Bone broth

Bone broth

Myths are broth boiled from bones of beef, lamb, pork, poultry or fish, it is endowed with a variety of healing properties, the ability to heal the stomach, strengthen joints, help the body fight infection, improve overall health. Not all these properties are confirmed by doctors, but nutritionists agree that bone broth is a nutritious and useful product. However, this is true only in relation to the dish cooked properly.

Cooking Features

Inexperienced housewives think that boiling bone broth is simple: pour bones with water and boil them for a while. However, such a dish will come out not only unappetizing and tasteless, but also unhealthy or even harmful. Cooking broth from bones requires knowledge of a few things.

  • The more useful elements get from the bones into the decoction, the more useful it will be. It is believed that their complete digestion occurs only after 24-72 hours, depending on which animal bones are used. Ideally, the broth of beef and lamb bones required to cook for 3 days. It will take 48 hours to cook the broth from the pig bones, the dish will be ready from the chicken bones in a day, and the fish bones will be enough to cook for 8 hours. Rarely what kind of housewife is ready to spend so much time on cooking broth, so you can focus not on the optimal, but on sufficient cooking time. The broth from the bones of large animals is enough to cook for 5-6 hours, from the bones of the bird - 1, 5-4 hours, fish - 1 hour.
  • Different types of bones contain a different set of useful substances, therefore it is advisable to use bone platter for boiling bone broth.
  • Vinegar can be found in some bone broth recipes. It is needed for leaching, that is, the release of nutrients and nutrients. It can be replaced by any acid, including lemon juice.
  • If you want to give the broth an appetizing brown hue, the bones can be roasted for 30-45 minutes in the oven.
  • Bones are not only rich in nutrients - they accumulate toxins and heavy metals. Together with nutrients from the bones are digested and harmful, including lead. A small trick helps to minimize the damage: bringing the water in which the bones are boiled to a boil and boiling them for a quarter of an hour, pour out the water, pour the bones with a new portion of water and continue cooking until the food is ready. Harmful substances are released first, you get rid of them with the first portion of water. As a result, the bone broth you boil will have only beneficial properties.
  • To improve flavor and aroma, spices, vegetables, fresh or dried herbs are added to the bone broth. These ingredients are put into the broth for 30-60 minutes until cooked, except for fresh herbs, which is added 5 minutes before removing the pan from the stove.
  • Fry the vegetables before adding to the broth, you make it even more tasty.
  • Use enough water to boil the broth. Make sure she constantly covers the bones.

If you have not eaten all the cooked broth at once, you can store it in the refrigerator for 5 days or in a freezer for six months. By adding quite a bit of this product to the soup or to the main course, you enhance the taste.

Bone broth made from bones of beef, lamb, pork


  • bones (tubular, brain, articular) - 1, 5 kg;
  • water - 7 l;
  • carrots - 100 g;
  • onions - 100 g;
  • celery root - 100 g;
  • apple cider vinegar (6 percent) - 40 ml;
  • salt, bay leaf, bitter and allspice - to taste.

Method of preparation:

  • Wash the bones. Put in a large saucepan, cover with water in the amount of 3 liters and put on medium heat.
  • Cook for 15 minutes after boiling, removing the froth protruding on the surface.
  • Remove the bones, pour out the water.
  • Add vinegar to the remaining water, stir.
  • Return the bones to the pan, pour water with acidified vinegar.
  • Put on low heat, boil for 4-5 minutes. If foam appears on the surface, it must be removed with a slotted spoon.
  • Peel the carrots, cut them into several large pieces, put them in a pan where the bones are boiled.
  • Peel the celery, cut it into cubes of one and a half centimeters, send to the rest of the products.
  • Wash the onion, put it in the soup. It is not necessary to clean it - it will give the dish a delicious shade.
  • Put seasonings in a saucepan, put laurel leaves.
  • Continue cooking for 30-40 minutes.
  • Salt, mix, boil for another 10 minutes.
  • Strain the broth into a clean pan. Throw bones, vegetables and seasonings.

If you want to make the finished broth even more tasty and satisfying, you can add vegetables fried in butter or vegetable oil. This will require carrots, onions and celery root - 1 piece each. They need to be cleaned, chopped with a knife and spasserovat. If you do not want to use butter, brown the slices of vegetables in a dry pan or bake. After adding the vegetables to the broth, bring it to a boil and cook for a quarter of an hour.

Chicken bone bone broth


  • chicken bones - 1 kg;
  • carrots - 0, 2 kg;
  • celery stalks - 0, 25 kg;
  • leek - 100 g;
  • onions - 100 g;
  • water - 5 l;
  • bay leaf - 2 pcs .;
  • carnation - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • salt, thyme - to taste.

Method of preparation:

  • Bones, after washing, place in a saucepan. Add 2 liters of water to boil. Boil for 5 minutes, removing the foam, flip to a colander.
  • Wash bones again, put in a clean pan, cover with remaining water.
  • Put on fire. When the water boils, remove the foam again, then reduce the heat and boil, slightly covered with a lid, for an hour.
  • Wash and peel the vegetables. Leek and celery stalks cut into pieces of 2-3 cm, put in a pan to the bones.
  • Scrape carrots, rinse, cut into thick circles, also put in a pan with cooking broth.
  • Add 2 small onions, without peeling them.
  • Continue boiling broth for another hour. Half an hour before it is ready, salt it, add spices.
  • Strain the broth and serve to the table.

When serving, broth can be sprinkled with chopped greens. Wheat croutons or pies with a filling successfully complement the dish, making it more satisfying.

Fish bone bone broth


  • fish bones, including the ridge, fins, head without gills, 1 kg;
  • water - 2 l;
  • lemon juice - 20 ml;
  • bay leaf - 1 pc .;
  • parsley root - 50 g;
  • onions - 100 g;
  • black and allspice peas, parsley, salt - to taste.

Method of preparation:

  • Mix water with lemon juice, pour the prepared fish bones, put on the fire.
  • After boiling water, add peeled and sliced ​​onion, peeled and chopped parsley root into a saucepan. Continue cooking for 40 minutes.
  • Salt, add spices, cook another 10 minutes.
  • Strain, add chopped parsley. Bring to a boil, cook for 5 minutes.

Fans of fish dishes like this broth. You can add it to the pie with fish filling.

Bone broth, cooked properly, is a tasty and healthy dish. It can serve as a basis for the preparation of other dishes.

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