How to make bone broth (and why you should)

Posted on January 17th, 2012

I’ve mentioned on twitter that I’ve been making bone broth and some of you asked for the details. And so I oblige!  I’ve become a big fan for a bunch of overwhelming reasons I’ll outline below. Sally Fallon introduced me to the stuff in Nourishing Traditions and since then I’ve followed a community of people who can’t stop raving about it. A lot of nutritionists steer their clients to simply drink bone broth. That’s it. The stuff is so full of good stuff…who needs supplements?

Mushrooms in bone broth recipe below, via The Nourished Kitchen

Making it is easy and cheap, albeit not very attractive. See the pics below, or this from Sally Fallon when describing the final stages of cooking: “You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good.”

Nice. But regardless…

I buy the bones from the farmer at the farmer’s market for $2 a bag. But if you’re not near a farmer’s market, your butcher will sell some to you (or give them to you!).

I make a batch and freeze it for soups and stews (in 500ml containers) and also in 200ml serves to drink as a soup, or to use for braising veggies (instead of using oil). You basically use it as you would stock, but it’s richer, more gelatinous and more nutritious.

Here’s a bit of a cheat sheet (if Sally hasn’t scared you off)!

Bone Broth: the deal

Bone broth is like normal stock but made with big, cheap bones which are simmered for a very long time (24 hours-plus).  At the end of cooking, a stack of minerals have leached from the bones and into the broth that the bones crumble when pressed lightly.

Why would you?

Because it is soooo good for you.

1. Our immune systems love it.

It’s rich in calcium, magnesium, phosphorus and other trace minerals, which are easily absorbable, thus assisting the immune system.  Mark’s Daily Apple has a great article breaking down all the nutrients found in bone broth.

2. It’s great for arthritis and joint pain

It contains glucosamine and chondroiton – which help mitigate the deletorious effects of arthritis and joint pain. Rather than shelling out big bucks for glucosamine-chondroitin and mineral supplements, just make bone broth and other nutritive foods a part of your regular diet.

3. It’s a digestive aid

It helps break down grains, beans, legumes, vegetables and meats and is hydrophilic in nature, which means that it facilitates digestion by attracting digestive juices to food in the gut. Bone broths have been used successfully in treating gastro-intestinal disorders, including hyperacidity, colitis, Crohn’s disease, and infant diarrhea.

4. It rebuilds the gut

Chris Kresser says the gelatin in bone broth helps in repairing the integrity of the gut:

“Homemade bone broth soups are effective in restoring a healthy mucosal lining in the stomach. Bone broth is rich in collagen and gelatin, which have been shown to benefit people with ulcers. It’s also high in proline, a non-essential amino acid that is an important precursor for the formation of collagen.”

5. It combats stress + inflammation. 

Which is a boon for AI sufferers. Glycine is an “inhibitory” neurotransmitter, and promotes natural sleep and has a “quieting”, protective antistress action. Read more here.

6. It’s great for thyroid issues

Eating muscle meat with a rich source of gelatin counters the negative effects of methionine, cysteine and tryptophan leading to a more efficient metabolism (healthy thyroid).

7. It’s great for nails, hair and women generally. 

Rich in both gelatin and collagen it promotes bone and joint healing in addition to supporting digestion.It helps to support the connective tissue in your body and also helps the fingernails and hair to grow well and strong.

Also it’s super cheap. I just made 3.5 litres of the stuff and then I got excited and added up how much it cost me…ready…$3.90. By using the bones from leftover roast chickens matched with vegetable scraps you’ve saved, you can whittle that paltry sum down even lower.

beef bone broth

This recipe is mostly taken from Sally Fallon’s Nourishing Traditions.

about 2-3kg of bones (beef marrow, knuckle bones, meaty rib, neck bones – whatever the butcher will give you)
about 3-4 litres of cold water
1/2 cup vinegar
2-3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed or a tsp black peppercorns

Place the bonier bones (ie not much meat) in a very large pot with vinegar and cover with water. Let stand for one hour.

Meanwhile, place the meaty bones in a roasting pan and brown at 180C or 350F in the oven. When well browned, add to the pot along with the vegetables.

Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking.

Bring to a boil. Reduce heat and add the thyme and crushed peppercorns.

