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Bone Broth Question I have a 2 part question. 1. Is chicken stock the same as bone broth? Some articles I read say it is the same thing some say it is different and some say there really is not much of a difference. I have Swansons no salt chicken broth I have given Bella and Thumper in the past and they absolutely love it. They can literally drink the entire bowl of bone broth (of course diluted with water) in one sitting. They actually fight over the bowl. I don't cook so me making it from scratch is not an option. I like to buy in bulk from Amazon and this was the only no salt bone broth I found when I did a search. It only has 40 mg of sodium. I actually love chicken stock but the no salt taste for me is disgusting I need to add a ton of spices to eat it myself :) 2. Since they both love the broth I was thinking of incorporating it into their diet by giving them one bowl a day to drink. I would love to hear if others give it to their babies. I have read some great articles that bone broth helps with joints, their coat, and even arthritis. In the past I have only given them this mixture when they were sick and I could not get them to drink water. Thanks |
I use the Hinest Kitchen Bone Broth. It is made for dogs and easy to make. No salt, itbis dehydrated beef broth, dehydrated beef, dehydrated pumpkin, dehydrated parsley, turmeric rx tract. Is low fat. |
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I get Bone Broth at our regular grocery store and I think it's just awesome!! In one cup of bone broth, there is usually about NINE grams of protein -- unreal. |
Bone Broth To answer the first part of your question - from reading several of my recipes for making both, bone broth is simply a very concentrated form of stock. I understand that you don't cook, but to understand the difference, you need to know each is made. Stock is made by cooking meaty bones along with herbs and savory vegetables for 3 or 4 hours until the meat and vegetables are thoroughly cooked. The liquid is then strained and the liquid is "stock". Bone broth is made by cooking bones (with a lot of connective tissue -backs, feet, knuckles, necks, etc.) along with herbs and savory vegetables for a very long period of time - up to 48 hours on the stove top or 2-4 hours in a pressure cooker, then straining the liquid to remove bone particles, vegetables and spices. Bone broth is very concentrated and should jiggle like jello and have a thin layer of fat on top when cool. I keep homemade bone broth in my freezer all the time for a quick nourishing hot drink and as a liquid for soups and stews. Lollie and Lacie always get a portion. It is yummy delish for all. |
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