What’s the deal with bone broth

(Sexy) #1

Heard Bone broth helps with gut health. I have chicken stock is this helpful?

(Jane) #2

No, chicken stock is not the same thing as chicken bone broth.

(Eric - The patient needs to be patient!) #3

active culture fermented vegetables can help as well. Sauerkraut for example. It is hard to find active culture but this brand is supposed to be https://bubbies.com/pantry?gclid=Cj0KCQjwuLPnBRDjARIsACDzGL37kU0vnrdpDEz364WMxvgFKoe0D3gddIZfxtTKvFQG54uKtD6oGygaAmO-EALw_wcB

There is some dispute as to the value of over the counter “active” culture sauerkraut. So I have begun making my own.

I do also make my own bone broth, both beef and chicken. There are a lot of youtube videos on how to make it. The think with bone broth is there is a lot of minerals and healthy proteins from the bones in a serving.

(Carl Keller) #4

There’s a ton of info about why bone broth is good for us. I doubt it’s being pushed on us by Bone Industry propaganda since there’s not much profit in bones. :stuck_out_tongue:

(Eric - The patient needs to be patient!) #5

So this raises a great question. How often do people drink bone broth? I tend to drink a cup when I break my weekly fast. So once a week. I was thinking for this fast to end dinner with some bone broth before starting the fast but I choose not to do so at least this time.

(Carl Keller) #6

@daddyoh, I now drink it a few times a month. During the winter I was drinking it like hot cocoa with salt instead of sugar. The polar vortex was a strong promoter.

(Full Metal KETO AF) #7

There didn’t use to be, you used to be able to buy beef bones for pennies, now they can cost almost the same as inexpensive meat cuts per pound. I attribute this to the “Bone Broth Fad” that people are tuned into now. I’m not saying bone broth isn’t great for you, just that its a lot more expensive to use than it used to be. Just like rib eye steaks once people were informed they didn’t need to be as careful with animal fats as was previously thought. :cowboy_hat_face:

(Carl Keller) #8

I remember when chicken wings were the cheapest part of the chicken (aside from necks) and we’d go get wings for a dime a piece. Sadly the fad that made them most expensive part of the chicken, never died out…

(Anne) #9

I drink it daily before I go to the gym, after I have my tea with MCT oil. I make mine from rotisserie chicken carcasses and have about 1/2 cup diluted with water plus salt added. My nails have never been stronger!

(bulkbiker) #10

Can you tell me what the difference is then if both are made at home?

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #11

Most homemade stock is bone broth. Just sayin.

(Edith) #12

I was listening to a chef on the radio the other day. She explained the difference between broth and stock. Broth is made with vegetables and meat. Stock is made with bones and it gels when cold. Bone broth seems to be a combination of the two: uses bones and vegetables for flavor.

(Eric - The patient needs to be patient!) #13

@VirginiaEdie @MarkGossage

Actually, it is the other way around. Stock is made from meat, bones, and vegetables and is cooked an hour or two. Stock is for soup or sauces.

Bone broth is not the same as broth. Keep reading.

Bone broth can be cooked with vegetables but does not have to be. Bone broth is for drinking (in my house). It requires bones. If the bones have meat on them great but it is not desired. Having some bones with bone marrow is ideal.

Bone broth, beef, in a crockpot takes 18 to 48 hrs. In a pressure cooker 1 1/2 hours to 2. Bone broth will gel when cooled. That is collagen and other proteins that are highly desired. If you add a tablespoon or two of vinegar when cooking the broth your broth will have more minerals extracted from the bones. If you make chicken broth with some added chicken feet you will get a lot of extracted collagen from the feet.

You can make bone broth (or stock) from any meat bones but most common is beef or chicken. Highly desired is adding some oxtail.

If you search for “what is the difference between stock and broth” the answer from dr google will be the opposite of what I said. Broth and bone broth are different, however. Add bone broth to the search term and the results are very different.

This article explains it https://www.drkellyann.com/bone-broth-no-its-not-just-stock-or-broth/

I’m making chicken bone broth this weekend. I had a 6 oz cup of beef broth with dinner last night.

(Edith) #14

That’s pretty much what I said. Also, here is a quote from Bon Appetite:

A few years after we learned that you could buy soup in a disposable coffee cup for $10, and we’re still not sure about the difference between stock and bone broth, especially now that we’re making it at home. After several internal debates, we decided to ask the de facto expert on the topic, Marco Canora , chef of Hearth and brodo in New York, to give us the rundown.

“Bone broth is essentially stock,” he admits. The confusion comes from the traditional definition for stock, which is more viscous due to the collagen that seeps out of joints and bones during long-term cooking, and broth, which is thinner and is made with more actual meat (versus meat-stripped bones used for stock). The confusion comes from the fact that the current trend uses the word “broth” even though bone broth is essentially stock. Explains Canora, "Three to five years ago, because of the wellness and paleo trends, stock started being called bone broth.

(Door Girl) #15

I’ve had a hard time finding good bones without going around to local meat farmers. Too many of my bone broths from store bones (even good butchers) smell off. And I know what bone broth should smell like.

So because I’m not ready yet to head back into the land of raise-kill-butcher-cook my own chickens, I’m using collagen powder from grass fed cows in my morning coffee. I would much prefer a good bone broth, but I’m lacking reasonably priced good bones…

Maybe when this baby (that is still on the inside) is big enough to manage a bit with his brothers I’ll get back into chickens. There is truly nothing like “foot stock” made from fresh chicken feet and bones with a nice hunk of ginger… uh oh, new pregnancy craving?

('Jackie P') #16

I remember when scrag end and shank were cheap cuts of lamb. Now its neck fillets, if you please, and lamb shanks trebled in price!

(Eric - The patient needs to be patient!) #17

I’m going to visit some local farmers at their farms. They have some retail operations there. Maybe get a bulk of bones. I’m counting on it not being cheap but maybe, just maybe I can save a $ or two off of each pound.

#18

I’ve seen what’s labeled as bone broth in the meat section at the grocery store. I picked it up, shook it, and it was obviously still a liquid even though it was refrigerated. The stuff I make at home with the Instantpot gels up in the fridge to indicate the high gelatin (collagen) content.