If you are a meat eater making broth from the bones of cows, marrow and knuckle, pork, lamb, chicken and turkey is very beneficial. Bone broth is flavorful and can be used in many ways in your kitchen to flavor your foods and to sip for your health.
There are generally three kinds of broth to make.
Broth is made with bones with a small amount of meat attached. Broth is flavored with vegetables and spices of your choice. It is typically cooked for a short time, less than two hours. It is light and has a good amount of protein.
Bone broth is made with bones with some meat adhering to the bone. The bones are typically roasted for about an hour followed by cooking or simmering in a slow cooker for up to 72 hours. The harder the bone the longer the cooking time should be.
Stock is made from bones with meat attached. Think neck bones, chicken or turkey necks. Bones can be simmered for three to four hours. This is a good source of gelatin or protein.
You can save money by making your own broths and is also a good source of trace minerals when cooked for an extended amount of time.
Rather than spend big bucks for glucosamine, chondroitin and mineral supplements try the bone broth way.
· Can boost your immunity from high mineral and amino acid content.
· Anti-inflammatory, stimulate collagen growth and repair joint damage.
· Calcium and magnesium promote muscle relaxation and promote overall bone health.
How to make bone broth.
Use Kangen® water to cover your bones after roasting and before cooking. Bring to a boil and simmer from 8-72 hours. Two hours before cooking ends add your spices and vegetables. Use your favorite fresh or dried herbs. Oregano, basil, thyme, celery seeds, carrots and celery are but a few examples. You can add pepper and himalayan salt at the end.