Bone broth can not be mistaken for regular broth or stock. Typical broth is boiled for approximately 45 minutes with some meet and vegetables. It is thin with a mild flavor but a very good source of protein. Stock on the other hand is often roasted first to intensify the flavor and then boiled for about 4 to 6 hours. This will make the broth a little thicker and also releases gelatin. Gelatin is mostly made up of amino acids derived from the collagen from the bone. It is known for its anti-inflammatory properties and is also great for hair and nail skin.
Bone broth is also roasted but then boiled for 8 sometimes 24 hours. This will allow for the gelatin and vitamins and minerals to release. Usually we scrap or drain the foamy top, however, that is where a lot of the rich proteins are, so try to let the broth cool to allow the foam to resettle and distribute.
Bone broth has countless benefits, the first being easing digestive issues like leaky gut, chronic diarrhea, constipation or even food intolerance's. The proteins are also great for skin, bone health, strength and keeps us looking younger too. Finally, because of all the minerals released we have an added immune system boast to help combat our daily interaction with germs. Two amino acids, proline and glycine are reason for the enormous benefits we gain from drinking bone broth.
Bone broth can be drunk straight up, used to cook grains or in gravy’s, pan sauces or soups. I have researched several recipes and below I have copied and pasted several for you. I have not tried these recipes I am recommended based on knowledge of the website and cooking in general. If you happen to try some please comment below and let us know how it is. I have been making my Nana’s Portuguese soup for years and it all begins with a homemade bone broth. My recipe to follow soon.
Stacie A. Zamperini M.Ed.