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Bone Broth Questions

Bone Broth

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by 227 · August 01, 2014 at 2:29 AM

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 · June 25, 2014 at 11:56 PM

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 · June 25, 2014 at 3:55 PM

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 · June 14, 2014 at 2:56 PM

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 · May 23, 2014 at 3:38 PM

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 · May 03, 2014 at 8:24 AM

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 · May 04, 2014 at 12:48 AM

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 · April 30, 2014 at 12:22 PM

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 · April 30, 2014 at 12:22 PM

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 777 · April 18, 2014 at 7:52 PM

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 3207 · March 08, 2014 at 1:43 PM

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 400ºF for 3 hours -In a stock pot, cover them with cold water, add 1 carrot, a head... (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 · February 03, 2014 at 11:40 PM

I'm new and have just completed my first batch of beef bone broth and wondering if people could look to see if it looks good - I'm not really sure what to look for! The pics are whilst the broth is still cooling down so the top layer isn't... (more)

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joanna_4 0 · February 03, 2014 at 11:40 PM

i never drink straight up beef broth. tasts so bad to me. i just use it in soups and stews. i like chicken broth much better for drinking. that thick white fat layer at the top is good for cooking veggies in.

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by 0 · December 26, 2013 at 10:22 PM

- 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 390 · December 16, 2013 at 5:48 PM

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 390 · December 16, 2013 at 5:48 PM

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 358 · December 19, 2013 at 10:24 PM

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 43 · November 24, 2013 at 2:50 PM

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 · November 04, 2013 at 3:35 AM

Going to make some fish bone broth with red drum I caught Do you use the heads? Guts too? Do you eat the head bones or guys after the broth is complete?

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outriggercanoer 0 · November 04, 2013 at 3:35 AM

Do not boil/simmer for longer than 20mins with the bones in the pot, otherwise it turns sour and cloudy.

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by 522 · April 06, 2014 at 5:57 AM

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 · October 16, 2013 at 2:01 AM

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 · October 14, 2013 at 8:09 PM

Most articles on making bone broth give precise cooking times to extract as many minerals as possible. Is it based on actual studies?? Do you know of any?

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Maria_8 0 · October 14, 2013 at 4:47 PM

By and large I agree with @Matt 11 about the woo, but in the interests of science I'd urge you also to look at the gelatin/collagen in the bone broth as a benefit entirely separate from the minerals. This is the protein that makes it "gell"... (more)

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by 0 · September 25, 2013 at 6:36 PM

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 0 · September 18, 2013 at 6:29 PM

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 993 · September 15, 2013 at 4:40 AM

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 · September 03, 2013 at 12:06 PM

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)