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.
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?
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.
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.
Enjoy. Or as my family says, Nazdaroveya.
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)
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.