Know what’s on my mind lately? I’ll tell you.
Everything is split. Not just into FOR or AGAINST, but a million different shards of opinions.
There is no pleasing everyone, in any situation. Also, it’s very difficult to change someone else’s mind. And no amount of angry arguing with an un-like-minded individual is gonna make it happen. I wish I could give that word “angry” a spiky font to illustrate how uncomfortable it makes me.
I’m not saying you shouldn’t stand up for what you believe in and work toward change. That is a wonderful and powerful thing, and that’s how change happens.
But I do wish there was less anger everywhere. I can feel it’s spikes jutting out from people as I pass them on the street. Spikes poking through my phone as I scroll through facebook conversations between people I love. Heck, the spikes are even manifesting in the weather patterns these days.
I wanted to do my part to bring some shiny light into the internet world with some happy little blog posts about positivity and health and looking forward to things. Because these are what I want my life to be full of. But I can’t help but fear that I’m going to say some little thing that’s going to offend someone looking to be outraged. “How can you be so positive when the world is ending?! You are selfish to think you can enjoy life while so many terrible things are happening! Rainbows cause cancer and smiles killed my Dad!”
These are the words of the imaginary dude who lives in my head and proofs my writing before it gets typed onto the page. Seriously though? F this guy. I never even hired this guy. He just started showing up every day, that was four years ago. (Any High Fidelity fans?)
I don’t write for that guy, I write for anyone who is looking for a little softness in their world. Anyone who has a suspicion that joy is beyond powerful and changes worlds. Anyone who is open to the idea that joy is born from joy alone, and multiplies exponentially when practiced often.
If this doesn’t apply to you, then you may go read some more angry words and let this little blog float off on its lily pad, never to intend harm on anyone.
ANYWAY the whole point of this post is to share with you how I make bone broth. But when I went to brush up on my research, amid all the glowing reviews of bone broth, there were a couple articles that couldn’t wait to tell everyone that bone broth is a HOAX! Like “First of all, IT’S NOT EVEN BROTH. It’s STOCK. NEXT, Everyone who thinks bone broth good for you is A PSEUDO HIPPIE IDIOT (and yes, technically it does have amino acids that help build your skeletal structure, and it has lots of electrolytes and sodium so it’s good, like, after a workout) but IF YOU REALLY THINK DRINKING COLLAGEN IS GOING TO GROW COLLAGEN IN YOUR BODY, THEN YOU ARE SO MUCH DUMBER THAN ME!”
I’m exaggerating obviously. Perhaps I feel a bit defensive when it comes to this sort of thing, mainly because it appears to me that these folks are just getting worked up over people drinking home-made stock. The tone of these articles do feel condescending to me and even made me feel like I’m an idiot for wasting time on bone broth. It may not be a cure-all miracle tonic, but it’s a good source of amino acids and has been proven to improve joint flexibility, and most importantly it’s a home-made food that’s ingredients can be traced back to your own kitchen cupboards.
So the title of this blog post, “Heal Your Life With A Cow Bone and A Chicken Toe” is me having a bit of satirical fun. Sorry if I got your hopes all up for a quick-fix witches brew, but alas, healing seems to only come from within ourselves.
From my Pollyanna-silver-lining perspective, the spiked interest in bone broth is a happy sign that people are becoming more drawn to the natural, the original, and the organic. Since the Green revolution in the early aughts, more people have been turning their cheeks to processed foods, chemicals, and the like.
Yes, there is more knowledge of health sprouting up in people, and corporations are having to adjust to fit us! That’s what I’m most excited about! There was once a time when we could be convinced by a simple magazine ad that we could eat fried food every day with a clean conscience as long as it was fried in Crisco, because “medical tests” prove it’s healthy!
And to show how far we’ve come, let me tell you about this Panera Bread commercial I saw. They were bragging about how their food is REAL FOOD, no chemicals or dyes. (Who the heck knows if it’s true or not, but I’m just happy to see that that’s what is testing well in their focus groups!!)
