Recipes and Information about Bone Broths.

For years, the Pecanbread list members and moderators have reported that bone broths have an amazing healing potential.

Comments and Tips about Bone Broths from Pecanbread List Members:

Everybody eat more broth! I really believe that our recent increased use of bone broths in soups and as a drink, etc etc has really made the difference for us in terms of advancing our healing. I think it is right up there with probiotics in terms of importance. It really does help! We have soup made with bone broth before every lunch and dinner.

I've also started bringing some with me when I go out from the house. Bone broth all by itself is enough to keep my hypoglycemia problems away. I can go 3 or 4 hours between meals/snacks if I have broth with me to drink, without broth I can barely make it 2 hours before the crash sets in and I need a snack. So I would say the broth has to be helpful for adrenal gland issues as well. (Which so many of us have as well).

So yes, broth broth broth, and then some more broth. It is magic, I tell ya!!!(Chris)

I've been doing some searches about soups and broths and I keep coming across how broth is a digestive aid. And we need that. Also, I'm sure many know this, but I can't believe what a great source of calcium bone broth is! It's going to be part of my anti- osteoporosis plan! (Julie)

Glycine is consider non-essential amino in healthy people, but again, there is a sometimes a huge deficiency in many spectrum people, along with people with joint and skin problems. It is used for the manufacture of glucose in the body, the main source of energy the brain runs on. It also helps with the second phase of hepatic detoxification, in addition to its role to glutathione formation. People with low stomach HCL (probably a good bunch, if not more of us here) have a hard time digesting glycine. One of the most absorbable forms of glycine (IMO) is from home-made broth and gelatine. It is also rich in proline and some other stuff.(Autumn)

I keep the bones after I bake a chicken and toss them in a freezer bag. When I have enough I will throw the works on a large cookie sheet and brown them in the oven. After they've browned I put them in the largest pot I have and fill with water and simmer for hours. If you have a crock pot, that will make wonderful broth. You can add celery, onions, garlic etc. to flavour the broth, but I usually leave it plain. I like to boil it down a fair ways so it will take up less room in the freezer. (Sheila)

Currently I drown shredded beef/lamb/chicken in their respective broths and that's the only way my son will eat it. They do make the meat moist and tasty. I reduce the broths by boiling so the minerals are more concentrated, then freeze as ice cubes.(Jane)

Informative Article about Bone Broths.

Click here to view an article in the Townsend Letter about bone broths.

Recipes

HOMEMADE CHICKEN SOUP

Using the largest pot you have, fill half of it with the chicken parts (legs and thighs make the most flavorful soup).
Peel about ten carrots and add to chicken.
Add about two large onions, a few stalks of celery, and some parsley.
Season with salt.
Fill pot with water.
Simmer for about 4 hours and then strain soup through a colander or strainer.
Skim off top layer of fat (don't worry if you can't get it all).
Purée carrots in blender and return to broth.

PLEASE REMOVE THE ONIONS, CELERY, AND PARSLEY.
Onions, celery, and parsley should not be used at the start of the dietary regimen because the fibrous parts of these vegetables may cause problems.


Sheila's BONE BROTH

Bones from raw, broiled, baked or grilled meat (preferably from organic meat)
1/8-1/4 cup SCD legal apple cider vinegar (optional)
Water: put in enough to cover the bones plus a wee bit more.

Take some bones (preferably from organic meat) and cut them to between ~2.5-5 inches. Bones from broiled, baked or grilled chicken is fine for making broth. Ditto roasts, pot roasts etc..
Add filtered water: put in enough to cover the bones plus a wee bit more.
Add some legal apple cider vinegar (ACV) to the broth.
Put them in the slow cooker at the lower temperature for about 36 hours.

Lift most of the bones out and then strain the rest through a colander. Take out the big ones first to prevent splashing. Most of the marrow will fall out of the bones. For the bones that still have marrow, knock them on a cutting board until the marrow falls out.