Bone Broth - that Witchypoo Brew!

The best daily ‘flu jab’ you can get.

I remember distinctly when the words “bone broth” first simmered their way into Desi's and my awareness. My mind's eye immediately pictured a scene from Blackadder. His man-servant, Baldrick, is seen stirring a massive steaming pot, exposing lanky chook legs - their feet clawing the air, whilst tossing in his beloved BIG turnips. As it turns out, this image wasn’t too far off the mark! The recipe and method has been around, unchanged, for thousands of years.

In my previous work place colleagues would notice me drinking my daily cup of broth. I'd attract such comments like "that smells so good! Is that your witchy-poo's brew Didds?". To which I'd reply with an affirmative nod, "yup". It was all I could say as I was too busy enjoying the moment, drinking my warmed tasty cup of next level heaven, all the while knowing it was caressing my innards!

So. What is it exactly? What is bone broth?

Essentially, bone broth serves as a wonderful animal based liquid stock. If home cooked, the flavour alone is a kapow to the taste buds! As well as being densely nutritious.

However, like most food items these days, not all bone broths are created equal! It is possible to purchase the real deal without the nasties (ie seed oils, thickeners, flavour enhancers, sugars etc). If you find you haven't the time to make your own, just be sure to deploy some sergeant-major style scrutiny when reading the ingredients on a packaged supermarket version. Otherwise health food stores sell a variety of quality broths. But still - read the packaging.

Here's what a quality broth can assist with:

1. It's a great immune system booster

2. It's great for the gut, and gets the number twos smoothly moving to where they're meant to be!   

3. The glycine helps protect the liver and detox the bod. Good for sleep too as well as skin, hair and nails. 

4. My favourite. Drinking it will joyously transport you to the angelic realm of Flavourville  - the type of flavour that makes you close your eyes and feel all holy inside. 

Bone broth is a staple in our house. It's re-emergence in popularity is standing the test of time. Recently Desi and I hosted a bone broth tasting session at our local butcher's store. We met lovely groups of loyal customers. I was astonished to learn several of them mentioned their treating naturopaths recommended they drink bone broth daily, as an integral part of their gut health restoration. Equally astonishing was the larger number of people willing to share their personal experience of some form of auto immune disease. So many people are crook!  Whilst their stories varied in terms of the duration they had been consuming bone broth, each reported positive changes and benefits.  

The key to a great broth? Use primo ingredients and, ideally, make it from scratch. Grab quality marrow bones and bones with connective tissues, from grass fed, pasture raised and finished animals. If you're including veggies and herbs, organically grown is a must. Filtered water is also a must. The gentle slow simmering over a protracted period (10 to 12 hours or even 24 hrs) will ensure a densely nutritious elixir of tasty loveliness. And don’t get me started on how beautifully fragrant the aroma of this stuff is as it floats around the house. We keep a 2 litre jug constantly on the go – in all its wobbly, jelly-like glory.

Bone broth is great for deglazing, flavouring other soups, mince, casseroles, low and slow meals etc. Or, just on its own, in your favourite cup, as a once a day cupper. We often add salt and a squeeze of fresh lemon juice which elevates it to the cuddle in a cup status. Desi will eat it cold with a spoon - like you would eat regular jelly. The flavours will dance around in your mouth long after the cup is empty. And during the whole experience your gut is loving you for it.  The recipe you see below is the same as we offered at the broth tasting session, but with a teeny tweak. We've included extra chook part/frames to ensure the jelly factor really sets in!

Recipe:

You will need:

.  A good pot of about a 4 to 5 litre capacity with a lid.

.  A large colander, 2 large bowls and a nut milk  straining mesh bag. These are required for the straining process.

. Three glass pitcher jugs with about a 1.5 litre capacity to store the broth in the fridge (a couple of bucks each at Kmart). 

Ingredients:

. Filtered water to fill the pot. Approximately 3.5  litres. 