Simmer 12-72 hours.

As Sally says: You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good.

Strain the lot (you’ll need to use tongs our your hands to pull out the bones) into a large bowl. Let cool in the fridge and then…

Operation Remove Fat Layer.

This is a little grose, but somehow satisfying. The congealed fat on top is usually a good 1-2cm thick and you can literally pick it up in chunks (like ice over a pond) and turf it.

Divide into containers and freeze/eat.

 

Some things to know:

  • You brown the meatier of the bones in the oven first to 200 degrees C for 45-90 minutes. Lamb/beef bones give better broth if roasted in the oven first.
  • Acid is necessary in order to extract the minerals from the bone. Add some vinegar  to aid in leaching these minerals – in particular calcium -and other nutrients from the bones.
  • The water should be cold, because slow heating helps bring out flavors.
  • Stock will keep several days in the fridge…I mostly freeze it though.
  • Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.
  • For more information Nourished Kitchen is a great resource. Ditto Sally’s Nourishing Traditions.

Some things to do with bone broth:

* Drink it like a soup

* Make this amazing Wild Mushroom stew (picture above).

* Braise vegetables with it. I use a tablespoon or two instead of oil when doing stirfries.

* Gravy!!!

 Have you tried bone broth? Any tips or tricks you’d like to share?

Related Posts with Thumbnails
  • http://www.lovelyliving.com.au/cookeatplay Kristy @ cook.eat.play

    I really like the idea of a bone broth, but I don’t particularly like the idea of a pot on the stove for 72 hours. Could this be done in a slow cooker? If so, what would the cooking time be?

    [Reply]

    Angela Reply:

    Yes, I do mine in the slow cooker overnight on low. It makes a fabulous broth. I usually brown my bones in the oven (moderate heat) for 20 – 30 minutes, then I pop them in the slow cooker, add a dash of vinegar, some scrappy vegetables (whatever I’ve got, and whatever fits – it gets crowded in the slow cooker) and cover with water.

    Enjoy!

    [Reply]

    Sarah Wilson Reply:

    Yep, a slow cooker is great – 8 hours will do the job…but as Angela says, it just doesn’t hold a lot. You’d be able to make 1-2 litres I should think.

    [Reply]

    Claire Reply:

    you can actually get big slow cookers – i have a 7L one that i bought specifically for making big batches of broth, we use our smaller one for curries etc. worthwhile investment for me as i make a 24hour bone broth every week.

    i worry about energy usage though so i’m interested in cec’s suggestion below…

    Cec Reply:

    I use a pot thermos. I boil it for 20-30 mins then put it the whole pot in the thermos. It keeps the stock at boiling temperature for hours. I leave it in there over night and VOILA..
    I got a Japanese one. I think you may be able to buy them from Asian cookware stores.

    [Reply]

    Cec Reply:

    By the way here is the link to the thermal cookware if any of you are interested.
    It’s a very good investment if you make a lot of broth. Big pots can make up to 6 litres.
    http://www.thermalcookware.com.au/main.php?mod=Dynamic&id=22

    [Reply]

    Claire Reply:

    awesome! thank you! i’ve been worrying about the energy usage of leaving my slow cooker on for 24 hours. i’ll look into this for sure!

  • suzanne

    I have the same question as Kristy re: slow cookers….

    Also, does the type of vinegar matter? Apple cider vs white vs balsamic vs red wine, etc?

    Thank you!

    [Reply]

    suzanne Reply:

    Nevermind! I just checked the MDA link and noticed that he recommends apple cider vinegar! I’ll go with that. Thanks!

    [Reply]

    Sarah Wilson Reply:

    Apple cider is best, but plain white is fine, too. You don’t taste it…it boils off.

    [Reply]

  • http://www.kiwiatheart-leonie.blogspot.com Leonie

    I am about to embark on the bone broth making for the GAPS diet.. but also would rather use the slow cooker than the stove (after catching fire to a tea towel when making soup the other day : wind + gas flame = eek!)

    [Reply]

  • http://headplanthealth.com Catie

    Divine bone-broth timing! Just posted a huge spiel on this underdog superfood yesterday – it ain’t the prettiest concoction, but you can’t argue with the nutrient (and comfort!) value.

