Where we get fit and spin (wool)

I was listening to an episode of Ben Greenfield’s fitness, and he was interviewing Lance Roth, a purveyor of commercially prepared bone broth. Here’s the link if you’d like to listen. I have heard of bone broth before, and I like the idea, even though there is little or no proven benefit. Eating collagen has no proven effect on skin, your body breaks it down to individual amino acids, but hey, we need those amino acids.

Before I get all nerdy on you and debate whether this is even worth doing, it led to some unexpected results that I’d like to share.  I cooked the carcass for 24 hours in the crockpot, along with some carrots and celery that were past their prime. Lance suggests putting vinegar in to leach more of the calcium out of the bones, but I forgot to add it. In spite of that, when I took the carcass out and deboned it, the bones were so soft they crushed in between my fingers. I started squeezing all the bones with the same results. I finished separating the meat, bones and broth. Then I took what I would normally thrown out and put it in the blender.

pureed chicken bones and skin

You can make a smoothie out of anything, right?

It created a smooth slurry. I tasted it, it wouldn’t win awards, but it was definitely edible. I had already decided before starting the blender that  whatever it turned out like, at least the dogs would benefit.

So now I have cooked chicken, bone broth, and… Chicken paste? Bone and skin pâté? For those that are into “nose to tail”, this is perfect. I only had to throw out the equivalent of the humerus and femur, they didn’t soften as much. Unless I can come up with a recipe I could use this in, it’ll probably benefit the dogs alone.

So, how does this experiment measure up in food fad terms? Paleo- a yes, our ancestors wouldn’t waste a thing. Vegan and vegetarian, obviously no. Raw foodists, again nope. “Gut health”? Yes, long slow cooking makes food easier to digest. If you are looking for low fat, both the skin and marrow are fatty, so this isn’t for you. It is dairy and gluten free. The “nose to tail” movement that believes in making meat eating more sustainable by eating every bit of a creature would be all over this.

So what do you think? Would you eat it? Have you heard of anyone doing so? Is there any benefit? Do those benefits outweigh the drawbacks? Have any recipes? Have a crossed a line that shouldn’t have been crossed?

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