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Bone Broth

 

 Broth in cooling sinks  Welcome to Broth Bar Sign  Loading chicken feet  

 

One of the things here at Three Stone Hearth that we’re absolutely known for is our bone broth! We produce hundreds of jars--at least 600-700--per week. This includes our Grassfed Beef, Pastured Pork Trotter, and our most popular, Pastured Chicken Bone Broth. We also make some special seasonal or infused broths, such as Heritage Turkey Broth, Salmon Broth, Nettle Broth, our Infused Thai-Style Chicken Broth (Tom Kha) Vietnamese-Style Beef Broth (Pho Broth) and Far East Infused broth with Shiitakes and Chrysanthemum.

 

Bone broth has entered the mainstream in recent years--in some places it’s absolutely hot--but it’s one of the oldest and most basic nourishing and sustainable foods. So many people still go and buy the sad rectangular cartons from the grocery store, but more and more, people are coming back to the deep satisfaction and benefits of real, traditional, slow-cooked bone broth!

 

From joint pain to digestive health, bone broth is reputed to be something of a magical elixir. People know it as a great boost for bone and joint health, with all the collagen and bio-available minerals, but there is so much more. As we’ve come to understand how profoundly our digestive health impacts us, the benefits of bone broth in healing and helping to “reboot” our gut have have taken center stage. A few other benefits of bone broth:

  • It promotes healthier skin and hair. Look at all that collagen!

  • It’s a great source of protein.

  • It promotes the production of glycine! Glycine does so much in your body for digestive health and it has detoxifying properties.

  • It’s great for your immune system, that’s why you chug it like crazy when you feel a cold coming on.

  • Broth supports recovery from an illness or surgery. It’s more powerful than mylar balloons!

 

What makes our bone broth special?

While broth is growing in popularity, very few places make it with the same care and quality that we do. All our animal products at TSH, from meat and bones to eggs and dairy, come from grassfed or pasture-raised animals--that’s foundational for us. Our beef broth uses only the most gelatin-rich bones, and cooks for almost two days before we jar it. We used to joke that our chicken broth was so rich because our chickens have four heads and eight feet--we just add heads and feet along with mountains of roasted carcasses. Our pork broth is so rich that by the time we’re done cooking it, the bones have almost melted away!

 

I know it’s good for me, but what the heck do I do with it?!

Okay, you made your way to Three Stone Hearth (check!), you scoped out our brick and mortar store (check!) and you bought a jar or two or ten of Pastured Chicken Bone Broth (check!). Maybe your health practitioner recommended it, maybe you read an article or two. Now you get home and look at this jar. It’s staring at you. You’re looking right back at it. “I know you’re healthy for me and my family, but what do I do with you?”

 

  • Chug it!  Pour that baby in a pot,and drink a hot cup straight. My favorite way to have it, honestly. Add a pinch of salt, a smidge of pepper or some herbs a few drops of tamari or coconut aminos, while it’s heating.

  • Mmmm…miso:  Add your favorite miso!  Bone broth is the perfect base.

  • Start with breakfast!  Mud Hut’s favorite is super simple comfort: Egg Drop Soup. Heat some broth with a bit of salt and pepper, drop your egg, turn off the heat and stir a bit as it cooks up.

  • Stretch that Soup!  Have some leftover soup at home that’s too chunky? Add a jar of broth, it’s an easy way to get a few extra servings and max out the nutrition.

  • Make a sauce, demi glace or gravy...yummy!  Did you know that with some broth and a roux (a mix of equal parts flour and butter, or substitute another thickener if needed), you can make a veloute sauce? It’s one of the five “mother sauces” of French cuisine. You can make all kinds of sauces with broth. We do! One of the easiest is a pan sauce. Just add some broth to a pan that you cooked some chicken or beef in and let it simmer and reduce a bit. You can add your choice of thickener if you want a creamier sauce. Season to taste and boom! Pour it over meat, rice or potatoes. Or just let that pan keep cooking down to a concentrate--now you’ve got demi glace, and a little goes a long, unctuous way!

  • Substitute in your starches!  Have a recipe that calls for water to cook grains or beans? Use broth instead! Need a lower-fat, dairy-free version of mashed potatoes? Use some broth instead of cream and butter; this applies to any puree or mash that you may be making. Even cook your veggies in it for added flavor and nutrition.

