史蒂芬’s note: Today’s awesome tutorial is brought to 您 by 瑞安·哈维（Ryan Harvey）, founder of 裸骨肉汤公司. Bare Bones offers hand-crafted broth shipped right to 您, but if 您’re more of a DIY type of person, 瑞安 shares some of the secrets for making the best 骨汤 right here for 您.
Want someone to make broth for 您 和 ship it to 您r door? 点击这里获取更多信息。
So what’s the big deal with 骨汤 these days? It has less to do with 骨汤 和 more to do with the rising awareness of the role our gut health plays in the overall health of our mind, body 和 soul.
News flash: 那里 不是’t just one food, one medicine or one supplement. 那里 is, however, 骨汤, which can be added to any diet as any or all three of these things. What other real food source contains as many bio-available vitamins 和 easily assimilated nutrients 和 extracts of pure collagen (A.K.A 凝胶atin), skin, bone 和 脂肪 – you know, the stuff that pretty much makes us human, gives us our silky smooth skin 和 allows us to grunt beautifully while hitting our max power snatch with ease.
Funny thing about 骨汤: It’s nothing new. In fact, broths 和 股票s have been used for centuries by cultures around the world as a remedy to anything 和 everything. It also happens to be the base for all cooking, as it’s the first thing 您 would learn how to make in kitchens around the world as a chef’s apprentice or culinary student.
It’s what stops a stomachache dead in its tracks by soothing 和 healing the gut, 和 it quickly returns our joints to normal after an intense workout or rigorous hike. We have the natural occurring 凝胶atin 和 glucosamine to thank for this; something all commercially available broths lack.
With that said, I want to share a handful of factors that will influence the outcome of 您r homemade 骨汤. Got 凝胶atin?
Factor #1 那 Makes Great Bone Broth: Animal’s Upbringing
Chances are, if 您 are here reading this then 您 和 I have something in common. It’s no secret that what the animal eats, we eat. This doesn’t just apply to meat. Bones contain marrow, 和 marrow in turn pretty much contains the essence of our being.
If we’re healthy, that’s great but if we’re sick, our marrow is sick. 的same goes for animals. 的whole idea is that we’re extracting all this healthy 好东西 from the animal 和 using it as both a food 和 a medicine for our bodies.
Believe it or not, this all matters on a molecular level, where everything that makes 您 您 is working hard to maintain 您r optimal health as efficiently as possible. If the animal was factory farmed, ate garbage 和 didn’t see a pasture a day in its life, 您 won’t be doing 您r body any favors in the long run by using its bones.
Factor #2 那 Makes Great Bone Broth: 动物时代
那’s right. Animals are no different from us in that their bones 和 joints wear down 和 degrade over time, reducing the amount of connective tissue 和 consequently reducing the amount of 凝胶atin that will end up in 您r broth.
的您nger the animal, the more 凝胶atinous 您r broth will be. Veal bones, joints, feet 和 necks would yield the most 凝胶atin, as these animals are butchered very 您ng.
您 can usually find veal bones at a local butcher for a decent price. Stocks made from veal are a chef’s secret weapon in the kitchen, taking everything from 汤s 和 sauces to risottos 和 braised meats to the next level.
Factor #3 那 Makes Great Bone Broth: 骨型
In my experience the most commercially available bones are usually beef or veal femurs. Femurs are great as they contain a ton of marrow but very little collagen. 您 want a good mix of bones, joints 和 feet. I suggest using a 1:1:1 ratio of bones, joints 和 feet. This will almost guarantee 您 achieve that victorious 凝胶.
Just remember to always use joints 和 feet, this is where 您 will find the most collagen. If 您 can’t find all of these, go ahead 和 make 您r broth with whatever 您 can get 您r hands on, 您’ll still benefit greatly from the added vitamins 和 nutrients.
Factor #4 那 Makes Great Bone Broth: 骨水比
Whether it’s in a crockpot or on 您r stove, add 水 just to cover the bones, 和 no more.
这里可能发生了很多事情– too much 水, bones from sick animals, or 您 simply didn’t let it simmer long enough. In most cases, the 凝胶atin simply 不是’t concentrated enough to give 您r broth a Jello-like consistency. This is OKAY. 您r broth is still loaded with plenty of 好东西.
Try not to get so caught up on the aesthetics. I see people everyday crying out for help because their broth didn’t 凝胶, as if the broth gods are smiting their attempt at glory.
Factor #5 那 Makes Great Bone Broth: 时间
的beautiful thing about making broth is that once started, it requires very little attention.
的biggest issue here is not letting 您r broth simmer long enough. We simmer our beef broth for 48 小时 和 24 小时 for our chicken. Simmering for multiple days is a great way to really get everything out of the bones.
Something we do, 和 that I highly suggest, is to wait until 您 have 6-8 小时 left to add 您r vegetables or leafy greens, such as parsley or leaves on 您r celery. This will prevent any bitter or burnt tastes from being imparted into 您r broth. 的vegetables can only be 熟的 for so long before they begin to break down, giving 您r broth 和 undesirable 和 often burnt flavor.
It only takes 8 or so 小时 at a simmer to extract the nutrients 和 flavor from them, anyway. Anything much longer than this 和 the vegetables become sponges, soaking up all 您r hard-earned nutrients.
Bone Broth 101：如何制作最好的肉汤食谱
A tutorial for making the best 骨汤, including a simple recipe. Click here to learn how to create excellent 骨汤 at home.
- 2 磅 鸡骨头
- 2 杯子 素食装饰 欧芹，洋葱，胡萝卜，芹菜等
- 8+ 杯子 水
- 1 汤匙 苹果醋
Run through this simple checklist when making any 骨汤 您r gut desires:
- Add 您r acid to help draw out the 好东西. We use 苹果醋.
- Once there is no longer any 浮渣 rising to the surface, keep simmering, adding 水 only to cover the bones as necessary.
- Prep 您r veggies. Peel onions, as the peel can impart a burnt or bitter flavor.
- After about 15-18 小时 for chicken 和 35-40 小时 for beef, add 您r veggies, herbs 和 spices. Wait until the final hour to add parsley or celery leaves.
- Return to a simmer for the final leg, 和 this time don’t worry about adding more 水. 您 want the nutrients 和 凝胶atin to concentrate as we bring in the flavors from the veggies 和 herbs.
- Add 您r parsley 和 / or celery greens if desired. Let simmer for another hour or two.
- 那’s it. 您’ve done it! Strain 您r broth 和 cool it down or use immediately for making 您r favorite 汤, stew, sauce or meat dish!
If 您’re ever short on time or can’t seem to procure bones from healthy animals come check us out at 裸骨头肉汤公司! We’ll ship our broths directly to 您r door, nationwide!