You may have seen broth on a few restaurant menus or even seen restaurants that are specifically dedicated to serving only broth. But why has this dish been trending for so many years?
Bone broth is the ultimate winter’s meal – it’s warming, flavoursome and packed with nutrients. You can leave it to cook away while you get on with your day and, at the end of it, be treated to a steaming mug or bowl of something that will warm and heal your heart. Or you can use it as a base in another dish, such as ramen or spaghetti Bolognese, or freeze it for later use.
According to Medical News Today, bone broth is highly nutritious. As you may remember from your high school biology class, bones themselves are high in calcium and phosphorus. They also contain collagen, which is transformed into gelatin when you cook it. (This is also why broth tends to form a gel when it cools – though it becomes liquid again when heated.) Gelatin provides the body with amino acids, the building blocks of protein, while collagen protects your joints and may help fight osteoarthritis. Bone marrow (the tasty tissue inside bones) also contains many nutrients, including the fat-soluble vitamins A and K, fatty acids, iron and zinc.
It’s important to note that bone broth itself may contain only trace elements of some or all of these nutrients. That’s why it’s important to use high-quality bones and, if possible, a mixture of chicken and beef bones. Feel free to add as many veggies and herbs as you like to really pack in the flavour and nutritious benefits.
Bone broth is simply a mixture of bones, vegetables and herbs that is slowly simmered for hours to extract all the delicious flavours. You can find out more about how to make broth here.
Experiment with adding your own flavourings and vegetables and, once you’ve perfected your broth, give these variations a go: