Well, we just love hockey in York Durham Headwaters (YDH), and we can’t stop talking about it, especially when winter rolls in! Hockey has deep roots in Canada, and while the first official indoor “Canadian Rules” game was played in Nova Scotia in 1875, the sport itself has a much older history. For example, Indigenous peoples, like the Mi’kmaq, were playing their own versions of the game centuries before, using a ball or puck and curved sticks. The Mi’kmaq called their game Oochamkunutk, which translates to “a ball game played on the field and ice,” and the first recorded game of Mi’kmaq playing hockey on ice with a stick and puck was in 1749. Europeans observed the Mi’kmaq playing in the late 1600s, calling it “ricket” and using frozen road apples as pucks. The Mi’kmaq used cherry wood pucks and alder wood sticks, which later evolved with the introduction of rubber pucks by Euro-Americans. There is also talk of “Hurley”, an Irish stick and ball game, that influenced the creation of hockey, but it wasn’t played on the ice.
Now, when we think of hockey and chilly winter days, we think about hot chocolate and coffee. But what did hockey fans enjoy back when the game first started? Why, bone broth, of course! An age-old comfort that’s been a part of Indigenous culinary traditions for centuries. Bone broth was made by simmering bones to extract nutrient-rich marrow, which was considered a delicacy and a vital source of energy. It’s believed that the origins of bone broth go way back to the Stone Age, when people would create nourishing broths by adding hot stones to leftover meat, fat, and bones—a practice known as “stone soup.” So, while Timmy’s didn’t exist back then, we like to imagine the original hockey players warming up with a hot, hearty cup of bone broth to fuel their game on the ice.
Ingredients:
• 2-3 pounds of raw beef bones (marrow bones, knuckle bones, or oxtail; frozen works just fine)
• 1 tablespoon apple cider vinegar (helps extract all the good stuff from the bones)
• 1 onion, quartered (no need to peel it, eh?)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• Enough water to cover the bones completely
• 2 bay leaves (optional, if you feel fancy)
• 1 teaspoon whole peppercorns (optional, if you like a little kick)
• Salt to taste (for flavour, obviously)
Instructions:
Option 1: Instant Pot (8 Hours)
- Load ‘er up: Grab your big ol’ 8QT Instant Pot, eh? Throw in the beef bones (fresh or frozen, doesn’t matter). Pack ‘em in, but don’t go over the max fill line—there’s no need to start a broth explosion.
- Add the veggies and vinegar: Toss in your quartered onion, chopped carrots, chopped celery, and apple cider vinegar. Then, pour in enough water to cover those bones by about an inch or so. Make sure everything’s submerged, eh? We want it all in there like the best team on the ice.
- Pressure cook: Close the lid, set the valve to “Sealing,” and hit “Pressure Cook” on high for 8 hours. Don’t worry, the longer it cooks, the better it tastes, eh? Like a slow slapshot into the top corner.
- Let’er cool: Once the time’s up, let the pressure release naturally for about 20-30 minutes. Don’t rush it—this is your time to let everything settle in, like waiting for the Zamboni to finish.
- Strain the broth: Carefully remove the bones and veggies with some tongs or a slotted spoon, eh? Strain the broth through a fine-mesh strainer into a clean container. Get rid of any bits and pieces; we’re making broth, not stew.
- Cool and fridge ‘er: Let the broth cool down to room temperature, then throw it in the fridge overnight. As it cools, you’ll see a nice layer of fat (tallow) rise to the top. That’s the good stuff, eh?
- Remove the tallow and store: The next day, scoop that tallow off the top (save it for cooking, it’s liquid gold), and store that rich, gelatinous broth in jars or containers. You’ve got yourself the best broth in the game.
Option 2: Stovetop (12 Hours)
- Start early, like sunrise hockey practice: Get up nice and early, like you’re lacing up for a big game. Grab the biggest stockpot you’ve got—this isn’t a small fry kind of deal. Toss in the beef bones, onion, carrots, celery, apple cider vinegar, and enough water to cover everything by a good 2 inches. You want those bones fully submerged, eh?
