I get a little giddy when I see gelled bone broth. According to some, gelatin is the tell tale sign of a nutrient-rich broth.
The truth is, even if your broth doesn’t gel, a traditionally slow-cooked broth will still be full of the important minerals and amino acids (like calcium, magnesium, collagen, chondroitin sulphates and glucosamine) necessary to prevent wrinkles, eliminate cellulite, ease digestion, and heal arthritis.
Yet despite knowing this, I’m only satisfied with my homemade bone broth when it gels. If you’re like me and want that perfectly gelled broth every time, I’m gonna let you in on a little secret I learned at Monica Corrado’s cooking school.
There are three, and only three, reasons why broth doesn’t gel.
But first, some clarifications.
To make bone broth, you really only need a couple things: bones and water. Everything else is helpful (like adding something acidic to help leach the minerals out of the bones), or tasty (like adding onions and other aromatics to the concoction). But at it’s heart, bones and water are the foundation of a good broth.
There are two types of bones you can use when making homemade bone broth: jointy bones and meaty bones. And before you say anything else, YES. Those are their scientific names!
Jointy bones are cartilage-rich bones and connective tissues that contain joints — chicken feet, wings, and necks, cow knuckles and ox tails.
Meaty bones have a bit of meat on them (like ribs) or marrow in them (like soup or marrow bones).
And finally, to get the most nutrients out of your broth, you’ll want to source good bones from healthy, pasture-raised or wild animals.
With this basic foundation, let’s unravel the mysteries behind why bone broth doesn’t gel.
Reason 1: Not enough jointy bones in proportion to meaty bones.
As a good rule of thumb, you want at least half the bones to be jointy bones, if not more. If your goal is a broth that gels, you can’t simply throw in one or two joints (or none at all). If using a whole chicken carcass, try cutting up the wings and neck and/or throwing in extra feet or necks to make sure you’ve got enough jointy bones to cause the broth to gel. (HINT: I buy extra feet and necks from my farmer for $1 per pound. They’re cheap because nobody else wants them. GO FIGURE.)
YOU NEED JOINTS. They’re full of the connective tissue that breaks down into gelatin.
Reason 2: Too much water in proportion to bones.
It’s a volume thing. You want to look into your stock pot and see it FULL of bones, barely covered by the filtered water you added. For chicken bone broth, this comes to about 3-4 pounds of bones (about 2 whole carcasses) per gallon of water. For beef bone broth, this comes to about 7 pounds of bones per gallon of water.
Don’t go stingy on the bones, not if you want that broth to gel.
Reason 3: You boiled the bone broth too vigorously.
What you want is a beautiful, rolling simmer that barely moves the surface of the water in the stock pot.
If it boils too forcefully, it will break down the proteins in the gelatin into their constituent amino acids. While that’s not bad, per se, it will certainly prevent your broth from gelling.
Want a fail-proof recipe for broth?
This amazing Pressure-Cooker Bone Broth from Michelle Tam of Nom Nom Paleo works flawlessly for me every time.
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I also used to think the length of time simmering affected it but recently I changed the water at 18 hours, then went for the remainder of the nourishing traditions recommended 72 hours and the second batch gelled too. Still can’t get chicken stock to gel as solidly as beef. I’m glad google now keeps telling me about posts from this site. Thanks!
Hi Everette, when you say you ‘changed the water’, do you mean you used all the broth from the first batch, and then used the bones to make another batch? Using both batches to drink? I’m very interested if it’s possible to get 2 batches of broth out of one set of bones.
Its possible to make more than one batch of broth with bones being used over and over again. I am using mine again and its turning out well.
I always enjoy and much appreciate your posts. Thanks for sharing Nom Nom Paleo’s technique. I’ve been pressure cooking bone broth for over a year and the results are always a rich, gelled broth. My favorite is beef broth and I always use cut knuckles, marrow bones and oxtail. I keep all my onion, carrot and celery scrapes in the freezer just to add to the pot. Throw in a few bay leaves, peppercorns, fish sauce (Red Boat) and a good glug of vinegar.
I use a large pressure canner so have lots of broth…lasts about 2 weeks. Yum!
