Elderberry Tonic

First step, blanch the bones in boiling water to remove impurities. Strain off the water.

Put bones in the oven with any desired seasoning to roast at 420 degrees for 15-30 min depending on size and amount of bones. Don't be afraid to let them get browned.

Then once well roasted, put bones and any drippings from the pan in your stock pot.

-Add vinegar and any additional herbs, spices along with all vegetables (except parsley, sliced shitakes and scallions) in a stainless steel pot or instant pot.
-Bring to boil.
-Skim the scum and foam off of the surface of the water with a spoon.
-Reduce heat, cover and simmer. For fish, at least 2 hours; for poultry, at least 8 hours; for beef, at least 12 hours-24 hours if thick pieces. For bones like beef knuckles and large marrow bones (I actually like to cook those twice in about ⅓ the amount of water for an additional 12 hours and add the stock from that to the one the first batch produces. I find the cartilage releases more of the collagen on the second cooking.)
-Turn off heat, let rest to reduce heat to a safe temperature. About 30 min or so.

-Skim the surface to remove about half of the fat layer that rises to the top, to minimize strain on the liver/gallbladder but not all of it! These healthy fats are an important part of the benefits

You can even reserve the rendered fat for cooking like bacon grease. 

Once cooled, to a safe temperature, strain into a second pot, then add the parsley, shiitakes and green onions and simmer another 10 minutes.(Optional) This variation of the recipe I often stir miso and turmeric/black pepper/ginger spice blend into for a simple nourishing soup version of golden milk. You can add  any spices and veggies you have around and change the flavor as you would like for any particular use.
-Let cool, pour into jars/containers and refrigerate.
-Freeze any broth that you won’t be using within 7 days.

* Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

This particular recipe includes a few classic Chinese adaptogens that increase its ability to ward off seasonal illnesses, reduce the effect of stress on the body and help to minimize the risk of cancer. This is the perfect way to enjoy the healing properties of these cherished herbs. Bone broth is especially effective at extracting the medicinal properties from mushrooms, which require both water and fat to extract their important compounds. So adding them to broth or a soup with some fat content is a simple way to get the most out of these amazing Fungi. 

‍Astragalus- Isn’t a mushroom, but rather the root of a legume family plant. It finds its place in this recipe due to its wide use as a preventative herbs. It is reputed to strengthen the bodies immune system and protect from winter illness. It is very high in antioxidants, benefits the heart and improves overall strength, In Chinese medicine Astragalus is considered to tonify the Wei Qi, which is an energetic shield so to speak, that runs through the body just underneath the skin serving as the bodies first line of defense to external pathogens. ‍

Reishi -  Possibly the most infamous of the fungi family, this ancient medicinal has been used for centuries to strengthen the bodies immunity, fight viruses, infections and cancer, combat depression, fatigue, anxiety, depression and reduce inflammation in the body. Reishi is also found to be high in antioxidants, helps to control blood sugar and cholesterol levels, improves heart health… I could go on! Lets just say it’s really good for us ;) ‍

Shiitake- Are a delicious, meaty mushroom, that are very easy to incorporate into your daily diet. They can be added to soups, sauces and sautees. Though they are soft enough to eat raw, unlike their woody friend the Reishi, It is not recommended to eat them raw. Some of the compounds are found to be hard to digest unless cooked. Shiitakes help to improve immune function, combat cancer, protect against osteoporosis, lower bad cholesterol levels, improve heart health, while helping with weight loss and the body's ability to build muscle mass. They may also help to reduce the symptoms of food allergies and sensitivities and have been used to prevent and treat obesity and related metabolic disorders. 

Tips: You can follow this recipe for a delicious broth, or take the bones of it ( Ha! ) and get creative by adding spices and flavors to suit your taste. Broth is an excellent way to utilize your leftover bones and veggie scraps from prepping meals, like kale stems, squash tops, celery ends and onion peels. I like to store them in a bag in the freezer and when the bag fills, I make a broth! If you get marrow bones ( such as beef leg bones) from the butcher counter, you can have them cut open or into small sections so all the marrow will escape.

You want to make sure not to cook the broth too hot, or it will break down the collagen that is so good for your joints and skin. I cook mine covered on the stovetop on the lowest setting or if you have one an instant pot is a perfect tool. Include 2-4 chicken feet, or 1 sliced calf’s foot for added gelatin.

You know you got a good broth when it sets up like jello when it cools. If using fish, use non-oily only types. The most sustainable of which being; wild pacific cod, rockfish, or sole. If using beef bones, you may want to roast them first for added flavor at 450 for 20 min, turning several times until brown. It might take a few tries to get your perfect formula down, but it will be worth it.