- Bring ‘er to a boil: Turn up the heat, eh, and bring it to a boil. Once it’s boiling, reduce the heat and let it simmer for about 12 hours. You gotta be patient here, like waiting for your team to score the game-winning goal.
- Check and top-up: After about 6 hours, check on it to see if it needs a top-up of water—like topping up your Tim Hortons coffee when it gets low. Just add enough water to keep the bones fully submerged, no biggie.
- Skim off the foam: Skim off any foam or impurities that come to the top during the first few hours. Think of it like cleaning up the ice after a good body check.
- Strain and cool: Once your 12 hours are up, carefully pull out the bones and veggies. Strain the broth through a fine-mesh strainer into a clean bowl or container. You want smooth, pure broth here, no distractions.
- Refrigerate: Let the broth cool before refrigerating it overnight. The fat will rise to the top and solidify. Don’t worry, it’s supposed to do that, eh?
- Remove the tallow and store: The next day, scoop off the solidified tallow and store that rich, gelatinous broth in containers. You’ve got yourself a broth that could win gold at the Olympics.
Final Notes: • Gelatinous Texture: Once refrigerated, the broth will turn into this jelly-like consistency. That’s when you know you’ve done it right.
• Tallow (Beef Fat): The fat that rises to the top? That’s your secret weapon. Save it for other recipes or cooking—it adds amazing flavour to anything.
Store your broth in the fridge for up to 5 days, or freeze it for up to 6 months. Reheat for soups, stews, or just sip it like the champion you are, eh? You’ve earned it!
And hey, we’re Canadian, eh? So, we’re open to all sorts of bones. Maybe try bison, pork, or even moose bones—if you know a guy, who knows a guy, who’s got a hunting tag and bagged a moose, eh? Just ask him nicely, maybe offer a 6-pack of Good Lot beer, and he might just still tell you to take off, eh?
Further Exploration: Now we just touched very briefly on one version of the history of hockey, but there is a ton more information out there for you to peruse on its origins and evolution. There are many other cultures that have inspired the game, Egypt, the Netherlands, Scotland, Ireland and many more 😊So grab a steaming mug of bone broth, and have fun!
Here are some great references.
Watch the documentary by Mi’kmaw political science professor Cheryl Maloney. She and her family, from Sipekne’katik First Nation, have been researching a Mi’kmaw origin theory since 2014 and have made a documentary The Game of Hockey: A Mi’kmaq Story.
Also, a great APTN news story and article, can be found here: https://www.aptnnews.ca/national-news/mikwaw-connections-to-hockey-go-back-to-the-beginning/
And, of course, https://acadiensis.wordpress.com/2019/01/18/reimagining-the-creation-the-missing-indigenous-link-in-the-origins-of-canadian-hockey/
There is even a Birthplace of Hockey Museum….but that is in Nova Scotia, but if you go there you have to bring back one Nova Scotian to visit YDH! https://www.birthplaceofhockey.com/
By Hoser the Beaver
Where to get them meaty collagen rich bones!
Beefy Bones
- 4th Line Cattle, Erin
For a rich, full-bodied gravy, 4th Line Cattle in Erin offers top-quality beef bones that will make your homemade poutine unforgettable. - Heatherlea Farm Shop, Erin
For a one-stop shop, Heatherlea Farm Shop also offers high-quality beef bones alongside their delicious dairy products. - AE Natural Meats, East Gwillimbury
AE Natural Meats is a great choice for fresh, local beef bones to make a hearty, flavorful poutine gravy. - Fresh Heads by OSA, Markham
Fresh Heads by OSA offers premium meats and beef bones that will help you create the perfect gravy for your poutine. - Thunderridge Bison, Uxbridge
Looking to give your poutine gravy a twist? Try using bison bones from Thunderridge Bison in Uxbridge for a unique, rich flavour. - Herrington’s, Port Perry
Herrington’s offers locally sourced beef bones for anyone serious about crafting the perfect gravy. - Gallery on the Farm, Clarington
This farm-to-table spot in Clarington offers premium beef bones perfect for slow-cooked gravies.
Updated: