bone broth It has become one of the most popular recipes among those seeking to improve their diet based on the most natural. Jordi Cruz wanted to contribute its culinary rigor to a preparation that, according to him, should not be improvised, but rather cultivated.
“The key to perfect bone broth is to extract all the good from the bone without clouding the broth”explained the Catalan chef when sharing his method step by step.
Time, patience and technique
The chef highlighted the importance of raw materials and prior planning. “The day we make bone broth, We will have previously commissioned the butcher to cut some bones for us and make you not too big cuts. So that? So that the infusion is much more effective,” he noted.
@jordicruzof 🥣 The perfect bone broth is not improvised: it is cultivated. It’s time, patience and technique. And when you do it right… it shows in every sip. ✨ The key? Extract all the goodness from the bone without clouding the broth. That means low heat, cold water at the beginning and long cooking that respects collagen. 🔬 My infallible formula: 2 liters mineral water 1 kg mix cane, knee and beef rib bones 12 g salt • You can use roasted bones for a deep flavor, but since it is an extraction of substances or fats that are good for the body, prior roasting can be aggressive for them. • Cover with cold water and you can add a splash of vinegar: it helps release minerals. • Keep the boil to a minimum: small bubbles, clear broth. • Foam away impurities at first for a clean result. • Let time do its magic: 8–12 hours for chicken, 12–24 hours for beef.
Regarding the choice, he made it clear that there is no single valid option: «Veal? It’s very good, It can be pork, chicken, whatever you want.”.
However, he insisted on respecting a specific proportion: “Kilo, kilo and little bit of bones for two liters of water. That is the base proportion.”
cane bones They provide marrow, rich in healthy fats and minerals; those of the knee and joints contain large amounts of collagen; and the rib ones add meat and flavor.
@jordicruzof 🥣 The perfect bone broth is not improvised: it is cultivated. It’s time, patience and technique. And when you do it right… it shows in every sip. ✨ The key? Extract all the goodness from the bone without clouding the broth. That means low heat, cold water at the beginning and long cooking that respects collagen. 🔬 My infallible formula: 2 liters mineral water 1 kg mix cane, knee and beef rib bones 12 g salt • You can use roasted bones for a deep flavor, but since it is an extraction of substances or fats that are good for the body, prior roasting can be aggressive for them. • Cover with cold water and you can add a splash of vinegar: it helps release minerals. • Keep the boil to a minimum: small bubbles, clear broth. • Foam away impurities at first for a clean result. • Let time do its magic: 8–12 hours for chicken, 12–24 hours for beef.
To control the process, it is recommended cooking on induction and maintain gentle and constant cooking: “From the moment it boils, it has to boil gently, gently, between twelve to twenty-four hours.” During that time, foaming is key to keep the broth clean, without bitter flavors or impurities.
The benefits of bone broth
Beyond the technique per se, the chef highlighted the nutritional benefits of bone broth, which justify their growing demand. “It is good for the jointsto have firmer and more elastic skin, to strengthen bones and ligaments,” he stated.
In a study published in Nutrients, we reviewed how collagen-derived peptidespresent in well-prepared broths, can improve bone and joint health, as well as muscle recovery and connective tissue integrity.
The work indicates that “regular consumption of collagen peptides is associated with improvements in bone mineral density and reduction of joint pain in individuals with osteoarthritis or joint wear.”
According to Jordi Cruz, bone broth is a fnatural source of amino acids such as glycine, proline and glutamine, essential for the tissue repairmuscle function and intestinal health.
After cooking, it is recommended to filter and let the broth rest cold, where gelatinizes naturally. “We will be left with gelatinized broth covered with this little fat, which we can eliminate or not… it is a fat that comes from the marrow and is even good for you,” he concluded.
Miguel Jorge Sánchez
