You may have only heard of bone broth in the last year or so, but these healthy foundational liquids are well known in traditional food circles for their many benefits. Making a broth or stock from combining water, meat and bones with vegetables and seasonings after roasting a turkey at Thanksgiving may be the only time you’ve thought about it. Here are some details about bone broth and why you should be making it, along with a recipe!
Broth is usually made with meat along with a few bones and is only simmered for between 45 minutes to two hours, leaving it with a thin texture and a light flavor. Stock is made with bones which may have a small amount of meat adhered and which are often roasted before simmering three to four hours.
Bone broth is different from these two in that it is made with roasted bones which may still have a little meat attached, but it is simmered for a significantly longer period of time. A long simmer time – often more than 24 hours – results in the production of gelatin but also the release of minerals from the bones. The bones will crumble when squeezed lightly at the end of cooking.
Among many health benefits, bone broth promotes bone, skin and digestive health, is easy to prepare at home and is inexpensive.
- The bones from a roasted chicken
- 2 bay leaves
- 2 stalks celery
- 1 washed onion, quartered (leave the skin on for more color and flavor)
- 2 carrots
- 1 tablespoon black peppercorns
- Filtered water
Place all ingredients in a large slow cooker or stock pot. Cover with filtered water. Cook on low for 24 hours or more. Strain it through a fine-mesh sieve to clarify.