There’s a ton of buzz right now around “bone broth”, which is essentially stock. Typically made from the bones of chickens or beef, there are all kind of true-believers out there touting the magical healing power of bone broth. I’ve not seen any scientific literature that supports these assertions. That doesn’t necessarily mean it’s not good for you! We know that many vitamins are leached out into the water when vegetables are cooked. Water soluble vitamins, gelatin, and perhaps even some minerals (and fat soluble vitamins if you don’t completely skim the broth) will be in the stock. Nutrients do go out into the water when stock is made – there’s no argument about that, and drinking the broth means you’re getting more of those nutrients you wouldn’t have otherwise eaten. There could be something to it…but I wouldn’t cancel your insurance or stop taking your multivitamin.
One thing is sure…Making fresh stock with bones, vegetables, and herbs is a great way to cook healthy meals! It can add flavor to cooked grains, mashed potatoes, sauces, and means you’re 1/2 way to a great pot of soup. I make stock nearly every week. Here’s my recipe:
- Bones of 1 roasted chicken (often rotisserie)
- 1 onion, peeled and quartered
- 2 carrots, scraped and chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, smashed
- 1 tsp dried thyme
- 2 bay leaves
- pinch of salt
- fresh ground pepper
- 8 cups of filtered water
- 1 Tbs apple cider vinegar
Put everything in the crockpot and let it cook on low for 8-9 hours (perfect to do right before you head to bed!), then strain and refrigerate. Use within 7 days. Enjoy!