Nothing is better on a freezing cold they, than a bowl of soup, if you ask me. And lately I’m making an especially healthy soup every week: bone broth.
I grew up on chicken soup, I’m telling you, but it was our orthopedist who first mentioned to me how healthy a bone broth can be for growing kids. Or anybody else. You can read the details of the health benefits of the broth here.
There are lots of recipes online, here comes how I make it. It takes time, but it is a very flexible soup, and hardly require preparations. Also freezes very well.
How to make the best bone broth in Calgary
Step 1: Shopping for bones
You can use any kind of bones for a broth. I use mostly beef, but sometimes pork or chicken.
Where to find bones in Calgary? Superstore have beef soup bone packages, usually some meat on them, too. T&T (the Chinese store) has nice beef bones and sometimes chicken, as well. Our local Korean butcher always keeps several different kinds of bones, including beautiful knuckle bones, in his freezer, too.
Why knuckle bone?
Knuckle bone and chicken feet makes the broth jelly-like when cold, because they release lots collagen. It is great for the joins and the skin. 🙂
Step 2: Cooking slow, baby
Bone broth ingredients
- Bone (for my 9 liters pot, I like to use at least 3 pounds or 1.5 kg bones, or two packages)
- One big onion, peeled, cut in half
- Garlic, half a dozen gloves, peeled
- Ginger, good chunk, peeled
- Apple cider vinegar, 3-4 tablespoons (helps to solve the nutrients to the broth)
- Salt and whole pepper to taste
- Any limpy, mild tasting veggies you have waiting in the fridge, carrots, zellery, half a bell pepper, mushroom, a tomato or two, a few Brussel sprouts or cabbage leafs, whatever you have. (I don’t use broccoli and alike in this soup because they have a very distinctive taste.)
Cooking the broth
Plan to have someone in the house in this day for about 5-6 hours.
- Rinse and put the bones in your big pot. Pour cold water on it and put it on the stove on medium heat.
- Whet it started to boil, skim the foam from the top of the water and discard.
- Lower the heat. Add the other ingredients. (I save the carrots and anything we actually want to eat for the last half an hour of cooking so they won’t be too soft.)
- Let the broth simmer on very low for at least four hours. (I cover the pot.) Simmer means that you can see tiny bubbles coming up but nothing more. No bubbling crazy like with pasta! If it happens, no problem, the broth will be fine, maybe less than perfect color, that’s all. Don’t tell your grandma about it.
- When it is done, cool it down fast. (I put it outside to the deck to the freezing cold Canadian winter. It helps. 🙂 )
- Skim the fat from the top, if desired.
- Save any veggies and meat pieces you will eat.
- Drain the gold colored amazingly flavorful yummy liquid into a big airtight container. It will stay good in the fridge for 3-4 days if cooled down immediately. Freeze the excess or share with friends.
Step 3: Dress it up as you like
This broth can be used for a healthy instant ramen soup any time of the day. I love the variety! Things I add:
- rice noodles (we use brown rice ramen noodles)
- chopped green onions or red onions
- water crest (from Chinese store)
- slightly sauteed bok choy or other veggie
- precooked meat cubes
For the kids, I just let them pick whatever they want in it.
Or we can just drink it from a mug whenever we need something warm and nutritious! My teenager loves it before he has to leave for school in the snow. 🙂
I hope you found this recipe helpful. Let me know in the comments below how your family makes this broth. Take care!