Delioucious Bone Broth

Even if you're not showing signs of deficiency, eating Jing-nourishing foods help to preserve and increase immune system.  Because bone marrow is a form of Jing, we may prescribe bone marrow soup to supplement your Jing supply. Bone broth is:

• It is highly nutritious. 
• Protects joints
• It may help reduce inflammation and heal the gut.
• Support healthy sleep
• It may support insulin resistance 

This recipe is taken from a wonderful Chinese medicinal cookbook written by two of my favorite professors and practitioners. 

Bone-Building Stock
(Makes 10 to 14 cups)
(Taken from "Ancient Wisdom Modern Kitchen: Recipes from the East for Health, Healing, and Long Life" by Yuan Wang, Warren Shier, and Mika Ono)

Once you have made the stock, simply add ingredients you prefer: veggies such as mushrooms, carrots, Chinese cabbage, or kale; and/or meat such as shrimp, chicken, beef, or pork. Season with salt or soy sauce to taste.  You can also make one large batch and freeze the broth to use later.
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Ingredients:

• 2 pounds of cooked or raw beef, lamb, or pork bones (I strongly recommend buying organic, if available. You can often buy just bones at your local market.)
• 1/2 cup rice wine, white wine or vinegar (the acid is necessary to draw out the marrow)
• 16 cups of water
• 1 medium size carrot (optional) chopped into 1-inch pieces (Can also use broccoli stems, mushrooms, or leeks)
• 1 medium-size onion chopped into 1-inch pieces

Directions:

1.) Place the bones, wine, water, and vegetables (if using) in a large pot.  If the bones aren't covered with liquid, add water until they are.
2.) Bring to boil, lower the heat, and simmer, uncovered for 5 minutes.  Skim off and discard any froth that rises to the top of the stock.
3.) For beef bones, simmer, covered, for 8 to 10 hours; add more water if needed.  For pork or lamb bones, simmer, covered, for at least 2 1/2 hours.
4.) Remove the bones, vegetables, and ginger from the stock, using a slotted spoon, a strainer, or piece of cheesecloth.
5.) Skim off any excess fat.  Season the stock with salt if desired (or wait to add until you cook with the stock).
6.) If you aren't using the stock immediately, you can store it in the fridge for a few days or freeze it in small portions for later use.