Bone Broth: Nourishing, Tasty and Now, Ready to Go!
When we think of warming up on a chilly autumn day, a steaming hot cup of tea or bowl of broth often comes to mind.
The art of tea making aside, brewing a hot cuppa isn’t too tricky, even for someone who may not have spent much time in the kitchen.
But stock, or broth? Or even more so, bone broth?
Isn’t that an elaborate, time consuming process, requiring a great degree of culinary expertise?
Not necessarily.
Let’s first start out with some definitions[1]; what’s the difference between stock and ‘regular’ broth and bone broth, anyway?
Broth
Broth is a liquid food preparation, typically consisting of water, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce.
Stock
Stock tends to be made more from bony parts, whereas broth is made more out of meat. Stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones[2].
Bone Broth
Bone broth is really a hybrid of broth and stock. The base is more stock-like, as it usually made from roasted bones, but there can sometimes be some meat still attached. It is cooked for a long period of time, often more than 24 hours, and the goal is to not only extract the gelatin from the bones, but also release the nutritious minerals. It is then strained and seasoned to be enjoyed on its own, like broth[3].
Bone broth recipes often include vinegar, or for a more Paleo-friendly version, lemon or lime, which helps draw the minerals out of the bone (magnesium, calcium, zinc, boron, and others), making it even richer and more nourishing that it’s more main stream relative.
Finding a healthy, no additive version of both stock and broths is relatively easy these days, if you prefer to buy rather than prepare; so long as you’re thorough when you read the ingredient panel, you should be able to find out without a bunch of sugar, salt, stabilizers and yeast in it.
But bone broth?
Not so much… until now.
Freshly made bone broth is beginning to become more readily available; here in LA, we have a great source at Bel Campo, which I happen to love as a healthier alternative for an afternoon beverage to go, rather than a sugary, milky latte!
But what if you’re nowhere near such a luxury?
I am happy to share with you something very special:
The First Fresh (Non-Frozen) Beef Bone Broth!
A little from Bone Broths Co.’s Website:
“We make our broth the traditional way – slow simmering it over low heat for 24+ hours – to give the bone marrow, collagen and amino acids time to soak into the broth.
And, thanks to $6 million of modern packaging equipment, our broth does not come frozen or require you spend $40+ on shipping for a product that goes rancid in 5 days. Due to our unique packaging process, we were able to accomplish this without adding sodium or any harmful preservatives.”
I sampled it, I loved it, I shared it with friends and the consensus is: it’s a must-have, must drink.
Check out their products now! Your taste buds will thank you!
[1] Wikipedia. Wikimedia Foundation, n.d. Web. 29 Oct. 2015
[2] “Chicken Stock vs. Chicken Broth : Recipes and Cooking : Food Network.” Chicken Stock vs. Chicken Broth : Recipes and Cooking : Food Network. N.p., n.d. Web. 29 Oct. 2015
[3] “Stock, Broth, and Bone Broth-What’s the Difference?” Epicurious. N.p., n.d. Web. 29 Oct. 2015
