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Today’s subject might seem to some, an unusual superfood, but let us explore the virtues of bone broth. First let’s get clear, the differences in stocks and broths. Vegetable stock is produced by simmering aromatic vegetables in water. Primarily made with a base of onions, celery, and carrots, vegetable stock  may also include mushrooms, leeks, tomatoes, and parsnips.  Animal broth is made from simmering roasted  bones and vegetables, with added meat. Animal stock is made from the  simmering of roasted bones and vegetables. Both stocks and broths need to slow stew for three to four hours. Bone broth too, is made from roasted bones, but needs to simmer for up to 48 hours. Commercial bone broth is typically made from chicken or beef, but  can be produced using turkey, pork, and even fish. 

 While the thought might not be too appealing to some, the practice of simmering bones with other ingredients has been practiced for thousands of years. Ancient hunters used it as valuable sustenance, and as a way to extract nutrition from every portion of the animal. 

 Making use of bone broth, believe it or not, isn’t a new trend or fad, but has been used for centuries, across many cultures. For example,  bone broth has been traditionally used in Chinese medicine for thousands of years. Similarly, in ancient Egypt, bone broth was used in cooking and as a base for soups and stews. Chicken soup was a tradition in Jewish kitchens, so bone broth gained popularity and was known as  “Jewish penicillin”. Also, American-Indians would place hot rocks in water, then place bones in to make broths or stew.

Bone broth has recently obtained greater popularity, and is quickly becoming a culinary staple. Here are a few innovative ways to utilize bone broth. 1. Use instead of water for boiling rice or pasta: Broth imparts a whole other flavor dimension to rice, noodles, even mac & cheese. 2. Add to eggs: Whether scrambled, poached, over easy, steamed, baked, or sunny side up, a slash of bone broth into whisked eggs is an easy way   to infuse eggs with great flavor. 3. Sautee vegetables: Simply pour enough bone broth to cover the bottom of the pan or pot. Add vegetables, then simmer until vegetables are tender. They’ll taste amazing. 4. Deglaze pans: After searing your food, don’t pour the valuable pan drippings down the drain. Instead of rinsing, add a little bone broth for some very tasty gravy, or a great base for soups or stews. 5. Jazz up mashed potatoes:  Want ultra creamy mashed  potatoes? Stir in bone broth. The broth adds a somewhat meaty flavor to potatoes, which makes the great traditional paring of steak and potatoes…wondrous. Make sure the broth is hot to make mashing easier. Bone broth is great with grits, too. 6. Creamy risotto: Anyone who has ever crafted risotto, knows, it’s truly a labor of love. Try bone broth instead of water to impart a richer flavor. Also, because of the collagen found in stock or broth, your risotto will be even creamier. 7. Veggie smoothies: Some folks who blend vegetable smoothies prefer to sweeten them with apple,  blueberries, bananas, pineapple, or mango, but if you’d prefer a more savory smoothie, add the broth. Stock or broth actually enhances the flavor of your smoothie’s vegetables, almost like a cool creamy soup.  

Next week, I’ll describe for you some of bone broth’s truly remarkable healing properties.   

          

 

David Crocker is a nutritionist and master personal trainer. Questions? Email David at dwcrocker77@gmial.com or text to 864-494-6215.