I've been cooking up bone broths for decades. 40 years ago my grandmother told me one of her secrets to a great chicken soup was to add a piece of veal.
These days I keep bone stock around as a pick me up while I prepare dinner, or I use it to enhance my lunch -- healthy sandwich and a bit of broth.
Broth is a nutritious snack that takes the edge off my hunger. In the winter it's very revivifying. I wouldn't bother with "Brodo". I hit Fairway once a week where I buy $3.50 worth of Murray's Organic Chicken Backs and some veal bones. In addition to lots of bone broth, I use the stock to make stews, veal marsala, chicken meatballs with home made gravy, wild mushroom risotto. and such.
It's much better then chips and candy in between meals. I didn't need an article to tell me it's suddenly become trendy. But it's nice to see that I'm still ahead of the trendsters.
These days I keep bone stock around as a pick me up while I prepare dinner, or I use it to enhance my lunch -- healthy sandwich and a bit of broth.
Broth is a nutritious snack that takes the edge off my hunger. In the winter it's very revivifying. I wouldn't bother with "Brodo". I hit Fairway once a week where I buy $3.50 worth of Murray's Organic Chicken Backs and some veal bones. In addition to lots of bone broth, I use the stock to make stews, veal marsala, chicken meatballs with home made gravy, wild mushroom risotto. and such.
It's much better then chips and candy in between meals. I didn't need an article to tell me it's suddenly become trendy. But it's nice to see that I'm still ahead of the trendsters.
1
I had a cup of brodo. It was horrible. I love soup, I love stock, I love consommé. This was awful, like some weird, effluvial mammalian meat byproduct extracted via centrifuge. Eesh, phooey, horrible, get it away from me, down the drain with it!
1
Now it would be great to have a savory vegetarian broth recipe too.
4
Having worked in restaurants many years, along with whatever health benefits there might be to bone broth, I can also see it as a money maker for the restaurants. The bones themselves are otherwise trash. If they encorporate any veg, they can use the ends and bits that aren't pretty enough to present to the diner since it will be removed before serving. Full profit, extremely little cost.
4
Oh bother; another foolish article encouraging this ad nauseum obsession with food, food and more food. You know, there are an awful lot of good books to read. My advice: stop looking for the next wonder nosh, grab an apple and read a book!
1
"Nourishing bone broth has even begun to replace espresso and chai in the to-go cups of the millions of Americans who have at least attempted the Paleo diet. (Coffee and tea, along with dairy products, legumes and grains, are forbidden.)"
Who are these people and where did they come from? An ice age cave where their brains were frozen, a commune of weak willed followers of a guru, or twenty years in a insane asylum?
You all know what P. T. Barnum said. $3.50 for a cup of bone broth?
I used to argue with people who said that everything is going to hell in hand basket but articles such as these have muted my voice. The middle class and poor do not pay $3.50 for a cup of bone broth but educated individuals who read the NY Times do. I await the article on the ratings of different broths. Perhaps I'll submit my Polish grandmother's broth to see how it fares among the educated bone broth elite. If only she knew she had gold in that pot.
Who are these people and where did they come from? An ice age cave where their brains were frozen, a commune of weak willed followers of a guru, or twenty years in a insane asylum?
You all know what P. T. Barnum said. $3.50 for a cup of bone broth?
I used to argue with people who said that everything is going to hell in hand basket but articles such as these have muted my voice. The middle class and poor do not pay $3.50 for a cup of bone broth but educated individuals who read the NY Times do. I await the article on the ratings of different broths. Perhaps I'll submit my Polish grandmother's broth to see how it fares among the educated bone broth elite. If only she knew she had gold in that pot.
6
What I need is a recipe for really rich jugo de carne. Made in part in double boiler with MEAT slowly exuding its juices. Not clear, not liquid but wonderfully hearty, slightly thick and more flavorful than any broth.
is anyone else worried about lead leaching into the bone broth b/c of the long simmering of the bones? i used to make bone broth but swore off of it after i read several studies. do a web search for "lead in bone broth" if you are concerned.
3
No. The amount of lead is a miniscule ppb.
http://chriskresser.com/bone-broth-and-lead-toxicity-should-you-be-conce...
http://chriskresser.com/bone-broth-and-lead-toxicity-should-you-be-conce...
1
If you use pots that don't have lead IN them, where does this lead come from? Don't give in to every hysteria that's on the internet. Yes, lead poisoning is horrid when it happens, I just don't see it happening when there is no lead in the utensils used in preparation.
3
I made Hmong bone broth for my daughter this past July after the birth of her baby. She had read about the good benefits of having this for 6 weeks post partum. I used Amish organic chicken bones (de-boned the whole chicken, then quartered all bones to expose more marrow, carrots, onion, celery, lemon grass, garlic, parsley, and cider vinegar. I added lemon basil leaves near the end for aromatics. I started in stock pot, kept covered on low boil for 48 hours, adding water as needed and fresh veggies to existing mixture. I strained and canned in pint jars. My daughter started immediately while still in hospital and said it was wonderful, good nutrition.
I am making batches again for us for winter. My cousin keeps a pot all year long with odds and ends added. Yum.
I am making batches again for us for winter. My cousin keeps a pot all year long with odds and ends added. Yum.
3
Only difference for me is letting the oven do the low and slow simmer - about 200 degrees, just the gentlest simmer. Great description - thanks. Lucky daughter!
1
I somehow feel vindicated for my ever present stock pot simmering on my stove top! Currently we are raising our own chickens for eggs and meat, but for a couple of decades the majority of our red meat came from venison, procured the old fashioned way here in Ohio, hunting. Recently I've been requesting all the bones from the butcher who processes the deer for us, just to use to make a good venison stock. It's nice to know that something that tastes so good might be good for us too!
3
Like many others here, I've been making chicken and meat stock for years. But I have never, until I saw Julia Moskins recipe, heard of adding vinegar to homemade stock! Or, for that matter, tomato paste and tomatoes. A stock of any kind is meant to be a base on which to build a soup or sauce or gravy. That's why salt is never added. While Ms. Moskins recipe sounds interesting and tasty, I wouldn't call it stock.
1
This article didn't research French stocks at all. Not all French stocks are clarified (usually via egg white), only consomme. The point of said clarification also removes the "healthy" solids that this article purports contain health benefits. In the case of the browned stocks (e.g. where veal fat is browned first, these may even contain carcinogens -- something I am happy eating but those who are health conscious should consider).
Also, why is the sodium level overlooked here? Stocks have an incredible amount of salt and fat, it is irresponsible to tout them as a magic elixir without discussing the problems inherent in the food.
Also, why is the sodium level overlooked here? Stocks have an incredible amount of salt and fat, it is irresponsible to tout them as a magic elixir without discussing the problems inherent in the food.
1
Stocks only have high levels of sodium if you salt them!
3
And stocks are mostly protein not fat. The translucent part is protein; the opaque part is fat, and I skim that off after it solidifies.
2
Are you kidding? Chicken and Beef broth, liquid or paste, are both long time staples in any canned goods dept. in just about any Grocery Store...this is "New"?
2
Nowhere near as good as homemade, however. Not by a long shot.
6
The content of this article is clearly stated to be "homemade" bone broth, not store bought.
2
Commercial stock NEVER even comes close to homemade. It's one reason why I ignore the whole ramen fad. Not even the "upscale" places have a broth that comes anywhere near what I make at home. A good stock will start to jell when it's still well above refrig temp (40 degrees).
3
I have been making my own stock for years now. We save all the bones, usually two chickens worth, and about once every three weeks I toss them into a couple of large pots with appropriate accompaniments. Tada! I get two gallons of stock, the equivalent of $24.00 worth of store bought and the chickens, which themselves served three meals each, cost a total of only $12.00. Quite a result for very little work. Oh, and I should mention, I pick the meat bits off the bones to supplement our cat's diets and I make about three cups of gravy (another $3.00 store bought value) from the roasted chicken drippings. We are such a wasteful society, eh.
4
I make 11 quarts of Venison broth from the bones of one Deer...one time a Road Kill deer.
1
"Like other health foods that have taken off ...yogurt and quinoa..."
Like lots of others, I'm working hard at removing the biggest processed offenders (let's say anything constructed by Macdonald's, General Foods, Kraft, PepsiCo...) out of my family's diet. I'm trying to teach my kids what real, whole food is -- what it is, how it works, and what it provides. And words are important in the lessons I'm trying hard to teach.
Could we stop calling simple, real, whole foods "health" foods?
