Chicken broth

Hydrolyzed protein can be obtained at home by simmering broth made from meat and bones of poultry, such as chicken or rooster.

What is hydrolyzed protein? Hydrolyzed protein is a protein broken down into simpler compounds: peptides and amino acids. This type of protein is easier for the body to absorb, as the digestive system does not need to expend many resources to process it.

What happens during prolonged boiling?

1. Denaturation of proteins. At temperatures of 60–70°C, proteins begin to lose their natural structure (denature), unfolding and becoming available for further breakdown.
2. Hydrolysis (breakdown) of proteins. During prolonged heating in water, especially in the presence of acid (for example, by adding a small amount of vinegar to the broth), hydrolytic reactions occur: peptide bonds between amino acids begin to break. This results in the formation of short peptides and free amino acids — what is referred to as hydrolysate.
3. The role of time and temperature. At normal atmospheric pressure (90–100°C), the breakdown of proteins occurs slowly — it takes 8–12 hours. Using a pressure cooker (increased pressure and temperature of 120–130°C) significantly accelerates this process, and 2–3 hours is sufficient to obtain a rich hydrolyzed broth.
4. Additional compounds. In addition to proteins, the broth contains: collagen (breaking down into gelatin and peptides), minerals (calcium, magnesium, phosphorus), glycosaminoglycans (such as chondroitin, glucosamine), amino acids like proline, glycine, glutamine.

Why is such broth beneficial for the body:

• It is easily absorbed even with impaired digestion.
• It serves as a building material for connective tissue, joints, and skin.
• It contains glutamine, which supports the health of the gastrointestinal mucosa.
• It is rich in amino acids involved in detoxification (glycine, cysteine, methionine).

Conclusions:

This homemade hydrolysate differs from industrial hydrolysates (where enzymatic hydrolysis is often used), but essentially serves the same purpose — facilitating protein absorption.

Thus, preparing such broth is essentially a slow natural hydrolysis of proteins. Therefore, in folk medicine, such broths were often used for recovery after illnesses, for gastrointestinal issues, and to support joints and immunity.