This is great, thanks Kristen! I never have a problem getting beef or lamb bones to gel… only chicken.
Do you have that issue with chicken bones at all?
Good question! If you’re using a whole carcass, try cutting up the wings and neck. And reduce the water to about 2 quarts per carcass. I just edited the post to share these tips! Thanks for asking. 🙂
Adding chicken feet to my broth gives me a gel every time!
How many chicken feet do you add?
I might be misunderstanding, but why do you want it to gel if there is not a nutritional benefit?
Because it’s the universally accepted culinary sign of a good broth.
Oh, I get it now. Accomplishment 🙂
The broth gelling shows that it has a lot of gelatin in it. While the broth may be good for you without the gelatin (gelling) it is better for you with it.
While it is true that gelling means there’s gelatin in the broth, when you digest the gelatin, your body breaks it down into its constituent amino acids before it can use it. If your broth fails to gel, that’s because something in your cooking process already broke the gelatin down into its constituent amino acids. This is why I said that the un-gelled broth is just as nutritious for you as the gelled.
I have made bone broth several times–some with regular beef and chicken and some with mostly grassfed beef or local chicken bones. None of these batches ever gelled. I bought a 3 lb pack of large bones at the local Mexican store butcher, filled my 5 qt. slow cooker and simmered for about 30 hours, my normal timing. I ended up with beautiful gel. Could the bones be from a better animal source? I will have to check further as the bones just caught my eye when I was in the grocery buying lemons and limes. In any case–this is my best batch ever. In fact, I cooked the bones again for about 24 hours and still got some gel.
Yes, it is important to source well. Pasture-raised animals have healthier bones and connective tissue, so tend to produce more gelatin and “cleaner” (less scummy) broth.
Also, it sounds like the reason your broth may not have gelled at all in the past is too much water. For 3-4 lbs of chicken bones, you’ll want 4 quarts of water. For 3-4 lbs of beef bones, it drops to about 2 quarts.
I made my first beef bone broth by using the recipe from Healthy Mind cookbook by Rebecca Katz. It calls for 3lbs of marrow bones from grass-fed organic beef and 8 quarts cold, filtered water!! No wonder my bone broth didn’t gel! It still is delicious though. It is good to know that it is also nutritious! I have made chicken stock many times, I never had any problem making it gel. I must have used the right amount of water.
ITOO HAVE MADE TBEST GEL BROTH WITH BONES FROM MEXICAN BUTCHER…GOFIGURE
What are your thoughts on pork bones for broth? I have some pastured pig bones in my freezer.
Pork bones make great broth. For what it’s worth, I recently learned from Sally Fallon Morell that the only reason pork isn’t a feature in Nourishing Traditions is because co-author Mary Enig is Jewish.
So what about the thick layer of fat that hardens after cooling? Do I need to discard that and consume the gelled broth part?
Pop off the hardened fat, save it and use it later! That’s schmaltz (poultry fat) and it’s a delicious and healthy part of traditional cooking, particularly if it comes from pasture raised birds.
I’m new to the thread and the bone broth recipes. This may sound dumb, but I always thought the stuff gelling at the top was fat that youi are supposed to spoon off and throw away. Is this the gel that we are supposed to consume in some fashion? Do you stir it back into your broth?
My experience with making all kinds of broth, fish, chicken, duck, etc, is that it’s the proteins that make the gel. The meatier the broth, the more likely it is to gel. I’m surprised others haven’t chimed in about this.
So difficult to find those grass fed bones. My local Luckey’s Market said what they found would sell for 8.99 a pound.Any suggestions?
Wow, I’ve been making broth for years and thought I did something wrong because mine did gel. Thanks for your posts.
I don’t have a pressure cooker nor will my family allow one anymore. Is there a help for those of us who don’t?
My pressure cooker with bones in it blew up on me….and covered me in 2nd and 3rd degree burns over 30% of my body.
Here’s a good stove top recipe for chicken broth:
http://nourishedkitchen.com/fresh-chicken-broth/
I always use a crock pot.