Let's call the junk "junk" or "processed edible food-like product" (I'm only being slightly tongue-in-cheek, since it's factually accurate) but call the real food simply "food"? In the same way I try to not use the laden word "diet" to mean a weight loss regime, but reclaim "diet" to mean "what we eat".
Maybe "food trend" is better? Words matter when we're trying to change decades-old bad food systems!
Like lots of others, I'm working hard at removing the biggest processed offenders (let's say anything constructed by Macdonald's, General Foods, Kraft, PepsiCo...) out of my family's diet. I'm trying to teach my kids what real, whole food is -- what it is, how it works, and what it provides. And words are important in the lessons I'm trying hard to teach.
Could we stop calling simple, real, whole foods "health" foods?
Let's call the junk "junk" or "processed edible food-like product" (I'm only being slightly tongue-in-cheek, since it's factually accurate) but call the real food simply "food"? In the same way I try to not use the laden word "diet" to mean a weight loss regime, but reclaim "diet" to mean "what we eat".
Maybe "food trend" is better? Words matter when we're trying to change decades-old bad food systems!
9
I smell money.
10
¨Those ancestors probably made theirs by dropping fire-heated rocks into the stomachs of whatever animals they managed to kill. ¨
Seems to me that that's working awfully hard to fit broth into a (real) paleo diet. And I'm dying to hear how they managed sous vide.
Seems to me that that's working awfully hard to fit broth into a (real) paleo diet. And I'm dying to hear how they managed sous vide.
10
This article instantly triggers some warm delicious memories on those cold days. It didnt matter what was in the stock - noodles, parsnip, chicken - it was pure gratification. The only side needed was a box of tissues as your sinuses were cleansed...
you can check out some of my recipes and posts at www.erezschnaittacher.com
you can check out some of my recipes and posts at www.erezschnaittacher.com
I'm known as the Bone Scavenger. Especially for Thanksgiving all know that I collect the turkey carcasses and turn them into wonderful stock to be frozen and used year round. One good tip is to freeze the stock in ice cube trays and then when a little stock is needed you can use the cubes.
3
I use the stock in the ice cube tray trick myself - but usually because it make a delicious frosty treat for my border collies on a hot summer day.
1
What do advocates of the "Paleo" diet think the "gatherer" part of "hunter-gatherer" were gathering? Bones lying on the ground?
Not quite. They were gathering edible plants and berries, including the forerunners of modern grains like wheat. I think an intro to archaeology/anthropology course should be required of every single college freshman. Or better yet, every single high school freshman.
Not quite. They were gathering edible plants and berries, including the forerunners of modern grains like wheat. I think an intro to archaeology/anthropology course should be required of every single college freshman. Or better yet, every single high school freshman.
7
Hey when I was a kid we used a bouillon cube to make a cup of broth!
4
Next time you're grocery shopping, check the price of bones, just bones. Markets have been pushing the idea of boneless cuts of beef for years, obviously in order to maximize profits.
3
The food neuroses of "health-focused Americans" continue to expand. The New York Times panders to this kind of person, who is actually the flip side of the affected nitwit who overvalues herself as a "foodie." Surely, she is also the parent who pesters her children's teachers and twists most of her statements into questions in that silly, insecure way.
12
Another laughable diet fad. Hello, bone broth is the new juice cleanse.
5
Actually it is, in a kinda sort of way --- I use it to heal my leaky gut and to stop eczema flare ups. :-)
10
And meanwhile here on the west coast, we just eat Pho', and don't make such a big deal about it.
7
First our clever millennials gave us crack pie, then cronuts - then bulletproof coffee - and now, hot broth you can make at home for less than a quarter for an eight ounce cup, but sold instead at Brodo for a piddling $4.75 (that's the price I see on Brodo's online menu for a cup of organic chicken broth with turmeric. That'll be $5.50, please, if you'd prefer grass-fed beef broth with your turmeric, instead).
I think I'll open a storefront on lower First Avenue, have some barely-skilled designer give it the sterile looking interior our millennials love so much - and then have my new restaurant's name - "ICE" - stenciled in Gill Sans Bold on the front window.
"ICE" will sell ice cubes guaranteed to be sourced from artesian aquifers on the Kamchatka Peninsula - drawn directly from a Manhattan kitchen sink's tap. Only $6 per four ounce cube.
After all, it's wintertime, isn't it?
I think I'll open a storefront on lower First Avenue, have some barely-skilled designer give it the sterile looking interior our millennials love so much - and then have my new restaurant's name - "ICE" - stenciled in Gill Sans Bold on the front window.
"ICE" will sell ice cubes guaranteed to be sourced from artesian aquifers on the Kamchatka Peninsula - drawn directly from a Manhattan kitchen sink's tap. Only $6 per four ounce cube.
After all, it's wintertime, isn't it?
8
I'm going to sell gristle for premium prices. $10 for a 3-inch piece, presented on a piece of vintage waxed paper.
11
What,no fish or vegetable stock? Today I made a huge pot of fish stock from salmon fish heads . I added my own Creole mirepoix, toasted sesame oil, a little lemon, basil,white wine and some salt and simmered it over low heat for hours. It was fabulous and the house smells wonderful.
We'll sip this healthful soup for days. I'll add a bit of ginger and garlic to enhance the flavors in tomorrow's batch. Fish stock is a very cheap,easy -to make- stock and highly nutritious.
We'll sip this healthful soup for days. I'll add a bit of ginger and garlic to enhance the flavors in tomorrow's batch. Fish stock is a very cheap,easy -to make- stock and highly nutritious.
3
Oily, red fish is not recommended for fish stock. The oils tend to oxidize fairly quickly and would be VERY oxidized in the amount of time it takes to simmer a good stock. I know it probably tastes pretty good, but you're kind of shooting yourself in the foot using salmon.
From Nourishing Traditions
"Ideally fish stock should be made from non-oily fish such as sole, turbot, rockfish or snapper. According to the Nourishing Traditions cookbook, the problem with oily fish such as salmon, mackeral, herring, sardines etc. is that “highly unsaturated fish oils become rancid during the long cooking process”.
The actual recipe from Nourishing Traditions calls for
"3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish, or snapper."
From Nourishing Traditions
"Ideally fish stock should be made from non-oily fish such as sole, turbot, rockfish or snapper. According to the Nourishing Traditions cookbook, the problem with oily fish such as salmon, mackeral, herring, sardines etc. is that “highly unsaturated fish oils become rancid during the long cooking process”.
The actual recipe from Nourishing Traditions calls for
"3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish, or snapper."
3
Broth? Is that like stock? How else would you make soup or sauce or gravy? true there are shortcuts (yeah, I use bouillon, too) but if you got time and ingredients make the stock and freeze it, it's basic to cooking. And if you chill broth first you can remove the excess fat that congeals on top. If the stock gels you have a lot of cartilage and good stuff in it. Freeze left over wine in ziplocs to cook with, too.
5
Drinking broth and stock are great ideas, but not out of paper cups. They're lined with polyethylene that degrades with heat. Getting the broth / stock in plastic take-out soup containers is also problematic. If they serve it in heat resistant glass mugs, or you can bring a thermos to get filled, then I'm in!
4
Doing that will make sure that you never let any foreign material into your body and you will be as pure as the driven snow.
You take in high levels of toxins each day just by breathing and coming into contact with affected surfaces. Avoiding paper cups may improve your outlook (through the sheer power of suggestion) but it really isn't doing anything to improve your health. The health detriments we come into contact with each day far outweigh any mitigation you may be able to practice.
You take in high levels of toxins each day just by breathing and coming into contact with affected surfaces. Avoiding paper cups may improve your outlook (through the sheer power of suggestion) but it really isn't doing anything to improve your health. The health detriments we come into contact with each day far outweigh any mitigation you may be able to practice.
1
A pot of pig knuckles boiled for hours
with heads of garlic, then set to chill. A winter staple in my childhood home with parents from hungarian background. Chic! Who knew? But so delicious.
with heads of garlic, then set to chill. A winter staple in my childhood home with parents from hungarian background. Chic! Who knew? But so delicious.
5
Yes, Hungarian cuisine!
Koszonom!
Koszonom!
I was fading away, no exaggeration there. My Armenian sister raised for a time in Russia, came to US and made me stock pot soups of the old country. She called them "health soups, for health". The chicken soup, organic from the chicken to the parsley. The borscht organic as well, from the beef to the cilantro. She would get upset when I did not eat them up, and disappeared from the table, ill, after all that work. She'd not seen a more resistant patient. But increasing amounts of those two broths (I could not eat the soup solids for about 6 months) restored me to health. But it takes a committed cook to make them, and a commitment to slurping them down daily to feel a result. I highly recommend and this reminds me I am long overdue for a month or more of the broth meals, to restore a balance of a sort.
