Tabbycat, the book I'm reading is Prepare for Surgery, Heal Faster - A Guide of Mind-Body Techniques by Peggy Huddleston but the quote is from Dr. Christiane Northrup. I've been listening to your Jason Stephenson on YouTube. I love him! My only problem is each time I've listened, I've ended up falling asleep!
I'd love to share my bone broth recipes. I already dipped into the chicken one, so I can vouch for that. The beef is supposed to cook for 48 hours! Hope it's delicious too. I really think both are super flexible and impossible to screw up.
For the chicken, I got 2 pounds of chicken wings (which is important, because the joint pieces have extra collagen) along with a whole chicken. I put the chicken in a big 8 quart pot along with a tablespoon of peppercorns, about 2 organic onions quartered and not peeled, two carrots not peeled, a leek with most of the green cut off, some celery cut in 2inch pieces, quite a few cloves of garlic, some salt, and two bay leaves. Put that on a slow simmer, and after the chicken is cooked (maybe 40 minutes, depending on how big the whole chicken is - less time if you use pieces) I removed the meat from the pan and let it cool until I could handle it and pull the meat off the bones for another use. Then put all the bones back into the pot of veggies and cook it for 24 hours on very low heat. It was delicious already after about 6 hours, and I'm just going to let it go all night. When it's done, you put it through a strainer, add salt and pepper if needed. You want it to turn to gel when you put it in the refrigerator. The fat rises to the top and solidifies on top of the gel substance. That fat can be saved and used for cooking, such as stir fry.
For the beef broth, it's all the same except I roasted the beef bones and vegetables for about 40 minutes on baking sheets in a very hot oven (not sure the celcius equivalent of 450 F) then dumped it all in my crock pot and covered with water. One of the bones had a bit of meat on it, but the others were pretty bare. That has been going for about 8 hours thus far, and I haven't yet needed to add any water. I hope it doesn't dry out overnight, but I'll fill it up with water before I go to bed. You can also add tomato paste and canned tomatoes if you want. Strain it all when it's done, and again allow it to refrigerate so the fat solidifies on top.
It's also fine to use leftover bones from another meal, so that's like FREE! I've been making the chicken stock like this for years, but just recently read up on all the health benefits. Really this nutrition sounds perfect for orthopedic recovery. I had to go on antibiotics yesterday for a jaw infection (just got my wisdom teeth pulled!) so I'm trying to replenish my gut and immune system before my surgery. One more thing to stress about...
OK, enjoy your bone broth!
United States
, but I know I am not alone and that helps.
I'm lucky that the OS I have now will prescribe the meds I need now.
