Bone Broth Basics

| 4/15/2016 9:59:00 AM

Tags: Sean Mitzel, Monica Mitzel, Idaho, The Prepared Homestead, processing, bone broth,


Making bone broth out of duck feet and heads.

There is much controversy over the health benefits of bone broth, you can find articles all over the web that fall into one of two camps: bone broth is another unscientifically supported health fad or bone broth is a health booster. I fall into the second camp.

When it comes to scientific evidence, it is true that there are no studies that have been conducted on bone broth, however, there are dozens of studies one can find that have explored the health benefits of the ingredients found in bone broth. “We have science that supports the use of cartilage, gelatin, and other components found in homemade bone broth to prevent and sometimes even reverse osteoarthritis, osteoporosis, digestive distress, autoimmune disorders, and even cancer,” says Kaayla T. Daniel, PhD, a nutrition scientist, certified clinical nutritionist, and co-author of Nourishing Broths.

This type of broth is a fairly new phenomenon in the west, but it certainly isn’t a new thing. Asian countries (specifically China) have benefited from the positive results of drinking bone broth for generations – improved energy & health, look younger (due to the presence of collagen), better sleep and memory, among others. At The Prepared Homestead when we hold our all-day workshop, “Introduction to Homesteading”, we serve a farm-fresh lunch, the first course is always a cup of bone broth to begin the digestion process and increase absorption of nutrients from the food we’re serving.

Bone Broth

Homemade bone broth is not complicated or mysterious. It’s pretty much foolproof. Follow basic principles: simmer 24 hours, add apple cider vinegar to help break down the bones, use organic ingredients and you’ll be on your way! Once you start making your own you will see how easy and inexpensive it truly is.

5/9/2016 1:14:53 PM

I have a question - can one save the bones from the chicken/duck (in the freezer if not using right away) and add those to the bone broth? Is there any benefit to that?

5/9/2016 8:21:13 AM

I have been making the broth with bones, skin and ligaments and adding vegetables only at serving time. I thought vegetables are supposed to be cooked as lightly as possible. But maybe if you consume all the broth they were cooked in, you're getting the vitamins? Or have vitamins dissipated?

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