Bone Broth Recipe - Redhead Can Decorate (2024)

FAQs

What color should homemade bone broth be? ›

Develop an appetizing golden to bronze color and silky texture that says, “Eat me! Please!” Contain as little salt as possible. If you are using great ingredients for your bone broth, you may find you need less salt.

If you have favorite herbs, you can add them to the bone broth to enhance the flavor. Thyme is particularly nice with chicken broth. You can also add garlic. Since you might use the broth in a variety of recipes, I prefer not to salt it while cooking.

Although you can make bone broth in a pot on the stove, you're best off using a slow cooker. Using a slow cooker means you'll avoid high temperatures that can destroy some of the nutrients.

A little salt and pepper can go such a long way towards creating a delicious, flavorful broth. Other popular seasonings include herbs like bay leaves, thyme, rosemary, parsley, savory, sage, and basil. Turmeric, cayenne pepper, and ginger can also be added for extra flavor and possibly even some nutritional benefits.

Body: Due to the high collagen content, bone broths should have a viscous body—one that makes you literally lick your lips because it sticks to them. The best ones will gelatinize when chilled. Flavor: Chicken bone broth should taste like chicken, not chicken powder, not vegetables.

According to Baraghani, a good bone broth doesn't need much more than bones and a few choice aromatics, like onions, garlic, and black pepper. "Don't even get me started on carrots," he says, which add sweetness.

Dr. Kellyann Petrucci, a naturopathic physician and nutrition consultant, popularized the 21-day bone broth diet regimen. The bone broth diet plan is a meal plan that alternates between a Paleo diet five days a week followed by two days of fasting and drinking a lot of bone broth every day.

Bone broth combines the richness of a stock with the drinkability of a broth. It can make a healthy addition to your diet and contains nutrients such as collagen, electrolytes, and various amino acids. Consuming bone broth can help reduce inflammation and build muscle when combined with daily exercise.

I love adding a little lemon to the broth as well because I think it makes it lighter and more flavorful, making it also easier to sip on throughout the day.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

Is apple cider vinegar necessary for bone broth? ›

The Ingredient (and Step) Most People Forget

But there's an extra ingredient and key step that takes bone broth to the next level, leaching every bit of goodness out of your bones as you make your broth. That extra ingredient is raw apple cider vinegar (ACV). And the extra step is waiting to turn the fire on.

Put the pot over medium-high heat and bring to a boil. Every 15 to 20 minutes skim the fat off the surface of the water. When the pot boils, turn the heat down to low and simmer for 16 to 18 hours. Skim the surface again as needed when you check on the pot during the cooking period.

Woody herbs like rosemary, bay, oregano, sage, and thyme are best left in the infusion process. Tender herbs like parsley, cilantro, dill, tarragon, and chervil can be infused into the broth and used as garnishes on top.

Letting the broth simmer below boiling with new vegetables for an hour or two can boost the flavor. Taste after an hour and determine if you have made progress. Adding herbs, salt, and pepper can also help. I would recommend waiting to salt your broth until the broth is completely cooked and almost ready to store.

The healthiest bone broth on the market is the Organic bone broth made by Bluebird Provisions because it is the highest protein with 12 grams with 300 mg potassium and no added filler ingredients. It is also low in sodium and tastes absolutely delicious.

Cloudy broth is the worst case scenario, and, in my opinion, it really isn't that bad. If you skim the scum, you need to do so with a while the broth is simmering, before it boils. The boiling is what breaks up the particles and mixes it up in the pot. If you skim the scum, the end result is a clear broth.

There really isn't a right or a wrong, and sometimes it will get super gelatinous and other times it just won't. Sometimes it will be dark, sometimes light. No matter what, it's good! Broth has become very trendy in recent years, however it's nothing new.

Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy.