Medicinal Bone Broth Recipe with Chinese Herbs

For over 40 years I’ve used these strengthening herbs in tonics and broths. Yes, good medicine invites repetition. Sometimes I add only one or two medicinals to a broth and other times seven or more. For a comprehensive listing of the energetic and medicinal properties of our common foods, herbs and spices, see my book The New Whole Foods Encyclopedia.

You may use any type of bones in your broth, and there’s leeway in how long you’ll cook it. The longer you cook the bones, the more minerals are extracted. For a broth that sets up like a jelly, include one or more of the following: chicken feet, poultry skin, calves hoofs and/or knucklebones. This recipe is adapted from my and Leda Scheintaub’s book, The Whole Bowl. The medicinals are available in herb stores, natural food stores and Asian markets and all are readily available online . You may use any type of bones in your broth, and there’s leeway in how long you’ll cook it. The longer you cook the bones, the more minerals are extracted. For a broth that sets up like a jelly, include one or more of the following: chicken feet, poultry skin, calves hoofs and/or knucklebones. This recipe is adapted from my and Leda Scheintaub’s book, The Whole Bowl. The medicinals are available in herb stores, natural food stores and Asian markets and all are readily available online .

Nota Bene: What you don’t add to your broth is just as important as what you add. Here’s why it’s especially important to make broth in a nonreactive pot.

2 pounds raw or cooked bones (buffalo, beef, lamb, pork, poultry, or game, or a combination)

4 quarts water

2 tablespoons traditionally aged vinegar or ½ cup wine (any type)

1 teaspoon unrefined salt

1 small onion, peeled and coarsely chopped

1 carrot, coarsely chopped

1 celery stalk with leaves, coarsely chopped

1 to 3 garlic cloves

2 bay leaves

Choice of Chinese medicinals (see below)

Directions at rebeccawood.com

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