The Art of Bone Broth.

bb_banner by Sean Croxton

You asked for this.

Back in October, my main man and favorite real food chef Lance Roll was my guest on UW Radio. We spoke about all things bone broth — the benefits, the science, and the preparation.

Since that show, Chef Lance has been swamped with emails from listeners asking if he ships his broth to locations outside of San Diego. Unfortunately, due to logistical issues — such as the broth thawing while en route — shipping was not an option at the time.

But I’ve got good news for you. The chef got it all figured out and is now shipping directly to your doorstep!

Last month Lance stopped by my place, where we filmed the video below showing you exactly what to do with your broth when it arrives. He also shows you a few ways to add a little extra flavor and nutrition to what he calls “the magical elixir”.

To order your own batch of broth, head over to www.thebrothery.com.

Enjoy the video! If you missed our radio broadcast, click the mini-player below the video.

Listen to internet radio with Underground Wellness on Blog Talk Radio

Enjoy, friends.

Sean
Author, The Dark Side of Fat Loss

Posted by UW Sean in kitchen

How To Make Chicken Stock!

I’ve always wanted to do this!

After reading so much about the health benefits of bone broth (a.k.a stock) from books like Deep Nutrition and Nourishing Traditions, I figured it was about time to make it myself.

But I didn’t want to just wing it.

So, I got called on the experts to help me put it all together. Luke and Dr. Cate Shanahan, co-authors of Deep Nutrition: Why Your Genes Need Traditional Foods, joined me yesterday via Skype to coach me through the process.

I know, you can barely see their faces in the video. My bad! The Ustream link below has a better angle.

If you’re following along from home, here’s what you’ll need:

The Main Ingredients
* 2 chicken carcasses – I had Allyson the Assistant pick up a couple of organic rotisserie chickens from Whole Foods
* clean water – of course!
* some cheap white wine – we got the cheapest
* a big ass pot

The Veggies
* 4-5 medium carrots – peel ’em and cut ’em into 3-4 pieces each
* 3 stalks of celery – also cut into 3-4 pieces
* 2 onions – chop ’em (careful, they’ll make you cry)

The Spices
* thyme
* bay leaves
* pepper corns
* parsley
* seal salt

It’s was simpler than I thought it would be. Here’s how it goes down.