Bone broth is not only a delicious base for soups and sauces, but also a valuable food product with unique properties. During the long cooking of animal bones, many useful substances pass into the liquid.
How to prepare the broth at home and how to use it correctly, read below.
Table of Contents
Benefits of bone broth
The broth contains a larger amount of amino acids that make up collagen. But these are not all the beneficial properties of bone broth.
The broth restores the mucous membrane of the gastrointestinal tract and compensates for protein deficiency in the diet.
Bone broth perfectly restores the body after colds and poisoning. Glycine and proline, contained in the liquid, help reduce inflammation in the body. These same elements support immunity.
The broth strengthens the joint cartilage and also alleviates the symptoms of arthritis and rheumatism. All this is possible thanks to collagen amino acids.
Cooking rules
To make the broth tasty and rich, follow these recommendations:
A quality and fresh base is the key to a good broth. Choose farm products. If it is a brain bone, the fat should be light, almost white, not yellow. It is better to remove the brain part from the bone and add it at the end of cooking.
The ratio of bones and water when preparing the broth is one to five. For example, for 100 g of products you will need 500 ml of liquid. This gives the right balance and taste.
Pour cold water over the bones of animals, birds and fish. Then all the benefits will be in the liquid.
Bring the broth to a boil and immediately reduce the heat to a minimum. The broth should simmer and not boil away. The longer the liquid stays on the fire, the more amino acids will get into it. Cooking can take from three to 12 hours. You can cook the dish in stages. For example, cook for four hours and leave overnight, and the next day put it back on the fire and cook for another four hours.
Do not add salt and oil to the broth. It is better to bring to taste the dish to which you add the broth. Otherwise, there is a risk of oversalting.
When the broth cools down, store it in the refrigerator for up to three days or freeze it. In frozen form, the product is good for 3-4 months.
The same collagen strengthens the nails, evens out the skin and nourishes the hair.
Useful tips
For a brighter taste, you can bake the bones in the oven for 40-50 minutes at 180 degrees before cooking.
1.5 hours before cooking, you can add vegetables (carrots, onions, celery) and spices (garlic cloves, ginger slices, peppercorns, bay leaf and spices).
It is better to make more broth and freeze it. This broth can be used as a base for other dishes – soups, sauces, boiled cereals on bone broth and even baby food.
Read Also:
