Bone Broth Recipe From Dr. Chris Decker Made In The Best Soup Maker, Vitaclay

bone broth

A good doctor uses food first, then resorts to medicineÔÇŽ. --Ancient Chinese proverb--

When you are sick, you have difficulty tasting foods but are still obliged to eat otherwise, you become weaker. Sipping a hot soup or drink is the best alternative so that your body still receives the proper supplement it needs for healing and recovery.

How does it work? Slowly simmering foods over low heat are extracts their natural nutrients while preserving their therapeutic properties. By doing this, it becomes easier for the body to absorb all the nutrients drawn from these foods- thus, hasten the healing process of the body.
What more? Bone broth elevates your favorite foods. If you want great flavor in your food, cook it in broth instead of plain water. This is especially true of dishes where the liquid is absorbed into the food, like when cooking rice.

HereÔÇÖs VitaClayÔÇÖs bone broth recipe courtesy of Dr. Chris Decker - Naturopathic Physician. VitaClay is the best soup maker and broth cooker.┬á

1. Put some bones in a VitaClay pot and fill the pot with water to within an inch or so of the top. Add 1-2 tablespoons of raw vinegar to draw out the minerals, and simmer for 3-4 hours then leave in warm cycle for 8-10 hours. You can add in an onion, a carrot, and a few stalks of celery, maybe a bay leaf, or whatever you like. Use a slotted spoon to skim off and throw out the foam that rises to the top after the first few minutes.
(Note: With VitaClay, you do not need to boil a pot of water on the stove, then pour it to crock pot, that way the bones and vegetables don't sit in crock pot forever lukewarm while their water tries to come to a boil. VitaClay brings to a boil REALLY fast like stove top cooking, then the computer automatically adjust sthe temperature to SLOW simmering, VitClay pot acts like a natural thermo that cut slow cooking energy in half due to double lid design)

2. When the broth is done, remove the big solids with a slotted spoon or use a colander. Put the bones by themselves in a bowl. Once they're a little cooler to the touch, you can use a chopstick to poke any marrow still hiding in its tunnel back into the broth (or you can eat it on the spot with a bit of salt!). Then you can use a glass measuring cup or mug to more finely filter the broth by pouring it through a stainless steel sieve set on top of a wide-mouth quart-sized canning jar (a process, if you're messy like I am, probably best carried out in the sink!).

3. Fill up some jars to within an inch or two of their tops to allow for expansion when the liquid cools. Water expands when it freezes! So let the broth come to room temperature before refrigerating it, and to be extra cautious even let it stand in the fridge for a time before freezing it. That way you won't lose all your hard work and get explosions in your fridge in the dead of night.

NOTE: The pale yellow fat in your broth will rise to the tops of the jars and form neat discs. Let it be, and, when you later go to eat your broth, break up this nutritious fat and return it to the liquid If for some reason you ever need to discard the liquid portion of your broth, you can scoop out the fat and save it in a glass jar or bowl for cooking. Unlike the more vulnerable vegetable oils, saturated animal fats can stand high heat and, in the case of tallow, will lend a lovely mild beef flavor to whatever you're making.

If you like, check out this little video (1:25) on bone broths, featuring Sally Fallon Morell, president of the Weston A. Price Foundation


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