6
Seems to me people feel better on the paleo diet because they stop eating processed junk and start eating real food. Suddenly without eating junk food and eating more fruits and vegetables they start feeling healthy when often the previous diet was fast food and booze.
I dont think this has as much to do with what our ancient ancestors ate as it does to what our grandparents and every generation before them ate prior to the industrialization of food and farming beginning in the post WWII era.
Who would have known eschewing burgers and twinkies for greens and chicken would make you feel better? Must cut out legumes because they were domesticated 10k years ago? Kind of confuses causation and correlation I think, which leads to false assumptions on why the diet works.
I dont think this has as much to do with what our ancient ancestors ate as it does to what our grandparents and every generation before them ate prior to the industrialization of food and farming beginning in the post WWII era.
Who would have known eschewing burgers and twinkies for greens and chicken would make you feel better? Must cut out legumes because they were domesticated 10k years ago? Kind of confuses causation and correlation I think, which leads to false assumptions on why the diet works.
16
This article is so funny and ridiculous!! Lo and Behold- a restaurant has "discovered" what real cooks and foodies have known since the beginning of time! Stock made with bones and/ or meat is wonderful and good for us! It's comforting and fulfilling. I pity the poor fool who just discovered the joys of simmering the carcus of a deli roasted chicken ( I use the fat and skim it later), or that still meaty hambone, or, or , or so many other bones! Strain it to be clear or leave it rustic. Stock or broth can be enjoyed on its own or by adding whatever veggies or starch you wish. Most of us have been "trendy" and didn't know it. We thought we were just into real food.
19
Or just thought we were being frugal.
10
There is no better healer, than an organic chicken, dropped into a vat of cold water and simmered until the bones literally dissolve. Add some grated organic carrot, organic onion (Old Tyrolians swear by the water of the cooked onion for magical healing) and organic parsley. Some sea salt, maybe a little pepper. That is the elixir of life and restorative.
1
There's no need to use a whole chicken. I buy chicken backs from the butcher and simmer those to make the stock. I feed the meat, which becomes pasty from so much simmering, to the dogs. I poach some chicken and add that to the finished soup.
1
Speculating on what our ancestors ate aeons ago before writing, language, and agriculture came into being is a pointless waste of time. Obviously the modern diet pushed by Big Food and Big Agra is, in the main, unhealthy. Nostalgia for what cavemen ate is equally absurd.
The saying "you are what you eat" has been superseded by "you are the bacteria in your gut, which is mostly influenced by what you eat." Inside our digestive tracts are more bacteria cells than the entire body's number of human cells. Those bacteria are crucial in helping us digest the food we've eaten. It's not all about the digestive enzymes secreted into the stomach by the pancreas, like amylase and pancrease. Those enzymes are similar across most mammals. Why our related mammalian cousins like monkeys, wolves, and cows can digest things that would make us sick? The bacterial flora in their guts is vastly different. We have little knowledge of what bacteria colonized our cavemen ancestors. Those bacteria may not even exist today, or have evolved to become something else.
Sure they got lots of exercise, tv didn't exist. Being chased by hungry carnivores keeps you in shape. Might as well speculate on their dental hygiene practices, or how they wiped their butts. As Lou Reed sang, "those were different times."
Remember, it's all about the bacteria. The NYT has had several excellent articles about this in the last year.
The saying "you are what you eat" has been superseded by "you are the bacteria in your gut, which is mostly influenced by what you eat." Inside our digestive tracts are more bacteria cells than the entire body's number of human cells. Those bacteria are crucial in helping us digest the food we've eaten. It's not all about the digestive enzymes secreted into the stomach by the pancreas, like amylase and pancrease. Those enzymes are similar across most mammals. Why our related mammalian cousins like monkeys, wolves, and cows can digest things that would make us sick? The bacterial flora in their guts is vastly different. We have little knowledge of what bacteria colonized our cavemen ancestors. Those bacteria may not even exist today, or have evolved to become something else.
Sure they got lots of exercise, tv didn't exist. Being chased by hungry carnivores keeps you in shape. Might as well speculate on their dental hygiene practices, or how they wiped their butts. As Lou Reed sang, "those were different times."
Remember, it's all about the bacteria. The NYT has had several excellent articles about this in the last year.
9
The lifespan of paleo man was about 25 years -- why would we want to adopt that diet?
17
The average lifespan of post-Paleolithic man decreased, and remained virtually unchanged throughout the early agricultural era, the halcyon days of the Greek and Roman eras, the Dark Ages, the Industrial Revolution, and up until the 20th century's improvements of sanitation and medicine.
To answer your question: "that diet" was likely far more healthful than the abysmal diet of processed and industrial foods adopted over the past 100 years. Google "diseases of civilization." QED, and thanks for playing.
To answer your question: "that diet" was likely far more healthful than the abysmal diet of processed and industrial foods adopted over the past 100 years. Google "diseases of civilization." QED, and thanks for playing.
5
This argument, I have heard so many times! It is flawed; evidently they did not die at 25 because of their diet. If that were the case we would die at what, 12?
Actually, there is a lot of evidence that barring accidents, once past an age threshold, they live quite long.
Actually, there is a lot of evidence that barring accidents, once past an age threshold, they live quite long.
4
This is kind of silly. People have been making stock and eating stock for ever. It is crazy that the author suggests it is the new fad. Next fad, electricity.
12
They have to create these fads. It's so funny. Im a private chef and my client asked me for beef broth to feed her baby. That was two weeks ago. It's all in the zeitgist/meme and then it changes....and reemerges....and they write and we read and everyone is fabulous and "in the Know". I miss the days when Juila Child told us everything and food wasn't monetized fashion.
4
Here's the link to a NYTimes article on arsenic in chicken.
http://www.nytimes.com/2013/05/11/health/study-finds-an-increase-in-arse...
I've been making chicken bone stock once a week for 50 years. Does the arsenic worry me? Sure.
http://www.nytimes.com/2013/05/11/health/study-finds-an-increase-in-arse...
I've been making chicken bone stock once a week for 50 years. Does the arsenic worry me? Sure.
1
Paleo diet, shmaleo diet.
Many of us have been enjoying bone-broth made soups for as long as we remember because they are delicious. Try a nice bowl of Pho.
Many of us have been enjoying bone-broth made soups for as long as we remember because they are delicious. Try a nice bowl of Pho.
14
I am addicted to Pho. Luckily, the best is less than a mile away.
I've been making chicken broth from my friend's pastured chickens for years. It keeps us healthy during cold and flu season. It's not a trend in the rural Midwest.
9
Myoglobin, the oxygen carrying molecule that is related to hemoglobin, is in muscle not bone marrow.
8
Yes, most of us know that, I hope anyhow, but bones for broth always have some meat on them.
2
Full on Cantonese here too and my mom insists that I bring home a week's worth of low-flame broth every time I see her. After the grand rolling of the eyes and much convincing that my refrigerator simply isn't big enough for her broth (possibly an allusion to our changing relationship), I've now come to appreciate the fruits of her labor.
10
This isn't new. I buy cups of hot Bovril, 'beef broth in a cup' at every football match I go to in the UK. Not as gourmet as this but bought for the same reasons. Hot, nourishing and beefy!
2
Most broth is extremely high in sodium. My body can't take it. Too much salt can make my autoimmune issues flare up. I hope they're telling people the sodium content here, because sodium is potentially a lot worse than caffeine.
2
Many people with autoimmune diseases have low blood pressure and need salt, but there's no reason why homemade broth should be too salty. Note than salt only negatively affects one out of six who actually have high blood pressure.
14
Homemade broth is very flavorful--it requires very little salt.
15
If only it were that simple, too much salt affects many parts of the body.
I'm just hoping that the price of soup bones don't all of a sudden skyrocket. I had been buying a very good brand of coconut oil for years only to see in the last 10 months the price double.
10
Yes, I looked for them at Whole Foods at least a year ago and found bones to be over $7.00 per pound!
3
What? This is a trend? I have a crockpot brewing broth right now along with the 2T of collagen a day. I take it because my back and knees stopped hurting, my skin is glowing, and my digestive tract works better. But I didn't know I was on the cutting edge?
