Bone broth has recently gained tremendous popularity, and while it is tempting to think it is just another fad, it is actually an ancient technique. We are happy to see its return to modern kitchens and restaurants.
We recommend you prepare homemade stocks from the bones of pastured poultry, beef, pork and lamb fed non-GMO feed, and from wild seafood. Use liberally in soups, stews, gravies and sauces.
Characteristic of Traditional Diets:
Principle #10
All traditional cultures make use of animal bones, usually in the form of gelatin-rich bone broths.
Read more >> Principles of Healthy Diets
Recommendations:
SOUPS & STOCKS
BEST
Stock made with bones of pastured poultry, beef, veal, water buffalo, lamb, goat, game meats and pork fed non-GMO feed; stock made with wild seafood or bonito flakes; GMO-free homemade soups based on homemade stock (bone broth).
GOOD
GMO-free canned broth or stock without additives. Add 1-2 teaspoons gelatin to these canned broths.
AVOID
Most canned and all dehydrated soups, which are loaded with MSG; stock sold in aseptic high-temperature boxes; bouillon cubes. Soups and stocks that are not GMO-free.
Read more in our Shopping Guide Categories or see Find Real Food Mobile App for recommended brands.
How and Why to Make Bone Broth:
Folks ask Jessica: “Should I take a chicken and roast it and eat the meat and then put the bones in a pot and cover it with water and cook it?
…or should I take a whole chicken and put it in the pot and cover it with water and then pull off the meat?
…or should I take a brisket and sear it and then…?”
Jessica’s answer: “YES! Every which way is good!”
From “The Beauty of Broth: Broth-Based Soups and Stews” by Jessica Prentice
Articles, recipes and videos on the Weston A. Price Foundation website:
- Recipe of the Week > Soups/Broths/Stocks
- Broth is Beautiful
- Stocks
- Soup-stenance
- Why Broth is Beautiful: Essential Roles for Proline, Glycine and Gelatin
- Making Stock on the Farm
- Beautiful Broth – Wise Traditions Podcast #43
- Don’t Throw Away the Bones! – Wise Traditions Podcast #125
- Piggy and Chicken Feet Basic Bone Broth – Recipe
- Chicken & Dumplings – Recipe
- Soups, Stews and One-Pot Meals of Slovenia
- Soup & Broth – Food Features
- Stocks and Soups Video by Sarah Pope
- Recipe of the Week – Soups/Broths/Stocks
DVD collection:
- Bone Marrow Broth – Presentations recorded at Wise Traditions Annual Conferences
- 18263 – The Bountiful Boon of Bone Broth – Sarah Pope, MGA
- 22049 – Don’t Toss the Bones – Bone Broth is Beautiful
- 24467 – Bone Broth: A Look at the Science
- 29671 – The Hows and Whys of Making Bone Broth and Baking Sourdough Breads: It’s About Lots More than Great Taste
- 31386 – Making Meat Stock and Bone Broth with Ease
Elsewhere on the web:
- You Need to Eat Gelatin. Here Are the Reasons Why – Chris Kresser
- Balancing Methionine and Glycine in Foods: The Database – Chris Masterjohn, PhD
- Glycine With a Meal for Blood Sugar – YouTube
- How to Make Bone Broth – Kelly the Kitchen Kop
- What I Did NOT Want to Know about Broth – Kelly the Kitchen Kop
- Restore yourself with healing broths. How to make bone broth at home – Bill St. John, for UCHealth
Local Sources of Pasture-Raised Meats & Bones:
Here in Eugene we can find a wide variety of locally and humanely-raised animal foods.
We recommend everyone pick up a copy of the Locally Grown Directory, produced here in Eugene by the Willamette Farm and Food Coalition. You can also view our Farm List page for local resources (these pages are still a work in progress). To buy beef and lamb meat, organs and bones in local stores see: Local Butchers & Markets
