Alluvial Farms hosted a bone broth making workshop in the winter of 2023. Guests shared their own tips and tricks, and reasons for making and drinking bone broth. Reasons included: general health and winter hydration, supporting gut health and curing gut issues, following a Westin Price and Nourishing Traditions cookbook philosophy, healing a broken artery, and healing a broken foot.
With winter upon us, it's important to take care of ourselves and our loved ones amidst the common cold, flu, Covid, RSV, and more. It can all feel a bit overwhelming, but please remember, you're not alone.
As we strive to live our best lives, prioritizing our health becomes paramount. Ensuring our immune systems, especially for our children, are in top condition is a crucial first step.
One effective way I've discovered to boost the immune system and promote overall well-being is by incorporating homemade bone broth into our diets, crafted from the healthy meats and bones of pigs raised right here on our farm.
Believe it or not, bone broth offers a multitude of benefits beyond immune support. It aids digestion, promotes gut health, and much more. The gelatin found in bone broth aids in digestion by binding with water in the gut, while studies suggest it can be therapeutic for inflammatory bowel disease.
Wondering why homemade and farm-grown bone broth is superior? While store-bought options may suffice, they pale in comparison to the nutrient density found in locally sourced, pasture-raised ingredients from our farm.
Bone broth:
- Can help you lose weight: The protein it contains curbs your appetite, making you feel full.
- Helps with hydration.
- Helps improve immune function through amino acid absorption and protection of the small intestine barrier.
- Can help support joint health: Collagen from pork cartilage can help target pain, stiffness, and joint function in folks with chronic arthritis.
- Can help you sleep: The amino acid glycine, prevalent in bone broth, supports healthy sleep patterns.
- May even be anti-aging: The collagen in bone broth increases bone density and improves the skin's elasticity, hydration, and appearance of wrinkles.
Feeling inspired? Dive into your kitchen and create nutritious bone broth for you and your family using our simple recipe [link here].
Remember, there's nothing more important than prioritizing your health and that of your loved ones. Let's embark on this journey together towards optimal well-being.
Warm regards,
Katie & Matthew
Ingredients:
- 4-5 lbs. of pork bones - rinsed. Or substitute any kind of bones.
- 1-2 yellow onion - chopped
- 3-4 carrots - chopped
- 3-4 celery ribs - chopped
- 1 clove of garlic - cut half way
- 2 TBS whole black peppercorns
- 1 handful of fresh herbs and/or dried bay leaf - whatever you have on hand
- Optional - any other seasoning or vegetables you want to add
- NOTE: do not add salt to stock! Wait until you use it to season with salt. It can reduce if you are cooking with it and cause your final product to be too salty.
Preparation steps:
- Place all ingredients in pot and fill with cold water until about 1" over the bones.
- Put the pot on the stove and heat to medium low. You could also use a slow cooker here, on low, for a similar amount of time.
- Wait until a few bubbles start to make their way to the top and adjust heat to keep that “lazy bubble” continuous. Do not let it get to a full boil.
- Skim any scum at the stop every 20 to 30 minutes for the first hour or as long as it keeps showing up.
- Let stock cook for 3-4 hours.
- Strain using fine colander (use cheese cloth as well if you want a more clear product).
- Let cool in refrigerator until fat separates and congeals. Scrape off and discard fat.
- Store in jars or freezer ziplock bags and use as needed.
- Note: You can reuse the bones for a second round of stock. It will be a little more weak in flavor but you can cook it down for sauces or glacé.
- Also note: cooled stock will look like brown jello. This is normal. It will turn back into liquid when you reheat it.
Skimming the "scum" from the broth during it's first hour or so of cooking.
Finished broth after straining.