Bone broth rocks!! If you have never made it, you must try it. I guarantee that once you get the hang of making this "liquid gold", you will fall in love with the taste and the positive changes that come with it when consumed regularly.
Bone Broth Benefits:
- Bone broth has an exquisite flavor and it is a nutritional powerhouse
- It is full of easy-to-assimilate minerals
- Contains amino acids and goodies like glucosamine chondroitin
- It fortifies the immune system
- A very powerful tool in combating colds and flus
- It enhances digestion and remarkably healing for the gut
- It nourishes all body parts related to collagen.This means joints, tendons, ligaments, skin, mucus membranes, and bone. Fantastic for beautiful skin and eliminating cellulite!
- Contains glutamine, also found in bone broth, is important metabolic fuel for cells in the small intestine.
- It is a fantastic healing food for adrenal fatigue and supports kidney health, too!
- It is a great source of bioavailable calcium, magnesium, phosphorous and other trace minerals that are so lacking in our diets today. Supports healthy teeth.
How does purchased stock compare to home-made? Like cut glass to a diamond. Today’s commercial gelatin, derived only from hides and skin, contains protein but is not an energy tonic. Whereas, gelatin extracted from bones is a nutritious source of collagen, calcium, minerals and the amino acids proline and glycine. Soup or broth/stock in a can or box is NOT a whole, real, healthy food. Period. There are ALWAYS additives, fillers or so-called “natural flavors” in those packages – none of which are health-promoting. In fact, it may as well be artificially flavored water. It’s not the same as traditional broth or stock, which – in addition to minerals – also contains natural gelatin, another healing substance.
The secret to a bone energy tonic is long cooking with a little solvent such as vinegar or wine to extract nutrients. Because bones are dense it takes a long time to draw out all their nutrients.
Make sure that all bones are sourced from animals that are organic and grass-fed or pastured and free-range. Remember, everything that the animal ate, how it lived, and where it lived all factor into the health benefits of your broth. For example, you will find a major difference in the quality of broth derived from an organic chicken as compared to a conventionally raised chicken. Chickens raised in factories are grown for their meat, not their bones - their diet and lifestyle result in bones that lack minerals and, as a result, your broth will be less nutritious. Organic onions are also higher in allicin, an immune enhancing substance, so the immuno-protective elements of your broth will be less if using non organic onions.
Make sure the bones, especially large bones, are cut into small pieces. This reduces cooking time and allows more material to become a part of the broth.
Learning to make broth is especially great if you are eating healthy on a budget - it allows you to squeezes extra value from your meat and vegetable scraps. By using the bones from leftover roast chickens matched with vegetable scraps you’ve saved, you can make a gallon of stock for pennies. In getting to know your butcher or local rancher, you can often acquire beef or lamb bones for free. Preparing your own stock at home can possibly save you more money over time than any other kitchen endeavor. Consider that a one-quart package of Pacific Organic Broth will set you back at least $4.75 at most grocers, but making your own bone broth from kitchen scraps will cost you only the pennies needed for energy use. And it tastes better.
While we can also use vegetable-only broths to obtain certain minerals, without bones in the mix, we won’t get some of the other fantastic benefits from the gelatin and collagen they provide.
Broth should be strained. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or if not using the broth right away, put it in the freezer for longer storage.
If your broth tastes greasy, transfer it to a mason jar and stick it in the fridge. The fat will rise to the top and solidify, then you can pick it off and use the resulting broth which should not be greasy at all.
Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.
Ways to Use Bone Broth:
- Season and consume as a hot drink with any meal or as an energy-giving snack.
- Use as a base for a vast array of thin or thick soups and stews.
- Use as a base for gravies and sauces to go on veggies, meats, even salads.
- Braise vegetables in a small amount of stock. Then consume both the veggies and the cooking liquid.
- Use as part of the liquid added at the end when stir frying.
- Use as the cooking liquid for grains, beans, pasta. Just be sure to consume the precious liquid in some fashion.
- Save it for soup or stew.