    I’ve been keeping mine simmering on the stove and just helping myself each day; saves some of the trouble of pouring, scooping & freezing. Amazing to have a spring of gut-elixer on tap.

    Lovely post, as always x

    [Reply]

  • Jason

    Not for me. That looks horrible. In fact, it looks like cold sick. I’d rather nail my ball bag to a burning building.

    [Reply]

  • Karen

    Sarah, do you ever make fish bone broth, I don’t eat meat but I’ve heard you can make a good fish based version.

    Cheeers!

    [Reply]

    Sarah Wilson Reply:

    Yep, fish works just as well. Here’s Sally’s recipe:
    Fish Stock

    3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
    2 tablespoons butter
    2 onions, coarsely chopped
    1 carrot, coarsely chopped
    several sprigs fresh thyme
    several sprigs parsley
    1 bay leaf
    1/2 cup dry white wine or vermouth
    1/4 cup vinegar
    about 3 quarts cold filtered water

    Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.

    Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

    [Reply]

    Karen Reply:

    Fabulous, thanks!

    [Reply]

  • Amber

    Hi Sarah. I love bone broth and make it ofte
    You don’t mention salt in the recipe above. Is there
    A reason for that? Thanks

    [Reply]

    Sarah Wilson Reply:

    The meat makes it super salty. I find no need for it.

    [Reply]

    Claire Reply:

    I leave salt out until the final step of whatever I’m cooking with it. If using for soups, stews, etc you will find that you may need to season it but you’ll have much more control if you just add salt to taste at the end.

    [Reply]

    Louise Reply:

    I read somewhere that adding salt inhibits the other minerals coming out of the bones, if you really need salt add it at the end.

    Secondly, for those who don’t like the 24 hours on the stove, the guy at my health food shop says he turns his on and off over the course of 2 -3 days to get the 24 hours cooking time. Not so sure about food hygiene with this idea.

    I tend to cook mine for 8 hours or so only and I still get a lovely gelatinous stock. I use the brisket bone though which is full of connective tissue so less work to break down.

    The other tip I was given was to cut long bones in half to get the marrow coming out. Most butchers can do this.

    [Reply]

  • http://www.restco.blogspot.com/ maria

    I go through bone broth phases- I’ll have a pot going non-stop for a week or so and really stock my freezer, then I’ll run out, forget about it until I start missing it and start the cycle all over. It stinks so I try not to have a pot on when friends are coming- i’m used to the smell by now.

    Tips for eating- sometimes my beef bone broth comes out tasting (for lack of better word), bony. I like to saute some ground beef and onions and add to the broth to beef up the flavor- then I add a big scoop of sour krout and I’m in heaven- so good! Tangy, meaty and salty. This is a great breakfast option oh and with a dollop of coconut oil it’s even better!

    [Reply]

    Lorraine Reply:

    I made broth that didn’t stink last night! I have been trying to find a way to make broth wihtout getting upsetting myhusband with the smell. I bought a slow cooker and put it ourside under a small table and the BBQ cover. The smell still wafted around the house so much my husband still complained. Then I listened to Sarah Pope on the Real Food Summit and she said if you got the correst simmer that it wouldn’t stink. She has a video on her website: http://www.thehealthyhomeeconomist.com/video-the-perfect-simmer-on-your-stock/ . It took me 2 hours to get it my stock pot on my electric stove low enough but then I noticed there was no smell (as long as I didn’t litf the lid). My husband made no comment about it when he got home and I was able to leave it on all night. I has just a very yummy mild smell and golden color. Now if it gels, it will be perfection!

    [Reply]

  • Mia Bluegirl

    I cant believe how precious people can be over a little meat and fat! Fair enough if you’re vego or dont do meat, but if not, just eat it. Smells great, looks great, tastes incredible. Man up. I dont see what people get so grossed out about! Where’s your sense of adventure?

    [Reply]

  • Alex

    Sounds good! I’m going to give this a try, good last day of holidays project :)

    [Reply]

  • Ellie

    This looks super interesting, must try it. However your economic analysis is a little off. Depending on your power source I suspect the cost of power would probably double the total cost. But what value can you place on good health?

