e flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.
why bone broths are good for you
Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids. Bone broths are a good source of amino acids – particularly arginine, glycine and proline. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which improves collagen status, thus supporting skin health. Gelatin also support digestive health which is why it plays a critical role in the GAPS diet. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken stock inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections. Pretty cool, huh?
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Bone broths are easy to prepare at home, very inexpensive (the cost of bones is usually under $2/lb), and are very convenient and simple to make.
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ready? start making bone broth today
Ready to start making bone broth? Start with the recipes below, they all involve the long and slow cooking process that allows for the full release of nutrients – amino acids, gelatin and minerals – from the bones.
- Roast Chicken Stock
- Perpetual Soup: The Easiest Way to Make Bone Broth
- Fresh Chicken Broth
- Asian-style Chicken Foot Stock
- Homemade Beef Stock
- Homemade Bouillon
how to use bone broth
My husband and I aim to consume about one quart of bone broth per day, per person. While we start every morning with a mug of broth seasoned with salt, pepper and crushed garlic, we also use bone broth to braise meats and vegetables as well as in soups, sauces and stews.
- Drink it plain with a little salt, ground pepper and crushed garlic.
- Braised & Roast Meats: Easy Roast Chicken, Salisbury Steak for Grownups, Cider-braised Brisket with Tzimmes, Roast Lamb with Oregano and Lemon, Beef Pot Roast with Winter Vegetables
- Soups & Stews: French Onion Soup, Potato Leek Soup with Dill, Gluten-free Chicken & Dumplings, Chipotle Chile, Black Bean & Chicken Soup, Spiced Lentil Soup with Roasted Tomatoes, Curried Lentil Soup with Coconut, Onion Bisque with Frizzled Leeks, Egg Drop Soup with Duck, Wild Mushroom Stew, Caldo Verde, Winter Minestrone Soup, Beef Burgundy, Kale and White Bean Soup, Asparagus Soup, Lovage Soup, Chicken and Wild Rice Soup, Lentil Stew.
- Braising Vegetables: Braised Whole Baby Beets, Braised Turnips with Parsley
How to Store Bone Broth
Bone broth can be stored in the refrigerator for no more than a week. You can also freeze it in ice cube trays, and transfer the frozen cubes of broth to a resealable freezer bag where they will keep for 6 months. Alternatively, consider making Homemade Bouillon.
get started on bone broth with these resources
Typically, all you need to prepare bone broth in your kitchen is a good stock pot or a 6-quart slow cooker and something for straining the broth. To prepare a very clear broth, I recommend straining with a very fine-mesh sieve or a reusable coffee filter (using both in conjunction yields the finest results).