Bone broth is highly lauded when it comes to what people eat traditionally. In the past, all over the world, people focused on preparing an entire animal, and that means even the bones used for making soup. Asian cuisine looks at soups made from the meat and bones of fishes. Sometimes, cattle bones are used. European cuisine regards the meat and bones of animals as not only fundamental ingredients in the preparation of soups, but also very good sources of flavor and nutrients when cooks braise veggies and meat.
Bone broth, broth and stock are very similar to one another. They all have water, meat and/or bones, veggies and special flavoring. When cooked, the water and solid parts are removed, by using a sieve or a coffee filter.
- Broth consists of meat and a bit of bone, like that found in a chicken. The liquid is heated between forty-five minutes to two hours. It doesn’t taste like much, and the soup itself is very thin. It has a lot of protein.
- Stock is the other way around. It consists of bones with a bit of meat, like the bits found stuck to the bone of the necks of cattle. The bones go through a bit of roasting before they are heated in the water. Roasting can make the stock taste better. Take stocks with beef for instance. They have a strong and slightly unpleasant flavor if the bones don’t go through roasting. The soup is heated for around three to four hours. It provides gelatin.
- Bone broth is a lot like stock. The main difference is they are heated for a much longer time (more than a day). This is done so that the final product can gain the maximum amount of gelatin and minerals from the bones. Once it’s done, the bones are so brittle, they break into small pieces when pinched.
Bone broths have so much protein and minerals. Some of these minerals, like glycine can help the body detoxify, synthesize blood, and chemicals inside the body. It can also help the body digest food and secrete acids in the stomach. Proline on the other hand has a lot of gelatin. This can help make our skins healthier. And like glycine, proline can help the body digest food. And because broth made from chicken bones stops neutrophil migration, it gives the body comfort from a cold, or a flu. Amazing stuff right there.
Cost and Convenience
Bone broths are a cinch to cook and are really affordable. They cost about two dollars a pound.
Making Bone Broth
Here are some recipes that will teach you how to prepare bone broth. It takes time but it’s well worth it mainly because of the nutrients these ingredients contain.
Using Bone Broth
The hubby and I each plan on consuming about a quart of broth daily. When we wake up, we prepare a mug of soup with salt and pepper and crushed garlic for breakfast. In our home, meat and veggies, and soups and sauces are braised by bone broth.
- Plain bone broth, salted, peppered with bit of garlic.
- Roasted poultry, some steaks and briskets, lambchops, pot roasts with veggies to name a few.
- Dozens of soups, stews and veggies.
Storing Bone Broth
Bone broth is only good for a week inside your fridge. Freezing it though can make it last for half a year.
Starting the Preparation
If you have a kitchen, a good soup pot (or a six-quart slow pressurized cooker), a sieve or a coffee filter you can use, then you’re ready to start cooking.