Bone broth trend sweeps the nation

Step aside green juice, bone broth is here.

The superfood trend may finally be making it's debut in Iowa, but it's nothing new.

Our ancestors have been cooking with bones for centuries, but it's making a resurgence. It's been a hit on the coasts for the past year, particularly in New York City, where a cup of the stuff sells like lattes at the corner broth shop, Brodo, for $6 (or more) a pop.

It's touted as a miracle elixir. Liquid gold that will heal your gut, protect your joints, make you look younger, sleep better, give you more energy, support your immune system, strengthen your bones and tighten your skin.

The recipe is simple: cook bones in water for 12 hours or so - the longer the bones have to break down, the better. Add some vegetables, herbs and spices or really any flavorful tablescraps for flavor. Don't forget the most important ingredient, though: vinegar (or some kind of acid), which is what some say sets it apart from regular stock.

'Supposedly the vinegar draws out some of the nutrients in the bone,” said Nicole Johnson, a registered dietitian at the Collins Road Hy-Vee. Those minerals and nutrients - collagen and glucosamine, for example - are believed to be the source behind the magic. But Johnson's not convinced.

'The body will break down collagen into amino acids just like any other protein,” she said.

There aren't many studies to back up the hype, either.

But Alexa Schirm, a nutritionist and owner of simplerootswellness.com, a holistic nutrition blog, said she recommends it to her clients all the time.

'Regular broth is basically just flavored water,” she said. Boiling the bones gives it that extra oomph.

'It's a really good all natural healer for your body,” she said, explaining that bone broth is packed with 'tons of minerals” that are crucial for our 'mineral-deficient nation.”

Although the broth does sport more protein than ‘flavored water,' Johnson maintains she's 'not sure drinking broth is the most cost effective way of getting protein”

That is, at least, if you're buying it pre-made. A small container of bone broth costs almost $3 at Hy-Vee, she said. But if you're making it at home, you can get 10 or more cups from ingredients you might have tossed in the compost anyway.

It's a 'pretty cheap way to make something pretty nutrient dense,” Johnson said, admitting she sees 'at least one good thing coming from the trend,” and that's getting people back into the kitchen, making more sustainable food choices.

Plus, she said, 'I d on't think there's any harm to drinking broth, I just don't think I'd spend much money on it.”

Schirm, on the other hand, said when it comes to bone broth, 'the more the merrier.”

Recipe

Nourishing Chicken Bone Broth

Servings: Makes 10-12 cups

2 to 3 roasted chicken carcasses (approximately 2 pounds of bones), include leftover skin or pan drippings

1 or 2 medium onions, unpeeled and quartered

1 head of garlic, unpeeled, cut in half crosswise

2 celery ribs, cut in 1- to 2-inch pieces

2 carrots, cut in 1- to 2-inch pieces

5 sprigs of fresh thyme

5 sprigs of fresh parsley

1 bay leaf

1 to 1.5 teaspoons peppercorns

2 tablespoons cider vinegar (1 tablespoon per pound of bones)

2 to 2.5 quarts water (enough to immerse above ingredients)

Add all ingredients to a 6-quart (or larger) slow cooker (if a smaller slow cooker, halve ingredients). Cook on low for 12 hours (or more). While still hot, use tongs or slotted spoon to remove large pieces from broth. Then pour through wire mesh strainer to remove the remaining solid bits. Add salt to taste.

For a fat-free broth, use one of these methods for removing the fat:

Method 1: Pour broth into a large bowl or container. Cover and refrigerate overnight or until completely chilled. Scrape the hardened fat from the top and discard.

Method 2: While broth is still warm, pour into a grease separator that allows you to pour the fat-free broth from the bottom.

Broth can be refrigerated for four to five days. For extended storage, it should be frozen. Freeze in 1- or 2-cup portions for easy use in recipes.

This broth can be used in any soups, gravies or any recipes calling for chicken broth. It also can be drunk as a healthy supplement to your diet.

Recipe via www.theyummylife.com