Bone Broth

Bone Broth

Bone Broth Questions

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by 440 · 10 minutes ago

Hello everyone, Lately I've been trying to do some research into chicken and beef broth, but there seems to be very little documentation on their nutritional content. I consume a lot of this because I am more susceptible to joint problems than... (more)

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Derek_3 0 · May 05, 2012 at 9:55 PM

Here's one, showing it's not all the primal/paleo community thinks it is. http://adc.bmj.com/content/9/52/251

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by 0 · about 22 hours ago

I plan on making my first batch, but all recipes just say "add bones". I have a rotisserie chicken that I want to use, but it has a good amount of meat on it. Is it okay to use? Keep skin on? Dint know if adding meat would change the benefits... (more)

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glacierkn 0 · June 14, 2014 at 2:54 PM

Adding meat will increase the nutrients in the broth. When doing beef, I boil the bones and then add stew meat in the last 8 hours. For chicken, I start with the whole chicken parts and take off the meat and skin after about 6-8 hours.

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by 0 · about 22 hours ago

Hi everyone! I am new here and am nervous about some bone broth i am making. I am new to cooking so forgive me for asking. Everywhere I read it says to make sure the bones are covered with water when making bone broth. Well i had them in my... (more)

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CD 0 · May 23, 2014 at 3:38 PM

submerging the bones is to ensure full flavor extraction. If parts were not submerged, the stock isn't bad -- it's just not a flavorful as it could have been. Very likely it will be light on taste (unless you used too much bones) and light on... (more)

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by 0 · about 22 hours ago

I have been on the paleo diet for three weeks and a few days ago I was recommended to try bone broth to improve my gut. I made a batch from chicken bones and had two servings on the first day - all good. I left the broth covered in a saucepan... (more)

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missmiddlemarch 0 · May 02, 2014 at 10:29 PM

In order to have a little broth every day, I freeze mine in mason jars. (don't fill them all the way up or they will crack). Then I keep one thawed jar in the fridge, and defrost a frozen one when the fridge one is almost gone.

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by 0 · about 22 hours ago

I want to buy a pressure cooker to make bone broth and to cook other meals. I like the idea of canning with it too (maybe even can my bone broth...) but my immediate goal is broth and meals. I've seen some great pressure cooker... (more)

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LauraInSD 0 · May 03, 2014 at 11:10 PM

@Alex and @pone - I looked up the Kuhn and it appears to be a stove top one. Do you prefer that to automatic? Do you have to watch it a lot while it's' in use? I was originally leaning toward stove top thinking it was more control... (more)

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by 0 · about 22 hours ago

When I make bone broth, it starts off very gelatinous and delicious tasting, but then as I cook it more it loses it and ends up as foul tasting dark water which will absolutely not set. For instance - I had a pigs' head, which I boiled up... (more)

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Michael_17 0 · April 29, 2014 at 12:44 PM

My experieince is that long cooking times seems to render stocks that are not high in gelatin... (that can be after a 1 or 2 batches have been taken though, and the flavour after is very deep and layered... (When I do it I use the pot to cook... (more)

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by 0 · about 22 hours ago

When I make bone broth, it starts off very gelatinous and delicious tasting, but then as I cook it more it loses it and ends up as foul tasting dark water which will absolutely not set. For instance - I had a pigs' head, which I boiled up... (more)

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Michael_17 0 · April 29, 2014 at 12:44 PM

My experieince is that long cooking times seems to render stocks that are not high in gelatin... (that can be after a 1 or 2 batches have been taken though, and the flavour after is very deep and layered... (When I do it I use the pot to cook... (more)

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by 787 · about 22 hours ago

I have a few questions regarding broth, particularly the bones, mainly - is there any reason i shouldn't be eating soft bones from broth? They must be packed full of bio-available calcium right? They are so damn tasty, rich, creamy, soft and... (more)

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stephyogini 0 · April 18, 2014 at 7:52 PM

