth!
I wanted to let you know how much I enjoy reading your blog, and how it really makes me rethink which side of the cascades I should be living on:)
I recently was able to secure a small bit of land and began a blog about my experience on it. I hope you don't mind but I linked to your blog on my site. Thanks so much for the wonderful posts. I also really love your videos on herbmentor.

syngli said...

Rosalee, thank you for posting this. We use this recipe all the time. Yum.

donnagail broussard said...

When you go to eat the soup or stew, do you take out the strips of astragalus root that you put in it...and discard them like you would a bay leaf...or do you eat the astragalus root?

Rosalee de la Forêt said...

You'll want to discard the astragalus because it stays fibrous and never really becomes edible. Enjoy!

Unknown said...

Curious about the foam I'm skimming off. What causes that/what is it?

Rosalee de la Forêt said...

You know, I'm not entirely sure and to be honest, skimming that off is something that I've let go over the years.