“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Sunday, October 30, 2011

Bone Health ..

I've written about the benefits of making your own beef and chicken stock before.  When we purchase our beef from a local ranch, I always ask for about 15 pounds of bare bones cut in 2 inch pieces (no meat).  These get roasted (approx. 5 lbs at a time and the rest are frozen until needed) in a moderately hot oven (400F) for two hours in a roasting pan .. then added to my enamel canning kettle with 5 quarts of water, 4 large yellow onions, quartered and skins left on, a pound of whole carrots (don't peel) .. and a head of celery (I used the woody parts and leaves from my garden crop) .. NO SALT.  Bring to a boil and simmer for 12 hours .. adding water if necessary to end up with 5 quarts of liquid.  After defatting and straining the liquid, it can be frozen or canned for later use.  This year I canned it due to limited space in my freezer.  When refrigerated is congeals .. so you know that it's got lots of nutritional properties.

chicken stock
It always amazes me after making soup and consuming this broth for several weeks, that I notice less and less aches and pains .. and cricks in my bones.  My shoulder injury from a year ago spring is healed as well.

For chicken stock, buy whole chickens and save the backs and wing tips.  Freeze wrapped individually in plastic wrap until you have about 8-9.  Fill a canning kettle with the frozen bones, 3-4 onions, carrots, and celery .. you can add a few herbs too .. NO SALT.  This doesn't take nearly as long to make as beef stock, as you don't have to roast the bones, and it cooks in about 3-4 hours on the stove top.  Defat, strain and store same as the beef broth in freezer or by canning.

Forget those little bouillon cubes and broth in a can from the market.. make your own broth from bones that most people throw away.

Be sure when freezing to use freezer safe containers.  I prefer to use straight sided glass jars (without narrow openings as these will crack), leaving about an inch or two for expansion as it freezes.

Broth is beautiful

1 comment:

Felisol said...

I fully agree. My mother would always buy what she called broth bones at the slaughter when I was a kid. Imagine, back in the fifties there were three slaughters in the little town of 6000, and all animals were local "inhabitants".

If she taught me one thing about making food, it's to care care of broth and all kinds of vegetable stock. "Oh, no, don't pour out the water, it's good stock." She used for white and brown sauces, soups and she froze the leftovers.
Nobody ever made lamb stew like she did. Still my favourite autumn dish.
I remember Gunnar exclaiming when he first came to our home, "Oh, really dinner from the fifties."
So glad that you Mrs. Mac keep up the good work for further generations.
Me? I still make good stock soup from scratch, nothing canned or powdered.
You've got me inspired. I'll start to night for tomorrows dinner.