{"id":26023,"date":"2016-10-16T06:00:36","date_gmt":"2016-10-16T13:00:36","guid":{"rendered":"https:\/\/shescookin.com\/?p=26023"},"modified":"2019-06-23T13:30:10","modified_gmt":"2019-06-23T20:30:10","slug":"how-to-make-bone-broth","status":"publish","type":"post","link":"https:\/\/shescookin.com\/how-to-make-bone-broth\/","title":{"rendered":"How To Make Bone Broth"},"content":{"rendered":"

You’ve probably heard all about chicken soup as a health remedy for a cold or flu, but you might not know that the secret ingredient is the nutritious broth!<\/p>\n

\"homemade<\/p>\n

Brodo<\/em>, the annex to Chef Marco Canora’s Hearth<\/em> restaurant in NYC’s East Village,\u00a0can’t keep up with demand for the restorative bone broth as evidenced by the masses lined up at the window and huddling in the cold sipping steaming cups of the healing elixir. Canora is taking a gamble that the much-touted benefits of an anti-inflammatory diet will lead people to what he calls “the world’s first comfort food.”\u00a0Rich in gelatin and other nutritive properties derived from the bones that enrich Canora’s stock, the soups are believed to ease joint pain and contribute to overall health–and Canora should know. {Source: Epicurious<\/a>}<\/p>\n

Jump to Recipe<\/a><\/p>\n

\"bone<\/p>\n

But wait, we’re confused. What exactly is the difference between stock, broth, and bone broth? They all have water, vegetables, aromatics, and meat, right? (With the exception of vegetable broth, of course.) \u00a0Add to that the fact that many people (and store-bought carton labels) seem to use the terms interchangeably.\u00a0To answer this burning question, I found answers at\u00a0Epicurious<\/a>, a reliable source. This is what they say:<\/p>\n

Broth<\/strong> is water simmered with vegetables, aromatics, and meat, and can include some bones. It is cooked for a short period of time, usually 45 minutes to 2 hours, then strained and seasoned. The goal of broth is to use a combination of ingredients to create a light, flavorful liquid that can be enjoyed on it’s own as a soup (or soup base along with other ingredients). Broth usually stays fluid when chilled.<\/em><\/p>\n

Stock<\/strong> is water simmered with vegetables, aromatics, and animal bones, sometimes roasted, and sometimes with some meat still attached. It is cooked for a medium period of time, usually 4 to 6 hours, then strained. It is usually not seasoned at this stage. The goal of stock is to extract the collagen from the connective tissues and bones being simmered, which give stock its thick, gelatinous quality. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is not served on its own; rather, it’s used to deglaze a pan, or as a base for a rich sauce or gravy. Stock is also a great binder to use instead of cream or butter, or used in a broth-like manner (just add some water to it).<\/em><\/p>\n

Bone broth<\/strong> is really a hybrid of broth and stock. The base is more stock-like, as it is usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time, often more than 24 hours, and the goal is to not only extract the gelatin from the bones, but also release the nutritious minerals. It is then strained and seasoned to be enjoyed on its own, like broth<\/em>.<\/p>\n

\"Making<\/p>\n

Making pork bone broth for Tonkatsu Ramen in Osaka, Japan.<\/p>\n

Bone broth is made from parts of the animal you typically throw away, like the bones and joints. But the bone marrow contains high levels of a protein called collagen, which is jam packed with many beneficial amino acids. Humans can\u2019t digest bones, so the bones need to be simmered for a long time which breaks down the collagen into a more digestible and softer form, called gelatin.<\/p>\n

It\u2019s this gelatin that contains the nutrients that helps repair the lining of your gut (you’ve heard about, or maybe suffer from, leaky gut) and improve your immune system. Now that we\u2019re getting into the flu season, I think this is the perfect time to share what has become my favorite beef bone broth recipe.<\/p>\n