Mineral Rich Bone Broth Recipes
MINERAL RICH BONE BROTH
Inexpensive and RICH in minerals. Which is very easy to consume, digest and absorb. Bone broth is loaded with glycosaminoglycans which is good for your joints. Do use grass fed cattle, wild caught fish, and pasture raised poultry. This can be drank out of a cup, made into a soup, stews, sauces gravies. Hooves, feet and heads are the most gelatinous portions of the animal. It's Not a store bought broths containing brain-cell-killing MSG and artificial who knows what!
Provided by Rita1652
Categories Stocks
Time P2DT20m
Yield 3 quarts
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Place bones on pan and roast for one hour or till browned. Roasting gives rich flavor and debt of color.
- Place roasted bones, remaining ingredients and your optional ingredients in a 6 quart stock pot or crock pot cover with a gallon of filtered water.
- Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.
- The first few hours of simmering, you'll need to skim the impurities that float to the surface with a fine-mesh skimmer. Discard. I find that Grass-fed and healthy animals does produce much less of scum as conventional animals.
- Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add fresh herbs like parsley. This will impart additional mineral ions to the broth.
- Beef broth/stock: 48-72 hours.
- Poultry broth/stock: 24 hours.
- Fish broth: 8 hours.
- Remove from heat and let cool. Strain using a strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, Freeze for later use or can in pressure canner for up to a year.
- Grass fed broth doesn`t need to have the fat removed that would be your choice. But I would removed the fat from grain fed broths. Just chill the strained broth and when fat comes to top it will harden then just remove with spoon.
- FYI:You can add water and vinegar to the cooked bones and re-simmer for another 48-72 hours. ;) The bones are very generous. So generous that you can reuse bones for at least six times. Once the bones disintegrate and gave it their all. Start with fresh bones.
- Good Information:.
- http://www.westonaprice.org/food-features/broth-is-beautiful?qh=YTo2OntpOjA7czo0OiJib25lIjtpOjE7czo1OiJib25lcyI7aToyO3M6NToiYm9uZWQiO2k6MztzOjU6ImJyb3RoIjtpOjQ7czo2OiJicm90aHMiO2k6NTtzOjEwOiJib25lIGJyb3RoIjt9.
- Benefits of bone broth http://www.bonebroth.com/articles/1-benefits-of-bone-broth.
Nutrition Facts : Calories 37.7, Fat 0.2, Sodium 51.4, Carbohydrate 8.2, Fiber 2.2, Sugar 4, Protein 1
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- It contains many important vitamins and minerals. In general, bone broth is very nutritious. However, the nutrient content does depend on the ingredients you use, as each brings something different to the table.
- It may benefit the digestive system. Scientists have discovered that your overall health depends heavily on the health of your intestinal tract. Not only is bone broth easy to digest, but it may also aid in the digestion of other foods.
- It may help fight inflammation. The amino acids found in bone broth, including glycine and arginine, have strong anti-inflammatory effects (16, 17). Arginine, in particular, may be especially beneficial for fighting chronic inflammation.
- Its nutrients have been shown to improve joint health. Collagen is the main protein found in bones, tendons, and ligaments. During the cooking process, collagen from bones and connective tissue is broken down into another protein called gelatin.
- It is weight-loss friendly. Bone broth is typically very low in calories, but it can still satisfy hunger. Studies have found that eating soup on a regular basis can increase feelings of fullness and may be associated with decreased body weight and belly fat (26, 27, 28).
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