Bone Broth
Bone Broth is Liquid Gold in Chinese Medicine. The hallmark and basis of Chinese Medicine nutrition is warmth, nourishment, and longevity. What we eat becomes us! It is our role as stewards of our bodies to take care of it. Food is one of my favorite ways to care for my body.
Bones are the essence of the Kidneys in Chinese Medicine. The Kidneys largely are involved with fertility, long life, hair, and the brain function. As we enter the winter here in Bucks County, PA, focusing heavily on warmth and nourishment for a long period of hibernation is essential.
Bone broth also does not have to be super complicated. It can be quite simple. Here is my very basic recipe.
Ingredients:
Bones of chicken, lamb, beef, pork, or any other kind
Water
Sherry vinegar
Veggie trimmings, herbs, extras in the kitchen
Salt
Steps:
Broil the bones until lightly charred (this brings out more nutrients, more flavors, and blackens the bones which supports the Kidneys)
Take the bones with tongs (hot!), drop them into a deep pot like a dutch oven or pot you would boil pasta in
Cover with water fully
Add in any veggie trimmings or extra herbs if you have some (ends of onions, skins of onions, garlic, root veggies, thyme, rosemary)
Add just a pinch of salt and a splash of vinegar (the vinegar is not something you can taste, but it will bring out the minerals of the bones)
Bring to a boil, then reduce to a simmer
Simmer until a golden color, should take about 5-7 hours
Enjoy