17
Okay, I guess this broth thing is trendy now but isn't the very essence of an authentic Pho based on a long simmering broth using beef, oxtail, beef tendon and brisket along with a charred onion, ginger and spices like star anise. When my friends in SOCAL take me to their favorite Pho shops in and around Westminster they'll tell me the reason we are going to one place or the other is because of the quality and clarity of the broth. It's never been about the noodles, bean sprouts, basil and bird chilies or sliced beef or chicken, it's always the broth. Check out this link http://www.lovingpho.com/pho-opinion-editorial/secrets-making-perfect-ph... It's all about broth and don't neglect going to the Home Page and explore from there. Cuong Huynth who maintains this site will answers your questions as well and response time is usually within a day. If you want to know more about broth ask Cuong.
8
Jay thanks for the shoutout. I appreciate it very much. I notice your link has an extra ; that causes visitors to land on an error page, so here's the correct link http://www.lovingpho.com/pho-opinion-editorial/secrets-making-perfect-ph...
In any case, many people are unaware that making broth or soup stock with bones is an old culinary technique, so at least this article is good for its message out to the mass. How do you not mention Vietnamese pho when the article talks about beef bones, broth, stock, California, Asian, Korean, Japanese, etc.
In any case, many people are unaware that making broth or soup stock with bones is an old culinary technique, so at least this article is good for its message out to the mass. How do you not mention Vietnamese pho when the article talks about beef bones, broth, stock, California, Asian, Korean, Japanese, etc.
2
Many years ago my mother and I would go to Neiman-Marcus in Dallas TX for lunch, the Zodiac Room served a small cup of chicken broth before your lunch...I remember the warm, soothing feeling that came over me when I drank that cup ever so slowly because it was piping hot...that memory remains after all of those years...
7
Rachel, they still serve consommé, at least at their San Francisco and Walnut Creek, CA locations. Delicious.
1
i roast a chicken every week or two and freeze the carcasses afterward; every time i prepare meat with bones (e.g., chops) i throw those into the freezer too. so i always have bones on hand to make stock when the the supply in my freezer runs low. i've done this my whole life, just as my mother trained me.
what's new under the sun?
what's new under the sun?
9
Oh, honestly. Try miso. No bones. No animals. Traditional and modern. And delicious.
15
Lou: miso is great for people who can tolerate soy. But soy is an allergen and is not well-tolerated by everyone.
16
There are non-soy alternative misos, made of rice and/or chickpeas. Even other beans. However, miso soup, while tasty, wholesome, and nutritious, does not contain the collagen that many people seek when turning to broth as a nutritional supplement. There are other things in bone broth, like amino acids, that might not be found in miso soup, either. Some people supplement their bone broth with miso to get the nutritional benefits of both.
Head to a South Asian restaurant (that serves meat) and order paaye -- trotter soup -- made from beef shank and hooves. So rich and hearty. Many families make this weekly in the winter.
Growing up we were always given soup, aka broth, when were sick... made from beef, goat, or chicken bones. throw some bones in a pot with a few slices of ginger, a few cloves of garlic, whole black peppers/cloves and some onion wedges. Cilantro stalks, potatoes and carrots and whole coriander seeds optional. Cook for a few hours and strain. A squeeze of lemon when serving.
Growing up we were always given soup, aka broth, when were sick... made from beef, goat, or chicken bones. throw some bones in a pot with a few slices of ginger, a few cloves of garlic, whole black peppers/cloves and some onion wedges. Cilantro stalks, potatoes and carrots and whole coriander seeds optional. Cook for a few hours and strain. A squeeze of lemon when serving.
8
Are there any restaurants serving paaye that you recommend in NYC?
Nourishing as long it is not laden with salt and made from antibiotic and growth hormone infused sources!
6
You are a little bit behind in nutritional science. Salt is good for most people.
3
Reading the article reminds me of the "beef tea" asked for by my mother, and great grandmother, when weariness became overwhelming in their last years. It was a comforting elixir. Though not in my final years (I don't think!), I still find clear broths of all kinds to be a welcome start to a fine meal, or a comfort after a long day.
5
More "paleo" fantasy. This is about as far from our ancestors' food as can be. This is all coming from animals that are hybrid Frankensteins, bred to get very fat, very fast, with little resemblance to their wild ancestors. They are kept cruelly immobile so they don't burn too many calories and need more feed. Yes, the term "free range" is a consumer fraud that means essentially nothing--except that the animal was tightly confined in a horrific factory farm. And "grass fed" of course means grain finished. Yes, "grass fed" animals are only fed some grass early on, and then fed mostly grains to get them fat fast.
Today's animal products, despite all the deceptive labeling, is some of the most processed food there is. It is all about as far from anything that existed in the Paleo days as you can get.
Freakish hybrid animals bred to be very fat when very young, fed an unnatural diet in atrociously cruel unnatural conditions (no matter what the label says), and given drugs to compensate for all the problems all this causes. Paleo? Nonsense.
Today's animal products, despite all the deceptive labeling, is some of the most processed food there is. It is all about as far from anything that existed in the Paleo days as you can get.
Freakish hybrid animals bred to be very fat when very young, fed an unnatural diet in atrociously cruel unnatural conditions (no matter what the label says), and given drugs to compensate for all the problems all this causes. Paleo? Nonsense.
38
Dear Scott L,
Well said, very true, and combine that with the fact that nothing else paleo fad followers do conforms in the slightest to our prehistoric ancestors way of life. They don't fight to the death for mating rights, nor wear crude furs held together by plaited grasses, nor hunt their own meat, nor forage for vegetables, nor basically every single thing our prehistoric ancestors did. The whole fad is nonsense start to finish, but then all fads are. Soon this will be replaced by the all-jello diet, which it's somewhat similar to (broth and jello are both based on bone usually), and that ought to be an amusing fad.
Well said, very true, and combine that with the fact that nothing else paleo fad followers do conforms in the slightest to our prehistoric ancestors way of life. They don't fight to the death for mating rights, nor wear crude furs held together by plaited grasses, nor hunt their own meat, nor forage for vegetables, nor basically every single thing our prehistoric ancestors did. The whole fad is nonsense start to finish, but then all fads are. Soon this will be replaced by the all-jello diet, which it's somewhat similar to (broth and jello are both based on bone usually), and that ought to be an amusing fad.
8
I have only found hybrid Frankenstein animals in local grocery stores (I research past their label marketing hype) but I do find farmers who do grow really only grass-fed, pastured-raised, no soy, no corn fed, humanely raised heritage breeds and I buy only these as my budget allows. Most months I can't afford much meat so I only buy those boney cuts with which I make broth and have a little meat to eat also. It can be done!
9
It's too bad that you can't get your hands on the bones of 100% grass-fed cows or 100% pasture-raised chickens and pigs. I can, and those are the bones I use for my broth. For the very reasons you mention, there's a growing awareness of food quality, starting in the foodopolises of this country, in making dishes, starting with stocks and broths.
The Pacific NW is loaded with ranchers raising livestock traditionally. Check eatwild.com for a rancher near you from whom you can get your bones.
The Pacific NW is loaded with ranchers raising livestock traditionally. Check eatwild.com for a rancher near you from whom you can get your bones.
11
This is clearly a trend among people who don't know how to cook.
16
Never, ever, underestimate the gullibility of Americans when it comes to diet.
80
Buy a fresh organic chicken. Roast it a la Thomas Keller of the French Laundry. Eat dinner, and then the next day, boil the carcass to make stock. It will be the simplest and best roast chicken you've ever had, and the best stock you've ever tasted.
38
I do this every week. I then turn the broth into chicken vegetable soup. 2 nutitiuos meals. Easy peasy.
11
Unfortunately, the terms "organic" and "free-range" have been gamed by the big ag companies eager to cash in on the trend of parting health-conscious consumers from their money. A chicken can meet both of these criteria if it lives uncaged in a huge barn with a feeding trough down the center and doggie-style doors for access to the outside.
Right now, the only term that seems to be compatible with high-quality poultry is 100% pastured. Among small, honest chicken ranchers, it means that the birds live their lives roaming on pasture in mobile coops, eating a mix of grass, dirt, bugs, the occasional small critter (chickens can hunt in packs, too), and non-GMO corn. I hope that big ag doesn't start gaming this term, too.
Right now, the only term that seems to be compatible with high-quality poultry is 100% pastured. Among small, honest chicken ranchers, it means that the birds live their lives roaming on pasture in mobile coops, eating a mix of grass, dirt, bugs, the occasional small critter (chickens can hunt in packs, too), and non-GMO corn. I hope that big ag doesn't start gaming this term, too.
