Bone Broth

Bone Broth

Bone Broth Questions

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by 226 · about 21 hours ago

Is it best to scoop out the marrow before adding this to the slow cooker when making bone broth?My concern was that during a 24-48 hour simmer, the fat will become oxidized, and I might be better off saving the marrow for use in cooking and using... (more)

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Janknitz 0 · August 01, 2014 at 2:29 AM

I use a pressure cooker for broth so oxidation is not such an issue. And I LOVE marrow, so I scoop it out and eat it first, as soon as it's cooked.

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by 0 · about 21 hours ago

I had undiagnosed Celiac/Severe Gluten allergy up until my early 20's when my health finally plummeted. Went super healthy, virtually paleo, but was a little naive in regards to food allergies, and repairing the damage that had been done from... (more)

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CrohnsBabe 0 · June 25, 2014 at 11:56 PM

@sco24 Hi, there. I have had success addressing leaky gut with the GAPS protocol. I was able to heal my severe Crohn's disease and have been in remission without meds since 2010. If you'd like to read my GAPS experience you can do so... (more)

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by 0 · about 21 hours ago

Which do you think has more nutritional density?

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CD 0 · June 25, 2014 at 1:50 AM

nutrient density is the amount of nutrients you get per kg. Water would have a nutrient density of 0. You could argue that a product's water content is an inverse measure of nutrient density. Bone broth is extremely UN- "nutrient dense". So... (more)

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by 0 · about 21 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 21 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 21 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 21 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 21 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 21 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 21 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 21 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 0 · about 21 hours ago

- I am sensitive to MSG. Gelatin, L-Glutamine, and Bone Broth render me semi-incompetent haha

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Matt_11 0 · December 26, 2013 at 10:16 PM

Amazing so many have MSG sensitivities… considering it's never been shown in studies.

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by 389 · about 21 hours ago

I used 2.5 pounds beef marrow bones and 6 cups water. Little ACV, bring to boil, then let sit just below simmer for 24 hours (in a pot in my oven on about 200 degrees). Only thing I can think of is that my oven shut off in the middle of the... (more)

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by 389 · about 21 hours ago

I used 2.5 pounds beef marrow bones and 6 cups water. Little ACV, bring to boil, then let sit just below simmer for 24 hours (in a pot in my oven on about 200 degrees). Only thing I can think of is that my oven shut off in the middle of the... (more)

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by 388 · about 21 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 21 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 572 · about 21 hours ago

I don't make bone broth and ran across this supplement recently. I keep meaning to try to make it, but frankly, the thought of it isn't pleasant to me although I do like homemade soup. For some reason the thought of bone broth makes me lose my... (more)

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jakeishere2help 0 · April 06, 2014 at 5:57 AM

Hey Deborah! Its Jake here again. I liked the product by collagen by youth theory, and since have tried the great lakes green kind ONLY hydro-isolate other wise it could go badly... And, I have tried Nows brand of collagen as well. Now's is the... (more)

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by 0 · about 21 hours ago

It's a bit of a hassle to freeze bone broth, especially when I use about a quart a day. I was wondering whether there may be some ways to get it to last longer in the refrigerator? My thinking is to add plenty of onions, garlic, ginger, and... (more)

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Janknitz 0 · September 18, 2013 at 6:29 PM

I freeze my broth in ice cube trays and then pop them out and store them in freezer safe containers. That way I can thaw exactly how much I need whenever I need it (it's about 1 oz per cube). It's MUCH easier to thaw a number of cubes of broth... (more)

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by 5 · about 21 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 15400 · about 21 hours ago

I am looking into a source of calcium that gives me the most amount of calcium per portion. I don't really like bone broths, but I am okay with oxtail soup. Can I have the soup instead? Is is a good replacement Also, I need to supplement with... (more)

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Michael_17 0 · August 20, 2013 at 11:37 AM

Canned salmon, eat the bones.

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by 3014 · about 21 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 30 · about 21 hours ago

After eating the meat off chicken or lamb bones, I put the bones in the fridge, and when they're all accumulated and I have time to make broth (this is usually a day or two later), I usually rinse them first before I put them in the crock pot. I... (more)

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wheelhouse 0 · May 10, 2013 at 5:59 PM

I keep mine in the freezer, but then I like to get a whole bunch before making a big batch of broth, so it takes a few weeks. If you are really concerned, slap them in the oven for a bit, the heat will kill anything. And a little extra browning of... (more)

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by 3014 · about 21 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 787 · about 21 hours ago

Hi there, i just have a few questions relating to bone broth, i recently made my first couple of batches & its damn great i love the stuff, i literally can't get enough and am perpetually making it, my room stinks! So, i'm finding i can't get... (more)

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NewPaleon 0 · April 25, 2013 at 9:44 PM

I put leftover meat and some veggies in a soup bowl and pour hot broth over it for a quick soup for lunch. I eat white rice and potatoes so I add a one of those two for a heartier meal on cold days.

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by 1195 · about 21 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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