The Twelve Days of Bone Broth: Bring Back the Nightcap and Broth-tails

Bone broth need not be boring.
How about a Savory Pumpkin Snapper?

The bone broth honeymoon phase

I have always loved making meat stock/broth, enough to write a crazy manifesto about it. I transitioned easily to finding more uses for bone broth in cooking once going Paleo. (I think I prefer it most reduced into a thick, silky sauce with sauteed greens.) I make a lot of both chicken and beef bone broth and freeze it in a range of amounts. Over time, I slowly began to really enjoy drinking it. Bone broth is not only great to make and use for cooking. It's also a very scrumptious beverage. Really, I swear.

As I write this, we're now into December. Once cold weather officially arrived, my body decided that sipping broth before bed was a biological necessity. I was hooked. If I don't have my nightly bone broth by 8 pm, my body gets grumpy. I can feel my stomach tug insistently on my esophagus, sending up the none-too-polite request to get the bone broth party started. In fact, I'm thinking of getting a smoking jacket to wear whilst I enjoy this healthy nightcap. Sitting down with a toasty warm 16 oz. mug of homemade bone broth... Mmm.

But after a while of drinking it plain, in turmeric tea, and with grated ginger, I got bored. The honeymoon was over. And I began to envision a new kind of bar that included nutritious stir-ins and pick-me-ups to make the broth experience more fun, and maybe sneak in a little more nutrition in the process. Let it be known throughout the world: I am officially bringing back the nightcap. Save the tea to fling in Boston Harbor. It's about to get tasty in here.

The inspiration
Have you ever had Lipton Cup-a-Soup? You know, the soup-like foodstuff packaged so that you can rip it open, dump it in a mug, add hot water, and suddenly you have drinkable soup? It comes in a few different flavors: French-ish Onion Soup, Chicken-esque Noodle, and Creamy Chicken Tetrachloride. I used to love having that in my desk at work for when I had a cold - or was just feeling cold. I started thinking how, with the help of a dehydrator and gelatin, I could make a much, much tastier version of a drinkable soup in a mug.

Getting started

These nightcaps purposefully use ingredients common to the Paleo kitchen, including several where you can save small leftovers from meals you have already prepared to repurpose later. I assemble these nightcaps when I am warming up the bone broth. It just takes 1-2 minutes. I freeze my bone broth in jars with handles, and then warm up the jars either in a saucepan water bath or the microwave. I do this out of sheer laziness.

While your broth reheats, you have a few moments to assemble your nightcap ingredients. If the nightcap involves coconut milk, you get a creamier texture if you stir in the milk over a little heat. To keep these nightcaps drinkable, keep food pieces small enough to be safe for you to swallow unchewed. I either mince the ingredients or use a food processor/blender to cut things up. If you have a swallowing dysfunction, respect your limits.

Salt and pepper each to your personal taste, and based on how much you have already salted your bone broth/stock. These recipes work equally well with chicken, beef, pork, and turkey bone broths. You can even use store-bought broth if desired.

Each recipe is scaled for 1 cup (8 oz.) of the bone broth of your choice. My next post will detail how to assemble a shelf- or freezer-stable nightcap bar. These nightcaps are even easier to pull together when the ingredients are prepped and at hand.

The toppings tend to soak in the broth and remain at the bottom of cup, leaving you with a final treat to enjoy. The swizzle sticks are either enjoyable in their own right, or add to the flavor of the nightcap. You can also pick out tasty bits in your nightcap with the swizzle stick. Want easier swizzle sticks? I love popsicle sticks or coffee stirrers for lazy days. Don't like coconut oil or milk? Leave it out, or substitute a dairy product.

If you are following a Paleo diet, ensure that any condiments you are using are gluten- and dairy-free. Lea & Perrins Worchestershire sauce is gluten-free now, but you can also evaluate vegan alternatives.

A few nightcaps suggest a touch of alcohol for the adventurous, but follow the guidelines of your personal nutrition protocol. I don't drink personally, but I am mindful that developing a bone broth nightcap habit is not easy for everyone. Sometimes you need to grease the wheels. You could always be super hip and serve these to your friends. What about making a nightcap for a loved one of yours who really should be drinking bone broth but won't... yet?

Don't forget: it's always broth-o'-clock somewhere in the world!