. A good splash (about 1/2 a cup) organic Apple Cider Vinegar (we use Braggs’)

. Half a handful of whole black peppercorns (organic)

. Half a handful of fennel seeds (organic) - but only if you like an aniseedy flavour

. 4 or 5 stems of fresh rosemary

. 1.5 to 2 kgs (depending on the size of the pot) of a mix of bones. Some containing marrow, some with meat for flavour and some with connective tissue for the gelatin (hence the chicken pieces mentioned below). Ask the butcher to cut the bones up and lengthways into smaller chunks to expose the marrow and this will also help release more nutrients in to the broth.

. 4 to 6 chicken necks, or a whole frame, or 10 or so chook feet. These chicken parts contain collagen rich connective tissues which will give the broth a gelatinous wobbly like texture. A wobbly broth is a good sign it is rich in collagen. 

How to:

Place all the beef bones, pepper corns, Apple Cider Vinegar and filtered water in the pot. Bring to the boil and quickly reduce the heat to allow for a low simmer. Pop the lid on and let simmer for 18 hrs.

At the 18 hour mark, add the chicken pieces, fennel seeds and rosemary.

After 24 hours turn off the heat and let cool to room temp. 

Now you're ready to twice strain the broth.

So why the nut milk straining bag?

Straining the broth twice isn't essential. It's more just a personal preference. I find the texture is silky smooth after having strained it twice. The colander will do a good enough job on its own. If you have cheese cloth handy, it will achieve the same silky smooth effect as a nut milk straining bag.

Before I start straining the broth I like to have everything I need in place.

Clear yourself plenty of bench space. Take one of the large bowls and line it with a plastic bag or newspaper. This is where you'll discard the bones and remnants whilst straining the broth, in readiness for the trash.

Position the glass jugs near the sink. Take one of the jugs and insert the straining bag, securing it over the rim with the rubber band. Once the jug is full the bag will be transferred to the next jug and so on as required. 

Place the other large bowl into the kitchen sink and sit the colander in it.

Gently pour the broth from its pot through the colander into the bowl until it's full. 

Set down the pot containing any remaining broth (if there is still more to strain). Remove the colander from the bowl and discard the bones into the nearby bin you prepped earlier. I usually rest the colander in the broth pot. Slowly lift the now full bowl of strained broth on to the counter. 

Take the glass jug containing the straining bag and place it in the sink. Also place a second glass jug next to it, in readiness for straining after the first jug fills up. Once the jugs are full you can place them in the fridge. 

If there is remaining broth in the pot repeat this process again. 

After the broth has been in the fridge a layer of solidified fat will form, resting on its surface. Remove the fat using a knife or your hands. This can be used for frying. Otherwise bin it. Never throw it down the sink drain. It'll clog up your pipes really fast! 

Now you should be left with a wobbly broth ripe for the drinking - cold or hot!

A few extra notes: 

For extra flavour you can roast the bones before simmering them. If you're so inclined pop the bones on a baking tray lined with a baking sheet, and roast for about an hour in the oven, 200 degrees celsius. 

If you can't secure chook frames, feet or necks, try to grab some ox tail, a lamb shank, knuckles or a ham hock? The connective tissues will ensure a wobbly texture. Smoked bacon bones are a lovely extra flavour bomb.

If you don't achieve jelly like consistency after its cooled, please don't toss it out. Its still very usable and tasty! It's possible the ratio of water was too much. It may take several attempts to get it just right in keeping with what volume your pots allow.   

When you've strained all the liquid you'll often find, if you're lucky, the marrow still sitting in the cavity of the bones. For me this is like gold dust! Gently lift the bones out and pop'm on a plate. They should still be warm. Sprinkle salt on the marrow and scoop it up with a teaspoon and eat it. Granted they're not the prettiest looking things I've seen on a plate but oh my, the texture and flavour is so good. Even though the texture is light and soft (like a marshmallow) after about 3 teaspoons I'm amazed at how full I feel. 

I hope you enjoyed this blog and recipe. Please feel free to let us know how you go perfecting your wobbly creation! I'd really love to know :) 

Thank you so much for reading this. It is always so greatly appreciated. xx Dee and Desi.