Ok I’m going to get snarky for a minute here but all in good fun. Bone broth is a marketing term used to charge more money for one of the cheapest products there is to make, which for centuries has simply been called stock. They are the same thing. I know, mind blown right? (insert eye roll here).
So now that we have that out of the way lets talk about the importance of stock. Good stocks are the backbones of all professional kitchens. You can tell a poser from real chef on whether or not they have boxes of stock or bouillon cubes in their dry storage. Stocks are the foundation for soups, sauces, stews, braises, cooked grains and is often used to re-heat vegetables.
There are great health benefits of course, which are listed below, but one of the most obvious reasons to me to make your own stock is that its stupid easy. Make a huge pot of it, ladle it into containers, freeze it and use as needed. And in a pinch yes of course you can use the boxed stuff. But only you home cooks!
- Easy to digest, body can absorb it with not much effort.
- Warm stocks/broths/soups/drinks increase blood circulation.
- High in protein.
- High in gelatin which is great for your skin and digestive system and also allows the body to assimilate complete proteins.
- 1 large Yellow onion large chunks
- 3 Carrots large chunks
- 3 Celery stalks large chunks
- 1/4 bunch Parsley
- 4 cloves Garlic smashed
- 1 pinch Black peppercorns
- 3 quarts Water
- 1 Roasted Chicken Carcass leave on any skin or meat still attached
Place all of the ingredients in a large pot and bring to a boil.
Reduce to a gentle simmer and cook partially covered for 2 hours.
Turn off heat, let sit 30 minutes.
Strain the stock through a mesh sieve.
Let cool to room temp, ladle into containers and refrigerate uncovered overnight.
The next morning a layer of congealed fat will appear on top of each container of stock, simply peel it off and discard, cover with a lid and either use within a week or freeze.