Dr Allison Siebecker, drsiebecker@siboinfo.

com
www.siboinfo.com

BONE BROTH
Bone broth is a rich source of nutrients. It contains protein, cartilage, and
minerals, especially calcium. Its easy for our body to digest, tastes delicious and lls a
home with an aroma of goodness while cooking. Bone broth is inherently calming,
consoling, and restorati!e to our energy and spirit.
BASI" B#$%& 'A(I)*
1. Bones + poultry, sh, shellsh, beef or lamb
cooked bones from a pre!ious meal, with or without skin or meat
raw bones, with or without skin and meat ,can be browned rst for -a!or.
use a whole carcass or /ust parts ,good choices include feet, ribs, necks and
knuckles.
2. Water - cold
enough to /ust co!er the bones or 0 cups water per 1 pound bones
3. Vinegar - any kind
a splash ,1+0 tablespoons., or substitute lemon /uice for !inegar
4. Vegetables (optional) skins, ends and tops or entire !eggie
traditional choices include celery, carrots, onions, garlic and parsley, but any
will do

"ombine bones, water and !inegar in a pot, bring to a boil, remo!e any scum that
has risen to the top and reduce heat. Simmer 2+34 hrs for chicken, 10 560 hrs for beef,
the longer the better ,03 hrs is best.. %o reduce cooking time, you may smash or cut
bones into small pieces rst. If desired, add !egetables in last 78 minutes of cooking ,or
at any point as con!enience dictates.. Strain through a colander and discard the bones.
If uncooked meat was used to start with, you may reser!e the meat for soup or salads. If
you wish to remo!e the fat for use in gra!y, use a gra!y separator while the broth is
warm, or skim the fat o9 the top once refrigerated. "old broth will gel when su:cient
gelatin is present. Broth may be fro;en for months, or kept in the refrigerator for about <
days.
%$ =S>
1. o!p + 'ake soup by adding !egetables, beans, grains or meat to broth. Brie-y
cook !egetables and meat with oil or butter in the bottom of a stockpot ,optional+ <
minutes.. Add broth and grains or pre!iously soaked beans and simmer till all is
cooked through ,time will !ary with ingredients but count on a minimum of 08
minutes.. Season with salt and pepper or other spices.
2. "oo#ing $i%!i& + =se broth in place of water to steam !eggies or cook rice, beans or
other grains. ?lace steamer basket of !eggies o!er broth or add grains or beans
directly to it in proper ratio. Simmer for instructed time. @ou may thicken !eggie
steaming+broth, as below, to use as gra!y.
3. 'ra() + 'ake gra!y to put on !egetables, meat or biscuits. ?ut fat ,remo!ed from
the broth, or use butter. in a skillet. Add any type of -our, one tablespoon at a time
and stir constantly till browned. Ahisk in broth and cook till thickened. Add salt and
pepper to taste.
4. Tea + Dont forget you can /ust add salt and sip broth like tea. %his is especially nice
in the winter months or if youre feeling sick. Since broth is simultaneously energi;ing
and calming, it can take the place of morning co9ee, afternoon tea, or e!ening
nightcap. %ry it in a thermos and sip throughout the day. $f course, the most
traditional use for seasoned broth is as a rst course, to enhance the digestion of any
meal to come.
AB?&AB>%I"AB BIS%I)* $C "$)DI%I$)S %&A% B#$%& B>)>CI%S
aging skin
allergies
anemia
anDiety
asthma
atherosclerosis
attention decit
bean maldigestion
brittle nails
carbohydrate maldigestion
"eliac Disease
colic
confusion
constipation
dairy maldigestion
delusions
dental degeneration
depression
detoDication
Diabetes
diarrhea
fatigue
food sensiti!ities
fractures
*astritis
grain maldigestion
heart attack
high cholesterol
hyperacti!ity
hyperchlorhydria ,re-uD, ulcer.
hyperparathyroidism ,primary.
hypertension
hypochlorhydria
hypoglycemia
immunodepression
increased urination
infectious disease
in-ammation
In-ammatory Bowel Disease ,"rohnEs
Disease and =lcerati!e "olitis.
insomnia
intestinal bacterial infections
irritability
Irritable Bowel Syndrome
Faundice
/oint in/ury
(idney stones
leaky gut
loss of appetite
meat maldigestion
memory
muscle cramps
muscle spasms
muscle wasting
muscle weakness
'uscular Dystrophy
nausea
ner!ousness
$steoarthritis
$steomalacia
$steoporosis
pain
palpitations
?eriodontal Disease
pregnancy
rapid growth
restlessness
#heumatoid Arthritis
#ickets
sei;ure
shallow breathing
stupor
!irility
!omiting
weakness
weight loss due to illness
wound healing
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>Dcerpted from Traditional Bone Broth in Modern Health and Disease by Dr. Allison
Siebecker, in the %ownsend Better for Doctors and ?atients CebG'arch 088< H0<IG028
p63.
Cor the full article seeJ
httpJGGwww.townsendletter.comGCeb'arch088<Gbroth808<.htm
Cor additional information on broth, search KbrothL at www.westonaprice.org or seeJ Why
Broth is Beautiful by (ayla Daniel, httpJGGwww.westonaprice.orgGfood+featuresG<17+why+
broth+is+beautiful.html.
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