Bone Broth: Slow-Simmered Collagen-Rich Stock

**Bone broth** is a long-simmered stock made from animal bones and connective tissues (often with aromatics). The slow cook extracts **gelatin (collagen)**, minerals, and savory compounds, creating a rich, sippable broth or cooking base.

- **Calories:** ~40–70 - **Protein:** ~7–10 g (mostly gelatin) - **Fat:** ~0–3 g (skimmed) - **Sodium:** varies widely (homemade often lower; store-bought can be high) - Trace **minerals** (calcium, magnesium, phosphorus) *Values vary by bones, time, and added salt.

- **Gelatin/collagen** supplies amino acids like **glycine** and **proline** - Warm, savory liquid that supports **hydration** and satiety - **Versatile base** for nutrient-dense soups, grains, and sauces - Can reduce food waste by using bones and trimmings

- **Sodium** can be high—taste before salting, check labels - **Histamine** can build up in long-simmered broths—may not suit those sensitive - Trace **heavy metals** depend on source—choose reputable, food-grade bones - Food safety: cool quickly, **refrigerate**; boil hard for 1 min when reheating

- **Roast bones** (optional) for deeper flavor; cover with water, add onion, carrot, celery, bay, peppercorns, a splash of vinegar; **simmer gently** - Timing: **Chicken 6–12 h**, **Beef 12–24 h**, **Fish 1–3 h** - Skim foam, **avoid vigorous boiling** to keep broth clear - Use as a **sipping broth**, risotto/ramen base, to cook grains/legumes, or reduce into sauces - Storage: 4 days refrigerated, **3–4 months frozen**; gel set when cold is normal

Bone broth is a collagen-rich, savory stock that’s comforting to sip and endlessly useful in cooking—mind sodium and store safely.