Day 1: The French Connection

1 tsp Dijon mustard, preferably coarse grain

2 tsp minced shallots

1 tsp herbes de Provence or equivalent amount of rosemary, thyme, marjoram, and lavender 

Dash of champagne vinegar - or a few drops of cognac

Topping: 1 tsp rosemary leaves
Swizzle stick: rosemary twig

Day 2: Sweet Potato Curry

2 TBSP pureed sweet potato

1 tsp curry powder 

1 tsp ground turmeric
1 TBSP coconut milk (full-fat preferred) or other alternative milk

Topping: freshly ground black pepper to taste
Swizzle stick: cinnamon stick

Day 3: The Not-Tonight-Honey

3 minced garlic cloves 

3 tsp minced shallots

1/4 tsp raw honey

1 TBSP coconut oil

Topping: 1 tsp raw sunflower seeds
Swizzle stick: a fresh or dried hot pepper

Day 4: The Reborn Hippie

3-4 tsp fresh sprouted seeds of your choice (chop if the sprouts are long)

3-4 tsp minced wheatgrass

1 tsp dried kelp powder or 1 tsp cooked quinoa

1/2 tsp minced fresh or dried garlic

1 TBSP coconut oil

Topping: 1 tsp flax seeds
Swizzle stick: cucumber stick

Day 5: Out of Africa

3 TBSP minced or pureed carrot

1 tsp harissa paste or powder
1 tsp turmeric
1 TBSP ghee or coconut oil

Topping: 1 tsp chopped parsley
Swizzle stick: carrot stick

Day 6: Bloody Mary Redux

2 TBSP tomato paste or sauce
1/8 tsp horseradish

1/2 tsp minced fresh garlic

1 tsp Worchestershire sauce 

1/4 tsp celery seed

1/4 tsp mustard powder

1 TBSP coconut oil

Topping: minced celery 

Swizzle stick: slice of crispy, cooled bacon 

Optional: You don't need me to tell you what kind of alcohol is in a Bloody Mary, do you?

Day 7: Savory Pumpkin Snapper

2 TBSP pureed pumpkin

2 TBSP full-fat coconut cream or milk

1 tsp garam masala
1 tsp turmeric
1/4 tsp black pepper

Topping: raw pumpkin seeds (pepitas)

Swizzle stick: two parsley stems twisted together

Day 8: Thanksgiving Do-Over

1 TBSP minced carrot

1 TBSP minced celery

1 TBSP minced onion

1 TBSP sweet potato puree
1 TBSP coconut milk
1 tsp dried sage, rosemary, or thyme

Topping: 1 tsp dried cranberries on top

Swizzle stick: celery stick with celery leaves

Day 9: Chinese New Year

1/4 cup minced broccoli

1/4 cup minced carrot

2 TBSP minced onion

1 TBSP coconut oil
1 tsp Chinese five-spice powder 

1 tsp tamari soy sauce or coconut aminos

Topping: 1/2 tsp crushed red pepper flakes
Swizzle stick: Long sliver of broccoli floret

Day 10: Summer in Italy
1/4 cup dehydrated or sun-dried tomatoes, minced
1 TBSP extra virgin olive oil
1/4 tsp balsamic vinaigrette

Topping: 1 tsp shredded basil
Swizzle stick: core of a fresh tomato

Day 11: French Onion Affair 

1/4 cup minced dried onions

2 tsp minced parsley

1/2 tsp Worchestershire sauce
1 tsp coconut oil

Topping: minced green onion
Swizzle stick: root end of a green onion
Optional: a few drops of sherry, cognac, or white wine

Day 12: Steak and Kale

1/4 cup minced steak or jerky bits

1/4 cup minced kale or crushed-up kale chips

1 tsp minced red onion

1 tsp black pepper
1/2 tsp minced garlic

1/4 tsp Worchestershire sauce

Topping: 1/4 tsp crushed red pepper flakes
Swizzle stick: Trimmed kale stem - these are delicious roasted

Go forth and nightcap!

How to Store, Freeze, and Reheat Bone Broth/Stock

Making a mug of broth is a breeze when frozen in handy
16 oz. glass jars with handles and reusable steel lids. 

Are you just getting started with adding bone broth to your health arsenal? Let the The Bone Broth Manifesto lead the way...

I make chicken bone broth/stock so often that I rarely store it in the refrigerator, though it is safe in the fridge for up to three days. I get really cranky when I lose broth because I am disorganized or forget about it, so I tend to head straight for the freezer with new batches. Broth is safe in the freezer for two to three months(1). I store broth in three ways: glass jars, BPA-free bags, and BPA-free plastic/glass containers.

As of late, ancestral storage techniques for broth have come back into vogue. These methods allow you to store broth in containers with a nice layer of fat across the top for extended periods of time without the fuss of pressure canning. The broth can then be stored in a refrigerator or a cold pantry.

