Easy Bone broth is everywhere at the moment (well not literally of course), but it’s all over the internet so I decided to see what all the fuss was about. It’s basically chicken stock right? Well almost.
Easy Bone Broth
Easy bone broth is cooked slowly for up to 24 hours so the bones release their glucosamine, chondroitin and gelatine. It is absolutely packed with nutrients, minerals and amino acids. Calcium, phosphorus, silicon, and trace minerals are in there too.
Bone broth contains the amino acids arginine, glycine and proline. These help digestion, red haemoglobin production, secretion of gastric acids, and collagen production for skin health. The glucosamine and chondroitin are essential for good joint health.
Years ago, is was seen as essential to utilise every part of an animal. Making bone broths are cheap and simple to do. They were seen as tonics for young children and the elderly. Apparently chicken broth inhibits neutrophil migration and so helps reduce the impact of coughs and colds. SO the old wives tale is true. Drink chicken soup (or bone broth).
It is just so simple to make easy bone broth, and almost free! After a roast dinner, keep the bones and any meat still attached, plus the dripping in the pan and all those little ‘tasty bits’ at the bottom of the roasting pan, then follow the recipe below.
Easy Bone broth –
- heals your gut
- helps joints remain supple
- reduces inflammation
- improves healing from common colds
- incredibly nutritious
- excellent for bones and teeth
Each batch is different. Depending on cooking times and the bones you use, the bone broth will actually set because of the gelatine that is released from the bones. Any meat left on the bones, should have no flavour left in them, which confirms all the flavour and nutrients are now in the broth. The bones may even crumble if pressed between your fingers.
Once you have made easy bone broth, keep in the fridge for up to 3 days, or freeze in batches for over the winter and microwave a cup at a time. Even pour in into ice cube trays and freeze for using in cooking for added flavour.
- 1 chicken carcass which has been picked clean of all of the meat or any type of bones left over from a roast dinner such as pork, beef, lamb
- 2 cloves garlic crushed
- 1 spring onion finely sliced
- 1 bay leaf
- vegetable scraps
- Put the chicken carcass, vegetable scraps, peelings and flavourings in a deep saucepan. Cover with water and simmer for as long as you can. Minimum of 2 hours, but longer if you can. You can also make bone broth in the slow cooker for 12-24 hours.
- Strain the liquid through a sieve to remove all the bones and scraps. These should be tasteless as all of the flavour and goodness are now in the bone broth.
- The bone broth may gel, or it may remain liquid. This depends on the bones used, and on how long it had been cooking for.