56°F
weather icon Partly Cloudy

Divas on a Dime: Special broth described as protein-rich liquid gold

Why is everyone talking about bone broth?

Bone broth is having a moment and for good reason. Turns out Grandma was right. Chicken soup is good for more than the soul. Whether you make it for the health benefits or just to have succulent, hearty broth for sipping or “souping”, bone broth is a kitchen project worth taking on.

Bone broth is one of the most delicious, versatile and cheapest health foods that you can make at home.

Think about it – the ingredients are stuff you usually throw away. It’s practically free. It’s made with bones from chicken, beef, pork and aromatic veggies add to the flavor. You can collect kitchen scraps by saving the bits and pieces left over when you cut up an onion, carrots or celery. Keep them in the freezer until you’re ready to simmer some stock.

Bone broth is prized for its collagen, which is great for the skin and reducing joint inflammation.

The gelatin in bone broth heals the lining of the digestive tract, preventing leaky gut. It’s got large amounts of calcium, magnesium and phosphorus that help our bones grow and repair. Bone broth is rich in glycine, which helps the liver to detox and has also been shown to help improve sleep quality. This nutrient-dense broth this protein-rich liquid gold.

BEEF BONE BROTH

What You’ll Need:

4 pounds beef bones

1 tablespoon cider vinegar

1 large onion

1 bulb garlic

2 carrots

2 ribs celery

½ tablespoon black peppercorns

Here’s How:

Blanch the bones. Place bones in a large stockpot and cover with cold water. Bring to a simmer for 20 minutes. Drain and discard the water.

Preheat oven to 450°F and place bones on a roasting pan. Roast the bones for 45 minutes to an hour to add flavor and richness to the broth. Fill your stockpot with 12 cups of water. Scrape the bones, browned bits and any liquid into the pot. Add the rest of the ingredients, cover the pot and bring to a gentle boil.

Reduce heat to a low simmer for 8 to 24 hours (or longer!). The longer you simmer the better the broth. You can use a crock pot on LOW for the long simmer. Occasionally skim any foam from the surface with a spoon and discard. That’s just protein but it makes the broth cloudy. When it’s done, remove the bones and veggies and strain the broth through a fine mesh strainer.

Because broth left at room temperature can breed bacteria, cool the broth as quickly as possible then put in the fridge.

I freeze water bottles and place them in the pot to chill without diluting the broth. When cold, remove the solidified fat from the broth.

If you’re doing it right this should be a gelatinous stock. Like meaty jello when it’s cool. Season with salt to taste. It’s ready to sip or as a base for soups, as a cooking liquid for rice and veggies.

Although it takes time, making broth really isn’t that much work. There are lots of good reasons to make this amazing liquid and your taste buds, wallet, and your health will thank you.

Fabulous Food by Patti Diamond from “Divas On A Dime – Where Frugal, Meets Fabulous!” – www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom

Don't miss the big stories. Like us on Facebook.
THE LATEST
DIVAS ON A DIME: Take your tastebuds on vacation with Indian lentil dal

Are you ready for a vacation? Are you longing to visit someplace completely different? If yes, I’m with you. Perhaps we can’t get away, but here’s a temporary solution. Let’s turn dinner into a culinary virtual vacation and make dishes that will immerse us in another culture. Well, at least our tastebuds.

DIVAS ON A DIME: Save money, time, sanity with meal planning

In the spirit of New Year, New Habits, we’re going back to basics. We’re going to talk about the most important tool you have for saving money, improving health, and optimizing your time – meal planning.

California Lottery

No one matched all five numbers and the mega number in the Saturday, Jan. 2 drawing of the California Super Lotto. The next jackpot will be at least $9 million.

Celebrate New Years with inspired cocktail creations

Let’s pay homage to what remains of the holiday spirit by crafting some seasonal spirits of our own. We’re going to explore infusing vodka with fruits, vegetables, and herbs.

DIVAS ON A DIME: Make your holiday weekend pop with popovers

In mere hours Christmas 2020 will be a magical memory but the celebration continues! This weekend let’s indulge in a treat that makes any day a special occasion. Popovers!

DIVAS ON A DIME: Sweeten the season with two very merry cookie recipes

If you’re only going to make two cookie recipes this holiday season, may I humbly suggest these two scrumptious cookies? One is the ultimate deep rich chocolate cookie, the second is the ultimate buttery soft vanilla cookie.

DIVAS ON A DIME: Your holiday gift-giving worries solved for peanuts

As we run this holiday marathon, it’s nice to have the occasional quick win, right? Here are three foodie gifts that are cheaper, easier, and faster than baking cookies. Let’s make candied nuts that aren’t nuts.

California Lottery

No one matched all five numbers and the mega number in the Saturday, Dec. 5 drawing of the California Super Lotto. The next jackpot will be at least $13 million.

DIVAS ON A DIME: Hot cocoa boards becoming favorite new holiday trend

You’re familiar with charcuterie or cheese boards, right? A ubiquitous holiday staple. Well, it’s time for brie and crackers to step aside because photos of beautiful hot chocolate “charcuterie” boards are blowing up Instagram and Facebook.

California Lottery

No one matched all five numbers and the mega number in the Saturday, Nov. 28 drawing of the California Super Lotto. The next jackpot will be at least $11 million.