I’ve been making bone broth for a while now and it always gels. My problem though is that it reduces so much I have to add water after every few hours to keep the bones covered and so that I have enough broth at the end to make the process worth it. Is that normal or am I doing something wrong?
That’s normal.
Mine does. I was just admiring my jar that is In my fridge from cooking lamb roast & ribs. Oh yum !!
Always!
Ooh I got so excited just today when I got mine out of the fridge!
I am new to this subject, would the carcass of chicken that has been baked still be good for bone broth? I like to bake a whole chicken for supper for the family.
Absolutely! That’s the perfect kind of carcass to use.
Interesting article, thanks for sharing!
I just came here to say that pic is making me drool! I love bone marrow!!
Timely tips for me! I’m a novice at brewing my broth and have had trouble finding substantial (even measurable!) gel in my last several batches… I suspect the “low” setting on my crockpot is perhaps too hot, as it makes my broth contents actually bubble like boiling… I think I’m going to look into a different model or brand of crockpot. Thanks for posting! ~B
Good luck finding a crock pot that does not boil the bones even on LOW. Low and High settings make my bones boil constantly. I have a WARM setting but that would be too low. I researched crock pots and most have the HIGH and LOW setting which barely differ in temperatures. A crock pot with temperature controls (i.e. 350 or 375) would be ideal. Still looking.
Danny AndBeki, so glad you found this post helpful!
Thanks for this post! Mine rarely gels and now I realize I don’t use enough jointy bones 🙂
So what’ the difference between bone broth and stock?
Gelling is good, but the broth is still healthy for you even if it doesn’t gel.
Tonya Cardwell — Meat stock is cooked for shorter lengths of time and includes a lot more meat. Broth is made primarily from bones and has longer cook times (8-24 hrs for chicken; 24-72 hrs for beef).
Tina Malone — YEP. I make that point a couple of times in the article itself.
So funny to see this post. I just pulled my bone broth from the fridge yesterday and it was giggly like jello. I thought something was wrong with it, but divided it up and put it in the freezer anyway. So glad I did not toss it!
Ashley 🙂
Makes me do a happy dance to see the gel!
And to think that for all those years I used to toss out as much gel as i could! Food illiterate no more!
Always roast the bones first.
I’ve taken Monica’s class, and I highly recommend it! There are a hundred other little things that nobody told you about basic cooking methods that she will instruct you on. It is worth every penny!
I have turned completely to making my bone broths in a pressure cooker; amazing every time and takes less than two hrs.
I only ever make mine on the stove top and so happy to hear that looking like gelatin is not only normal but an AWESOME thing (good thing I never tossed it)! Farmers market chickens always make the best here, and I have found they usually include the necks and feet for free!
I rarely get my broth to gel, but now I know why– I usually run it through a hard boil for 10+ hours. Guess I need to turn the slow cooker on low, not high! Thanks!
I have made bone broth from leftover chicken frames. Added chicken feet too, but no gel. I’m going to try reducing the water, but I’m wondering about how much meat is acceptable to be leftover on the bones when I cook them in the broth? The skin too? Is that ok to throw in? I’ve browsed different threads, but have seen anything about this. I would love to have a broth that gels!
Definitely reduce the water if you only have one carcass. One carcass plus feet only needs about 2 quarts (8 cups) of water. Leftover meat is acceptable, particularly if you want to immediately turn your broth into a soup. Then you can just fish out the bones, leave the meat in, and add whatever else you want to add to make it a soup. Leaving the skin on is fine, but it will make your broth more fatty.
My family and I started making our own bone broth this year Thanks to You :)) Never heard about it before we found your site! We also have quit using any products with added Fluoride, but I still count all the natural sources we get it from (ie; well water, tea, veggies, fruits, etc,.).You’d be surprised how much folks actually consume on a regular basis. Anyway, I read this article-
http://fluoridealert.org/content/top_ten/
– and at #9 it lists bones as being the “main site of fluoride accumulation in the body”. My question is how much fluoride are we possibly getting from our broth making process? I’ve never seen this issue addressed before and immediately thought of you as the ‘go to’ person for the answer 🙂 Thanks for your help!
