This bone broth recipe is not only delicious hot, but can also be served cold as a jellied consommé or aspic. Julie Childs would be so proud.
Julia Childs wasn’t the only one who loved aspic. My dad was also a big fan of this cool and refreshing summer time dish. It taste great with chunks of ham and cooked vegetables covered in a cold savory gelatine stock.
Whether you enjoy it hot or cold, the benefits of bone broth are many, but the most known ones are joint health, osteoporosis, aiding digestive problems such as ulcerative colitis and Crohn’s disease, cold and flu symptoms, helping cancer patients, fatigue and many other health conditions.
If you prefer a tasty cold meal then check out this super simple aspic recipe.
4-5 Beef Marrow Bones
2 Chicken back bones (or turkey if you like)
6 Chicken feet
2 Beef short ribs
3 Carrots uncut
3 Celery stalks uncut
½ a Celery root
1-2 Cubella peppers
1 Whole tomato
1 Whole onion
2 cloves garlic
2 Small leeks including stems
Salt to taste
4 Bay leaves
1 tsp whole black peppers
If you can’t get chicken feet at your local butcher or farmers market
don’t worry about it, the soup still has many great qualities from the
beef bone marrow.
We like to include chicken feet because it also infuses gelatin into the
bone broth (just like the beef bone marrow) which is extremely
beneficial for joint health, bones, hair and nail strength.
Place all bones and vegetables into to pot and cover well with water. Turn the stove on high until the soup begins to boil. Reduce the heat and gently simmer. No need to cover the pot.
Add salt and place remaining spices into a soup spice ball and hang the ball inside of the pot so that it is in the liquid. The spices slowly infuse into the broth as the soup boils.
As the soup simmers use a sieve and remove any foam or scum that accumulates at the top. Repeat this as necessary. Removing the foam helps achieve a beautifully clear broth.
As the soup clears you will notice any fat released from the bones will surface to the top. Skim off as necessary. If you have missed removing any fat don’t worry. Once the stock has chilled any remaining fat will become a visible white layer on top that can be easily removed.
Simmer this broth for 6-8 hours
When done discard all bones and vegetables taking care not to disturb the sediment at the bottom of the pot. This also helps keep the stalk clear. Strain stock into clean container.
If you find the broth near the bottom of the pot not as clear, save that portion of the broth to add to soups and gravies as the clearness of the stock in not important in these cases.
This stock will keep in the refrigerator for about 4 days. You can also freeze the broth to use later as a cup of soup or in your favorite homemade soup recipes.
In times of fatigue or recovery enjoy a cup of broth daily.
Wishing you health and happiness