Wonder Bag Bone Broth Recipe

Hey friends, take a look at the Wonder Bag website.  Not only does this bag enable us to slow cook many foods without burning fuel.   It is also sold by a great company that gifts a Wonder Bag to a person in need in third world countries, one for every bag purchased online.  That is the kind of company I love to support!

My first batch of Wonder Bag bone broth (a paleo diet staple, great for regenerating and reducing the effects of aging too) did not gel in the fridge, and was generally disappointing.

So, with the next batch I made some adjustments and it came out GREAT!  It even gelled outside of the fridge as it cooled—a sign that it is very good bone broth, full of collagen and minerals.

So I wanted to share the details of how I made it work in the Wonder Bag.

Wonder Bag Bone Broth

1.  First, I added a few chopped veggies with a couple tablespoons of olive oil into a 4 quart pot.  I used celery, sweet peppers, carrots, beets, fresh thyme, sage, and savory, a couple of bay leaves, and 2 teaspoons of salt.  I cooked them for about 5 minutes over medium heat just until they sizzled a little and the celery began to look translucent.

2.  Then I added 4 quarts of water, 2 drops rosemary essential oil, and several large marrow bones from  goat and  buffalo.  I also added 2 chicken feet, which are available from US Wellness Meats.  You could substitute chicken wings for the feet, and beef bones for the goat or buffalo bones if you want to.

Be sure to use bones from wild or grass fed/pastured animals, raised without antibiotics, for the healthiest bone broth.

3.  I brought the pot to a strong boil over high heat.  Once it was boiling for about 10 minutes, I removed it from the fire and immediately put it into the Wonder Bag and closed it up.

4.  Now this where I deviated from the suggestions in the Wonder Bag Cookbook.  I left the pot in the bag for 4 hours.  After about 4 hours, I removed it from the bag, put it back on the stove and reheated it until it boiled.  Then I popped it right back in the bag for another 4 hours.

5.  I repeated this all day long.  Each time I took it out to reheat it on the stove, it took less than 10 minutes to return it to a boil.  Then I would re-bag it and go about my day.

6. At night, I reheated the broth for the last time at about 11:30 pm.  This time I did not remove it from the bag until 6:30 am when I got up in the morning.  It was still nice and hot.  I reboiled it two or three more times, until the cartilage was dissolving off the bones, and the broth was thick and rich looking.

7.  All in, it took about 30 hours to make this bone broth.  And most of that time, I was off working in the high tunnel, doing chores, planting flowers, or anything but cooking!

8.  I strained it and poured it directly into quart ball jars, and allowed it to cool to room temperature. It began to gel before it ever went into the fridge.

9.  I took it out of the refrigerator the following day.  It had gelled into a solid wiggly mass, and it was easy to remove the excess fat that had solidified on the top.  This will store for a week or two in the fridge, or longer in the freezer.  I like to freeze it in meal size portions ready for adding to vegetables or meats.

Bone Broth is a great regenerator.  It supports recovery from disease, depletion, and injury.  Bone Broth also supplies vital nutrients, such as collagen, that are lacking in the standard American diet.  As we grow older, our bodies stop producing collagen, which causes a break down in our skin, joints and bones.  Bone Broth can be added to any vegetable or meat dish, or used in soup and sauces.  When taken daily, it can help regenerate bones, teeth, blood, skin, and hair.

It is also very high in minerals that are super absorbable, which boosts the immune and nervous systems in our bodies.  Collagen is better absorbed with added Vitamin C, so Bone Broth can be eaten with tomatoes, peppers, kale, broccoli, Brussels sprouts—all of which have more vitamin C than an orange!


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