Therapeutic bone broth, also known as stock, is made using bony, cartilaginous, marrowy, and winey parts.

The soup can be prepared using various types of meat such as beef, veal, sheep, lamb, larger fish, and even pork. Poultry like chicken, turkey, and goose/duck can also be used, either individually or mixed together. Some examples of the bones and cartilage that can be used include breast cartilage, beef shank bone, rare bone, ball bone, vertebral bone (edge), scapula bone, medullary bone, chicken leg, skin thigh, beef tail, turkey wing, and goose/duck leg.

To make the broth, start by bringing water and the cartilage/bones to a boil in a large saucepan. As the soup simmers, skim off any foam that forms on the surface.

Season the broth with salt, whole pepper, and bay leaves. No other spices are necessary, although garlic can be added towards the end of the cooking process, in the last few hours.

The broth should be cooked on a very low flame for 6-12-18-24 (or even 36) hours, ensuring that it is just bubbling. You can even leave it to simmer overnight. The longer the broth simmers, the more valuable nutrients like fats, special proteins, and collagen are dissolved and almost completely digested.

This is beneficial as it allows the body to absorb and utilize the nutrients more effectively. The broth can also help in the case of inflammation of the small intestine, as it helps to regenerate the villi and single-cell formations responsible for absorption.

Once the broth is ready, strain it and remove the marrow from the marrow bones. The other parts can be discarded. The cooked meat can also be added back into the broth and then removed from the bones. A good indication of a well-made stock is if it turns gelatinous after straining and a layer of fat forms on top. In addition to its therapeutic benefits, the stock can also be used in everyday meals. It can be included in various dishes such as cream soups, stews, and more. To store the stock, portion it into lidded jars and keep it in the fridge for 3-5 days, as long as the fat layer seals the portion. Alternatively, it can be frozen for later use. The stock can be consumed over the course of days to weeks, requiring no additional work.

Later on, you can also use the stock to poach eggs, liver, meat, marrow, and vegetables.

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Source: Barta Akos