Bone Broth 101

Why make bone broth? Well, for starters, it’s easy to make, relatively cheap, and chock full of health benefits. I realize that for some of you, it may seem like too much of a hassle in today’s fast-paced world. But please stick around, I’m going to do my best to change you mind!

 

Bone Broth Health Benefits

It’s a well known fact that bone broth is full of nutrients, high in protein, minerals, and amino acids. How does that benefit you? To start, it aids in digestion, boosts your immune system, and helps you grow healthy hair and nails. The collagen in the broth is reported to have anti-aging properties, aiding with your skin’s elasticity; anyone out there mind looking a little younger? With added benefits like strengthened bones and joints, the effort that goes into making this recipe is definitely worth it!

 

Broth, Stock, and Bone Broth

Have you ever wondered what the difference is between broth, stock, and bone broth? After doing some research on the subject, here is what the general consensus seems to be: Plain broth is made by simmering meat, vegetables, and water. It’s only cooked for a few hours, and usually retains it’s liquid form once cooled. Stock is made with roasted bones, vegetables, and water. Stock is usually simmered for up to six hours. When cooled, the texture resembles jello. Bone broth, on the other hand, is made with water that’s simmered with roasted “meaty” bones, along with vegetables. It’s cooked for a much longer time, up to 24 hours. This longer cooking releases even more nutrients and minerals, making it the healthiest options. It is also richer in color and taste.

 
I hope I’ve convinced you to invest some time into making this highly nutritious bone broth. It will keep in your freezer until the next time you need it. Trust me, once you taste the difference it makes in your recipes, you’ll be glad you did!


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Bone Broth 101
bone broth
Course Other
Servings
2 cup servings
Ingredients
Course Other
Servings
2 cup servings
Ingredients
bone broth
Instructions
  1. Heat oven to 450F degrees
  2. Place soup bones in a roasting pan. Smear the bones with tomato paste. Drizzle with olive oil, and sprinkle with 1/4 tsp. salt and pepper. Roast in the oven for one hour.
    bone broth
  3. Meanwhile, chop up the vegetables and add to a stock pot. Add 1 tsp. salt and the peppercorn.
    vegetables
  4. After an hour has elapsed, turn off the oven and remove the bones. Add the bones to the stock pot.
    bone broth
  5. Add 1 cup of water and scrape up the pan juices. Add to the stock pot.
    bone broth
  6. Add approximately 8 cups of water to the pot. Bring to a boil, then simmer over low heat for 12 hours. You can also make this recipe using a slow cooker. I let mine go for twenty hours. The longer you let it go, the better it will be!
    bone broth
  7. Strain the broth into another container.
    bone broth
  8. (Optional Step) Remove any meat scraps off the bones, and a little broth and the vegetables. If you have dogs, make their day, and mix this vegetable and meat mixture into their dry food.
    bone broth
  9. Trust me, they'll love you for it! Don't let the look on Winston's face fool you, he's actually very happy!
    bone broth
  10. At this point, you can use the broth to cook with, or store for later use.
    bone broth
  11. If you'd like to reduce the fat content, just cool the broth in the fridge until the fat hardens. The fat layer can then be easily removed.
    bone broth
  12. I like to divide the broth into two cup portions and freeze them in quart-sized ziplock bags. You can also pour the broth in silicone ice trays and freeze for smaller portions.
    bone broth
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