  • Freeze it in ice cube trays or small freezer-safe jars. That way, broth is always just a pop away!

 

What do you like to do with our broths?  Add a comment below and share your broth wisdom and passion!

 

 

 

The Blog, Our Debut

 

Fridays with Frances

 

What is Three Stone Hearth? That’s the question I want to answer. What are we beyond a jar of Pastured Chicken Bone Broth? What gets us to that jar?

 

I’m thinking beyond the food, the money, all the nuts-and-bolts stuff. There’s a lot of hard work that goes into everything we do here: physical, systemic, and emotional. I want to bring transparency about TSH to customers on a new level. When we put out our email newsletters to customers it gives a snippet, but I want to delve a little deeper, beyond what you may get from coming to Three Stone Hearth, buying and eating our foods. Our "Around the Hearth" section will also feature explorations of issues related to our foods and our food system, and the "Dig Deeper" section at the bottom provides links to other valuable sources of insight and information.

 

My goal is to reintroduce you to Three Stone Hearth. We are a company that thrives on giving our customers tools and products that encourage a healthier and more sustainable life. There are a lot of us here who have useful information to offer you to support your mind and your body. I want to help people understand that sense of tradition, and how important it is. It’s built a lot of what we know about food, community, and sustainability. It all comes full circle. At Three Stone Hearth, we always hope to reprise and bring forth those traditions and techniques that have gotten lost over generations and continue to keep them relevant.

 

I want to learn, as well as teach. I don't know a lot about the Paleo diet, for example, and I'm sure there are a lot of customers who are interested in it because it's “in” right now. I want to help give people a starting point for some of the things we do, and a way to go deeper. And that will require me to research and expand my knowledge as well.

 

Sandra & Frances Smiling

 

Frances (R) with her sister Sandra

My name is Frances Kyle, I’ve been working as a cook at Three Stone Hearth’s Funhouse since July 2012. I started here as an extern from the California Culinary Academy in San Francisco (Le Cordon Blue, or Bleu if you want to get all fancy Frenchy). I graduated from there with an Associate’s Degree September 2012 after completing a two-year Culinary Arts program.

 

I discovered TSH after a string of extern sites fell through, and one of my counselors recommended Three Stone Hearth. After corresponding with co-founder Porsche Combash, coming in for a “Sunday in the Kitchen” (now they’re on Saturdays; you should come for one!) and attending co-founder Jessica Prentice’s Traditional Diets lecture I was hooked. I love videogames, art, writing, and home renovation shows… So here we are! Hello! Hi! Nice to meet you! I became a worker-owner at the beginning of 2016. My twin sister Sandra (the older one) became a worker-owner a year earlier.

 

As a picture of what this blog would look like: basically, I'll pick a topic and start building (with lots of input and advice, I’m sure -- that’s how it goes around here). My goal is to frame things in relation to what we do here to help people take these things and apply them at home and in their own lives. I know little bits of a lot, and I want to expand on that through this process and share more of what I find out.

 

For example, I could take a dish we’re making. Like our Chicken Liver Pâté. I’ve made this dish many times here. It’s rich, buttery (so, so buttery) herby, and, yes, pretty livery. We cook down sliced onions and chicken livers in butter, herbs, and other delicious ingredients and then puree them until smooth.

 

What's great about this dish? Super yummy, VERY nutrient-dense. It uses an ingredient that people don't interact with very much these days -- organ meats, also known as offal. They are an important part of the animal, not just the expensive cuts like the tenderloin. Most people don't get enough organ meats in their diet anymore, and there are great ways to sneak them in without feeling bombarded by the intense (sometimes unpleasant) flavor.

 

Why should I eat this? Liver is very high in protein and iron, B-vitamins in abundance, and super concentrated source of vitamin A, which helps to strengthen the immune system, along with supporting eye and skin health.

 

What can you do with it?  Spread it on toast or crackers. Put it in your mouth. Dip a carrot or five into it. Put it in your mouth. Take it to a party. Then put it in your mouth. Not the jar though -- that you should return to get your deposit -- also, it’s a super-sustainable form of packaging.

 

I'd encourage people to take a second look at liver and organ meats in their diets, and find ways to incorporate them beyond the classic “liver and onions." Mix a little in your burger meat (You won't taste it!), chili or any ground meat dish!

 

Something like that. See you next Friday.