Bone broth has taken the world by storm recently, with its purported magical properties and promises to cure various ailments.
If you're sitting there saying this looks a lot like chicken stock, you're right. But the difference lies in the simmer time. Typical stocks and broths only simmer for a few hours. Not so with bone broth. You're looking at a full 48 hours to get that deep, rich flavor and all the health benefits and nutrients that go along with it.
There are plenty of bone broth recipes out there, but few are as simple and straightforward as this one. Some things that make this version unique:
You'll find recipes that first roast the bones, though this super-easy version bypasses that step, deeming it unnecessary to the end result (and yes, they tested it both ways).
Some recipes swear vinegar is needed to leach the minerals out of the bones. Le Gourmet TV called BS on that theory after consulting many experts who said: "The acid in household vinegar is too weak to release anything from the bones, even at full strength. The long cooking process will release more nutrients than the vinegar ever will. So add it if you like the flavor, otherwise don't."
Other recipes instruct you to bring the mixture to a boil before lowering the heat. That's a major don't if you want a clean, clear broth.
Lastly, there is no skimming required during the cooking process. You can take care of that all at once after a good chill. For this recipe, you literally set it and forget it.
So, what are you waiting for? Bone broth — and all its glory — is a mere 48 hours away.
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