Cookbook explores health benefits of bone broth
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PHOTO: Chicken bone broth is used in a quick tomato soup. | From “The Bone Broth Miracle”
Admit it. You know bone broth is a hot topic in wellness these days, but aren’t really sure what it’s all about.
Well then, I’ve got a book for you, “The Bone Broth Miracle” by Ariane Resnick (Skyhorse Publishing, $17.99). The author, who is a private chef and certified nutritionist, tells her readers that she herself turned to healing foods when faced with serious challenges from chronic illnesses. She believes that better food choices — primarily whole, organic ones — resulted in her improved health.
One of those was bone broth. While it’s getting a lot of attention these days, Resnick explains it actually is a remedy from the earliest of times. She has recommended it to her own clients to help them with health crisis as varied as irritable bowel syndrome, sports injuries and Lyme disease, to name a few. Resnick also explains in the book how bone broth can give people more energy, help them sleep better or battle a cold.
Still not convinced there’s something in bone broth for you? Well, don’t let me forget Resnick’s chapter that explains how bone broth can improve the health of your hair and nails as well as combat wrinkles. (Got your attention now, don’t I?)
Making the broths must be done with the bones from grass-fed beef, pasture-raised pork, organic poultry or wild-caught fish, Resnick explains, because the extended boiling of bones intensifies toxins or pesticides. But other than that, making the broths is quite simple. And while one could take 24 hours making it on a stove top, using a pressure cooker or slow cooker takes the hands-on element out of the preparation and often cuts the cooking time.
So if the broth is so easy to make, why an entire book? Well, just sipping the broth as is can get a little boring after a while. So Resnick offer a host of ways to incorporate it into many different things. How different? Well, she has an entire section on ways to incorporate it into cocktails, or as Resnick refers to them, brocktails.
She adds them into recipes for soups, naturally, but also health tonics, purees, chilis and much more. The recipes are easy to follow and none are very time-consuming.
“The Bone Broth Miracle” is a very thorough look at the subject and Resnick makes a convincing case for adopting this ancient health practice.
Want to give it a try? Here is one of the simple broths and a soup that puts it to use.
BASIC CHICKEN BONE BROTH
MAKES 8-10 SERVINGS
There is a reason that “chicken soup for the soul” is an expression, as well the namesake for a bestselling collection of books. Chicken broth is universally comforting and has excellent immune-boosting properties. The flavor is distinct, yet can easily be drawn into the background of other recipes to add an umami quality.
5 pounds chicken necks, backs, and/or feet, raw or cooked leftovers
5 quarts water
2 tablespoons apple cider vinegar
1 tablespoon salt
3 sprigs of thyme (optional)
In a stockpot, pressure cooker, or slow cooker, add bones. If raw, brown if desired to increase flavor. If using backs, drain oil from pan after browning.
Add water, salt, and vinegar, cover, and bring to boil. Reduce heat to a simmer, and cook, covered, 1–3 hours in a pressure cooker, 24–48 hours in a slow cooker, or 12–24 hours on a stove top. Add water as
needed to stovetop or slow cooker, and skim fat and film as it cooks.
Strain out bones and add salt to taste.
NOTE: If you would rather make a different quantity, use the ratio of 1 pound of bones to 1 quart water, with 1 teaspoon salt and ½ tablespoon vinegar per pound of bones.
From “The Bone Broth Miracle”
MAKES 6-8 SERVINGS
Not only do you not need Campbell’s to make tomato soup, you don’t need ketchup, canned tomatoes, or evaporated milk, either. This modern take on a classic recipe uses fresh produce roasted to charred-up goodness.
2½ pounds. tomatoes, quartered, seeds and juice removed
3 cups mixed poultry, lamb, or chicken broth
1 onion, sliced into ¼.-inch slivers
4 cloves garlic, cut in half
2 tablespoons olive oil
2 teaspoons dried Italian herbs
1 bay leaf
1½ teaspoons salt
1 cup grated Parmesan
Preheat oven to 415 degrees.
Combine all ingredients except for broth in a large baking dish. Roast until edges of tomatoes and onions are very dark, about 45 minutes, stirring every 15 minutes.
Let cool, then blend with broth. Garnish with Parmesan when serving.
From “The Bone Broth Miracle”