Lead in bones can be an issue too. But that doesn’t stop me making bone broth.
Food Renegade is there a trade-off in nutrients etc when you pressure cook vs. long slow crockpot cook?
Getting high quality bones is important cause you don’t want to leach yuk from industrial meat into your broth. Not everyone has access to a farmer – at the moment. So I would like to share that I found http://www.homegrowncow.com which is an on-line farmers market for meat only. You can get chicken, beef, bison, goat, everything and anything from anywhere in the USA. My local farmers market is mostly produce, so homegrown cow really comes in handy. And, since we live in the city, I really like how many farmers ship the meat frozen right to my door. I have yet to have a problem using the site.
Betsy Finn — I don’t think there is one. Arguably, because the cooktime on pressure cooking is shorter, the heat-sensitive nutrients should be better preserved. But because the cook time for broth in a pressure cooker is still an hour or more, those would all be destroyed anyway. For more on what pressure cooking does to nutrients, please read: https://www.foodrenegade.com/pressure-cooking-healthy/
Thanks Food Renegade!
I was taught to roast beef bones first, including the vegetables I would normally incorporate in my soup: onions (with skins), carrots, garlic, etc., to give a greater depth of flavor. Then add water to the roaster and simmer on the stovetop, and finally strain through cheesecloth. Is there any value here, or is roasting an unnecessary step?
I highly recommend roasting the bones. Roasting bones has nothing whatsoever to do with how well the broth gels, though. (Which is why it’s not mentioned in the post.) But you’re right. Roasting bones creates excellent flavor for the broth and gives it more visual appeal, too.
I put onion, celery, etc in bottom of my crockpot and fill to the top with bones then put in water. Set on low for 24 hrs. Always gels.
Like Donna, I use some veggies, whole peppercorns, bay leaf, and then throw in the turkey carcass or chicken carcass into the crockpot and leave on overnight. Always gels.
Berry Leigh
Have you ever pressure canned bone broth? I am running out of freezer space and wondering how that would work. I read that you lose gelatin.
Jessica — I’ve never done it, no. But I have friends that do. They don’t report any lost gelatin…
I’m going to give it a shot! Thanks! Like the post says, probably not losing any nutrients, but we too like that gel. 🙂
Cheryl Capaldo
I use chicken feet in my chicken bone broth. The difference between the broth with feet and the broth with just the carcass is huge.
i used a whole chicken carcass and it didn’t gel. I’m making another batch now.
Do you need to have the broth come to a rolling boil AND THEN reduce down to barley a bubble?
Or do you NEVER want a rolling boil in the process??
Also, if it doesn’t gel does this mean I’m not getting all the nutrients of a broth that gelled would give??
I remember my mom and I would fight over getting the marrow out of the bones to eat it. Soooo yummy.
I think my slow cooker just gets too hot for a nice gelled chicken broth, but I freeze it anyway so it matters little
Interesting! Sometimes my broth will gel, sometimes it won’t. I’m still trying to figure out the perfect balance of bones/water/time to always get gelled broth. I make a batch twice a week in my crock pot.
I condense it down till it’s thick and dark. Once it’s turned into “jello” in the fridge I scoop it into a bowl and sprinkle with salt.
PRESSURE COOKER! Gels every single time.
That gel is “gluten”…fyi
Not “gluten”, it is gelatin. Very good for you!
Agreed, Carolyn!
I reduce it, too! I was scooping it out to make a cup of broth for my self and a friend the other day. I was oohing and ahhing over my broth ‘Jell-O’ and made her laugh! 😉
Amanda Dionne, before I was so pregnant I can barely move, I was making a bone broth once per week! Love it!
Mine always gels. I’m assuming (according to this article) it’s because I use two whole chicken carcasses when I make it?
Moneta Mack
Jillian Young Cynthia Young now we know!
Wow – Amy Clark!! So nourishing for your family. You are ahead of me; mine doesn’t always gel, but according to this is still a healthy food! Apparently your two chickens does the trick – it must have enough of the joints and gelatinous contents to be just right. Looking forward to seeing pictures of your new little girlie!
Elizabeth Elphick
Thank you – My last two broths were just juicy!