SO getting back to the whole point, here is how I make bone broth.
First, I go to the Rochester public market and buy a bag of bones from the nice guy, you can usually get two big bags for $6. Then I pick up some chicken paws. That’s right. The feet of a chicken. They have them at Price Rite. They add the gelatin you’re looking for when you make bone broth, but are not essential. They are… difficult to look at. The bones aren’t great to look at either, hence this crisp pot-handle and blurry carcass parts pictured below!
So first things first, I dump the bones and feets in this big ol’ pot. I fill it with water, just covering the stuff (these were frozen in a log shape but fell under the water when they defrosted), and bring it to a boil and simmer for an hour. And surprise! This isn’t going to be the actual broth! Tricked you!! Aw man. You were like “but you said crockpot, not STOCKpot!” Shoulda seen your face. Anyway, there are WAY more steps involved. This is just to get rid of all the “scum” that will mess up the taste in the end.
Here is the scum-water, looking pretty appetizing, but trust me, it smells kinda weird in here. And then this gray foam forms on top that you have to skim off.
So next, preheat your oven to 400. Once your scummy hour is up, drain the bones. I usually just pour out most of the water because there are too many bones for a colander to hold. Then, get a 9×13 baking dish. Use tongs to put the bones in the dish. I don’t roast the chicken feet, because I dunno what the hell would happen to those freaky things in the oven. God, they’re gross. I’ve heard recommendations to roast the bones, but not the feet, so I just let them chill off to the side for this part.
Roast the bones for apx. 1 hour, but the longer the better tbh. The roasting gives the broth more flavor.
Once they’re roasty toasty, let them cool a bit before FINALLY putting them into the crock pot with the chicky feet. Cover everything with COLD water, and add a splash of the good stuff:
Now you gotta let it sit in the cold water for ANOTHER hour. You pretty much need a free day to do this, by the way. This step sucks minerals from the bones that otherwise would be missing from the broth!
K, it’s been an hour. Now you can add any aromatics and flavor-boosters you want, although I’ve read it’s best to keep it simple with just some onion, garlic cloves, and black peppercorns, so that’s what I do. But feel free to add carrots, celery, etc.
Next, switch the crockpot dial to “low”, go to sleep, wake up the next morning, and discover that you never plugged the thing in. This IS an essential step!!! (JK, Mommy messed up) PLUG IN, make sure it’s set to “low”, come back in 24 hours.
Ah, yes. This time I woke up to find broth.
The next step is to get a bunch of big glass jars, a strainer, a bowl for discard bones, and a few shallow glass containers, like the pan you used to roast the bones in. Ugh, you have to wash it. Sorry.
The reason we need shallow containers is because at this stage, the broth needs to cool quickly, or it’s in danger of growing bacteria. Also, have a few ice cube trays filled and waiting in the freezer, too. Here’s my little set-up.
Now begin ladeling the broth through the strainer and dump the strained bits in your garbage bowl. Or your recycling bowl if you want to re-broth the bones, which you can do by all means.
Once all the broth is ladel’d, drop a bunch of ice cubes in to help cool the broth faster. This is a pretty potent broth, so adding water won’t dilute it too much.
Then, carefully ladel the broth into your mason jars (I always make a mess everywhere so don’t feel badly if that happens) and pop them in the fridge, careful not to put them next to anything that might spoil with a little extra warmth. When they cool they will have this layer of fat which isn’t harmful, but you can scrape it off if you want. If all goes according to plan, it should have a jello-like texture. This broth will be good for about 5 days in the fridge, months in the freezer.
So there you have it! That’s how I make bone broth, and I use it to make rice and quinoa and soup, and sometimes I drink it by itself! Make it or don’t, but please don’t shame the broth-drinkers. We’re just trying to figure out way to be better to our bodies.