What is a Bone Broth?
A bone broth is a portion of delicious, healing food that has been used for centuries to maintain health and wellness. Bone broths are made by simmering animal bones, feet, heads, etc., for up to 48 hours in water with vegetables, herbs and spices. The resulting liquid contains valuable nutrients including collagen, amino acids, minerals and powerful disease-fighting compounds.
It can help you to recover from chronic diseases, improve joint health, boost your immune system and more.
8 Tips for Making Bone Broth Doesn’t Have To Be Hard
If you are new to making bone broth or have struggled with it in the past these eight tips will help make your efforts very rewarding!
The ratio of bones to water is important because this affects how much collagen you end up within the end product. You want one pound of bones for every two quarts of water. This will ensure that you are getting all the benefits of the gelatin. If using chicken on the bone, cut it down to one-half pound per two quarts of water since there is less bone than beef bones which generally weigh about a pound each.
When cooking a bone broth in a crockpot or slow cooker you must fill the pot to within one inch of the top. The lid should fit well, but not be sealed. If cooked in too small a pot it will evaporate and scorch leaving you with a burnt mess, which will add unpleasant flavours to your broth.
You can add roasted vegetables to enhance the flavour of your bone broth. These vegetables provide even more minerals when included in the cooking process by caramelizing them when they are roasted at low heat for about an hour before being added to the broth. Toss root vegetables such as sweet potatoes, carrots and onions into a 400-degree oven on a baking sheet covered with foil for about an hour then add them to the broth.
Herbs and spices are also a great way to enhance the flavour of your broth. Add fresh or dried herbs such as rosemary, thyme, parsley and bay leaves. I like to add a teaspoon of black pepper and a few cloves of garlic for added flavour. You can also add a quartered onion and some celery if you have it on hand.
If you are using raw bones you must roast them first to release the collagen. Preheat your oven to 375 degrees F and spread the bones out on a baking sheet. Bake for 30-40 minutes until they are nicely browned. This will add flavour to your broth and increase the collagen content.
You can use any type of bones you like for your broth, but I find that beef, lamb and pork are especially good. I like to get my bones from the butcher shop where I can get a variety of bones including marrow bones, oxtail, short ribs and shank. If you are making chicken bone broth make sure to include the feet and heads which are high in gelatin.
If you want to make a really rich and gelatinous broth sure to add some feet, heads and other odd bits such as ligaments, tendons and skin. These contain high levels of collagen which will help thicken your broth.
After the broth has been cooked it is important to let it cool completely before refrigerating or freezing. If you don’t allow it to cool properly the gelatin will congeal and make your broth cloudy. You can speed up the process by putting the pot in an ice bath.
You now have all the information you need to make a delicious, healing bone broth! Enjoy!