~ Food Has Power ~
Bone broth is a great non-dairy source of calcium. The longer you cook it, the higher the minerals, and if you add something acidic (vinegar, lemon juice, kombucha...) that will also get more minerals out.
If you start with bones that have some connective tissue (chicken wing tips, chicken feet, knuckle bones, shanks) you will get a lot of gelatin, which is good for digestion and for the villi in your small intestines.
If you use marrow bones, the fat at the top will have lots of vitamins, including vitamin K2.
I like to use bone broth to cook things like rice, and to make gravy. I'm in love with gravy right now :) What are other good places to put it?
Beet Test (stomach acid?)
I recently cooked some chicken bones down till soft at the tips and beginning to come apart lengthwise. Then put them in the blender. Then through the colander, then through a wire strainer. After settled, it was like a broth with sand in the bottom. Tasted oofy, but not bad. I used it in a homemade hamburger helper sort of thing, to disguise the sludginess and chalky flavor, LOL.
I love this Chickens in the Road site, BTW !
I think maybe a thicker, brown soup (bean or chili) would work well too, to disguise the brown color and suspend the sludge. Chicken noodle soup would be kinda yucky, but edible.
I use my stewed broths in stir fry, homemade casseroles and pot pies, etc.
I grow organic free-pastured chickens, and am surprised at how few people buy the livers, feet etc. When my family is done with the carcass, I put it in water to soak, along with a bunch of feet and a little homemade apple cider vinegar (very easy to make), celery, garlic and maybe a carrot. I generally simmer for 30 hours and have found that it gels nicely at this time. Sometimes though, when I let it go for 48 hours, the gel breaks down, and I have heard this can happen. What would the disads/ads be of simmering for this long of a period? More minerals? But with the gel broken down is this a disadvantage?
Thanks, Mary Kay in Ohio