How is bone broth different from stock or soup? It is all about the nutrients.
Bone broth is made by boiling bones and connective tissue of chicken or beef for at least 12 to 18 hours till the bones essentially turn to jelly (anything less and you wont get the full nutrients). This allows the collagen, vitamins and minerals in the bones to break down and infuse the broth. Collagen is beneficial for bones, joints, skin, hair and nails and is full of protein. Its the stuff that we need more of as our bones and joints start to age. It’s liquid gold for your body.
Bone broth is also rich in other vitamins and nutrients like magnesium and calcium and is great for your immune system and gut health. All of this is in a form that is easily digested by the body because of the long slow cooking process.
Make sure you use quality ingredients to get the most out of your broth. Organic is best. For the bones, halal bones will give you less of that scum that develops on top (something about how it is slaughtered to drain the blood mean less impurities in your broth). I only use halal bones and I never get any scum on my broth. You can even switch up the type of bone used. Beef, chicken, turkey or a mix can work. Always try to get some joints and cartilage in there as they have the most collagen. Keeping a bit of meat on the bones adds to the flavour as well. I also like to add turmeric for an extra immune boost, as well as lemongrass and ginger for extra flavour. But feel free to use whatever seasonings you like.
I tend to make bone broth anytime I eat a rotisserie or roast chicken. I just save the bones and make broth the next day.
While it takes some time to make, it is all hands off cooking and is super simple to make. I like to use a slow cooker to do this, but stove top works too. (If you own an instant pot you can make bone broth in about 3 hours!)
I love to make a big batch of broth then use it to make soups, pho, or freeze them into ice cubes that I can then add to other sauces when cooking. Try drinking this straight up for breakfast, or as a meal replacement.Or your pre-workout protein shake with this to get a natural boost of protein. It’s delicious liquid gold!
- 1 chicken carcass (you can save bones in the freezer till you have enough to make a batch of broth)
- 1 onion
- 4 cloves garlic, peeled
- 1 inch fresh ginger, peeled
- 2 carrots, peeled
- 2 stalks celery
- 2 stalks lemongrass (optional)
- 5 whole peppercorn
- 2 tsp turmeric powder
- 2 bay leaves
- 5 whole black pepper
- 2 tsp salt
- Rough chop the veggies (no need to peel the onion, the skin actually helps improve the colour of the broth).
- Place all the ingredients into a large (8 qt) slow cooker or saucepan. Add enough water to cover all the ingredients.
- Cover with a lid and cook on low for 12 to 18 hours. Check it every few hours to make sure the water level is never below the ingredients. I like to add a few cups of water every 5-6 hours or so. (You may also need to skim any of that white scum off the top if any accumulates).
- You will know it is done when the bones are very soft and almost fall apart when touched. Allow it to cool and then strain the broth and store in an air tight container in the fridge for 2-4 days or freezer for ages.