9
Unfortunately, the terms "organic" and "free-range" have been gamed by the big ag companies eager to cash in on the trend of parting health-conscious consumers from their money. A chicken can meet both of these criteria if it lives uncaged in a huge barn with a feeding trough down the center and doggie-style doors for access to the outside.
Right now, the only term that seems to be compatible with high-quality poultry is 100% pastured. Among small, honest chicken ranchers, it means that the birds live their lives roaming on pasture in mobile coops, eating a mix of grass, dirt, bugs, the occasional small critter (chickens can hunt in packs, too), and non-GMO corn. I hope that big ag doesn't start gaming this term, too.
Right now, the only term that seems to be compatible with high-quality poultry is 100% pastured. Among small, honest chicken ranchers, it means that the birds live their lives roaming on pasture in mobile coops, eating a mix of grass, dirt, bugs, the occasional small critter (chickens can hunt in packs, too), and non-GMO corn. I hope that big ag doesn't start gaming this term, too.
I can't decide if this or the sudden realization that corn is gluten-free frustrates me more. "Bone broth" is all the rage, as in "broth."
As in soup. I pity the fool that thinks animal parts and boiling water is a bandwagon to hop on. It's food and always has been.
Try eating some legumes while you're at it.
As in soup. I pity the fool that thinks animal parts and boiling water is a bandwagon to hop on. It's food and always has been.
Try eating some legumes while you're at it.
19
Going vegan is the only way to be healthy spiritually and environmentally. I find it flabbergasting that a newspaper such as this would publish articles encouraging barbarism. Eating another animal is ethically akin to murdering a human being.
The greatest fallacy humans ever told themselves was that they were better than other sentient beings.
The greatest fallacy humans ever told themselves was that they were better than other sentient beings.
11
"Going vegan is the only way to be healthy spiritually and environmentally."
Rubbish.
I will speak on behalf of the millions of spiritually healthy omnivores who also make conscious choices to buy food from sustainable and environmentally friendly sources. Animals raised on pasture represent one of the best choices one can make in terms of environmental impact, whereas myriad choices in the fruit and vegetable aisles require massive expenditures of fossil fuels, result in erosion of topsoil, runoff of fertilizers (and pesticides and herbicides) into waterways, and upset the carbon sequestration cycle. Please do some reading beyond vegan websites for your information.
" Eating another animal is ethically akin to murdering a human being."
I reiterate my last point. If one wishes to be vegan, I have no issue with that; but vegan evangelists who offer this sort of sentiment do nothing but undercut their credibility with the rational majority.
Rubbish.
I will speak on behalf of the millions of spiritually healthy omnivores who also make conscious choices to buy food from sustainable and environmentally friendly sources. Animals raised on pasture represent one of the best choices one can make in terms of environmental impact, whereas myriad choices in the fruit and vegetable aisles require massive expenditures of fossil fuels, result in erosion of topsoil, runoff of fertilizers (and pesticides and herbicides) into waterways, and upset the carbon sequestration cycle. Please do some reading beyond vegan websites for your information.
" Eating another animal is ethically akin to murdering a human being."
I reiterate my last point. If one wishes to be vegan, I have no issue with that; but vegan evangelists who offer this sort of sentiment do nothing but undercut their credibility with the rational majority.
93
Even better than the other animals who go around eating one another?
14
I have a lot of food allergies that go back to childhood. Now I'm finally on a hypoallergenic diet and my body is behaving well. But soy and other legumes cause harful reactions in my body that are visible within three days. My hypoallergenic diet relies on green vegetables and lamb, which appears to be about the least allergenic protein source on the planet.
I think people who advise other people to become vegans should issue disclaimers that acknowledge that a person who is sensitive to soy or has a lot of allergic reactions to food might want to avoid a vegan diet.
I think people who advise other people to become vegans should issue disclaimers that acknowledge that a person who is sensitive to soy or has a lot of allergic reactions to food might want to avoid a vegan diet.
12
I don't really understand all the furious resistance to Paleo. The conventional dietary wisdom of the last 50 years -- avoid meat, eggs, saturated fat, eat a diet largely made up of grains and sugars and supermarket fruit -- has been completely demolished by recent science. If you're looking for a new paradigm for eating, Paleo is as good a starting point as any.
The fact that cave people died young from injuries, infections and starvation does NOT mean what Pepsi and P&G and Archer-Daniels-Midland cook up is good for us. Paleo (and, for that matter, Weston A Price) lead us into productive discussions about what our bodies evolved to eat. That isn't an ending point, but it's not a bad starting point -- a far better starting point than what Big Food and Big Pharma have been pushing for 50 years.
The fact that cave people died young from injuries, infections and starvation does NOT mean what Pepsi and P&G and Archer-Daniels-Midland cook up is good for us. Paleo (and, for that matter, Weston A Price) lead us into productive discussions about what our bodies evolved to eat. That isn't an ending point, but it's not a bad starting point -- a far better starting point than what Big Food and Big Pharma have been pushing for 50 years.
37
Paleo is ridiculed because of ideologues like you. I agree that I shouldn't eat processed food or consume mass quantities of sugar. I agree that so-called experts were completely wrong when they said to cut out fat and eat excess carbs. The high carb, low-fat diet is a bad one indeed, especially when most of those carbs are highly processed and sugary.
That does NOT mean I have to cut out grains and dairy entirely. That doesn't mean I have to follow some new dogma. I can think for myself and eat a balanced diet of fresh food and cook for myself instead of eating a frozen dinner. I don't get why we always have to jump to two extremes. At least you said "starting point".
However, I will grant that for fools who have no grasp of nutrition and say things like "I skipped lunch because I'm trying to lose weight", just blindly following paleo and eating regular meals is going to serve them better until they can learn how to eat well.
That does NOT mean I have to cut out grains and dairy entirely. That doesn't mean I have to follow some new dogma. I can think for myself and eat a balanced diet of fresh food and cook for myself instead of eating a frozen dinner. I don't get why we always have to jump to two extremes. At least you said "starting point".
However, I will grant that for fools who have no grasp of nutrition and say things like "I skipped lunch because I'm trying to lose weight", just blindly following paleo and eating regular meals is going to serve them better until they can learn how to eat well.
11
Laughing at it isn't exactly "furious resistance". The paleo movement is just plain silly. I've been making "bone broth" for decades, but I always called it "stock". Tasty, yes, a "new" concept, no.
17
Yep been eating modified paleo for 20 years, and I run circles around my peers and look 20 years younger than my age.
4
There is a fabulous stall at the Granville Island Market in Vancouver called the Vancouver Stock Exchange that has been selling stocks and broths for years.
On a less pleasant note, I make chicken broth for friends who need to go on a clear liquid diet before that lovely post 50th birthday medical procedure. It tastes good and provides more satiety than jello.
On a less pleasant note, I make chicken broth for friends who need to go on a clear liquid diet before that lovely post 50th birthday medical procedure. It tastes good and provides more satiety than jello.
13
“When a recipe has that much tradition behind it, I believe the science is there too.” ??? What a person believes makes absolutely no difference in matters of science. The old food pyramid had a fair amount of tradition behind it too, but eventually it got changed.
21
Just curious, what did our paleo ancestors boil their bones in? Let's see. pottery is neolithic, and putting rocks in fires and then dropping in hollowed logs is not something one might chose to do for your nightly consommé. The fact that this article begins with a memory of Chinese childhood does not make in paleo (after all, the Chinese might better lay claim to neolithic innovation). Cracking open marrow bones with rocks and sucking it out is the only way to go. But dainty paleo bone broth in little glasses, ah, that's designer authentic.
7
Did you read the article?
"Those ancestors probably made theirs by dropping fire-heated rocks into the stomachs of whatever animals they managed to kill. "
"Those ancestors probably made theirs by dropping fire-heated rocks into the stomachs of whatever animals they managed to kill. "
6
How about naturally or carved or chipped hollowed-out pieces of bone or even stone? And drinking out of gourds or hollowed-out wood?
- I wonder if the next trend will be paleo cookware & dinnerware made from such natural materials? Surely our prehistoric ancestors had no crockpots, either.
- I wonder if the next trend will be paleo cookware & dinnerware made from such natural materials? Surely our prehistoric ancestors had no crockpots, either.
2
Aahhh, everything old is new again.
3
Seeing the Italian term "brodo" brought s smile to my face on this frosty winter morning. My northern Italian grandmother made her delicious brodo with the bones and drippings of roasted turkey or chicken, carrots, onion, celery and some herbs. Yes, nothing beats the aroma of the simmering broth, unless it's the deceptively rich flavor of brodo when served with plump tortellini. Thank you for this article - it reminds me what I've got to be making this winter!
