Connor’s been feeling poorly the last few weeks, and I know he’s aching. I was reading an article in the Financial Times a week or so ago about bone broth and how good it is for you. According to the FT, “It is filled with easily assimilated proteins and amino acids that are the building blocks of tissues. Amino acids repair the tissue damage — they are good for rosacea and heal inflammation and infection in acne. Hyaluronic acid and collagen attract water to the cells and plump up skin from the inside.” While they were talking about fashion models during Paris Fashion week, I thought I’d try it out for Connor and maybe even for me!
I started by buying some bones, and got some neck bones, shin bones and ox tails, which I think are actually from cows. I put them into the oven on 350*F for about a half an hour. The house filled with the most gorgeous smell from the roasting meat. About half-way through the cooking, I turned each piece over to make sure it cooked evenly.
After they’d cooked a bit, I took them out and filled a huge pot with cold water and added the bones. Because of the cold weather we’ve been having, the cold water is realllly cold, and I could hear the hot bones cracking in the cold water.
After the bones came to a boil, I turned the flame way down and it will cook for the next several hours. Just before I go to bed, I will pull the bones out and strain the broth, or stock into jars and refrigerate them. The fat in the broth solidifies on the top, and it’s simple to remove it before it’s served.
For Connor, I will pour it over some dry dog food and for me, I will attempt to drink it. Although I do love things like bouillon and consommé, I am not sure I will like this.
I make a similar broth or stock for Connor all the time, but I use a roasted chicken carcass. After the chicken bones have simmered for an hour or so, I take them out of the stock, and then reduce the stock by about half. If I do it right, the collagen in the bones jells the stock a bit and Connor loves it.
If this works out and he likes it, I will invest in a good stock pot. I used to have the most gorgeous copper stock pot, but I got rid of it when I moved to the UK, and haven’t really needed a huge pot since then.