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  • Donna Nield L.Ac., MSTOM

Bone Broth- Why we recommend it and how to make it.

Here are some recipes from Brodo - a great neighborhood place that we love!


If you have visited us at East Village Acupuncture there is a good chance we have recommended that you try adding a daily cup of bone broth to your diet.  When bones are simmered for an extended period of time, the gelatin and collagen in the connective tissue break down and are infused into the broth.  This creates a soothing protein and mineral-rich drink that is not only delicious, but is also deeply healing and restorative to the body.  The resulting broth is  rich in  calcium, magnesium, iron, silicon, phosphorus, sulphur, glycine, collagen and gelatin. Gelatin plays an important role in soothing an inflamed digestive tract, healing the mucosal lining of the intestines and aiding in the assimilation of nutrients.


At East Village Acupuncture & Massage we recommend bone broth for patients who have muscular skeletal issues, arthritis, fertility or menopausal concerns as well as digestive complaints.  From a Chinese medicine perspective, bone broth is appropriate for conditions that require nourishment of Yin, Yang, Blood and Qi. Brodo offers a vegan broth is a great source of nutrients for patients who don’t consume animal products.


We love our local restaurant Brodo. Brodo offers local,  high quality delicious bone broth served at a to-go window on 1st Avenue (corner of E 12th Street).  Their broth is to die for! If you are feeling ambitious here are some recipes to make your own.

Brodo's roasted chicken broth

Makes about 6 quarts 10 pounds chicken necks and backs (if available, substitute chicken feet for 1 to 2 pounds) 3 large onions, peeled and coarsely chopped 2 large carrots, scrubbed and coarsely chopped 6 celery stalks, coarsely chopped 1 tbsp. black peppercorns 5 bay leaves 1 (28-oz.) can whole peeled tomatoes 1 bunch flat-leaf parsley Fine sea salt 1. Preheat the oven to 375 degrees.

2. Arrange the bones in a single layer on rimmed baking sheets (if using chicken feet, set those aside). Roast the bones until well browned, about 1 hour, flipping after 30 minutes.

3. Put the roasted bones and feet, if using, in a 16-quart pot. Add cold water to cover by 2 to 3 inches. Bring to a boil over high heat, about 1 hour, skimming off the foamy impurities every 15 to 20 minutes.

4. As soon as the liquid boils, reduce the heat to low and pull the pot to one side so it is partially off the burner. Simmer for 1 hour 30 minutes, skimming once or twice.

5. Add the onions, carrots, celery, peppercorns, bay leaves, tomatoes, and parsley and push them down into the liquid. Continue to simmer for 3 to 5 hours, skimming as needed and occasionally checking to make sure the bones are still fully submerged.

6. Use a spider skimmer to remove the solids and save to make a remy or discard. Strain the broth through a fine-mesh strainer. Season with salt to taste and let it cool.

7. Transfer the cooled broth to storage containers (leaving any sediment in the bottom of the pot) and refrigerate overnight. When the broth is chilled, spoon off any solidified fat. Store the broth for up to 5 days in the refrigerator or freeze for up to 6 months.



Brodo Chef Marco Canora's Chicken and Beef Bone Broth


Ingredients

4 pounds chicken bones (any combination of backs, necks, and feet)2 pounds beef bones (shin or neck)2 small onions, peeled and quartered4 small carrots, cut into 1-inch pieces4 stalks celery, cut into 1-inch pieces1/2 bunch flat-leaf parsley1 bunch fresh thyme12 ounces canned tomatoes, drained1 head garlic, halved crosswise1 teaspoon black peppercorns2 bay leaves

Preparation

Combine the bones in a deep 8-quart pot.

Rinse with cold water, scrubbing with your hands.

Drain and pack the bones in the pot.

Cover with 4 inches of cold water and cook over medium-high heat until the liquid boils, about 45 minutes.

Reduce the heat to medium and move the pot so the burner is off to one side. (This helps the broth to circulate.)

Simmer until the broth looks clear, about 1 hour, occasionally using a ladle to skim off the surface fats and foamy impurities.

When the broth looks clear, add the remaining ingredients and simmer for an additional 2 hours.

Use a spider skimmer to remove and discard bits of meat.

Put a fine-mesh strainer over another large pot and pour the broth through it; discard the solids.

Drink immediately, or let cool before storing. 


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