11
"Diet du jour?" Half a million years is "Of the day?" Gimme a break.
I concur that hunter-gatherers didn't have the luxury of boiling stuff in pots for long periods, but they ate a lot more collagen than we currently do, gnawing on joints, tendons, and skins. Collagen is what makes the broth thick and solid if cooled. As in gelatin, which comes from the bones and skin of slaughtered animals. It consists of three amino acids, pure simple protein that changes the methionine/glycine ratio to something better for us.
Consuming large amounts of bone broth and smoked pickled pork hocks that I make, has rebuilt my knee joints to at least thirty years ago. I know, "they" say it can't be done, but the evidence is all over the place otherwise. Said hock bones.....and every other bone I have, get slow cooked into broth, thus getting even more collagen from the deceased animals. Thank you!
I concur that hunter-gatherers didn't have the luxury of boiling stuff in pots for long periods, but they ate a lot more collagen than we currently do, gnawing on joints, tendons, and skins. Collagen is what makes the broth thick and solid if cooled. As in gelatin, which comes from the bones and skin of slaughtered animals. It consists of three amino acids, pure simple protein that changes the methionine/glycine ratio to something better for us.
Consuming large amounts of bone broth and smoked pickled pork hocks that I make, has rebuilt my knee joints to at least thirty years ago. I know, "they" say it can't be done, but the evidence is all over the place otherwise. Said hock bones.....and every other bone I have, get slow cooked into broth, thus getting even more collagen from the deceased animals. Thank you!
28
It's always about the hunters, not the gatherers. The reality is that what we know about our hunter-gatherer ancestors is that they ate mostly non-meat things, like nuts, seeds, and wild plants.
1
If anyone wants to read a few more technical details of why bone broth is more important than milk for strong bones (as well as joints), Paleo Sherpa has a good post on this: http://bit.ly/1HOLgZD
Exactly where are those healthy, long lived ancestors now? What was their life expectancy given all of the healthy basic foods and extensive exercise?
4
The hunter-gatherer lifespan was longer than that of its successors of the agricultural era, and virtually the same throughout history until modern medicine and modern sanitation significantly boosted life expectancy in the 20th century. Now, what was your point? Are you saying that modern processed and industrial foods do not often have inherent nutritional deficiencies, or even potential health risks? That we have nothing to learn from looking back into our food lore?
11
So what you are saying is eventually we all die no matter what we eat...... that is true.
The point being while we are still alive, you will feel and look better if you exercise and eat unprocessed foods.
Or is that too obvious?
The point being while we are still alive, you will feel and look better if you exercise and eat unprocessed foods.
Or is that too obvious?
5
I'd like to see some vegan broth recipes please.
10
The article is titled "Bones, Broth, Bliss."
This might be a clue that vegan broth recipes would need to be found somewhere else. If only there were some sort of search engine by which one could scan the Internet for vegan broth recipes...
This might be a clue that vegan broth recipes would need to be found somewhere else. If only there were some sort of search engine by which one could scan the Internet for vegan broth recipes...
17
just google vegetable stock or mushroom stock if you think you need a recipe. -nothing could be simpler to make.
but this article about bones not about about stock
but this article about bones not about about stock
2
water, celery, carrots, onions, leeks, garlic, peppers, bay leaf or two, salt
bring water to a boil
reduce to simmer
simmer for hours until the vegetables are cooked out and the broth has reduced a bit
strain
bring water to a boil
reduce to simmer
simmer for hours until the vegetables are cooked out and the broth has reduced a bit
strain
1
Silly hipsters reinventing chicken soup. At which they probably turn up their so-cool noses.
20
Cow's feet, cooked and chilled: Pitcha. It's Paleo Jello.
7
The broth from good Pho. Better than sex.
10
A smart butcher got lucky and found that he could sell at $3.50 what was available for free or close to free.
But to take that and advance the virtues of a Paleo diet is not as smart. Just because our ancestors did something does not automatically make it right. Moreover there are numerous plant based foods that are healthy and, for added measure, more sustainable TODAY.
Lastly, Mr. Canora extols the virtue of a Paleo diet after having broken every single rule on healthy living. If he had done ANY ONE of the following - reduced or cut out drinking alcohol, eating less red meat, eating less junk food, walked 2-3 miles a day, quit smoking - he would have reaped its benefit. He did not have to look to his distant cousins from thousands of years ago for inspiration. Maybe reading a book or watching a TV show on healthy living - something his Paleo ancestors could not have done - would have been a good start.
But to take that and advance the virtues of a Paleo diet is not as smart. Just because our ancestors did something does not automatically make it right. Moreover there are numerous plant based foods that are healthy and, for added measure, more sustainable TODAY.
Lastly, Mr. Canora extols the virtue of a Paleo diet after having broken every single rule on healthy living. If he had done ANY ONE of the following - reduced or cut out drinking alcohol, eating less red meat, eating less junk food, walked 2-3 miles a day, quit smoking - he would have reaped its benefit. He did not have to look to his distant cousins from thousands of years ago for inspiration. Maybe reading a book or watching a TV show on healthy living - something his Paleo ancestors could not have done - would have been a good start.
21
I am sure there is some truth that a daily serving of homemade broth contributes to longevity.
And I do hope, incidentally, that I'll live at least long enough to see fad diets be forbidden—instead of bread and cheese. Pull-leeease!
And I do hope, incidentally, that I'll live at least long enough to see fad diets be forbidden—instead of bread and cheese. Pull-leeease!
2
It starts with those with cash to burn, but maybe it could bring about a change into our perception of soup, like what Starbucks has done for coffee and Chipotle for casual Mexican.
3
For an equally satisfying, delicious and rich broth -- and even easier and far more nourishing -- how about a simple miso soup? Boil water, remove from heat, and swirl in miso to taste. Embellish as you wish, or not. All the umami of animal bone broth and none of the problems!
10
Isn't miso full of sodium? Sodium in the daily diet should be observed and at least loosely counted. For many it should be regulated more tightly. Miso is so tasty, I couldn't add it regularly. Worth looking into.
9
As in all things, in moderation. Two friends, otherwise healthy and souls, have taken to making batches of bone broth, indulging in it - practically on a daily basis - and subsequently have endured bouts of ... gout!
14
Stock is something that frugal cooks make with carcasses. They make delicious, richer soups, stews, gravy, dressing or stuffing. They are high in protein, low in fat, and mineral rich. The emphasis in this article has me shaking my head, though. The "pale" fanatics are re-naming, re-packaging something old fashioned to make it look cool.
9
That's what they do in New York and San Francisco; take something old and make it look new and cool and jack the price.
3
Cooks in the early stone-age were using elaborate fuel intensive methods to prepare stocks? What were they cooking in? Broth is great, but saying it is a paleolithic dish is silliness at its most extreme.
Perhaps a more interesting story is how nonsensical stories repackaging extant and common knowledge, but presented as ancient lost wisdom, seem to have great appeal for many people.
Perhaps a more interesting story is how nonsensical stories repackaging extant and common knowledge, but presented as ancient lost wisdom, seem to have great appeal for many people.
54
Information is recycled all of the time, and nobody is classifying the benefits of bone broth as "ancient lost wisdom." Sometimes people need to be reminded of the simple things in this rushed world. I have also heard bone broth cures bitterness that fester's inside one's soul. Give it a try!
10
People defining themselves by whatever bizarre dietary rituals they adhere to is what cracks me up. LOL!
1
I believe the article says they may have made broth buy thowing hot stones in the stomaches of freshly killed animals
5
When I get my annual venison from my friend the hunter, making stock out of the bones is the most important part of "putting it up". I bone all of the meat and freeze the less desirable front end for stews and the rest for roasts. No saw touches the carcass and there is no venison steak or "Deerburger" in my freezer. The bones are piled in roasting pans, sprayed with oil, dusted with flour, aromatic vegetables (not too many) join them and they are roasted until they beg for mercy. Then they go into stock pots with several bottles of wine, water and seasoning to simmer gently for several hours. When I feel that they have given up all their goodness they are strained, the liquid is frozen in pint and quart containers to make the most wonderful stews and sauces when I cook the meat reserved in my freezer for roasts and stews.
I have not found a use for the boiled bones. I am open to suggestions that do not attract rats or coyotes.
I have not found a use for the boiled bones. I am open to suggestions that do not attract rats or coyotes.
13
Freeze and re-use them a second time. There's still quite a bit in them. The French call it something like "remouillage."
