Yes, I find bone puns humerus.
But seriously, bone broth.
Bone broth are super healthy. They are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which may support skin health. Gelatin also support digestive health as well. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections.Not too bad, huh?
This isn’t your grandma’s broth though… listen.
There is a difference between broth, stock, and bone broth
- Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
- Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is a good source of gelatin.
- Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones. At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.
When I make a roast chicken, I save the giblets and carcass (for lack of better words) and keep in in the freezer. When I’m chopping up carrots, celery, zucchini, onions, etc., I always save the scraps in the freezer as well.
When the time comes, use the scraps from your leftover meals, and make this healthy bone broth in the crockpot.
Avoid potato peels and scraps, because it is so starchy, it gives the broth a weird texture.
What You’ll Need:
- crock pot
- chicken scraps
- vegetable scraps
Let’s Get Cooking:
- Add the scraps and chicken scraps into a crock pot, they can still be frozen, it’s ok.
- Add water to the crock pot until the scraps are covered.
- Leave crock pot on low for 12+ hours, up to 24 hours.
- Strain liquid through a mesh colander, so that it catches the little chicken bones.
- Put in freezer containers and freeze for future use.