{"id":2196,"date":"2015-03-22T21:48:53","date_gmt":"2015-03-22T21:48:53","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=2196"},"modified":"2019-11-04T22:23:59","modified_gmt":"2019-11-04T22:23:59","slug":"whats-up-with-bone-broth","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/whats-up-with-bone-broth\/","title":{"rendered":"What’s Up with Bone Broth?"},"content":{"rendered":"

\"\"Bone broth is BIG. I knew it for sure when I saw that Pacific Foods is now making it, and whole cases were specially displayed at Whole Foods. So what’s the deal?<\/p>\n

Essentially, a bone broth is just animal bones simmered in water. But unlike broths and stocks where the simmering is done a few hours, a bone broth is simmered for a long, long time–like 24+ hours. That’s why I use a slow cooker to make it.<\/p>\n

Why the new and sudden interest in this old-fashioned staple? Just like fermented foods, another old-fashioned food given new life, we’re loving bone broths because they are nutritional powerhouses. Seems old-timers knew a thing or two about nutrition without so much as a single study to rely on!<\/p>\n

Here’s a great article<\/a> from Jenny McGruther’s Nourished Kitchen blog that explains the nutritional benefits and links to her “recipe”<\/a> for making bone broth.<\/p>\n

In addition to great nutrition, let me add that bone broths have incredible flavor. Although canned broths work fine if you’re short on time, making your own broths, stocks and especially bone broths will take you into another taste stratosphere. If you can just get yourself to try it a couple times and get over the initial hump of making your own, you’ll find it actually requires a pretty minimal time investment and pays off in extra flavor 10 times over. Plus,<\/p>\n