Is the Bone Broth Trend Still Hot?
Bone broth. It’s still very much a hot trend.
My daughter-in-law has been making bone broth for years. She swears that it help builds a body’s immunity and it’s one of her secrets for keeping weight off.
Nancy drinks a cup of bone broth every morning for breakfast and if she feels like she’s coming down with something, she’ll sip the broth throughout the day.
Now, let’s get something straight about bone broth. It is not a reconstituted dried bouillon cube and it’s not consommé, or soup stock.
The cooking process for bone broth is exceptionally long — some cooks simmer the broth for up to 48 hours. That time on the stove helps break the bones down so that they can releases nutrient-rich gelatin and minerals like calcium, magnesium, potassium, vitamin B12, and phosphorus.
Benefits may include shinier hair, improved digestion, and reduced joint pain and inflammation.
Check out this recipe!
Immunity Boosting Bone Broth
- 4 pounds (or more) of either chicken or beef bones from a healthy source. For beef select a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher).
- 2 unpeeled carrots, cut into 2-inch pieces
- 1 whole leek, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 garlic head, halved crosswise
Preheat oven to 450°F. Place beef bones (if using), carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, 10 to 20 minutes more.
- 2 celery stalks, cut into 2-inch pieces
- 2 tablespoons black peppercorns
- 2 bay leaves
- 2 tablespoons apple cider vinegar
Fill a large (at least 6-quart) stockpot with 12 cups of filtered water. Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables. Let the mixture sit for 30 minutes.
Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface.
A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove the frothy/foamy layer.
Beef broth/stock: 48 hours
Chicken or poultry broth/stock: 24 hours
Fish broth: 8 hours
During the last 30 minutes, add 1 tablespoon (or more to taste) of sea salt.
Remove the pot from the heat and let cool slightly. Strain bone broth using a fine-mesh sieve and then discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer. Adapted from a www.wellnessmama.com recipe.
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