Bone broth has been used for centuries as a gourmet flavor enhancer. Chefs call it liquid gold because it adds rich flavor to many foods. It’s delightful on its own or can be used as a flavoring base for soups, sauces, stews, breads and even grains! Drinking bone broth can improve digestion, allergies, immune health, brain health, and much more. Let food be your delicious medicine by making bone broth a part of your regular diet.
Stock, Broth and Bone Broth—What’s the Difference? Broth” and “stock” are two different animals: broth is made from vegetables and meat simmered in water, while stock includes vegetables, a little meat, but mostly bones (which are often roasted). The current popularity of bone broth as a health enhancer has only confused the matter further—wouldn’t bone stock be more accurate?
Bone broth is really a fusion of broth and stock. Bone Broth it is usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a very long period of time, often more than 24 hours. The goal is to extract the gelatin from the bones, which releases the beneficial and nutritious minerals.
If you aren’t already making bone broth regularly, we at www.youarebeautifulnow.com would like to encourage you to start today! Here is an 18 – 24 hour recipe to facilitate the introduction of this remarkably easy to create health boosting liquid into your life. This is the one nutrient rich food that anyone can afford! Try using a slow cooker like a crock pot for this one
About 2 pounds of good quality bones, meat of your choice
1 medium carrot, peeled and chopped
1 medium onion, chopped
1 stalk of celery, chopped
3 cloves of garlic, peeled and roughly chopped
1 tbsp. organic apple cider vinegar
Egg shells (optional)
Vegetable ends (optional)
Place bones in a 3-quart slow-cooker. You can adjust this recipe to the size of your slow-cooker. The bones should fill up about 3/4 of the pot.
Peel and cut your vegetables and garlic. If you are using organic produce, you can just roughly chop them. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You’ll be straining these out before consuming the broth. Protein!!
Fill the slow-cooker with filtered water and season with about 1-1.5 tsp of sea salt.
Add 1-2 tablespoons of organic apple cider vinegar. This is the acid and adds flavor!
Set the slow-cooker on low and cook for 18-24 hours.
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. The fat can be removed and used for cooking and flavoring vegetables later.
The goal in the cooking process is to get the broth to gel. This gelatin is where the most beneficial nutrients are found. But don’t worry if your bone broth doesn’t gel. There are still plenty of nutrients in it, and it’s worth drinking.
Final Tips: Here are a few reasons why your bone broth didn’t gel:
There is too much water or too few bones in your stock.
Simmer longer…go for the 24 hours!!
The quality of the bones wasn’t good enough to gel. For example, traditionally raised chicken bones often don’t gelatinize because they’re raised in cages and don’t have as much collagen/gelatin in their joints and bones.
Now, you should be all set to make your own broth for health and for life!