I’ve Got A Bone to Pick with You – Let’s Talk Bone Broth
This harsh winter weather brings along cold and flu season. You can do your part to keep up your strength with good nutrition.
Ever hear of Bone Broth? Chock full of nutrients, sipping this stuff can kick you towards the goal posts of better health.
Why is Bone Broth such a big deal? Isn’t it just soup? Want to know the difference between Broth and Stock?
Stock is made with bones that do not have meat on them. Stock is more viscous due to the collagen that seeps out of the bones during long-term cooking.
Broth is thinner and is made with actual meat on the bones.
There are companies that make Bone Broth, and I have seen prices as high as $45 dollars per quart! You can do this, folks, and for a fraction of the cost.
I was taught, old school, to roast the bones in the oven for hours before tipping them into a stock pot. From there, the stock pot would simmer for a DAY of cooking on my stovetop.
In the past few years, I’ve taken to using my slow cooker instead. I love this shortcut method, and the video below will show you how easy it is to prepare. The best part is no open flame leaving your stovetop free for other things.
I’ve done a lot of reading and found a few interesting facts to share.
Bone Broth supports the immune system and contains healing compounds like collagen and glutamine.
Collagen supports healthy skin and can reduce the appearance of cellulite.
Bone Broth supplies a ton of good stuff including; calcium, protein, magnesium, phosphorus, vitaminD, potassium, zinc, manganese, copper, and iron.
Bone broth protein is low in calories and high in protein, which may boost your metabolism. Your boosted metabolism may contribute to weight loss. It can also reduce your appetite.
Bone broth is a good source of essential amino acids, which contributes to gut health.
Chicken Bone Broth has a higher protein content compared to Beef Bone Broth.
While Chicken bones are not as dense as Beef bones, the Chicken feet are super rich in collagen, so you get higher protein per serving than beef.
You can do this! Check out this video for easy instructions on how to make your own bone broth!
Skimming of the frothy stuff that rises to the top is key. After straining my batch, I place it in a single, large container and refrigerate overnight. The next day, skim any additional fat that has risen to the top. It should be easy as the fat will have solidified. Afterwards you can heat it up, per serving, or use this incredible broth for a delicious soup.
To make soup, just add some of your favorite things. I love to add fresh root vegetables with herbs like bay and thyme. Root veggies will never let you down.
I add thinly sliced mushrooms, and tear fresh spinach into the pot ten minutes before serving.
When I want something hearty, I really like adding cooked Barley to the pot.
You can add small pasta or rice.