My last few bone broths haven’t gelled – I have been so disappointed! Think I need to be a bit more scientific with my bone/water ratio instead of just chucking it in and topping up with water!
Tracey Johnson
Sarah Beste, look at those cuts!
Thank you for such informative pieces! Your blog has been my main source of info over the past six months as we go about making some major life style changes in our family. I can’t convey how grateful I am for the wealth of information relevant to our needs. 🙂
Connie Tate
Interesting.
Bernice Cheng
Quinn Wilson, thought this might be a good read for you!
I’m so happy to hear that I’m not the only one who gets giddy when I see that my broth has gelled. 🙂
Joan DeLeeuw
Beth Crandall just what I was talking about the other day. I need to give this another try! 🙂
Angelle Batten- someone on the page asked about this last fall.
Nick Zavoda
How do I get grass fed cow bones?
I use the nom nom recipe too and it’s delish!!
Didn’t you have this problem? Kim Peters
Meredith Clark Stafford…maybe this will help our gelling problems 🙂
Colleen Marie interesting info!
Adding chicken feet to chicken bones will also help produce more collegen.
Is ok to throw in a whole chicken & slow cook ? Then picking the meat out & continue to slow cook another night?
Larissa Alvarez, maybe this will help. 🙂
Kaitlyn Hinesley!
I’ve never had a batch that doesn’t gel! I don’t even really have to try. Chicken, beef, turkey, all gel no matter what animal bones. I always get them from the same farmer and it’s great quality pasture raised animals. Don’t know if that’s what makes the difference or not!
Michelle J Maynarich
Jules Petersen
I simmer my oxtails for three hours before adding the veggies for soup. Gels wonderfully when cool.
I was so excited the first time my broth gelled!
Jessica DeVoe
Bree Meg
Chris Smith?
Karen Bachman Kells thought you might like this article
Needed this!
Thanks
Good to know. Thank you!
Forgive my ignorance, but why and what are we using bone gel or not gel for?
How long are u supposed to cook bone broth? I have some in my crockpot
Mine gels all the time.. I fill the crock full of bones and pour water to top.. Never had an issue.. Less water gets u thicker gel.
I use chicken carcassas and chicken feet and mine sets up like a jello mold!
Debbie Ann Gero Funny we were JUST talking about this!
Mine never gels but its probably not enough bones. But I do chicken (can’t have berf,) and I always go overnight in crock pot. I’ve been looking for an affordable stainless stock pot. I’d rather not cook that long. Histamine thing.
Christy Scott maybe this explains why I cant get my chicken broth to gel.
Shannon – good to know it’s still just as nutritious!
can you cook bone broth from cows or fish in a pressure cooker to speed the process or would it kill the nutrients? I don’t really know what the science about pressure cookers is.
my crock pot of bones is cooling right now, i hope i get some gel!
Jules Petersen this made me think of you
Thanks Kerry Boslooper
Mine gels everytime using the pressure cooker method. Can process the bones 2-3 times.
It never occurred to me to check whether it was gelling or not as we normally eat an entire pot in one day. But since my family is under the weather, I thought I’d make a big pot of bone broth with veggies using these tips to see if it made a difference and oh boy did it! It’s noticeably different with a more hearty feel to it? I put in way more joint bones with all the connective tissues and also never let it get to a rolling boil. It tastes so much richer and was really good 🙂
Thank u sooo much for posting this !
throw in some chicken feet for the best gel!
Do you remove the skin from the feet?
Tiffany Davis
I’m so glad you posted this…started my first batch last night (still simmering…although, I just had a taste…delicious) and it’s not gelling and after reading this, I’m pretty sure why! 🙂
It doesn’t gel until it cools.
I’ve never ever had any problem getting beef bones of any kind to gel, but I do notice that my chicken broth will only gel if I keep my crockpot on low. If it’s on high, it won’t gel, and I always use chicken backs AND feet.
I recently used the remains of a rotisserie chicken from Whole Foods to make chicken broth. Do you know anything about their rotisserie chicken and if it’s good quality for bone broth?
