Why Bone Broth?
Bone broth is an amazing source of nutrients like collagen, amino acids, and minerals, which can support gut health, joint health, and even boost your immune system. It's so versatile, saves you money, and is delicious!
What is the key difference between bone broth & Stock?
Bone broth is simmered for up to 48 hours to extract collagen and amino acids from specific bones with lots of connective tissue resulting in a more gelatinous texture that is thicker and more nutrient-dense. Stocks on the other hand are cooked for less time without connective tissue to bring flavor to a dish.
Why is bone broth so good for you?
It's an incredibly nutritious and flavorful liquid that has been consumed by many for centuries. Bone broth is made by simmering animal bones (such as beef or chicken) along with vegetables, herbs, and spices for an extended period.
One of the main benefits of bone broth is its rich collagen content. Collagen is a vital protein that helps maintain the health of our skin, joints, and connective tissues. By consuming bone broth, you can support the strength and flexibility of your bones and joints.
Additionally, bone broth is packed with minerals, such as calcium, and phosphorus, which are essential for healthy bone formation.
Bone broth is easy to incorporate into your daily life. You can enjoy sipping a cup of broth on a cold day or use your bone broth with any recipes calling for stock, add to gravies, soups, and stews, and bring more flavor to quinoa and rice using broth in place of water.
Cooking methods for bone broth
Stovetop Simmering: This is the first way I ever made bone broth. It is the long and slow way and it works.
Gather your quality bones, such as beef, turkey, or chicken. Place the bones in a stockpot and cover them with water. Add onions, carrots, celery, a splash of apple cider vinegar, and herbs for added flavor. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 12 hours. Be sure to check on your broth every few hours to make sure the water level hasn't gone too low. Ask me how I know it can happen. You don't want all of your hard work to be for nothing.
The longer the simmer, the richer and more flavorful your broth will be. Don't forget to skim off any fat that rises to the surface during the simmering process.
Slow Cooking Magic: I tried this way for a while because of the hands-off approach. Place bones, veggies, apple cider vinegar, herbs if you are adding them, and water in the slower cooker. Set to low heat. You will need to let it simmer for 24 to 48 hours, to allow the flavors to develop.
Initially, I found slow cooking super convenient but then I learned many glazes on the pots contain lead. That concerned me, as I prioritize my health and safety. I discovered unglazed pots, but unfortunately, they didn't meet all of my needs. The unglazed pot that fit into my crockpot base was too small for my liking, especially when I wanted to cook the bone broth. 20 years ago I couldn't find a stainless pot option otherwise I would have considered it.
Instant Pot Cooking: I saved the best for last if you are looking for a hands-off approach that is time-saving and produces great results! I never waste my bones now that I have a fast and easy way to make delish bone broth.
Place bones, veggies, apple cider vinegar, herbs if you are adding them, and water just below the fill line of your Instant Pot. Select manual (this will cook at high pressure) for 120 minutes. Let it naturally release and then set it for another 120 minutes and naturally release it again. High pressure helps to extract the nutrients from the bones in a shorter period, perfect for busy people.
it's easy to use bone broth
Recipes to try with your bone broth:
Bone broth recipe
Ingredients
- 2 -3 pounds Beef Bones, whole chicken carcass or 1/2 Turkey carcass
- 3-4 Cloves of garlic cut in half
- 1-2 Large Carrots
- 3 Stalks of Celery
- 1 Red Onion cut in half
- 1-2 Tablespoons of Apple Cider Vinegar
- optional add any herbs you like fresh or dried for additional flavor and health benefits.
Directions
1. Roast beef bones at 425' if they have not already been cooked. This will bring out more flavor and a richer color.
2. Next add bones, apple cider vinegar, onions, garlic, celery, and carrots to the instant pot along with bones and fill with water. Do not go beyond the fill line.
3. Set Instant Pot to manual for 120 minutes. Use natural release (this takes 15 to 20 minutes to remove pressure when cooking is finished) Then repeat set to manual for 120 minutes and allow natural release. I find my broth is thicker and more gelatinous using this process.
4. Remove bones and veggies and strain broth with a mesh strainer or cheesecloth into a metal bowl.
5. Put the bowl of broth into an ice water bath. Then pour into jars using a canning funnel and refrigerate to allow the fat to come to the surface.
6. Spoon fat off the top of each jar.
7. Broth is now ready to use in soup, gravy, or solo.
8. If you choose to freeze broth use silicone muffin tins or loaf pan. Once frozen place in vaccum seal bags. Then pull out just what you need for your next recipe or cup of broth. Caution using mason jars in the freezer. Please allow room for expansion in jars. It is better to put less in a jar and leave 2 inches below the neck of the jar. If you overfill it will crack jars. Trust me it has happened to me and it is very disappointing to lose your broth.
Notes
1. Herbs for a more flavorful broth: Thyme, bay leaves, peppercorns, sage, parsley or rosemary
2. I do not salt my broth. I prefer to salt my dish before serving to keep the sodium low. If you want to salt your broth I would recommend using a small amount when you make your broth. Taste and then add more at the end of cooking if needed.
3. I have had my Instant Pot IP-Lux for many years. I love it and when I replace it I will get this Instant Pot
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