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Simple Bone Broth Recipe, Wellness Benefits & Collagen Beauty Boost

 

 

 

 

 

Hey Mamas,

Bone broth, it’s the latest buzz for wellness warriors and beauty buffs. You need a good, simple bone broth recipe in your cooking repertoire.

My Baba (that’s Russian for “grandma”) Emma swears by bone broth.

If you’re feeling under the weather – bone broth.

If you’re tired – bone broth.

If you’re looking to boost your mood – bone broth.

My bone broth brings all the boys to the yard …

If your tummy hurts – bone broth.

What’s so special about bone broth, and why is every doctor, health expert and beauty blogger buzzing about it?

Collagen!

As I mentioned in last week’s blog post “3 Wellness Trends Worth Trying”, collagen is the most abundant protein in our body – basically like the “glue” that holds everything together. As we age, our bodies produce less and less of this magical substance. Less collagen equals saggy skin, wrinkles, loss of bone density, brittle hair, chipping nails, even gut-health issues.

Back when most Americans actually cooked more at home – bone broth included – our diet provided us with the boost of collagen our bodies no longer produced. Sadly, many now turn to stock broth from the grocery store, as opposed to making their own broth – that stock was likely not made on a bone, and it’s loaded with sodium.

To be perfectly honest, I only began to make my grandma’s bone broth recipe when my kids were born. Baba Emma, my mom and my mother-in-law used to make it for my husband and I, back in the good-old days. Okay, sometimes, they still make it for us! But, these days, I’m in on the action, as well. I’ve even recruited helpers.

My sous chef.

 

My sous chef recruited her own sous chef. #SmartGirl

At first, I had no idea how to start. Sadly, I never took the time to watch my baba make her bone broth recipe for us. I simply devoured the goods. Fortunately, my 92-year-old grandma was kind enough to share her recipe with me. It’s actually quite easy, and not as time-consuming as other recipes.

Yes, you can simmer your meat and bones on low for over 24-hours. But, seriously, is that ever going to happen in your life? It sure as heck isn’t going to be an option for me. #LetsBeReasonable

Le Creuset Stockpot, every home needs one.

Enjoy. Or as my family says, Nazdaroveya.

Grandma’s Homemade Chicken Bone Broth Recipe

Ingredients

8 Chicken Drumstick and Thighs (Bells & Even is the best store options – if you live on a farm, lucky you)

4 Medium Carrots, cut into threes

1 Large Parsnip, cut in half

1 Yellow Onion

1 Celery Stick, cut in half

Salt (to taste – trust: this is often where I need to phone-a-mom, my salt taste is terrible, hopefully yours is better)

Directions

Wash chicken and put into a deep pot. (I love Le Creuset 8qt Stock Pot because, aside from the beautiful enamel finish, you just get the best results with anything you make – even if you’re a faux-cook, like me. The $100 price tag pays for itself in yumminess and longevity of product.)

Back to the broth. Cover the meat with water and put on medium to high temp. Skim off anything that floats to the top. Once water boils, remove pot from heat and strain water out.

Gently wash the chicken. Put chicken back into the pot. Add whole onion, carrots, parsnip and celery. Pour already boiled water (I usually do it in the teapot) over chicken and vegetables. Turn stove to medium temp.

Keep skimming off fat and other impurities that float to the top, until the broth is clear. Then, turn  temperature to smallest flame, and let cook for 2 hours.

I saved a bowl for you. XO

 

Recipe: Simple & Yummy Butternut Squash Soup

I’ve always been intimidated by soups. In fact, prior to my daughter eating solid foods, I had never even made chicken broth. Yesterday, I took the plunge. The result:  a marvelous (totting my own horn!) Creamy Butternut Squash Soup that rivals some of the ones I’ve had at top restaurants. Enjoy the recipe I borrowed from Chow.com, and made some modifications. I picked this version because I liked how simple they made it to work with butternut squash. Those suckers are difficult to cut and the skin is very hard to peal. Slicing just in half (see image below), and placing the squash in the oven to bake, so that the flesh easily removes from the skin, is easy and gives me 50 minutes to play with the kids or work on another blog post.

INGREDIENTS 
2 medium size butternut squash, halved lengthwise and seeds removed
2 tablespoons unsalted butter
1 medium Granny Smith apple (I’m pretty sure I used Golden Delicious by accident … still tasted good)
1/2 medium yellow onion
4 fresh sage leaves (add more for extra flavor)
3 cups of home made chicken broth (it’s always low sodium!! Make a lot of broth and freeze it for the future.)
2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish

INSTRUCTIONS
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. (So I actyally forgot to season with salt and pepper, and it was fine. Opps.) Roast until knife tender, about 50 minutes to 1 hour.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7-10 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
6. Using a blender, purée the soup in batches until smooth. I used my beloved Magic Bullet! It’s become my best friend, in the kitchen.
7.Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.