Quick and Easy Broth

03 Nov

Foundational to GAPS/SCD are the meat broths.   When an entire family is on the diet it can be a chore to keep up with the desired amount of broth.  During the introductory diet my family did away with our morning coffee and replaced it with a cup of broth tea.  Since then we have added back in our coffee but still have our cup of soup first.

There are several ways to approach this need for a continuous pot of stock.  One can make up large batches at a time and freeze or refrigerate it. (Stock with a good layer of fat on top will store in the refrigerator for several weeks.) The problem with freezing is that you have to thaw it in order to heat it up and some times we forget to put things out of the freezer… Storing it in the refrigerator takes up valuable space. Both of these are issues for me.  I usually make a fresh batch each night while I am sleeping. 

I load up my crock pot with frozen meat, bones, or whatever I am using at the time, add some water, toss in some salt and pepper and go off to bed.  By early morning the house begins to smell like soup and by the time everyone is rising, the first course to breakfast is piping hot and ready. (We eat eggs a bit later on in the morning.)  And most of the time what I cooked overnight is also our dinner and perhaps even our supper.  Three meals in one, that is my idea of easy meal prep.

Now, here is an unusual thing that I discovered. Meat bones can give you more than you might expect. When we cook anything with bones we pick the meat off and place the bones (skin and tissue) in a bag in the freezer.  When we get a bag of full of “used bones” we pile them in the crock pot and cover them with water.  This will result in a second pot of broth and surprisingly some times it comes out richer than the first batch. My oldest daughter speculates that something about the cooking and then freezing of the bones may break down their composition that allows for more nutrients to be released. Also because the frozen bones are often a mixture of different types of meats the flavor of the stock is enhanced.   So don’t just cook them and toss them away, save them for another day.

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Posted by on November 3, 2011 in Uncategorized


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