    [Reply]

    Sarah Wilson Reply:

    YOu’d be surprised re the energy…I know with slow cookers, leaving it on for 8 hours is very efficient. Ditto pilot light on a gas stove.

    [Reply]

  • http://Www.trueself.com.au Anna

    Hi Sarah,

    Instead of throwing the fat away, could you use it as lard for cooking? I often
    Make chicken soup and haven’t yet gone straight bone broth as yet, I think the cooking time has deterred me, but planning on giving it a go very soon.

    Also, as a paleo follower myself im enjoying your posts and that you’re educating a wider audience in the benefits of following this lifestyle!

    [Reply]

    Casey C Reply:

    I leave the fat in my broth, as it’s very healing for the gut (and recommended on the GAPS diet).

    [Reply]

  • Michelle. Pope

    I reckon you could use the bone broth when making risotto. Just put it in when the recipe asks for stock..

    [Reply]

    anne-marie Reply:

    I use my own chicken stock for rissoto! it is delicious!, Michelle.

    [Reply]

  • http://activehandsyoga.com/blog Bettina

    I’ve heard that for people who eat eggs, putting the eggshells into broth gives it extra nutrients (but strain out the shells!)

    [Reply]

  • Patricia

    It just looks like our french “pot-au-feu” (minus the meat) ! Once cooked (3 hours minimum) we start by drinking the “bouillon” (broth), then we eat the meat and vegetables (carrots, leek, turnip, potatoes). One tip : don’t salt before cooking or minerals and nutrients will stay in both bones and meat and won’t be “released” in the broth (sorry for my bad english).

    [Reply]

    Sarah Wilson Reply:

    Ah, thank you for that! You’re right. My mum always said the same.

    [Reply]

  • cait

    Since I read someones comment on the food waste post suggesting using food scraps to make broth, I have been doing so and coming out with amazing stuff. So far always chicken and I haven’t needed to buy stock for a while now. But I’m wondering what is so bad about store bought stock, would it not go through the same process anyway? Now that I’m making it I’m not about to go back and start buying the packaged stuff, I’m just curious about the what and why of store bought.

    Also Sarah you wrote in the coconut oil post that you would be doing a post about sunscreen soon, when can we expect it? I’ve been waiting and now I only have a day or two left in my current tube and would really like to read your recommendations before I buy more :)

    [Reply]

    Sarah Wilson Reply:

    The sunscreen one is running next week.

    [Reply]

  • Kate

    Nom Nom Paleo just posted about doing bone broth quickly in a pressure cooker.

    http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth

    A pressurecoker might be better for the smell factor and well as being much quicker?

    [Reply]

  • http://eatingplansforweightloss.info jan

    Definitely going to try this as I make a lot of stews and slow cooker meals!

    [Reply]

  • Alex

    I want to see Jason nail his balls to a burning building. What a wuss!

    [Reply]

  • Anne-Marie

    I have made chicken broth for years. I buy, very cheaply, chicken necks and put them in the slow cooker with bay leaves and whatever herbs I have growing. cook for about 6 hours, strain, put it in a contains and refrigerate it. I remove the fat by putting ‘gladwrap’ over the top (before putting it in the fridge) remove the wrap and the fat comes too.
    I use is for gravy, stock in soups, risottos etc.

    [Reply]

  • Anne-Marie

    I have made chicken broth for years. I buy, very cheaply, chicken necks and put them in the slow cooker with bay leaves and whatever herbs I have growing. cook for about 6 hours, strain, put it in a container and refrigerate it. I remove the fat by putting ‘gladwrap’ over the top (before putting it in the fridge) remove the wrap and the fat comes too.
    I use is for gravy, stock in soups, risottos etc.

    [Reply]

  • beth

    Thanks Sarah,

    I’ve been meaning to try this after reading it in another one of your posts a while back, so thanks for the New Year reminder!

    Just wondering if it’s best to use bones purchased from an organic butcher / farm?

    Much appreciated, Beth

    [Reply]

  • cathy

    I grew up with my mother making bone broths. There’s 2 key ones that she makes:
    Beef Broth for Vietnamese Pho soups consists of: beef ribs, oxtail (the meat is super soft when it’s cooked for hours), 5-6 whole onions (roasted in the oven beforehand), 2-3 star anise, 1-2 cinnamon sticks, 5-8 cloves, black peppercorns cooked between 5-6 hours.

