For good reason, bone broth is in high demand nowadays. This is in part because of its affordability, as well as it’s loaded with protein. Moreover, rather than spending money to purchase bone broth from the store, you can make your own at home in an Instant Pot, slow cooker, or in a stockpot on the stove.
What is Bone Broth?
Bone broth is produced by cooking the bones and connective tissues for an extended period of time. The liquid is strained and used as the base of many soups, sauces, and gravies, but in particular, it has become glamorized as a healthy drink. The best part about making stock is you can use bones from almost any animal to make stock. From beef to pork, to chicken and turkey to shrimp and lobster, you can cut down on waste and get the full use out of your meat by saving the bones and making bone broth.
Benefits of Bone Broth
Bone broth is a rich source of the anti-aging property collagen. Collagen is one of the most bountiful proteins in the body, considering it's estimated to be about one-third of protein's structure. Furthermore, collagen is one of the primary elemental units of bones, skin, muscles, tendons, and ligaments. Collagen is also located in several different body parts, like the blood vessels, corneas, and teeth. Collagen can be considered the adhesive that links these components together as it is derived from the Greek word kólla, which translates to glue.
Moreover, research has discovered supplementary collagen to improve the hydration, elasticity, and presence of wrinkles in human skin as well as improve the bone mineral mass in post-menopausal women. Now that you know the bone broth benefits, you must be wondering how to make bone broth.
How To Cook Bone Broth
The process for making bone broth is rather simple. It does not matter whether you are making chicken, seafood, or beef, bone broth recipes essentially the same. To make bone broth all you need is to save the bones from your meat, add them to a large stockpot along with roughly chopped, carrots, onions, celery, garlic, bay leaves, and whole black peppercorns. Fill the pot with about 3 quarts of water and add a generous amount of salt to the liquid to season the broth. Next add 1-2 Tablespoons of apple cider vinegar, which is added due to the acidity that aids the break down of collagen, therefore, making it plentiful in the stock.
Bring the liquid to a boil, then reduce the heat, cover the broth and simmer for a minimum of 10-12 hours, or until it is reduced by 1/2, giving you 6-8 cups of bone broth. The longer the stock is cooked and reduced not only will there be a greater concentration of flavor but more collagen will be extracted. Once the stock has completed cooking, strain the broth and use it immediately or store it in the fridge for 5 days or in the freezer for up to 6 months.
Bone broth has several benefits. Not only is it super easy to make and good for you, but you can also save money by making your own stock, and cut down on your waste. Moreover, you will be able to create a better-tasting, more flavourful stock to use as the base of your soups, stews, sauces, and gravies better than any stock you can buy from any store.