Hi! I’m hoping you can help me…. I’m just trying to make bone broth for health reasons. I don’t care what it looks like. I tried my first batch yesterday. I was told to heat with lid OFF. I woke up this morning and most of the water was gone. There was a tiny bit at the bottom of the pot. I also didn’t add apple cider vinegar. Can I just add ASV now and continue cooking? And lastly, I did let it boil…. so does that decrease the health benefit? THANK YOU!
If you heat it up with the lid off, all of your water will evaporate and you’ll have nothing left. Lol
Put your bones in, and whatever aromatics you wish to use.
Cover with water. bring to to a boil and Immediately lower to simmer.
Simmer for 24 hours and enjoy.
I just did a batch and the entire pot gelled.
The chicken feet you buy from the farmer are the organic or fed non-GMO food? Does it matter?
I’m using my large stainless steel pot for this… question: Lid or no lid?
Also: do I bring it to a full boil and then down to a simmer, or just simmer the whole time?
Thanks! I love this website! So glad I stumbled upon it today!
simmer with LID on!!!
Oh and also…
I think I was a bit heavy handed with my dollop of apple cider vinegar… I can smell it… will this issue solve itself since the broth has to simmer for so many hours?
*I used the leftover bone from a steak dinner and 6 chicken wings… I also briefly seared the skin of 3 of the wings… just to see what would happen..
Can you reuse the marrow bones?
How important is it to remove the skin from chicken feet when making bone broth? Does it have to be removed?
Thank you
Where I buy my chicken feet, they stress the importance of removing the skin. One way is to boil some water and dip each foot in (I wear cleaning gloves to avoid burning my hands) and then peel the skin down from the leg part down towards the toes, there’s also a coating on each claw that comes off nicely this way.
I have made bone broth a couple times but this morning when I checked my broth that was simmering overnight, almost all the liquid was gone! It’s the first time that’s happened and I can’t understand why and don’t know if I should fill the pot back up with water since it only has 2 hours left to cook?
Mine jellied when I put it in fridge to cool and skim off fat but I reheated to can and it did not jell in the jars. Thoughts? FYI first time making and canning broth!
You are talking about using a stock pot, but I usually use a slow cooker for making chicken stock. I just feel safer leaving it on overnight for some reason (that’s when I usually make it). Any reason why you prefer a stock pot? Thanks for the tip about vinegar/lemon juice. I usually just add onions and some spices for flavoring.
Can I use lemons instead of apple cider vinegar? ACV gives me migraines. If lemons can be used, can I use the whole lemon including the peels? Will I get the same health benefits by using lemons?
Have you ever used deer bones?
Ugh – my newer crock pot (still old, but newer than my 20-year-old one) causes my broth to boil even on the low setting, and it’s the only one big enough to make bone broth. I’ve been wondering why my broth doesn’t gel as much as I’d like, and this is probably a big part of it. I have some going right now, and I just turned it to the warm setting, and I’ll just have to keep an eye on it to make sure it doesn’t get too cool.
Hello Kristen, My bone broth though delicious constipates me, I have stop drinking it for a week and I’m back to normal movements . If I slow cook it less say 6 hours instead of 24 will I get all, the same collagen, nutrients benefits l love the said benefits but having an easy bowel moment is important to.
Very useful information Thank You..
When I first tried bone broth, I wasn’t impressed with the gel. I didn’t like it at first but after reading about bone broth being a good one if it actually gels, I tried liking it. I’ve been busy which is why I’ve been drinking Au Bon Broth. I found it gels properly and it tastes delicious like it was home made.
Hi there.. question. My bone broth didn’t gel from last night. i left it in the pot to cool down and now it’s completely cooled down. Can I re simmer it again for more concentrated broth or once I did it and it has cooled down, it will be bad already to simmer them again. Thank you x o
Sorry, your statement suggesting that a boil breaks covalent peptide bonds and can render protein into simple amino acids is just plain false. Without peptidases, it takes hours of boiling in concentrated hydrochloride acid to break peptide bonds and release amino acids. And there certainly isn’t concentrated HCl in most stock pots. Boiling can, however, break sulphur bonds and others bonds involved with secondary protein structure (alpha helicies, beta pleated sheets and the like). It also denatures them. Sounding scientific doesn’t mean what you said is based on science. Please don’t make up fake answers. If you don’t know the exact chemical reason, just saying your experience is that too hard of a boil affects gelling in your experience. That should be enough without resorting to fantasy chemistry.
Chris, is a denatured protein still healthy to eat?
for the best health benefits should you remove the beef marrow and include it in the broth?
The first recipe I followed included chopped carrots to add flavour – My broth never gelled and one day I made it without carrots, purely because I didn’t have any. It made little difference to the flavour and my broth gelled for the first time. I have subsequently done it again with carrots, and again without, same result. My take-out: Don’t add carrots if you want gelled broth!
No absolutes.
I used carrots, celery, green onions, mint, and cilantro.
It fully gelled
Hi, can anyone point me to the science behind the necessity to simmer the broth for such a lengthy period of time in order to extract all the nutrients? I think that once nutrients are extracted, they will be lost with continuous heating. My broth always gels, by the way. I have been making it for over 35 years, using the same traditional Italian method: 1 carrot, 2 stalks of celery, 1 small onion, 2-3 bay leaves, a few peppercorns, coarse sea salt and 1 tbsp ACV, added to meat and bone (ox tail usually) and topped with water. Simmered for 1,5-2 hours (depending on size of pieces used) in a pressure cooker over low heat.
Peace I have Lupus and Scheraderma my digestive system is very slow because of the Scheraderma, do you think the beef broth soup would be good for me? My stomach hurts I’m very gassy, and nauseous and I throw up a lot from back up that takes to long to reach my stomach.
I really believe in bone broth. It has been in my family for decades. When ever I feel drained or flu not getting better it is there in the kitchen.
I havent made bone broth as such yet but intend to start doing so When I roast a chicken I use a fat to add to the roasting pan When cooked, I drain off some of the juices and use the reat to make the gravy. The juices I drain I put in a bowl and refrigerate, The next time I roast meat I use these set juices When I remove from the bowl, there is the ‘dripping’ part on top ( opaque and light in colour) and another layer underneath which is golden and clear I have always thought of this as stock as it does add flavour. But could this be bone broth which as leached from the chicken as a process of being roasted?
Is there supposed to be fat in the nutritional content of the bone broth when you make it as suggested? The kind I bought has zero fat and my friend who makes it says it should have fat..
Where to buy the best grass fed beef,lamb,and cage free chicken.Thank you..i enjoyed reading ur article
I got the beef soup bones from food lion. The butcher said it was organic. I put them 2 lbs in crockpot and filled with water. I cooked all night. The morrow come out of each bone. I got them out and took my mixer to the liquid..cooled and put in ref. Then there was white stuff on top..I scooped it out and gave to dogs. Now there is no marrow..this white stuff is like fat..there is no jelly..what did I do wrong and can I still drink it and is any good stuff in it?
If I use tap water (with all the added chemicals and chlorine) – I get jelly broth. If I use water from my tap with the filter, I get thin broth – why??
Thanks for all your great posts!
I started making chicken stock and soup about 10 years ago, knowing very little about any cooking at all. Any research I did was useless as it seemed nobody really knew the science behind any of this stuff. The only sources available to me I was aware of would be cooking sites and the only repeat answers I got were because my mama said so and because my teacher said so. I could never get pointed to anyone that knew the science behind heat degradation and the like. I asked forever about why you should not cook a stock more than 24 hours, only to be told heat degradation blah blah blah, until a couple years ago I hit on a bone broth post, which mention 72 hours. From that I’ve pretty much gathered that my instincts were right that it doesn’t matter really how long as long as it’s at a very low simmer with just a shimmering surface and no bubbles. But anyway thanks so much for all your contributions!
Any reason not to mix beef tendons, along with joint and marrow bones in, when making a chicken stock or broth?
Also, I crack the chicken marrow-bones prior to putting them in and when I take them out I noticed the marrow is still gathered inside the bones. Any benefit to scraping that out into the mix or have the nutrients already leached out?
Can I make bone broth of fish bones?