Bone Broth

Good broth resurrects the dead.South African proverb

The importance of properly made bone broths (stock) from wild or pastured animals in the daily diet cannot be emphasized enough. To begin with, they are a rich source of gelatin (derived from the collagen found in the skin, bones, and cartilage of animals), which has many unusual properties, and other essential elements useful in treating many disorders. Here are some reasons to make stock on a regular basis, and to use it in daily cooking, or even as a hot beverage.

  • Gelatin in stock provides hydrophilic colloids which attract digestive juices to the surface of cooked food particles, thus aiding in the digestion of cooked foods. Cooked foods are harder to digest than raw because they contain hydrophobic colloids which repel liquids, and therefore resist digestive juices away from the food particles. Bone broth can help remedy this problem.
  • Gelatin is not a complete protein as it contains only two amino acids in large amounts (arginine and glycine) but it has the unusual property of serving as a protein sparer, which means it helps the body better utilize the complete proteins that are taken in. This makes it a must in the diet of those who cannot afford to eat, or who choose not to eat, large quantities of meat. However, it cannot substitute for complete proteins in the diet.
  • Gelatin is useful in treating many illnesses, including digestive disorders (i.e., hyperacidity, chron’s, and colitis), and chronic disorders (including anemia, diseases of the blood, muscular dystrophy, diabetes, and cancer.)
  • Stocks contain the minerals of bone, cartilage, marrow, and added vegetables and herbs in electrolyte form, which means they are very easy to assimilate. When acidic wine or vinegar is added during cooking, it helps to draw minerals into the broth, particularly magnesium, calcium, and potassium.
  • Broth also contains cartilage and collagen which have been proven to be excellent in the treatment of cancer, bone disorders, and rheumatoid arthritis. Broth helped prevention and recovery from infectious diseases and was used in the treatment of colds and asthma by the 12the century physician Moses Maimonides.
  • Fish broth is thought to be good for virility because it is exceptionally rich in minerals, including iodine, which is found in seafood. Broth made using the heads of fish, which contain the thyroid glands, will also contain thyroid hormone and other substances that nourish our thyroid glands. As many as 40% of Americans, including babies and children, suffer from thyroid deficiency with symptoms like weight gain, susceptibility to infection, inability to concentrate, fatigue, and depression, so the importance of regularly incorporating healthy fish stock cannot be overstated.
  • And of course, fish and meat stocks also allow us to make the most delicious soups, stews, braised meats, cooked beans, and whole grains, gravies, and sauces. So if health reasons are not enough, the flavor and pleasure gained from enjoying good stock certainly are!

Bone Broth at The Elderberry

Our bone broths are made in-house by Jan with locally raised beef and chicken. They are not certified organic but follow all the practices; pasture raised and finished and no use of hormones or antibiotics. The vegetables are certified organic, as are the herbs used for flavoring. Our broths are created to be tasty enough to drink as is or to use as a base for cooking grains, beans or soups.

Jan Wolfe and Hether Wetzel, RH were featured in this October 2015 Channel 8 WRIC Richmond news segment speaking on the benefits of Bone Broth.
Click here to see the 3-minute segment.

Read what others have to say about our broths:

…after a recent medical procedure… your bone broth came to the rescue! It immediately soothed my upset stomach…. I recovered quickly and I believe it was in large part due to the bone broth. I love the convenience of being able to purchase it in pint size containers. And the taste is yummy – so nourishing and soothing.MG
“I don’t always have the time or energy (to make my own broth). That’s why I love your broth! It’s so delicious and convenient. You are my source for broth that is as good as mine!!JR

In Traditional Chinese Medicine, broths are considered to be great at treating depletion regardless of the cause (i.e., child birth, chemo, chronic disease, injury, etc.) They come in 16 ounce frozen containers and last up to 5 days after defrosting, if kept in the refrigerator. Try some today!

Chicken Broth
$8.99/pint
$16.99/quart
Beef Broth
$11.99/pint
$22.99/quart

Buy 3 or more chicken broth PINTS for $8.49 (you save $.50/pint). Buy 3 or more chicken broth QUARTS for $16.29 (you save $.70/quart)
Buy 3 or more beef broth PINTS for $$11.49/pt (you save $.50/pt). Buy 3 or more beef broth QUARTS for $21.99 (you save $1.00/qt).
For more information about bone broth, check out these articles highlighting the benefits of bone broths:

The Many Health Benefits of Bone Broth for Digestion, Arthritis, and Cellulite

Bone broth is being rediscovered and entering the mainstream media. Several recent newspaper articles have been written about its’ rising popularity as noted here in the Washington Post:

http://www.washingtonpost.com/news/morning-mix/wp/2015/01/22/how-bone-broth-became-kobe-bryants-secret-stone-age-weapon/

Want to make your own broth? Here are 2 recipes for quick nourishing broths.

CHICKEN BROTH (Crockpot method)*
1 whole chicken frame, including neck
3 chicken feet (important for gelling)
1 medium onion, coarsely chopped
5 garlic cloves
Pinch of dried Thyme
3 Black Peppercorns
1 tble Apple Cider Vinegar
2 quarts cold water

OPTIONAL: Add 1 bunch Parsley during the last hour of cooking.

1. Turn oven to 450⁰. Place chicken frame, feet and vegetables in roasting pan and place in middle of oven. Roast for 30 – 40 minutes or until golden brown.
2. Remove from oven and place in crockpot.
3. Add thyme, peppercorns, water and vinegar to crockpot. Cover and turn to “low” setting for 12 hours. Add the parsley during the last hour of cooking.
4.During the last few minutes of cooking, fill a sink with ice cubes. Place a strainer in a large pot and place the pot in the ice.
5. At the end of the 12 hours, pour the contents of the crockpot into the strainer/pot, discarding bones and veggies. Stir the broth until it cools. Place in containers and either freeze or store in refrigerator. This broth will last 5 days in the refrigerator or up to 9 months frozen.

*This will fill a 4 quart crockpot

SUPER FAST BONE BROTH (Fish)*
3 quarts of filtered water
2 lbs of fish heads and bones (fish heads alone will suffice) Tastes better using whitefish rather than oily fish such as salmon, mackerel, etc.
1/4 cup raw, organic apple cider vinegar
Himalayan or Celtic sea salt to taste

1. Place water and fish heads/bones in a 4 quart stockpot.
2. Stir in vinegar while bringing the water to a gentle boil. As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
3. Reduce heat to a simmer for at least 4 hours and no more than 24 hours.
4. Cool and then strain into containers for refrigeration. I have found this broth best used within 3-4 days if refrigerated and 6 months frozen.

*Sarah, The Healthy Home Economist. Her website has good videos to watch that covers what a good boil should look like, etc.

The Elderberry’s Bone Broth is going viral!

Featured on page 12 of Edible Blue Ridge’s ‘Artisan Issue’

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