I have made bone broth many times before and LOVE it. But I use the slow cook version (at least 8 hours). It is recommend low simmer, slow boil to do this. I've heard others say to do it in 1-2 hours in a pressure cooker. Does anyone know... (more)

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by 3221 · about 22 hours ago

I've been making bone broth for more than 3 years now and I have never ended up with a clear finished product. This is how I do it: -Roast beef bones at 400??F for 3 hours -In a stock pot, cover them with cold water, add 1 carrot, a... (more)

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CD 0 · March 08, 2014 at 1:43 PM

For the taser you need to add salt, pepper, and an onion. You probably also want to add some fat. I use olive oil. Also, a small bit of vinegar will help extract a bit more from the bones and add a clean finish. For the cloudy part. After you... (more)

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by 388 · about 22 hours ago

I've never made bone broth before. I was going to try making it tomorrow, but then I heard about this disease you can get from elk bones. Is this true? Are elk bones safe? I think it's from a farm.... Also, if it is safe, can I just put the... (more)

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Ryanms3030 0 · December 19, 2013 at 10:24 PM

mmm...bones. Just got some gianormous grass fed beef marrow bones in my freezer

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by 53 · about 22 hours ago

I'm confused, If one has a leaky gut???how would it ever heal if food is just constantly leaky through it? How come bone broth and meat don't leak through?

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raydawg 0 · November 24, 2013 at 2:50 PM

Bone broth provides a host of nutrients which help rebuild the mucosal layer. Things like glucosamine, condroitin, glycine, minerals such as calcium, magnesium, etc. Yes, it's true, if you have a leaky gut anything you eat during that time... (more)

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by 0 · about 22 hours ago

My husband and I disagree on whether it is okay to save chicken drumstick bones (which the family has eaten off of) in the freezer, to later make bone broth out of. (I picked remaining meat, etc. off the bones and rinsed them under the faucet... (more)

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JenJen 0 · October 16, 2013 at 2:01 AM

I put the bones in water after eating and bring the to a boil to kill of anything there and then. Then I rinse in cold water and freeze them. When I make stock, I also use some fresh bones. I haven't died yet! (more)

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by 0 · about 22 hours ago

Making gelatin out of cow joints or pigs feet is easy. This thread is for those of us who are able to make fish gelatin (meaning that the "gelatin" actually gels up and is not liquid.) Please brag in this topic if you're able to make... (more)

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by 1005 · about 22 hours ago

I always save the bones to make into stock, but whenever I try to make bone broth, it turns out miserablly. It doesn't gel, it tastes horrible, it becomes murky and grainy...I just can't seem to get it right! Any tips out there?

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missmiddlemarch 0 · September 14, 2013 at 11:40 PM

Are the bones you're using organic grassfed? (Maybe murky/grainy if not?) I've always used my pressure cooker, (on high for 6 hours) 1/2 an onion, couple whole cloves of garlic, juice from 4 lemons and a Tbs. of sea salt. Successful with bones... (more)

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by 5 · about 22 hours ago

Would the organic chicken stocks on sale in costco be good to substitute in for homemade bone broth? I cannot make bone broth at home for the time being.

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raydawg 0 · September 03, 2013 at 12:06 PM

It's not actually bone broth, rather it's something that has a lot of flavor, and I'm worried about what's hiding under the "natural flavor" item, could it be MSG? My best advice, roast a whole chicken, strip the carcass of meat, dump the bones... (more)

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by 3979 · about 22 hours ago

Has anyone here used bone broth to quell symptoms of arthritis, rheumatoid and/or osteo? If so, what was your experience, and do you have any tips or suggestions? I have severe rheumatoid and osteo arthritis and will soon be drinking lots of... (more)

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by 0 · about 22 hours ago

Okay, this might be a stupid question, but I honestly cannot figure out the answer. We all know that bone broth contains glutamine. But where does it come from? Bones, meat, connective tissue? How can I cook my bone broth smarter, to maximize its... (more)

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by 3014 · about 22 hours ago

Have you seen benefits you can ascribe (with reasonable certainty) from bone broth? If so, what kind of broth and how often much were you consuming?

