Stocks and Bone Broths Add More Than Flavor


Woman Tasting a Man's Soup Broth

A stock or bone broth can be made from poultry, beef, pork or vegetables. If made properly, it is quite tasty; additionally, it can be used in a variety of dishes, including stew, soup, gravy and stuffing. You can even cook rice in broth instead of just plain water to add extra flavor.

At the same time, a healthy broth offers more than just added flavor. Bones are rich in a variety of nutrients that your body needs in order to function properly. Bone broth is good for joint health, helps your digestive system work efficiently and keeps the liver in good working order. The marrow inside the bones is rich in monounsaturated fat, calcium, potassium, magnesium and other nutrients.

Vegetable broths are also very good for you, as most of the nutrients from the vegetables seep into the water when boiled. Vegetables are an important source of vitamins, minerals, antioxidants and micronutrients. Vegetables can be added to a bone broth to increase its nutritional value; alternatively, you can make a broth that solely contains vegetables. Such a broth should have plenty of vegetables to add both sufficient taste and nutritional value.

Broth sold at a local grocery store is likely to be watered down and contain additives that are bad for your health, so it is best to make your own broth at home. Thankfully, broth is not hard to make. Bone broth can be made using any meat with bones or even the bones without any meat. Vegetable broth can be made by chopping up your favorite vegetables, adding water and then putting them in a pot to boil. Add spices for additional flavor but avoid bouillon cubes which are likely to contain MSG. Bone broths should be refrigerated so that the fat can easily be skimmed off the top before the broth is used.

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