Tuesday, July 10, 2018

Bone Broth Question and Answer


Bone Broth with Chicken Feet (photo by Mary Nelen)

Those masterful images because complete

Grew in pure mind but out of what began?
A mound of refuse or the sweepings of a street,
Old kettles, old bottles, and a broken can,
Old iron, old bones, old rags, that raving slut
Who keeps the till. Now that my ladder's gone
I must lie down where all the ladders start
In the foul rag and bone shop of the heart.

W. B. Yeats, “The Circus Animals’ Desertion” from 


Interview with Tamara Sheen, a wellness cook living in Great Barrington, Massachusetts.

VL
What is Bone Broth?

TS
Broth made from the bones of any animal. Vegetables such as onion, celery, carrot as well as pepper and bay leaf are added for flavor.  It’s the base of soup or any dish if you’re a home or restaurant cook. Broth can be used to make soup or to braise.

VL
Why is it so popular?


TS
Health benefits. Every culture has some form of broth. Back in the day when nose to tale dining was the norm, you had to do something with the bones. Besides, every grandmother knew the healing power of broth

VL
Which bones, all of them?

TS
Knuckle bones have cartilage which is where the collagen lives. Collagen makes the nutrients more accessible to your body. Marrow bones also. When you boil the bones and the collagen is extracted, the body gets natural amino acids. Stock can be made from any animal bones: chicken, lamb, beef, goat, venison, buffalo and fish.

VL
Where do you get bones?

TS
Go visit a farmer whose animals are grazing on grass or check out a butcher and ask for bones with knuckles and marrow. Chicken feet are good because they provide a lot of collagen and gelatin.

VL
How do you make bone broth?

TS
Put bones in a stock pot of water. Add vinegar or wine to help pull out the nutrients. If you are making beef broth, roast the beef bones for at least 20 minutes before putting in the stock pot.

VL
How long to cook?

TS
Stock should cook for at least three hours in order to take full advantage of all the nutrients. My grandmother boiled the Christmas Turkey carcass all night long. I simmer with the lid on. Some schools of thought say 12 hours minimum.