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Tag: broth

Warm your belly with these delectable broths

February 20th, 2020 by The Hello Doctor Team

Broth and stock are both flavourful liquids used in many dishes. Drinking bone broth regularly can help to improve gut health, joint health, wound healing and strengthen immunity

Make some flavourful nutrient-based liquid today with these easy recipes.

Healing chicken broth

Ingredients

  • 6-8 chicken wings (or 2-3 legs)
  • 8 cups of water
  • 1 onion, roughly chopped
  • 3 carrots (big), roughly chopped
  • 5 celery stalks roughly chopped
  • 4 cloves of garlic, unpeeled, cut once
  • 2 cm of ginger, roughly chopped
  • 2 handful of your favourite herbs (parsley/mint/coriander/thyme)
  • 1 tbsp apple cider vinegar
  • ½ tsp of salt
  • Optional: 3 bay leaves, whole

Method

  • Add all ingredients in one pot and slowly cook for 4-5 hours or overnight.
  • Take out the bones and meat. (You can use the meat with fresh veggies, 1 cup of the broth and water to make your own chicken soup.)
  • Put the stock through a sieve.
  • Store and use.
  • Keep the excess broth up to 4 days in the fridge and up to 3 weeks in the freezer.
  • When using chicken broth in recipes, make sure to skim off the fat layer.

Pot vegetable broth

  • 1 tbsp avocado or coconut oil
  • 1 medium onion (with skins, finely chopped)
  • 4 cloves garlic (with skins, finely chopped, or use garlic-infused olive oil)
  • 4 medium carrots (with skins, finely chopped)
  • 4 stalks celery (finely chopped)
  • 1-2 tsp each salt and black pepper (plus more to taste)
  • 9-10 cups water
  • 1 cup chopped greens (kale, spinach leaves, etc.)
  • ½ cup chopped fresh parsley
  • 1 small handful fresh thyme
  • 1 small handful fresh rosemary
  • 2 whole bay leaves
  • 4-5 tbsp tomato paste

Method

  • Heat a large pot over medium heat. Add oil, onion, garlic, carrots, and celery. Add ½ teaspoon each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring often.
  • Add water, greens, parsley, thyme, rosemary, bay leaves, and another ½ teaspoon sea salt and black pepper and increase heat to medium-high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste. Stir to combine and loosely cover.
  • Continue cooking for at least 30 minutes, preferably 45 minutes to an hour. The flavour will deepen the longer it cooks.
  • Just before you’re done cooking, taste and adjust flavour as needed.
  • Let cool slightly before pouring over a strainer into another pot. Then divide between glass mason jars.
  • Let cool completely before sealing. Store in the fridge up to 5 days or in the freezer up to a month. Perfect for use in soups, recipes, gravy, and more.

Beef bone broth

  • 500g bone-in beef short rib
  • 1kg beef shank or oxtail
  • 1kg beef knucklebones or neck bones, or a combination of both
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp tomato paste
  • ¼ cup apple cider vinegar
  • 3 carrots, peeled and coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 2 onions, halved and peeled
  • 1 can tomatoes (they can be whole, peeled or diced)
  • 1 head garlic, excess skins removed, top chopped off to expose the cloves
  • 2 bay leaves
  • 1 bunch fresh flat-leaf parsley
  • ½ bunch fresh thyme
  • 8g dried mushrooms
  • 1 tbsp black peppercorns

Method

  • Heat oven to 180 °C. Place meat and bones in a roasting pan or on a large rimmed baking sheet.
  • Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned for 30 to 35 minutes. They don’t need to cook all the way through but to just develop some colour.
  • Put roasted meat and bones in a pot and add vinegar and enough cold water to cover. Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
  • Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have enough time to break down.
  • Remove meat and bones; reserve meat for another use (like soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once the broth has cooled, store in the fridge in an airtight container.

References:

Broth recipes that could help with that joint pain

January 27th, 2020 by Content Editor

Rich in nutrients, bone broth is packed with vitamins, amino acids and essential fatty acids.

It’s made by boiling down meat bones and connective tissue together with vegetables. The savoury, nutrient-rich liquid can be used as a base for soups, sauces and health drinks.

Bone broth has amino acids that help support joint health thereby relieving symptoms of conditions such as arthritis.

Just like stock, bone broth is often graded by its thickness; thanks to the collagen-rich gelatine released from marrow-rich bones and its long cooking time.

To get some important nutrients, cook some broth with these healthy recipes.

Home-made broth stove top

Ingredients

  • 1kg chicken, turkey, pork, beef, lamb, or other bones (try to get bones that have lots of connective tissue (feet, knuckles, necks, backs, etc.)
  • 1 tsp apple cider vinegar
  • 4 cups roughly chopped carrots, onions and celery
  • 2 bay leaves
  • ½ tsp peppercorns
  • 1 tsp sea salt
  • Filtered water

Method

  • In a large soup pan, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns and salt.
  • Fill pot with filtered water until it covers the bones by about 2cm. Let the mixture rest for 30 minutes.
  • Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. It should be just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If you’re not comfortable cooking overnight on the stove, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.
  • When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  • Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.

Slow cooker bone broth

Ingredients

  • 2 carrots chopped medium
  • 2 celery stalks chopped medium
  • 1 medium onion chopped medium
  • 2 cloves garlic
  • 1.5 kg beef or chicken bones or combination of both
  • Salt
  • 2 tbsp apple cider vinegar
  • Water

Method

  • Place the bones in your slow cooker. The bones should fill up about ¾ of the slow-cooker.
  • Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You’ll be straining these out before consuming the broth.
  • Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).
  • Add 2 tablespoons of apple cider vinegar (you won’t notice the taste).
  • Cook on low and cook for 18-72 hours.
  • Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.

References:

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