Real Food Wednesday: Bone Broth Recipes

by Ann Marie Michaels on February 10, 2009

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Real Food Wednesdays

It’s that time again — Real Food Wednesday! This week our theme is bone broth recipes.

What is bone broth? It’s any kind of broth made from the bones of animals. There’s chicken stock, duck stock, beef or veal stock, fish stock, and even shellfish stock.

Bone broth is chock full of minerals and extremely good for digestion and absorption of nutrients. It’s also very healing to the digestive tract. It’s also the traditional way to give food more flavor — instead of modern day MSG.

So this week, we’re sharing recipes and tips for making bone broth — OR recipes incorporating bone broth (soups, stews, sauces, chili, beans, rice, risotto, you name it!).

How to Share Your Recipes and Tips:

I had been going with Mr. Linky but that’s over. He’s a nice guy but I had to end it. The main reason is he doesn’t give link love. Doing it this way benefits all of you much more in that you’ll not only get traffic but you’ll also get links (at least this is what people tell me).

So from now on, here’s how we’ll be doing the Real Food Wednesday posts on Cheeseslave:

1. Post your recipe or tip on your blog and be sure to link back to this post.
2. Email me at annmarie at (@) realfoodmedia.com with the link (the URL to your specific post), your name, and the name of your blog.
3. Non-bloggers – post in the comments!

I’ll keep posting until Thursday at noon. So get your links to me via email before then!

For all the details on Real Food Wednesday, please see this page.

Oh, and just a reminder — next week’s Real Food Wednesday will be hosted at Kelly the Kitchen Kop. The theme: Favorite Coconut Recipes.

Now on to the recipes!

I’m sharing two recipes this week.

The first is a recipe I made for the first time just the other day: How to Make Lobster Stock. I can’t wait to make shellfish risotto with it.

My second recipe is for plain old Homemade Chicken Stock. I make chicken stock about every two weeks. Not as fancy as lobster stock, perhaps, but it goes with just about everything!

Now it’s your turn!

1. Chicken Bone Broth by Henny at LaFianzoo (NEW – Go visit and say hello!)

2. Moose Broth! by awesome Alaskan frontierwoman, Paula, of the Steve & Paula Runyan Blog (NEW – Go visit and say hello!)

3. French Dip with French Onion Au Jus by Kelly at Kelly the Kitchen Kop

4. Kidneys, Hearts & Kitchen Sink Soup by Kimberly at Hartke is Online!

5. Thrifty Chicken Broth in the Slow Cooker by Carrie at the Thrifty Oreganic

6. Crock Pot Chicken Stock by Shannon at Nourishing Days

7. Simple Homemade Chicken Soup by Charity Grace at her blog

8. Beef Pie made with highly nutritious bone marrow stock (and the crust is made with beef tallow – yum!) by Megan at the US Wellness Meats blog

9. Kimi from the Nourishing Gourmet blog, shares her thoughts on how Broth Saves Time and Utilizes Leftovers

10. Christy at Chaotic Bliss shares this easy and nutritious grain-free recipe for a One Pot Dish utilizing bone broth, eggs, vegetables and chicken or ground beef.

11. Chicken Couscous Salad by Stacey at Mom Must Write

12. Shannon at All Things Health shares the following recipes incorporating bone broth: Braised Butternut Squash, Pasta with Butternut Squash, and Curried Sweet Potato Soup

13. Polenta with Smoky Chicken Burgers by Vehement Flame

14. Primal Chicken Gumbo by Erica at Great Health from Real Food

You’re next!

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{ 17 comments… read them below or add one }

Julie February 11, 2009 at 5:32 AM

It is good of you to post recipes for stock. Making stock is such an easy, affordable and delicious way to health. We love ox tail soup stock. I don’t have a recipe, just use the chicken stock recipe substituting ox tails for the chicken. The ox tails can be browned before adding the rest of the ingredients, which makes for a darker stock, but it is not necessary . Strain and chill the stock and then lift off the layer of fat off the surface. Oxtail meat is just delicious, and it can be added back into the stock for a soup or can be eaten as it is.

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Erica February 11, 2009 at 9:48 AM

I have a stock question I’m hoping someone can help me with. I’ve gotten into the habit of saving vegetable trimmings (carrot peels, ends of celery, etc) in the freezer so I can throw them into the pot when I’m making chicken stock. Yesterday I made a huge batch of roasted root vegetables — rutabagas, celeriac, turnips and watermelon radish — and I have a big pile of peelings from them. I’m wondering, can I throw those into stock too, or will the starchy parts disintegrate and make the stock cloudy?

