Now this is my style! I’ve been making chicken stock and broth from scratch for about two years now. I just put a whole free-range chicken, some vegetables, a little apple cider viegar and water in a roaster oven and let it sit overnight – SO simple! I’ve known for awhile that bone broth is healthy, but this article does a great job of explaining why!
Bone broth is a flavorful liquid made by boiling the bones of just about any vertebrate you can think of (typically poultry, beef, bison, lamb, or fish) in water for an extended period of time (typically anywhere from 4 hours to 40 hours!). Often vegetables and herbs are added (typically carrots, onion, celery, garlic and I like to add bay leaves too). The bones from mammals need to be sawed open, whereas fowl and fish bones don’t. The used bones and vegetables are strained from the liquid and typically discarded. The resulting liquid is called “broth” or “stock” and is rich in numerous vitamins, minerals, and antioxidants (especially calcium, magnesium and phosphorous, which are essential for bone health) . Most importantly, bone broth is also particularly rich in two very special amino acids: proline and glycine.
Glycine and proline are two key components of connective tissue, the biological “glue” that…
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