    Chicken broth for rice noodles/wonton noodle soup consists of bones, carcass and necks.

    The thing mum has always advised was never have the heat on too high (the soup becomes too cloudy and not that really rich translucent colour), and not too low so that the nutrients aren’t released.

    Cheers, Cathy

    [Reply]

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    Im grateful for the article. Want more.

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  • Cathy F

    Great ideas! I also use veal or beef shin (“osso bucco”) for slow cooker curries and casseroles. As it has a marrow bone in centre, you get all the goodness in your stew.

    [Reply]

  • Pingback: how to make chicken stock (and my mum’s chicken soup) | Sarah Wilson

  • http://carbis.com.au/ Talia

    Hi,

    I tried making this the other week, but after only 8 hours or so the liquid had cooked away to nothing, and I had to keep adding more. I took it off after 12 hours because I had put about 7 litres of water in!

    I am trying again tomorrow, because I thought it might be that my gas was on too high (thought it was on the lowest level, on the smallest flame… this time I’ll try turning it on and off over the 12 hours). But I thought it was worth a comment to see if this has happened to anyone else, or if anyone has any suggestion to what I might be doing wrong!

    Thanks. :-)

    [Reply]

    mel Reply:

    keep the lid on your pot

    [Reply]

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  • Joanne

    Hi Sarah,

    Just saw you on the Circle yesterday and wanted to say I was so encouraged to hear your thoughts and ideas on sugar and fats which coincide with my own. I have now checked out your website and am even more delighted to see you are Sally Fallon fan and promoting Nourishing Traditons which has been my ‘ Food Bible ‘ for the last six months, although after living on low fat for at least 25 years and ending up with weight problems and Asthma I evntually saw the light and several years ago went back to full fat and lower carb eating. The Asthma disaperared except for the occasional symptoms and the weight has stabilised and still need to loose more. But if fat made you fat I would be the size of a Biggest Looser contestant. So keep up with the good work and I have already signed up to your newsletter. My own doctor goes along with the same ideas but feels like a lone voice in the wildernness and dares not speak too loudly but teaches all his patients the same things. all the best. Joanne

    [Reply]

  • Pingback: Gotta get some broth in your life | Carpe Diem Wellbeing

  • http://www.events2do.com.au Chrissie Easton

    Just had half my thyroid removed so am very interested in Sarah’s comments about auto-immune diseases.

    [Reply]

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  • http://www.twomoderncavewomen.com.au Two Modern Cavewomen

    Just chatting about the bone brother over at TMC right now as Cavewoman Pru is making it and I was looking for a recipe. I have a cooking tip for those worried about the stove. When I make chicken soup / stock the following two appliances are my friend:-
    1) a pressure cooker – I have the Scanpan one bought really cheap at my fave online kitchen place, Kitchenware Direct
    2) if you’re not lucky enough to have an induction stove top, you can buy little portable ones for about $150. I have one and the Scanpan pressure cooker is induction friendly

    Induction is low cost energy to run and the pressure cooker will keep the liquid in.

    [Reply]

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  • B

    I just made my first bone broth.
    I can’t actually believe how delicious it is. I only had mine simmering for about 17 hours, but it’s lovely.
    The fact that it was basically jelly was a bit confronting to start with but once you get past that, it’s brilliant.

    Just a question on how often you suggest consuming it?
    I just had a 250ml glass of it. Like tea.

    And I can’t wait to use it in a million different recipes.

    As a side note though, I got my bones from my local organic butcher. They were $17.
    Is there any benefit to using organic bones or is it irrelevant?

    B x

    [Reply]

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  • Sherryn Westerhout

    Can’t wait to make my first batch of beef bone broth, hopefully this week my butcher will give me the grass fed beef bones I ordered, instead of the ‘lAMBS BRAINS’ he gave me last time, he may need a hearing check…..Gotta love him! I believe that when I make my beef bone broth, just right & drink it regularly, I will heal/seal my gut & put my hashimoto’s condition in remission. What u believe u can acheive! :)

    [Reply]

  • Merelyn

    Can someone please tell me: why don’t you remove the scum in this recipe? Or am I just a pedantic cook?
    (About to defrost some bones tomorrow…) Thanks!