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Buttons 0 · May 22, 2013 at 6:29 AM

I started drinking bone broth several months ago. I drop a pound or two of bones into a crockpot full of water with some herbs, and the resulting broth lasts me a week or two. I was drinking a cup or two a day, 2-4 days a week, frequently served... (more)

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by 127 · about 22 hours ago

So, I'm somewhat incompetent at making broth; while it always gels over nicely, it's never clear. I think the root of the problem is the fact that I use a crock pot because I don't really want to run my gas stove for 12 hours or more. Although I... (more)

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andrew 0 · May 16, 2013 at 9:06 PM

Perfectly healthy and probably better for you. Clear broth is intentionally cleared - often with whisked egg white and crushed egg shells which remove "impurities" (for which read nutrients). I like broth / stock as it is !!!

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by 3014 · about 22 hours ago

When I first started eating paleo, I noticed that my hair was really growing quickly. A year and a half ago, I went to a horrible hairdresser, who not only gave me the worst cut of my life (sob sob), but cut off way more than I wanted her... (more)

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bmorgan 0 · June 01, 2013 at 1:47 PM

I agree there is no "magic" to broth, but it is quite nutrient dense and is a great way to eat more veggies and utilize all the parts of the animal. Ide recommend checking out the WAP and ray peat articles.

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by 529 · about 22 hours ago

'Doh! I feel very, very silly. I've been wanting to make general stock/bone broth for bones/teeth/health very much, (apple cider vinegar/spices/vegetables, 24+ hrs, beef marrow bones) but never really found any high-quality or grass-fed beef... (more)

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Maria_8 0 · May 01, 2013 at 1:38 PM

Honestly, I'd throw them out - I used to work in foodservice and our rule was that if it was at room temp for more than 2 hours, it was dangerous. If they were at fridge temperature (around 40F) to begin with, leaving them out overnight would put... (more)

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by 2303 · about 22 hours ago

I'm looking for a good quality trace mineral supplement. Does anyone use one that they find beneficial? I myself drink lots of bone broth, but my mom refuses to and hates the taste -- so she asked me to help her find a supplement that would be... (more)

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Dragonfly 0 · April 12, 2013 at 2:36 PM

Actually, if you check out the previous questions here on bone broth, the research I've seen doesn't support the belief that it is a good source of minerals. Gelatin, yes, but not minerals. If she is willing to take supplements, 4,000-6,000... (more)

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by 1195 · about 23 hours ago

I have been drinking bone broth everyday for a few months, and have felt dizzy about an hour after the last two times I drank it. I could be getting sick, but I am wondering if anyone has noticed a dizzy/light-headed sensation after drinking... (more)

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by 813 · about 23 hours ago

For health reasons, I dont care what it will taste like. My question revolves around how to accomplish this with tact. Obviously I will need to add the turkey in later, however we are going to let it simmer in the crock pot first. Should I add... (more)

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aegix 0 · February 23, 2013 at 2:14 PM

Absolutely fine. As a matter of fact, after people are eating, I save the bones from people's plates and use them as well. The crock pot cook is mostly cooking the meat and really shouldn't leech the minerals you're after from a bone broth cook. (more)

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by 11683 · about 23 hours ago

Hi, I have starting drinking about 2-3 cups bone broth per day to help with my IBS. I don't drink the fat layer that forms on top (I'll use that later to cook veggies), just the gelatinous stuff. My stools have been looser lately, and my gut a... (more)

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Happy_Now 0 · April 24, 2013 at 9:04 PM

If you aren't super strict with your food handling in regards to temperature it is pretty easy to turn a pot of broth into a big petri dish and end up with food poisoning, or at least enough nasty bacteria to make your belly grumble. When cooking... (more)

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