I have been making broth for many years. Whenever I roast a chicken or turkey, I make stock using the carcass(bones, skin, innards), but the bones on poultry is dangerous for dogs. However, when I make beef broth, my dogs get a treat: I roast beef marrow bones with carrots celery, and onions for 40 minutes at 400 degrees. Then I put the pot on top of the stove, add 8 cups of water and dried herbs (thyme, bay leaf, herbs d'Provence - whatever you like) bring to a boil, then simmer, covered, for about an hour. I leave the pot covered and let it cool. Strain the cooled broth, but save the bones and carrots for your dogs. I give my dogs the marrow bones and they are content for hours. The bones last for a long time and can even be "refilled" with peanut butter!
3
Burn them on a heap with some hard wood then when they are brittle, smash them up and mix with compost for the best garden soil ever!
7
This article should have discussed the salt and fat contents of different broths and which are both healthy and delicious. And hey, what about my favorite, fish broth?
There is an appeal to eating as our ancestors did, but you need to pay attention to nutrition, as well as diet fashions. Most paleolithic people lived less than thirty years, though an occasional one lived more than 50. And they got serious amounts of execrcise.
There is an appeal to eating as our ancestors did, but you need to pay attention to nutrition, as well as diet fashions. Most paleolithic people lived less than thirty years, though an occasional one lived more than 50. And they got serious amounts of execrcise.
19
Fat content would vary depending on which bones you were using and even from one set of bones to the next it would vary quite a bit. Salt can be regulated by the cook, although neither salt nor fat in bone broths is bad for one's health.
There is no need to pay attention to "diet fashions," only science.
And you do realize that the AVERAGE lifespan for paleolithic peoples was about 30, and that with the agricultural age that average actually decreased? In fact, the average lifespan for humans didn't rise appreciably until the 20th century, with advances in medicine and sanitation. Are you suggesting there should be some caveat applied to all grown crops that have been popularized since the hunter-gatherer times?
There is no need to pay attention to "diet fashions," only science.
And you do realize that the AVERAGE lifespan for paleolithic peoples was about 30, and that with the agricultural age that average actually decreased? In fact, the average lifespan for humans didn't rise appreciably until the 20th century, with advances in medicine and sanitation. Are you suggesting there should be some caveat applied to all grown crops that have been popularized since the hunter-gatherer times?
5
I do sometimes wonder if the decline in age-at-death when agriculture began is more due to a steady food source allowing more people to live together in a smaller space, thus allowing disease to flourish. Or if people only ate one or two crops, malnutrition might take hold; hunter-gatherers would be eating a much wider variety of food. Do you know of any studies concerning this? Do the averages you quote include death before the age of 1, which is less likely to be due to diet and more to illness and such?
2
Certainly various theories abound as to the lowered life expectancy of the early agricultural peoples: disease, inferior nutrition of cereal crops, and food shortages all come into the discussion. Jared Diamond, among others, has written on the subject.
The averages for life expectancy would include deaths at all ages, and would include death in infancy, due to disease, accident, etc.
The averages for life expectancy would include deaths at all ages, and would include death in infancy, due to disease, accident, etc.
2
This is new? For more than 40 years I've been bagging up chicken & turkey carcasses, tossing them in the cellar freezer until I have enough, then emptying the bags into the big stock pot with leftover vegetables of all sorts plus whatever herbs and spices strike my fancy. Add enough hot water to cover, then cook down gently all day. The house smells heavenly all day--especially great in winter when this process adds humidity.
The only labor is fishing out the largest bones, then straining out the small ones and the veggie residues, bay leaf, etc. Leave the stock pot on the porch until the stock has "set" (it jiggles) but hasn't yet frozen, skim off any fat that's risen to the top, ladle the stock into a dozen freezer containers, and use as needed.
The only labor is fishing out the largest bones, then straining out the small ones and the veggie residues, bay leaf, etc. Leave the stock pot on the porch until the stock has "set" (it jiggles) but hasn't yet frozen, skim off any fat that's risen to the top, ladle the stock into a dozen freezer containers, and use as needed.
29
Yeah, it is for the McDonald's generations.
You can eliminate the labor entirely by putting everything in a muslin bag. When the soup is done, lift the bag out and let it drain the final drop of goodness into the soup ppt, then toss. You can use separate bags for meat, veggies and herbs, so that if you are inclined, you can add some veggeies back into the soup.
I get the bags at kosher supermarkets in Brooklyn, but they're probably available elsewhere. Google "soup sock" or "soup boiling bags" to get the idea of what they look like.
I get the bags at kosher supermarkets in Brooklyn, but they're probably available elsewhere. Google "soup sock" or "soup boiling bags" to get the idea of what they look like.
6
Labor? throw every thing you can find into a pot, don't even cut it up, doesn't have to be pretty, simmer a long time, pour through a colander then through a finer sieve and voila - clear, delicious stock.
Why in the world would you boil a cloth bag?
Why in the world would you boil a cloth bag?
5
For an equally satisfying, rich and delicious broth with all of the umami and none of the problems of animals' bones, try a simple miso soup instead: just boil water, remove from heat, and stir in miso to taste (embellishing further if desired with other traditional ingredients).
Fast, easy, cheap and far more nutritious and health-restoring.
Fast, easy, cheap and far more nutritious and health-restoring.
41
Don't forgot to add tofu and those tiny fishes.
1
And what is the 'problem' with animal bones? I'm not sure you got the gist of the article. Much of the goodness of the broth comes from what was extracted from the animal bones. Most importantly, the collagen.
16
Miso broth is tasty, for sure, but it is essentially nutritionless, unlike bone broth. There are no "problems" with bone broth. And the salt in miso? Off of the charts.
22
Nina Planck was writing about bone broth more than 10 years ago (2003, to be exact). Even then it was nothing new. It was, however, far simpler and more economical, as one batch contributed to many meals. The first was meat pulled from the roasted bones, straight or perhaps with some horseradish and sour cream. The next meal used more of that meat in a salad with fresh greens. Meal three used the oven-rendered fat for cooking, perhaps scrambled eggs. Only then were the bones (still with cartilage and small bits of meat attached) boiled in water with a little acid and some herbs or spices to make broth--no other flavorings necessary with good meat. The hot broth became meal four. Allowed to rise to the top and solidify upon chilling, the remaining fat was lifted off for cooking another meal and stored for others later. Next came a meal of the gelled broth. The bones were boiled in salted water another couple of times for more broth, truly a simple bone broth (she called it consomme, although it wasn't really). Finally, there might be a last meal of the marrow. For home cooks who pay dearly for bones from well-raised animals, this makes plenty of sense.
I don't know if this "recipe" appears in any of Planck's cookbooks, but anyone who knows his or her way around the kitchen can do it easily.
I don't know if this "recipe" appears in any of Planck's cookbooks, but anyone who knows his or her way around the kitchen can do it easily.
23
Weston Price Foundation is only ostensibly about promotion of preindustrial food and cooking. It's a pro-animal agribusiness think tank and promotional organization, using pseudo-science to regain customers rightfully put off by the myriad problems with farming and eating animals.
Looking at Sally Fallon herself, I'll take my nutritional guidance from those who themselves radiate trim, vibrant health.
Looking at Sally Fallon herself, I'll take my nutritional guidance from those who themselves radiate trim, vibrant health.
30
As a cold continuation to hot broth there is a dish in Russia called holodets made of boiled for five or six hours pig foot with meats and paultry. Meat is then separated from the bones and placed an even layer on plates and then the stock is poured and you put the plate in the fridge where it settles as jelly. Its high in collagen. Goes well with mustard.
18
One reason why "bone broth" tastes good is that it is full of those feared glutamates. My organic butcher sells chicken carcasses for a dollar a pound and the resulting stock is far superior to any tetrapacked broth, even when sold by a famous chef.
15
That's why I buy whole chickens. I use everything but the wrapper.
4
My mother used to give me a cup of beef broth as I recovered from a cold or the flu and my tummy wanted nothing to do with solids yet. Like everything else in the 1960s, it came from a can, but oh well.
4
Thanks, Julia. The wind chill here is 25 below, and you've prompted me to counter it with a pot of stock that is now simmering on the stove. I didn't have all the ingredients for your recipe on hand, and I'm certainly not going anywhere in this weather, but I've been making stock for a half century and I'm pretty sure no two pots have been the same. Nice story. I hope the recipe inspires people who have never made stock before to give it a try.
20
Drinking collagen doesn't do any good. You then digest it. Check your facts. This reads like a paid shill. So much woo, so much woo.
