Last month we started selling bone broth made by a local company, which was met with rave reviews – and generated lots of questions. Time for Bone Broth FAQs!
What is bone broth: Bone broth is a traditional food made by slowly simmering bones and veggies to make a nutrient rich, gelatinous broth. While it is quite a “fad” right now, rest assured that bone broth is as old as hunters and fire — the tradition of making good use of all parts of the animal. Bone broth is rich in nutrients that benefit your bones, hair, nails, gut health, and immunity. By definition, bone broth is a “cook your own food” kind of thing, and part of the movement to reclaim your right to health through home-cooked foods.
Note: the thin, pale broth that you can get in cans or boxes is NOT bone broth. It may add flavor, but not deep nutrients. When you take good, homemade bone broth out of the fridge, it is literally gelatinous.
How to make: Making your own bone broth is not hard, but it does take time. You need to source your ingredients well (i.e. organic, grass fed only). You need a big pot or crock pot. Good bone broth is simmered for 24-48 hours. Here is a great article from the Weston A Price Foundation that tells you everything you need to know about cooking your own (scroll way down to get to the actual recipes for chicken, beef and fish broth).
Where to buy: Not up for making your own? Fortunately, in the Bay Area, you have lots of options for buying homemade, “real-deal” bone broth.
- Three Stone Hearth: on University Ave in Berkeley, and they deliver
- Broth Baby: available from Energy Matters and other locations, and they deliver!
- Mama Tongs: at local farmers markets and Goodeggs.com
- The Local Butcher: whole animal butchery in North Berkeley.
How to use:
The key to using food-as-medicine bone broth is getting in the habit of using it consistently over time. Well-made bone broth is delicious, so it isn’t hard to figure out how to use it.
- As a base to soups.
- As part of or all the liquid when making rice or other grains.
- Sip a cup in the morning or afternoon.
- Don’t throw out the “fat cap” at the top – either stir in and add to what you are making, or use as you would any other cooking fat.
How long does it keep/how to store?
- Several weeks in the fridge, several months in the freezer.
- If your make your own, or buy unfrozen, be sure and leave space at the top of the jar for expansion if you freeze it.
- Clever tip: pour into ice cube trays, freeze and store in ziplock bags in the freezer. This way, you always have some on hand, ready to toss in at the end of a stir fry, add to already cooked soup or grains, or simply sip.