The Marrow of Life
Eating in harmony with the season is an age old practice common to most Asian traditions like Ayurveda and Chinese medicine. Cold season vegetables give us the nutrients and strength to fight pathogens and endure sudden weather changes. This winter, while keeping warm with soups and stews, you can also supplement the collagen your body needs to heal and maintain healthy hair, skin, and strong joints. A chicken-bone broth is an excellent soup base for root vegetables, greens and shitake mushrooms, a stew that nourishes core energy and boosts endurance.
2 T ghee (or butter)
3 stalks celery, chunked
2 1/2 # poultry (chicken, turkey, duck) bones
1 bouquet fresh oregano, rosemary, thyme or sage
2-3 cloves garlic
1 to 2 T apple cider vinegar
Himalayan or kosher salt to taste Place bones in a large stockpot or slow cooker (bones should occupy about 3/4 of the pot). Fill the pot with water.
Roughly chop vegetables and lightly crush garlic. Stir vegetables in ghee for a few minutes over medium heat. (It’s fine to add in rinsed vegie scraps, crushed eggshells, and what-not, because everything will be strained later).
Add this mixture to cooker/pot with the fresh herbs and generously season with about 1 teaspoon salt and 2 tablespoons cider vinegar (You won’t taste any vinegar after the long cook, and the acidity is important to draw nutrients out of the bone).
Cook low and slow, 18-24 hours.
Carefully strain the broth through cheesecloth or a strainer. Allow to cool and remove the gelatin and excess fat (top layer) with a spoon. Drink the broth, or use as a base for soup. You can save the gelatin/fat for cooking. Vegan option: Wakame seaweed boosts the mineral and collagen content of any vegetable broth.