    [Reply]

    anne-marie Reply:

    Merelyn, I made mine and there was surprisingly little ‘scum’/fat. but I did scrape it off.
    it is recommended to leave it as it is so good for the gut….
    with chicken stock (and beef) when done I put it in a container in the fridge, with gladwrap on it…when the fat rises (and there is usually plenty with chicken) lift the wrap and most of the fat will come with it. I use the chicken fat to cook roasted veges.
    hope this helps.

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  • Teah

    I’m searching for relief from AI induced inflammation and I came across this awesome site. I’m just wondering if chicken bone broth has all the same nutrients and health benefits as beef bone broth? Is one superior to the other nutritionally?
    Thank you!!

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  • Vivy

    thanks for the recipe. I expect as bone soup becomes popular we wont be buying the bones at $2.00 a bag for long.

    [Reply]

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  • Bianca

    I did my first bone broth in a slow cooker for 48hrs but I have been greeted with not much liquid left! Should a slow cooker method only be done for 24hrs maximum? Thankyou xx

    [Reply]

  • http://www.remede.com.au Margot

    Hi Sarah, I have made bone broths a lot, but often simmer in a few hourly blocks to get to 20 hours or so. If i leave to go cold, do i get back up to boiling point and then go back to a simmer, or do i start from cold and just build to a simmer without boiling first? I hope this makes sense :)

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  • Jennifer g

    Hi Sarah, I have just made my first batch and only ended up with 500ml of stock (but followed your recipe Exactly) should I have been topping up to the top of the pot (I was just making sure the bones kept covered) ? Also after cooking for 24 hours the bones were as hard as whenci started, not crumbly, does this mean the stock is still nutritious? I have alopecia (auto immune) and want to drink this to help my hair growth and the myriad of other associated problems that auto immune brings.

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  • Amy Reid

    I’ve got mine on the wood pot belly can’t wait

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  • Julie

    That is so disgusting I feel sick.

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  • Julie

    Loooolllllll

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  • Katie

    Hi there! I have just started getting into making bone broth and I have a few questions….

    Can the bones be purchased frozen? Or does this have an effect on the overall result and the bones are best fresh?

    As for the bones themselves, I didn’t use any “meaty” bones…. are they mainly required for flavour and saltiness? Or something more?

    After a good 60 hours cooking time, I noticed that the bones were still rock hard. Is this an issue? They had “shrunk” slightly though….

    Since having the broth cooling in the fridge overnight, it hasn’t become gelatinous… is that bad? I’m worried it’s because of not having the meatier bones…

    Also, I’ve read that you can remove the bone marrow at a certain point to consume it. But I was wondering if you are then taking out a component that is somewhat integral to the broth?

    Any help would be greatly appreciated! Thanks!!

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  • Bron

    Just realized my mum used to make something similar for us as kids (and then added a handful of leftover rice and turned it into a very watery “chinese porridge”. Was never sick as a kid actually…

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  • Megan

    So does anyone know if bouillon cubes are the same or simular to bone broth or is there a brand that possibly similar to it?

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  • rhian @melbs

    I’ve just made bone broth for the first time. Did it in slow cooker for approx 22 hours. Used lamb and chicken bones. I left it to cool down but it hasn’t gone gelatinous in any way. Does this mean i did something wrong? I didn’t brown the bones first. It tastes nice but am wondering if I didn’t do it right?

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  • margie

    yep I just made it last night for the first time with my pressure cooker. Three and a half hours.

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  • Anette KuMiko

    Can I cook bone broth by using double boiler?

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  • Daenerys

    I don’t eat beef, can chicken be used?

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  • CurlyAmy

    I made bone broth with chicken bones at the weekend which I left for 7 hrs. When I came home all the water had boiled away and I was just left with bones and vegetables. What did I do wrong?! I used approx 2 litres of water as that was my biggest pan.

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    rose Reply:

    Sounds as though there was too much heat under the pan. A gentle simmer, with just a few small bubbles coming through, is enough.Lucky for me, I can get that on the lowest setting on the cooktop, I leave the broth on (covered with well fitting lid) for at least 24 hours with minimal water loss. Cheers.

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