The magic elixir (and scarily named): bone broth

The magic elixir (and scarily named): bone broth

Timothy & Clover's bone brothSo I finally had to do the “educational” spiel. I am not all that keen on telling you what you should and should not be eating. I would far rather offer you options that I want to endorse and let you make up your own educated mind. I want to expose you to new things and be exposed to new things in turn and allow for a natural process of accelerated evolution if you will. In this instance, though, I feel a chat may be of some worth. I want you to know what this Bone Broth is, why I make it, why we sell it and why you should make it.

Essentially, my bone broth is a very gently and slowly cooked stock. The same stock that you would use to make risotto, soup or stew, or a sexy sauce. But this is not the instant kind that has very little to it other than taste and MSG, this is a true superfood. Bone broth used to be an integral part of traditional eating (think Jewish chicken soup). Today it plays an important role in the GAPS and Paleo diets and is slowly regaining its position as a nurturing cure-all. It heals the gut, it assists in wound healing, it nourishes the liver and allows it to detoxify the body better … it is so good in so many ways! Do a little research of your own and see for yourself.

The thing is, stocks and broths used to be part of our daily lives – yes daily. Every gravy, soup, stew had a homemade broth as its base, it was kind on the wallet and kind on the environment. Now, many of us do not even know what it is and when we find out, we get an eeuuwy shiver as if it is something distasteful.

Do yourself a favour – when next you have a roast chicken or a joint of meat on the bone or even some T-bones with friends – save all those bones and make a stock. You can make the shorter version 30-60 mins max, you won’t be sorry! At home I use all our leftover bones (even prawn shells) to make all sorts of stocks and pop them in the freezer for when we need them.

For Timothy & Clover’s special broth I get fresh bones from grass-fed animals, about a kilo, from Braeside, and roast them at 200° until they smell delicious and are dark and well roasted. This gives the broth a far darker and richer taste, which I prefer. I tip the bones and fat into a slow cooker – if you don’t have one use a large pot, just remember to keep your temperature really low. I add 3Tbl organic, unfiltered apple cider vinegar – this helps to leach all the minerals and nutrients from the bones and cover the bones with filtered, cold water. Turn on to low. I scrub one or two large, naturally grown carrots and some celery sticks and very roughly chop them, quarter an onion and smash a clove or two of garlic. Pop all of that into the water and make sure it is submerged. Then I go pick a leaf from my bay tree whilst I marvel at Nature’s blessings! The bay goes in, the lid goes on and I walk away. You have to check on your water level, the crockpot will evaporate far slower than a pot on the stove, remember to check and top-up if you need to. I cook T&C broth a bare minimum of 24 hours for the chicken and up to 72 hours for the beef. If you are cooking it for this long on the stove turn off at night and turn on again in the morning or when you are around. You want the flavour to develop and concentrate. When sufficient time has passed, strain the broth through a sieve and use immediately or keep in a covered container in the fridge or freeze for later use. Don’t microwave when you need to defrost it, rather pop it in a pot on the stove on a gentle heat. The microwave will nuke the goodness out of it!

I add no salt and no pepper. There is so much concentration going on that seasoning can easily become too strong. I also find the broth so naturally flavourful, that I don’t really think it needs it. I prefer to season it as I use it in its various applications. I love a hot mug of it when I am feeling tired or run down. I add a small pinch of sea salt, a crack of black pepper and am shortly after restored. It reminds me of the ‘Marmite tea’ my Granny gave me when I was unwell as a child.

Try this. It is easy. It is good for you. It is DELICIOUS! Like I said, by all means use your leftovers and make a quick stock if you don’t have courage for the three-day affair. And when you use that stock cube, remember that it is okay, but know that you could be eating food that not only tastes better, but is your medicine too!

Bon apetit!

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