32
You might need check your facts. Ask those suffering from arthritis and rheumatism how much good broth helps them.
9
Anything you eat or drink goes through the digestive processes; what are you saying, that collagen in broths is not absorbed by the body? Of course it is, along with glucosamine and chondroitin, and about two dozen other compounds that are far better for joint health than any supplement. Eating gelatin and collagen helps ease joint pain as well.
You say to check facts, then check PubMed, e.g.:
"Effects of orally administered undenatured type II collagen against arthritic inflammatory diseases: a mechanistic exploration," Bagchi et al., Int J Clin Pharmacol Res. 2002;22(3-4):101-10.
How is consumption of collagen and the other minerals and compounds in broth some sort of woo? Perhaps you need to brush up on your nutrition.
You say to check facts, then check PubMed, e.g.:
"Effects of orally administered undenatured type II collagen against arthritic inflammatory diseases: a mechanistic exploration," Bagchi et al., Int J Clin Pharmacol Res. 2002;22(3-4):101-10.
How is consumption of collagen and the other minerals and compounds in broth some sort of woo? Perhaps you need to brush up on your nutrition.
16
"You then digest it?" Wow, thanks for that heads up! Who knew, digesting food was not a good thing.
Bone broth/gelatin has a solid scientific background of health improvements, to say nothing of the anecdotal.
Bone broth/gelatin has a solid scientific background of health improvements, to say nothing of the anecdotal.
14
I am glad someone figured out a way to make money from the bones rather than let them go into garbage.
My grandmother would place the bones on dying embers of the kitchen fire on Friday night. Then early Saturday would put the bones to boil on low heat with whatever vegetables were in season. This stock/soup/broth would be the dinner on Saturday nights.
Definitely not paleo.
My grandmother would place the bones on dying embers of the kitchen fire on Friday night. Then early Saturday would put the bones to boil on low heat with whatever vegetables were in season. This stock/soup/broth would be the dinner on Saturday nights.
Definitely not paleo.
39
Neanderthal bones found in European caves (modern Spain and Switzerland) carbon-dated to be at least 60,000 years old show signs of being burned then cracked with stone tools to extract cooked marrow; indicating cannibalism was routinely practiced by our far-removed ancestors.
5
It's often what is given in hospital to patients recovering from surgery...beef broth.
4
Responding to kilika ~ But is the beef broth served in the hospital made from scratch or is it a packaged product? Most hospital food I've seen, falls short of good nutrition and taste.
4
Mark Caponigro is right. In addition to compassion for other living creatures, our planet cannot sustain 7 billion people all eating a meat centered diet that is contributing heavily to climate change, pollution, and habitat loss. Plus it is so wasteful to eat cattle, and yet eschew dairy products.
It seems like many converts to the Paleo diet ate like Mr. Canora formerly did - smoked, drank to excess, loaded up on starch. Just about any type of change would have been for the better. So people who switch from junk to Paleo think it is this specific diet that was miraculous for them. Simply switching to a less junk diet, stopping smoking, and drinking very moderately, would have had the same effect.
Love the people who say that "Paleo is a lifestyle, not a diet". Yet, I don't see them actually living our Paleolithic ancestors' lifestyles: in caves, hunt and gather everything (not plastic-wrapped deliveries from Fresh Direct), walk everywhere without Fitbits, without medical assistance, indoor plumbing, heat or a/c, or deodorant. Paying $ 3.50 for a tiny cup of stock is quite a lifestyle statement.
It seems like many converts to the Paleo diet ate like Mr. Canora formerly did - smoked, drank to excess, loaded up on starch. Just about any type of change would have been for the better. So people who switch from junk to Paleo think it is this specific diet that was miraculous for them. Simply switching to a less junk diet, stopping smoking, and drinking very moderately, would have had the same effect.
Love the people who say that "Paleo is a lifestyle, not a diet". Yet, I don't see them actually living our Paleolithic ancestors' lifestyles: in caves, hunt and gather everything (not plastic-wrapped deliveries from Fresh Direct), walk everywhere without Fitbits, without medical assistance, indoor plumbing, heat or a/c, or deodorant. Paying $ 3.50 for a tiny cup of stock is quite a lifestyle statement.
137
That $3.50 cup does them far better than .75cent soda or $4.50 latte.
9
Just because "our ancestors" did something, hardly makes it right for us. The world would be a much better place, if we came to understand that our compassion for nonhuman animals, our fellow sentient creatures, i.e. what we feel right doing for them, reflects our compassion for our fellow human beings, i.e. what we feel right doing for them too.
The world would be a much better place, if we gave much less adulatory attention to the self-centered Paleo diet, and took vegan diets more seriously: better for mind, heart and soul.
The world would be a much better place, if we gave much less adulatory attention to the self-centered Paleo diet, and took vegan diets more seriously: better for mind, heart and soul.
80
There were no vegetarian hunter-gatherer societies, let alone vegan. We have our large brains due to cooked meat (letting the gut get smaller a la Kiebler's ??? Law.)
Eating what we evolved to eat can not be wrong. Granted, our industrial food machine is terrible, but then flying out of season produce half way around the world to feed your vegan lifestyle isn't exactly without ramifications, is it?
Eating what we evolved to eat can not be wrong. Granted, our industrial food machine is terrible, but then flying out of season produce half way around the world to feed your vegan lifestyle isn't exactly without ramifications, is it?
25
Our ancient ancestors ate mostly non-meat foods. It was hunter-GATHERER after all. They ate seeds, nuts, wild plants and fungi, along with the occasional meat. At least this is what the archaeological records show. Our bodies are fully accustomed to eating our domestic foods too. We're just not so great at eating junk food. Legumes and grains are not junk, no matter what the paleo pundits say.
5
I make and happily consume several types of homemade stock but beware of anyone bearing "bone broth." It is nothing like the attached recipe and it tastes nothing like traditional broth and stock. It is seriously nasty stuff with no gentle vegetable elements and a reeking, pungent vinegar flavor. And that is the first batch. Many people make multiple batches from the same tired bones. Those taste worse. Crumbly bones make for nasty flavors.
6
I don't think bone broth can claim to be paleo, I think many cultures have used all parts of animals, fermented them, cooked the bones and cartilage into broth and gelatin well after the hunter-gatherer era and into the time of agriculture. Price-Pottinger foundation, Sally Fallon and many others have been educating us about traditional food, fermented foods, germinated and sprouted grains and seeds, raw milk and bone broth for many years - without the trendy and I believe inaccurate "paleo" designation. Isn't it ironic that industrialized, western corporate food has mass produced the most nutritionally marginal foods while neglecting the most - gotcha - because its hard to industrialize and make tons of money on these traditional foods. And note that lean red meat and white chicken breasts are among the least nutritious parts of the animals they are sourced from - lets talk dark meat, fat, organ meats, bones and cartilage - oh, and perhaps obviously from animals that have led "normal" - that is non industrial - lives and have been fed the food that they evolved to eat - not corn, grains and other stuff that enables factory farming.
22
Anyone with a passing interest in cooking knows how to make stock. That a butcher figured out how to sell it for $3.50 a cup is the real story here.
159
Making these types of broth are time consuming and require a bit of effort, just as do many foods that we readily pay for everyday. A cupcake in NYC often costs more than three dollars and people are willing to pay, so why not bone broth?
10
"Waste not, want not." And, "where there's a will, there's a way ... "
How is it really (in terms of cost of products compared to the cost of ingredients)different from Starbucks and the like? Broths, at least, require many hours of cooking time.
I make and happily consume several types of homemade stock but beware of anyone bearing "bone broth." It is nothing like the attached recipe and it tastes nothing like traditional broth and stock. It is seriously nasty stuff with no gentle vegetable elements and a reeking, pungent vinegar flavor. And that is the first batch. Many people make multiple batches from the same tired bones. Those taste worse. Crumbly bones make for nasty flavors.
5
Florence Nightingale swore by "Beef Tea."
8
There is nothing new here about cooking. Cooks have made broth and stock forever. So this is just an article for the great unwashed. Hippy Food? It was Grandma food first! Now the Foodies are discovering what was never lost and always there. I wonder how many eye you really opened.
50
Yes, grandma food. Also military and endurance athlete (especially mountaineers) food. Nothing is better than broth after long, cold exertion.
10
The healthiest of all are the profit margins. Cheap ingredients have taken over the gastronomic world.
18
Those cheap ingredients, having taken over the gastronomic world, are no longer cheap!
3
I can't get past the reality of bones, broth, gelatin .
In China and most of Asia, dogs, cats, tigers, sharks are used for the same purpose.