Bone Broth Health Benefits – Collagen, Protein, Nutrients


Bone broth has become popular among the health-conscious crowd. But is it for a good reason? Or is another fad made popular by influencers?

Basically, bone broth is actually pretty straightforward. You make a batch by collecting bones, inedible parts, and connective tissue from animals. Then, in a large pot, you simmer these ingredients in water until the collagen and nutrients seep into the liquid.

Essentially, “bone broth” is just another name for “broth,” which rich and flavorful liquid chefs and home cooks use to make soups, sauces and tons of other things to taste. unbelievable.

Part of the popularity of bone broth comes from the Paleo Diet, whose drink followers say is inspired by hunter-gatherers who used every inedible part of the animal for food.

Now, the wellness community argues that bone broth has many benefits – vitamins, minerals, protein-rich amino acids, and collagen, which are said to improve everything from joint health to skin glow. (Although I wouldn’t describe our Paleo-era ancestors as “alive,” given that they tended to die in their 30s.)

Current research shows that bone broth as an elixir of life is more of a hype than the results of rigorously studied data.

That doesn’t mean you have to pour your cup of bone broth right away. I’ll admit I love a nice cup of hot bone broth during the winter months as much as the next guy. And I’m lucky to have a great butcher’s shop near me to find it for ¼ the price and 1,000 times the flavor. (More on that later.)

So while the bone broth doesn’t seem to provide any major joint and skin benefits, it does contain vitamins, minerals, and if the recipe includes carrots, celery, onions, and garlic. , anti-disease antioxidants.

So go ahead, enjoy it.

There are many pre-made consumer bone broth products that you can find online or in grocery stores nationwide.

Porters Path

That said, the flavor, especially compared to bone broth from a local meat product or one you make yourself, doesn’t even compare by far.

Want to test your culinary power and create your own?

Go to a local butcher and ask for the animal’s bones, which is a great way to cut down on food waste and pour a few dollars into the local economy for those otherwise inedible parts, which can normally be eaten. piers.

Then follow the recipe below from Executive Chef Noam Blitzer, from Red pig in Louisville KY, where I get mine.

Red Hog Butcher’s Bone Broth

What you will need:

1 lb free-range chicken bones (back, neck, feet recommended)
½ lb of grass-fed beef bone (femur bone marrow recommended)
½ lb of smoked ham shank
1 heirloom pig’s trotters
1 onion, thinly sliced
1 carrot, thinly sliced
1 whole Granny Smith apple, thinly sliced
1 inch fresh unpeeled ginger, thinly sliced
Cloves of 1 head of garlic, crushed and peeled
3 bay leaves (fresh recommended)
2 star anise, toasted
2 tablespoons coriander seeds, toasted
1 teaspoon of fennel seeds, toasted
1 teaspoon of black peppercorns, toasted
½ teaspoon whole allspice, toasted

How to do it:

1. Preheat your oven to 450 ° F. In a large roasting pan fitted with a roasting rack, roast the chicken bones, beef bones and pig’s trotters. Roast everything until the fat melts for 30 to 45 minutes.

2. Set the oven to 250 ° F. Let the bones brown until a dark pecan or light maple color forms on the outside of the bones, about 15 minutes more.

3. Transfer the roasted bones and smoked ham knuckle to a 2-3 gallon pot and fill the pot with 1 gallon of ice. Add cold water until the bones are covered with 2 to 3 inches of water.

4. Transfer the pot to the stove over medium heat and simmer gently for up to 8-10 hours with the lid cracked about 1/3 of the way. The broth should never be at a rapid boil, lower the heat if necessary. Simmering the bones slowly ensures the extraction of collagen and gelatin and will keep the broth clear.

5. Once the bones have simmered, turn the heat to medium-high to reach a gentle boil. Add the grilled spices, vegetables, apple and herbs and simmer for 1 hour.

6. Turn off the heat and remove large bones from the pan using a slotted spoon or tongs. Filter the broth through a fine strainer. Place in quart containers and let cool in refrigerator overnight. You will see a firm white layer on top of the broth that’s fatty. You can reserve the fat for cooking your next favorite dish, discard the fat, or let it melt in the bone broth. The bone broth will keep in the freezer for 3 months. Makes 6 pints

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