Bone broth is the clear, protein-rich liquid obtained by simmering meaty joints and bones in water. It distinguishes itself from stock due to its lengthy cooking time. Much like stock, it can be used as a base for soups, stews and risottos.
Bone broth is simple to make, however, the nutritional value will vary depending on the bones used, how long they are cooked for, and what additions are included.
For the best results, select joint bones such as knuckles and feet.
Cooking low and slow and with an acidic ingredient will enhance
nutrient extraction. Vegetables, herbs and grains can be added during the
final hour for added flavor and nutrition.
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