Bone broth is a great non-dairy source of calcium. The longer you cook it, the higher the minerals, and if you add something acidic (vinegar, lemon juice, kombucha...) that will also get more minerals out.

If you start with bones that have some connective tissue (chicken wing tips, chicken feet, knuckle bones, shanks) you will get a lot of gelatin, which is good for digestion and for the villi in your small intestines.

If you use marrow bones, the fat at the top will have lots of vitamins, including vitamin K2.

I like to use bone broth to cook things like rice, and to make gravy. I'm in love with gravy right now :) What are other good places to put it?

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We've recently begun making 'cheese' sauce with nutritional yeast & bone broth. :) B-vitamins and bone broth! Yum!
Is bone broth the same thing as beef stock?

when it's properly prepared! Some use the words interchangeably. If you have taken beef bones and simmered them (with a touch of vinegar) for about 24 hours then it's got the qualities we are talking about on this board in terms of gut healing and nutrition. HTH!
I am on day #2 of boiling my beef bone soup. :)
I haven't found anything to skim on the top...... Is this unusual?
I never get anything to skim, either.

It might have to do with when you're looking, and how high the heat is. Higher heat and longer cooking will mix the floaties back into the broth.

I never bother with skimming, I think it's more for flavor?
Is it ok to make it in the slow cooker? (I did overnight...My gas stove is very tempermental and the burners often blow out while I'm cooking... ;)
When we have chicken stock, we love this recipe:

When the kids are sick with a stomach bug, I simplify the recipe as much as I need to given my time constraints and whatever I have on-hand. And we have a stash of Asian-style rice noodles that I use for soup for the kids--not good on the nutrient-dense score, but the kids love them and will power through the soup that way.

Today we only had beef stock, so I cut up a lot of ginger and garlic, sweated some onion, added the ginger then the garlic, and then salt and our frozen stock, and then noodles. The beef doesn't taste as good as the chicken, but we ended up with a strong ginger flavored soup which worked well since ginger also seems to help settle the kids' stomachs.
A while back I had baked a chicken but we were heading out of town.
I did not want to waste the bones so I threw them in the freezer.
Will the bones still be worth making broth out of?


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