Ok, Tender Friends, I have gone through many variations of bone broth/meat stock over the years, and here are 8 tips to help you if you’re starting out making it yourself!
- I am not shy about including a lot of vegetables. Because many people try to make bone broth in the most economical way possible, some people recommend using carrot peels and celery leaves that you would normally throw out. I personally don’t do this and have actually begun putting many more than just one celery stalk or one carrot in my broth. Using bones with the nooks and crannies filled in with vegetables has created a mixture of bone and vegetable broth that is a deep golden brown and extraordinarily satisfying. Drinking it feels like drinking liquid gold.
2. I make my first batch of meat stock by cooking it for 3 hours, as discussed in the previous post. But I don’t throw the bones out after that. I make my second batch with the same bones and same vegetables by cooking the broth overnight. While the gut healing enzyme has baked out of the broth, the longer cook time releases other nutrients in greater quantities over time. While the first batch is the freshest and most potent, the second batch will be almost identical and flavor if you cook it overnight.
3. I make my third batch with the same bones and same vegetables by cooking the broth for a full 24 hours. Yes, you read that correctly- I use the same bones and same vegetables a third time. This batch is not as flavorful as the first two, but I always cook everything a third time to get the most out of the bones and the vegetables. It is still delicious, just not as delicious as the first two batches.
4. The best morning breakfast is reheated bone broth with two eggs dropped in once the broth is about to boil. Break the eggs up so that they don’t boil in the solid form and disperse throughout the liquid like egg drop soup.
5. Always, always reheat your bone broth on the stove top. The microwave destroys precious nutrients and minerals in food, particularly bone broth.
6. Eat your bone broth during pregnancy and postpartum. I really wish I had had bone broth available during my postpartum struggles, because they probably would not have gotten as bad as they did. But, unfortunately, I didn’t know where to locate bones at that time since we had just moved. However, I will ensure that my freezer is full of bones before I get pregnant again.
7. A bone broth only fast is a pretty easy and gentle way to begin fasting. I will do a future post on my own practice of doing water only fasting, but a bone broth fast is something to consider if you are new to the world of fasting.
8. I prefer cooking my meat stock/bone broth in a stock pot rather than the Instant Pot. I know, I know, everyone loves their Instant Pot, and Instant Pot fans are as passionate as football fans, but I love scooping the scoobage out when the water reaches boiling. I just don’t find the flavor the same when cooking in my Instant Pot.
Ok, do you have any favorite practices related to cooking meat stock/bone broth? Let me know in the comments!
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