Healing effect on the intestinal walls, joint pain, strengthens the immune system and has an anti-inflammatory effect.
Bone broth is a magical elixir made from bones. And not just any bones – you can use animal, bird, or fish bones. Once upon a time, bone broth was considered peasant food, whipped up from the cheapest parts of an animal. But oh, how times have changed!
Nowadays, bone broth is a culinary superstar. You’ll find it bubbling away in the kitchens of top restaurants and even ready-made in chic specialty shops. This traditional fare, loved by our grandparents, has made a huge comeback – and for good reason. It’s packed with flavor, versatile in the kitchen, and loaded with health benefits.
Imagine walking into a high-end restaurant and seeing a pot of bone broth simmering on the stove. It’s a common sight because chefs know its secret: bone broth is a powerhouse of nutrients. Not only does it taste amazing, but it’s also rich in minerals that can boost your immune system. Remember how chicken soup always made you feel better when you were sick? That’s because it contains an amino acid that helps clear your lungs and bronchi. Just make sure to cook it for at least 4 hours, and don’t forget the pepper!
Bone broth is a nutritional goldmine. It’s full of easily absorbable calcium, magnesium, phosphorus, and potassium. Plus, it’s got other essential elements like silicon and sulfur. The high collagen content supports your joints, hair, skin, and nails. When collagen is cooked, it transforms into gelatin, which provides important amino acids like proline and glycine.
People even say that bone broth is the secret to youthful vitality. It supports connective tissue, improves digestion, and helps maintain strong teeth. It’s a comforting go-to when someone in the family is feeling under the weather, soothing the stomach and boosting the immune system.
The amino acids in bone broth, such as proline and glycine, are vital for connective tissues – think joints, ligaments, and the tissues around your organs. Glycine, in particular, calms the nervous system, helps with wound healing, aids digestion, and regulates blood sugar levels. It’s also a key player in detoxifying the body. Proline, on the other hand, helps slow down atherosclerosis (the buildup of cholesterol in arteries) and assists in building healthy muscles.
Of course, nothing beats homemade bone broth. When picking bones, go for organic if you can. Use bones from your own kitchen scraps or buy them specifically for broth-making.
Ready to make some bone broth magic? Here’s one of our favorite recipes to get you started.
BONE BROTH
Average cooking time: from 5-24 hours. Fish broth is prepared for 8 hours, beef - up to 48 hours, chicken or other poultry - 24 hours.
Ingredients:
1 kg of bones (preferably organic) 2 chicken legs for extra gelatin (optional) 1 onion 2 carrots 2 stalks of celery 2 tablespoons of apple cider vinegar (helps to extract all the nutrients from the bones into the broth) Optionally: a bunch of parsley, 1 tbsp (or more) salt, 1 tsp of spices (pepper, etc., at your discretion), 2 cloves of garlic - 30 minutes before the end of cooking.
INSTRUCTIONS:
If you use beef bones, you can pre-soak them in the oven for 30 minutes, 180 degrees.
Place the bones in a large pot with water, add vinegar. Soak for 20-30 minutes, the acid will help elongate the minerals from the bones.
Coarsely chop the vegetables (except for garlic and parsley), add to the pan. Add salt, pepper, spices.
Bring to a boil, after boiling, reduce the heat. The broth should simmer until cooked.
In the first hours of boiling, you need to remove the "foam". If you use an inorganic bone, the first broth can be drained (30 minutes after cooking) and fill the bones with new, clean water.
Add garlic, parsley 30 minutes before finishing.
Turn off the heat, let cool. Strain. Throw out the vegetables. The broth can be stored in the refrigerator for up to 5 days, or frozen in small portions.
Homemade bone broth can be used for soups, sauces, gravy, stewing vegetables, etc. It is recommended to drink 1 cup of broth per day to support the immune system (especially in winter). The broth is ideal for retarded (physical and intellectual due to the amino acid involved in the production of growth hormone contained in the broth), slow, often sick children.