Why Make Bone Broth?
A bone broth recipe is an ancient remedy for healing and promoting our immune system. When I was a kid I remember taking a cooled, leftover bowl of chicken soup out of the refrigerator and noticing that the broth looked like gold jello. I later learned that this gelatin-type substance is the key to what makes it so healthy. The gelatin, which is packed full of vitamins, minerals, and nutrients is what is extracted from the bones that have cooked in the broth all day. At room temperature or above, these vitamins and minerals inconspicuously blend in with the liquid broth. When the broth is cooled at refrigerator temperatures, assuming it has been cooked long enough, it settles into a gel. The gelatin is evidence that the bone broth was successfully cooked. The health benefits of bone broth are numerous and because it is in a natural liquid form, the body absorbs them much better than over-the-counter supplements which are expensive and hard to digest. One of the very expensive supplements that bone broth can replace is Glucosamine and Chondroitin which are good for our joints and arthritis. The collagen in broth is also supposedly very good for our digestive health and immune system. But, despite all of its benefits, it tastes fabulous, and who doesn't like a great-tasting bowl of soup? There is only one thing that might prevent any of us from eating this delicious, healthy, liquid-gold on a daily basis: Time. Most recipes for chicken bone broth require 18-20 hours of slow cooking. Beef bones can take much longer than this due to their higher density. This is one of the primary reasons I decided to buy a pressure cooker.
The Pressure Cooker is like a Time Machine
The beauty of a pressure cooker is that you can reduce the cooking time of literally any food by several hours while still maintaining all of its nutrients.