Stock is an essential pantry staple that is incredibly versatile and can be used to make everything from chicken noodle soup to risotto. Stock can be purchased in any grocery store, but is surprisingly simple to make from scratch. In fact, you likely already have all the ingredients on hand and, with the help of a pressure cooker, can make delicious homemade stock with only 10 minutes of hands-on time!
While the terms “stock” and “broth” are often used interchangeably among home chefs, they are technically different. Stock is traditionally made by simmering animal bones, herbs, and vegetables such as onions, carrots, and celery in water for several hours to produce a slightly gelatinous and deeply flavorful liquid, according to the Food Network. In contrast, broth is generally lighter in flavor, slightly higher in sodium, and gets its flavor from simmering meat for less time than stock. Of the two, stock is generally considered to be slightly healthier because it contains more protein and less sodium.
Somewhat confusingly, stock that has been boiled for a very long time to allow more collagen to be released has become known as bone broth, and is promoted by eating plans such as the paleo diet and intermittent fasting. The longer the stock cooks, the more collagen (a protein in connective tissues) is released. While advocates suggest that bone broth is a low-calorie superfood, some experts feel that the potential health benefits are overstated, reports Cedars-Sinai.
While it’s true that ingesting more collagen may increase the amount of collagen synthesis in the body, the concentration of collagen in stock and bone broth may not be high enough to be effective, notes a study in the May 2019 International Journal of Sports Nutrition and Exercise Metabolism. Additionally, stock or bone broth may be part of a healthy diet, but you should be cautious about consuming it every day.
Certain heavy metals, such as lead, are stored in animal bones, so the stock resulting from cooking these bones may also contain high amounts of those metals. One small study found that organic chicken broth contained several times the lead concentration of the water used to make it. That study has been criticized, however, and more rigorous research is needed. If you have concerns about lead or other heavy metals in your diet, you may want to stick with vegetable stock or consult your healthcare provider.
What we do know for sure is that stock can be a flavorful substitute for water in many recipes, while remaining low in calories, sodium, and unhealthy fats. It’s also easy to make. Ready to stock up on stock? Give this simple recipe a try.
from Ketone Blog https://ketone2013.com/how-to-make-chicken-stock-in-an-instant-pot/
via Keto News
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