I cook my broth for a long time, close to 24 hours. Would it make sense to throw in the root peelings just for the last hour or so? Or could I cook them the whole time? Any thoughts? Thanks!

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Hillori Hansen February 11, 2009 at 11:56 AM

I saw this meatball soup recipe on the Martha Stewart Show yesterday from Nate Appleman’s “A16 Food & Wine” cookbook and thought this looked delicious and also thought it was a different take on broths. It used parmesan cheese rinds and bay leaf for one of the broths and prosciutto for the other broth, which were both combined to make the soup. I thought that it would probably be great with either chicken or beef broth as well. Minestra Maritata means “greens and meat” soup or “wedding soup”. If you would like the recipe for the Cheese Brodo (broth), Prosciutto Brodo, and Chicken Meatballs, go to: http://www.marthastewart.com and type these into recipe search.
I think it is definitely a soup you can play with and add your own greens or different varieties of meatballs (chicken, lamb, beef). I can’t wait to try it.

Minestra Maritata
Serves 6 as a first course, or 4 as a main course
Coarse salt
4 ounces (1/2 bunch) dandelion greens, coarsely chopped
1 bunch (6 ounces) rapini, tough stems removed and coarsely chopped
6 cups coarsely chopped cabbage (about 1/2 head)
1/4 cup extra-virgin olive oil, plus more for serving
2 ribs celery, chopped
2 cloves garlic, crushed
1 bay leaf
1/4 teaspoon crushed red pepper flakes
1 ounce pancetta, chopped (about 1/4 cup)
2 cups Cheese Brodo
1 cup Prosciutto Brodo
Chicken Meatballs

Directions
Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.

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Vehement Flame February 11, 2009 at 6:43 PM

Okay, I have a silly question. I had never heard of using vinegar in stock to get all that good stuff out of the bones until recently thanks to Annmarie! My question is, would white wine be as effective as vinegar?

Vehement Flame’s last blog post..Real Food Wednesdays: Polenta with Smoky Chicken Burgers

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FarmerKimberly July 12, 2011 at 9:57 PM

I would like to hear the answer to this question, too. Does it have to be vinegar? Or can it be something else? Lemon juice? Other acidic?

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Erica February 11, 2009 at 9:17 PM

Erica, I do that all the time. I normally always add my veggies during the last hour or two of simmering also. It should turn out just fine :)

Erica’s last blog post..Playing Catchup

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Sandra Mort February 24, 2009 at 7:24 AM

Just wondering here… I understand the concept of using the vinegar to get the calcium out of the bones, but what about using it to make pastured eggshell and vegetable broth for vegetarians? I eat meat but my husband and kids are vegetarian.

Sandra Mort’s last blog post..null

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cheeseslave February 24, 2009 at 9:02 AM

Sandra, I’ve never heard of that. Maybe someone else has…

The vinegar does help you get the calcium from the bones but it also helps to extract the gelatin. Gelatin is SO good for us. I could be wrong but I don’t think we can get gelatin from egg shells. Only bones.

Are they vegetarians for health reasons or for ethical reasons? I’d work on convincing them to at least eat chicken stock. There are so many health benefits. And since you are already eating the chicken, it’s not hurting to use the bones that are just going to go in the trash anyway.

Do they eat fish? Could you make fish stock?

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Sandra Mort February 24, 2009 at 7:10 PM

No, they’re purely ethical vegetarians, so no meat broth in their food.

Sandra Mort’s last blog post..null

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kiyana May 3, 2009 at 2:09 AM

how often should i eat bone broth ?
1once a week or 1 a month ?

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cheeseslave May 3, 2009 at 5:09 AM

Kiyana – eat it as often as you can — every day if possible or at least a few times a week.

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Kasi July 4, 2011 at 10:14 AM

Totally going to try the linked one-pot recipe with ground meat – using some unused bison patties from yesterday’s grill fest! Will have to report back on whether I liked it. :)

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Karen A. July 7, 2011 at 2:06 PM

These are great recipes for and using broth. They will certainly help with the bone broth challenge!

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coconutfreek July 14, 2011 at 6:29 PM

I know, this is great w/ the bone broth challenge going on.

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coconutfreek July 18, 2011 at 6:36 PM

looks like this thread needs some traffic. I have to run along here……… I’ll be Bach.

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LeahS July 19, 2011 at 10:51 AM

Wow, so many great links! Bookmarking them to check them out later!

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