I personally do not like the flavor of broth stored this way, but perhaps you might like it. It tasted, hmm, sort of fermented. I would recommend having a spotless refrigerator before trying this sort of storage technique. In my experiments, somehow the fat managed to pick up other flavors from other food nearby. That made me grumpy, because I think chickens grow their fat just so we can fry onions in it. Thus the idea of storing things the old-fashioned way lost its appeal to me when it made my chicken fat taste funky. As always, your mileage may vary.

How to Store Broth in Glass Mason Jars

This is my favorite way to store broth in the freezer for drinking. For broth that will be used for cooking, I tend to prefer BPA-free plastic bags or containers. That's strictly my personal preference, however. The glass jars rarely last more than a week without needing to be refilled, so I personally do not mark them. There are some great options available should you decide to label your jars.

1. You can use larger jars than the 16 oz. ones shown in the photo above, or jars without handles. Use care when filling the jars. Ensure that the jars are either the same temperature or just slightly warmer than the broth. 
2. Add your broth to a large pouring pitcher for convenience and to avoid drips as you pour.
3. Begin filling the jars. For pint jars, plan to leave at least 1.5" of space between the broth and the top of the jar. If you are using quart-sized jars, allow 2". This gives the broth room to expand when it freezes. This is one of those rare circumstances where I recommend using a ruler the first time to make absolutely certain that you leave enough room. 
4. Once all of the jars are filled, inspect each one and wipe it down with a clean paper towel. If you had broth drip on a jar while pouring, put a little white vinegar on a paper towel to remove the moisture and any remaining grease. Pay particular attention to the threads around the mouth of the jar. Hidden moisture here can cause breakage later on when the liquid freezes and expands. 
5. Apply lids. The lids I prefer to use are reusable steel. When applying the lids, do not screw them on as tightly as possible. A firm twist closed is plenty since these jars will be stored at freezing temperatures. Leaving at least a small layer of fat in the broth helps create a seal between the lid and the broth. I do not recommend using two piece lids, particularly if you have had jars break in the freezer before. These lids do not allow for any wiggle room when the liquid expands. 
6. Give your jars one last inspection to remove any unwanted moisture.
7. Place the jars in the freezer. It is best to place the jars on a rack so that there is no chance of condensation forming underneath the jar and potentially freezing the jar to the surface. This is another common cause of breakage. 
8. After 24 hours, you can rearrange the jars in the freezer if needed.

How to Reheat Broth Stored in Glass Mason Jars

It is wonderful to grab a pre-portioned mug of broth from the freezer, and be on the couch with a toasty warm mug of broth in minutes. After removing the lid (this is extremely important if you want to keep your kitchen tidy), you can warm the mugs several ways:

1. You can create a water bath in a saucepan and set the frozen mug inside. Set heat to medium high. This will warm the broth in about ten minutes, depending on the size of the saucepan and the amount of water used.  Make sure you start the mug in the saucepan with cold water and increase the heat gradually to avoid sudden temperature changes that could break the jar. Fill the saucepan with water to at least the middle of the jar. Ensure the jar will be stable when the water boils. You can always add more water to the saucepan later if desired. Let the broth boil for a minute to ensure it is piping hot and fully thawed. Use great care when removing the jar from the water bath. You might be tempted to say very bad words if you burn your fingers, and I can't have that on my conscience.
2. If you choose to use a microwave, this is a convenient way to warm the broth mugs. (I will not get involved in a holy war between the lovers and haters of the microwave movement. It is a personal choice that you should make after discussing the matter with your healthcare practitioner.) Bring the broth to a boil before removing the jar from the microwave. Take great care when removing the jars from the heat source. Some jar handles will become very hot when heated in the microwave; others do not. Grabbing the jar with an oven mitt or at least a paper towel the first time is a good idea. If you burn yourself, I might have a giggle at your expense. Could you really blame me?
3. To speed up either heating process, let the jar thaw overnight in the refrigerator with the lid on. You can also pack these jars to go in an insulated bag when you are headed to the office or on the road. 
4. A thermos with a glass or steel interior is ideal for taking heated broth on the go or even keeping broth warm throughout the day at home. Prime the thermos with boiling water for 5-10 minutes. Pour out the water and then immediately pour in your heated broth. A quality thermos should keep the broth toasty warm for at least 12 hours. I have an awesome hot pink Stanley thermos. It's sturdy, has a lifetime guarantee, and is heavy enough to double as a weapon if needed. I know you're jealous.

