Bone broth
Bone Broth
Bone broth (/boʊn brɔːθ/) is a type of broth made by simmering animal bones and connective tissues. It is often used in cooking and has been said to have various health benefits.
Etymology
The term "bone broth" is of English origin. The word "bone" comes from the Old English bān, and "broth" comes from the Old English broþ.
Preparation
Bone broth is typically made by simmering animal bones, often with vegetables and herbs, for an extended period of time, often more than 24 hours. The long cooking time helps to extract many nutrients from the bones, including collagen, amino acids, and minerals.
Uses
Bone broth is often used as a base for soups and stews, and can also be consumed on its own. It is a common ingredient in many traditional recipes from around the world.
Health Benefits
While the health benefits of bone broth are often debated, it is generally agreed that it is a good source of protein and minerals. Some also believe that the collagen in bone broth can improve skin health and joint health, although more research is needed in this area.
Related Terms
- Stock (food): A similar liquid made by simmering bones and vegetables, but typically cooked for a shorter period of time.
- Bouillon (broth): A clear, thin broth made by simmering meat or vegetables.
- Consommé: A type of clear soup made from richly flavored stock or bouillon that has been clarified.
External links
- Medical encyclopedia article on Bone broth
- Wikipedia's article - Bone broth
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