The truth about Broth! and what you're missing out on!

When my husband came home and said he’d been invited to a broth party, I must admit I wasn’t really sure what to say… yes, I guess so!

These days everyone is looking for more and ironically finding it in less. Perhaps it’s all part of channelling our inner monk, either way I was intrigued. What was a broth party and why were we going?

Before I put on my dancing shoes, what do you even wear to a broth party. I thought I’d get the low down on broths from Jane at The WholeFood Family, the oracle on all things good food!

Jane’s truths about broth….

When most people are talking about broth they are referring to a bone broth.You can make amazing veggie broths too! Check out the recipes below.

1. Bone Broth is one of those things that can make your life so easy and meals a breeze. Not only does it add amazing flavour to so many dishes it is also a wonderful nourishing, healing and anti inflammatory food for your digestive system.
2. Essentially broth is an infusion of vitamins and minerals extracted from slow cooking in water. You can do chicken, beef, lamb or fish broth but the gelatine that is so good for gut healing comes from the broths made with the joints, knuckles and parts that are naturally high in collagen to begin with. Gelatine helps the mucus membrane lining of our gastro intestinal tracts its soothing, restorative and helps your skin, joints, arteries, bones and muscles. (sounds amazing!)
3. Bone broth is typically cooked for excess of 24 hours (with the exception of fish broth) when the bones used can be crumbled between your fingers when pressed, this gives it time to extract the minerals, amino acids and gelatine from the bones.
4. Broth can be consumed on its own or used in cooking to enhance flavours or nutrients.

Below are three of Janes favourite broth recipes so you won’t be caught off guard when you’re invited to your next broth party.

Don’t forget to let us know how your broths turn out by sharing them on social #yfcandme!

Bone Broth

1-2 kg organic beef marrow or soup bones

2 leeks

3-5 carrots

2 stalks of celery, including leaves

2-3 cloves garlic

2 tbs apple cider vinegar

Spring or filtered water

Bay leaf

Peppercorns

Parsley

Enough filtered water to cover all ingredients twice. (I fill the pot to 4 inches below the rim)

Place all ingredients into large stock pot and bring to just below boiling, keep at a gentle simmer for 3hrs-2 days, making sure there is always enough water to cover the ingredients. Do not boil as it make the stock become cloudy. Strain stock through a fine sieve or muslin, place into 1-2 cups jars for easy use in cooking, cool and refrigerate. Skim off any fat that has hardened on surface (if desired) then freeze in 500 ml or 1L containers for ease of use.

This stock is extremely nourishing and can be drunk on its own with a bit of salt, added as a base for soups, risottos or even casseroles.

My kids love it with cabbage, potato and carrot as a breakfast soup.

Chicken Broth

1 organic chicken carcass or 500g wings

1 leek

3 carrots

3 stalks of celery, including leaves

2-3 cloves garlic

2 tbs apple cider vinegar

1 Bay leaf

10 Peppercorns

Thyme

Sage

Parsley

Spring or filtered water

I like to roast the bones first, if they are not already roasted, this adds to the depth of flavor in the broth. Just bake them at a high heat to caramelize and brown, they don’t need to be cooked through as the broth will finish the cooking. You can roast the root vegetable also if you wish.

Add all ingredients to the pot, cover with enough water to submerge all the ingredients. Bring the pot up to a gentle simmer and cook for 8-14 hours. Check the water level now and again and scoop off any foam that forms on the top. The bones will fall apart when pressed between your fingers when the broth is done.

Pour the broth through a strainer then store in 500ml and 1L jars (for ease of use). Cool and place in your refrigerator or freezer. Your broth might turn to jelly when cooled which is a great sign as its full of collagen, the fat layer that sets on the top can be scraped off and thrown away, or used for cooking.

Vegetable Broth

 1 leek

3 carrots

4  stalks of celery, including leaves

2-3 cloves garlic

2 cm ginger sliced

1 cm Turmeric root sliced

1 Tbs seaweed like dulse or wake

5 mushroom like swiss brown or shiitake

2 tbs apple cider vinegar

2 Tbs coconut oil

1 Bay leaf

10 Peppercorns

Thyme

Sage

Parsley

Spring or filtered water

This recipe is a guide, feel free to leave things out and add things in depending whats in season or in your fridge. The mushrooms add a nice earthy flavour and the ginger and turmeric boost the health benefits, the seaweed add great minerals, all of which can be left out if you don't have them on hand. The coconut oil is added for a richer mouth feel.

For a sweeter broth, increase the amount of carrots.

Add all ingredients to a 5-10L pot, cover with enough water to submerge all the ingredients. Bring the pot up to a gentle simmer and cook for 2- 6 hours. Check the water level now and again and scoop off any foam that forms on the top.

Pour the broth through a strainer then store in 500ml and 1L jars (for ease of use). Cool and place in your refrigerator or freezer. Your broth might turn to jelly due to the celery when cooled but usually vegetable stock stays liquid.

You can add any vegetable from your vegetable tray into a veggie stock, its a great way to use those forgotten limp vegetables at the end of the week. Things like parsnip, celeriac, swede, turnips can all be used. I stay away from potatoes, sweet potatoes and beetroot in broth as they change the consistency and you wont have a clear broth any more.

So, recipes in hand broth party here we come!!

Parties aside you’ll love adding nourishing broths to your cooking. Such a simple way to add more nutrients and flavour to your favourite meals. But just remember what you put in is what you get our so make sure you start with fresh local ingredients directly from local producers. It tastes better that way!