Bone broth is a wonderful, nourishing food that has been enjoyed by humans for centuries. It’s easy to make and very economical as well, which makes it all the more appealing as a meal-time staple. But with such great characteristics comes the inevitable question: “What are some frequently asked questions about bone broth?”
Well, here they are! Get redirected here for more asked questions.
Can I put bones from restaurants/butcher shops in my stockpot?
No! Do not do this. Meat goes bad quickly when it’s left out at room temperature or heated up too much, and who knows how long those bones have been sitting around after being cut from an animal? Plus, there might be way too much bacteria growing on those bones to make drinking the resulting broth worth the risk.
Can I drink bone broth if I’m pregnant?
Yes! Bone broth is great for nursing mothers because it gives your baby all of the nutrients she would get from her mother’s milk, including calcium, phosphorus, magnesium, amino acids, glucosamine and chondroitin sulphate. It is very nourishing and completely safe to drink while you’re expecting.
Just make sure you use it in moderation so that your caloric intake doesn’t go up too much (which can cause an increase in birth weight).
Can I use my Instant Pot or pressure cooker to make stock/bone broth?
This one is pretty simple: no. Pressure cookers are designed to heat the liquid inside them quickly so that they can build up pressure and cook things in a shorter amount of time.
This causes the liquid to become hotter than it would be over an extended period, which can kill off the good bacteria in your bone broth. Bone broth made this way will not have all of the health benefits that are described above since some or most of the nutrients may have been killed during the process.
How much sodium is in bone broth?
Bone broth contains about 200mg per cup, which seems like a lot at first glance but isn’t too terrible when you compare it to other food sources. That’s because our blood contains about 4g of sodium total while there are roughly 5-6g in every cup of bone broth (with 1g coming from each half of the bouillon).
So if you’re eating a whole pot of bone broth, your sodium intake will stay about on par with what it would be if you ate something like chicken.
What vegetables can I put in my stock?
The sky’s the limit! You can use carrots, celery, onions, potatoes, sweet potatoes – heck, why not go wild and throw in some tomatoes or zucchini? If veggies are growing in your garden that needs to be used up, why not toss them into the mix too?
The only thing to remember is that the more ingredients you use, the less flavorful (and nutritious) each component will be. It can also change the colour of broth from clear to brownish orange.
How long can I store my bone broth?
The broth should be refrigerated within two hours of cooking. If you plan on storing it for more than two days, pour it into an airtight container and make sure to keep it in the back of your fridge (the coldest part). Bones may start to dissolve after about five days, so throwing them away before that will ensure that your broth stays safe.
Can I drink bone broth instead of water?
This is not recommended since drinking too much of any particular food can lead to an imbalance in the body. It’s best to drink eight glasses of water (or other liquids) per day instead.
What kind of bones are used to make bone broth?
Your basic stock/broth contains necks, knuckles, animal feet, tails and bones-and-a-little-meat cuts. You can also make “special” broths by using bones with more meat left on them – like chicken backs or wings – to make a more flavorful product.