How to Store Broth in BPA-free Plastic Bags 

I store my broth in sizes ranging from 1, 2, 4, and 8 cups. (Speaking of the holy war regarding the use of plastic bags: I'm not going there, either.) I chose these amounts because they correlate with the amounts of broth I need most frequently and therefore help me minimize wasted broth. Use the best quality bags that you can obtain. Many bags that are labeled 'storage' are insufficient and will crack or leak. I always choose bags that are designated for the freezer. Freezer bags usually have a matte white writing space on the side of the bag that is handy for labeling. 

I write the type and amount of broth in each bag, any particular flavors I included or excluded when making the broth, and especially when the broth expires. (The FDA recommends keeping broth in the freezer for no more than three months.) Label your bags in advance with a Sharpie so that you know how much each bag should contain. Writing on bags already filled with broth is like trying to walk across a water bed. Take special care when preparing plastic bags for the freezer. There is much you can do to prevent bag leaks, which are frustrating and disheartening. 

1. Take a heavy plastic tray, metal cookie sheet, or roasting pan, and line it with a double layer of paper towels. This will help catch any escaped moisture or condensation and wick it away from the bags. 
2. Next, line the tray with a double layer of parchment or wax paper. This will help ensure that if any moisture escapes from the bag, the bag will not freeze stuck to the paper, the paper towels, and especially the tray or cookie sheet. This is where many bag leaks are born. 
3. Add your broth to a large glass or plastic measuring cup with a pouring spout. This will help you fill the bags with precise amounts and minimal spillage. 
4. Ensure you have left several generous inches of space at the top of each bag to allow for expansion. I try to leave 2-3" of space between the broth and the top of the bag. 
5. Once you have filled all of your bags, carefully wipe down each bag with a clean paper towel. Do the bags feel greasy? Wipe down the greasy areas with a little white vinegar; it should help dissolve the grease. 
6. Lay down each bag carefully on the prepared tray. Do not overlap bags; leave a centimeter or two in between each bag. 
7. When you have covered the tray, add another layer of paper towels and parchment or wax paper. You can now add another layer of bags. 
8. Once you have completed filling your bags, place the tray in the freezer for 24 hours. Make sure none of the bags are touching the sides of the tray or cookie sheet. 
9. After 24 hours, your broth should be fully frozen. You can now safely remove the bags from the tray, discard the paper towels and parchment or wax paper, and stack the bags how you wish.  

How to Reheat Broth Stored in BPA-Free Plastic Bags

It is extremely simple to warm broth stored in plastic bags. You have several options:

1. Cut open the freezer bag and remove the frozen broth. Place broth in a saucepan (or Dutch oven if it is a large-sized bag) with a tablespoon of water. Set heat to medium high. The broth should be thawed and warm in minutes.
2. You could also choose to microwave the broth in a microwave-safe dish. 
3. To expedite thawing, allow the broth to thaw overnight in the refrigerator. You may wish to set the bag inside a plastic bowl in the unlikely event that a leak has developed in the bag.

How to Store Broth in BPA-free Plastic or Glass Containers with Lids

Containers with flexible lids and/or plastic sides are least likely to break or develop leaks. Follow the instructions for How to Store Broth in BPA-free Plastic Bags, except:

1. I write the type and amount of broth on each lid, any particular flavors I included or excluded when making the broth, and especially when the broth expires. (The FDA recommends keeping broth in the freezer for no more than three months.) Label your containers in advance with a Sharpie so that you know how much each container will hold. 
2. You will not need to stack the containers on a tray lined with paper towels and parchment or wax paper. 
3. You should be able to stack the filled containers as you wish in the freezer as soon as they are filled and wiped clean of any spills. See? Easy peasy, as long as you can keep up with both the lids and the containers... which I cannot. I have an excellent collection of mid 1990s Rubbermaid containers without the matching lids.

How to Reheat Broth Stored in BPA-Free Plastic or Glass Containers with Lids

This also is an easier process. 

1. Run hot water over the top, bottom, and sides of the container for one minute. This should loosen the frozen block of broth inside. 
2. Open the lid, and shake container until the block of broth releases. Place block in a saucepan or Dutch oven, depending on the size of the container. Follow directions for How to Reheat Broth Stored in BPA-Free Plastic Bags.
3. You could also remove the container lid and use the microwave to reheat your broth.

See? It only seems complicated. You've got this.

(1) USDA Food Safety Fact Sheets. Chicken from Farm to Table. July 25, 2014