The consumption of bone broth has become quite the trend, from L.A. to NYC. You may be left wondering why this liquid is being heralded a superfood and how it—if it does at all—differs from its modest counterparts, stock, and broth.
The best way to describe bone broth is a hybrid between broth and stock; at its base, it is roasted bones with aromatics and liquid. Yet, it has more meat attached to the bones during the roasting process. It is also cooked longer and thus extracts more gelatin from the bones.
This extraction process is what makes bone broth a superfood.
It’s a longer, more time-consuming process than making stock or other types of broth. The health benefits, however, are well worth the effort!
Bone broth can be enjoyed on its own or as a base for soups.
What Are Those Health Benefits?
Regularly consuming bone broth helps protect and heal your skin, digestive track, and stomach lining due to its richness in nutrients such as glycine and gelatin. It also offers a number of other benefits to your health, such as:
An immune system boost (making it easier to fight off colds and flu symptoms)
Stronger joints
Restful sleep
Increased energy
Regularity in bowel movements
Make Your Own Bone Broth
Bone broth stands are popping up everywhere but not without a hefty price tag! Why spend a fortune when you can make your own in the comfort of your own kitchen and enjoy its nutritional benefits?
You can make bone broth from any type of animal bones, though most commonly made from chicken or beef. Here are some things to consider so you get the purest, most nutrimental broth.
A real bone broth, meaning the type that offers the most nutrients, is made with bones and cuts of meat high in collagen, like marrow, knuckles, and feet; don’t be afraid to use those parts which may otherwise seem “nasty” or edible!
CHICKEN BONE BROTHIngredients
4 pounds chicken necks/feet/wings
3 carrots, chopped
3 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1 teaspoon whole peppercorns
2 bay leaves
3 sprigs fresh thyme
5-6 sprigs parsley
1 teaspoon dried oregano
18-20 cups cold water
Directions
Place all ingredients in a 10-quart capacity crock-pot. Add in water.
Simmer for 24-48 hours, skimming fat occasionally.
Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover, and chill.
Use within a week or freeze up to 3 months.
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