Bone Broth

Bone Broth

Bone Broth Questions

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by 0 · about 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 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 20 hours ago

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 572 · about 20 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 20 hours ago

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 · about 20 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 0 · about 20 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 1005 · about 20 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 15400 · about 20 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 529 · about 20 hours ago

I am receiving a fair amount (1 lb.) of rabbit bones (presumably with some meat attached) in a few hours. I will (hopefully) be making a bone broth with them, removing the bones partway through to gnaw off the meat, then placing them back in to... (more)

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Anon_9 0 · August 09, 2013 at 7:27 PM

Considering that rabbits "taste just like chicken" to a lot of people, you could use anything that's normally paired with chicken. I would personally opt for the ironic carrots to go with it.

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by 3979 · about 20 hours ago

I am making a gelatin broth out of fish heads. Two questions: 1) Is it harmful to cook it for 3 hours, stick it in the fridge overnight, and then resume cooking it the following day? 2) I accidentally got the pot boiling really hard. After... (more)

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Michael_17 0 · July 20, 2013 at 1:16 PM

Gelling requires gelatin - the beef bones you had may not have had any connective tissue on them hence nothing to dissolve into he broth. That's no 2) :) No.1): I think it would probably be harmful. Everything I have read suggests the pufas will... (more)

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by 3979 · about 20 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 20 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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