Bone Broth: how to make and its benefits

Bone Broth is a savory, nutrient-dense, and collagen-rich liquid made from simmering marrow-rich animal bones (beef, chicken, turkey, pork) in water with vegetables like celery, carrots, and onions, fresh herbs, and garlic for extra flavor. Apple cider vinegar or white vinegar is added in small amounts to help break down the animal proteins and connective tissues. This makes the broth higher in protein and collagen.

Bone broth is made by simmering bones for 12-hours on the stovetop or pressure cooker for at least 3-4 hours. Once cooled, bone broth will usually firm-up into a jelly-like consistency due to its high gelatin content.

6 benefits of drinking bone broth

Bone broth is in vitamins and nutrients such as calcium, magnesium, and phosphorous.

It may protect the joints thanks to the collagen. Glucosamine and chondroitin, in particular, are thought to reduce the symptoms of osteoarthritis and reduce joint pain.

It may aid in digestion, especially for people with IBD or IBS.

May lead to better night’s sleep given to Glycine, a non-essential amino acid.

Claims that it may help you lose weight by making you feel fuller for longer.

Suggested to help fight inflammation. Arginine, in particular, may help fight chronic inflammation.

Tips and Tricks

Use a mixture of different beef bones.

In order to achieve the beautiful, clear, rich bone stock, you need to blanch the bones.

Roast your bones to get more flavor.

Allow enough time (12-14 hours) for the bones to simmer, and no longer than 24 hours.

Refrigerate the soup overnight and remove the fat layer from the top.

Add salt to taste. Exactly how much depends entirely on you.