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Bone broth vs collagen

by (3432)
Updated about 17 hours ago
Created December 08, 2012 at 11:20 PM

I've been using collagen, I'd like to try some bone broth.

I have years of kitchen experience, so a recipe is not exactly what I'm looking for.

Specifically, how much raw material will yield how many servings? Is the cost of making your own bone broth predictable? If you had to say, how much should I expect to spend (on how many servings)?

Any information along these lines would be appreciated.

I'm aware that homemade bone broth is,nutritionally, more complete than powdered collagen.

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3432 · December 11, 2012 at 8:59 PM

If I'm watching my Omega ratios, should I avoid (or limit)chicken bones? Or are the fats not translated through the broth? I do eat chicken, but try to keep it once every 2-3 days. The broth will be a daily staple.

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6 Answers

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380 · December 11, 2012 at 8:38 PM

Top tip: You can bring the (already low) cost of making bone broth down further whatever your chosen ratios, by saving all your vege and herb scraps, skins, peel and trimmings in a freezer bag, instead of using whole veges as "ingredients". It also gives broader nutrients and great varying flavour outcomes depending on what you ate over the days or weeks prior filling up the freezer bag. Stuff like onion tops/bottoms and skins, leafy celery stick tops, carrot tops, tips and peel, mushroom stems, herb stalks (parsley, thyme, rosemary, coriander), ginger peel, aubergine tops (without the green stem), garlic clove tops and bottoms, kale stalks (from making chips), broccoli stems, pumpkin peel, etc are great! :)

NB. You might want to get unsprayed local and/or organic veges for this purpose (especially if a lot of what you eat is on the "dirty dozen" list), but since you're wasting virtually no parts of the produce, it still brings down the cost of eating the sometimes more expensive versions.

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41471 · December 09, 2012 at 4:10 PM

Bone broth is more than collagen/gelatin. The unique stuff is the mineral content coming from the bones, not the gelatin that comes from joints and connective tissue.

And for what it's worth, muscle meat has quite a bit of collagen in it, up to 6%. Not that collagen offers you a complete amino acid profile...

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15395 · December 09, 2012 at 3:56 PM

I think it's a little hard to say what yield you get, every recipe I've seen (and how I do it) is to just cover whatever bones and scraps you have with water and simmer. So the amount of water you use varies, and as it simmers, you lose some liquid to evaporation, and you might top it off (or not). I prefer stronger, concentrated stock that sets up like jelly, so I use less water. If you want something that is thinner and liquid at fridge temps you could use a lot more water.

In any event, making broth can be very cheap. Whenever I make any kind of fowl or poultry, I keep the scraps from prepping it and the bones after eating it in a big bag in the freezer, and after it builds up for a while I make stock. For example I have the carcass from our Thanksgiving turkey in the freezer now, waiting to be turned into stock (I don't really like straight turkey stock so I am waiting until I have an equivalent amount of chicken or duck bones before making it). You could say that this has a cost of zero because otherwise this stuff would just be thrown away.

An Asian market in my area sells chicken necks for something like $0.49 per pound, so for a few dollars I can make really high quality stock.

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24271 · December 09, 2012 at 2:04 PM

Here are the recipes for bone broths per WAPF which most rely on at least as the basic recipe. You can clearly see the ratio of input vs output. Vinegar is a must which is non-traditional for a typical recipe for stock. Also you are getting much more than just collagen out of this so consider that in the equation if you want to compare collagen powder to bone broth.

http://www.westonaprice.org/food-features/broth-is-beautiful

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2978 · December 09, 2012 at 1:17 PM

The cost of a batch of broth, for me, is the cost of 1 onion, plus less than $2 for 1 chicken back & 3-4 chicken legs. There is also the cost of a couple stalks of celery & carrot.

Everything else is bones that are leftover from eating chicken. I save them in ziploc bags in the freezer until I have enough.

I use a high proportion of bones to water. For me, one batch yields about 4 quarts of very concentrated broth -- if I am using it for soup, I dilute it. If I'm drinking it plain, I don't.

I think since everyone here uses a different recipe (with a different proportion of bones to water) you will not find any sort of standard answer.

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5650 · December 11, 2012 at 8:54 PM

i usually get 4 servings out of one chicken carcuss and a pack of drumsticks. by serving, i just mean a mug full of broth. i use organic ingredients and roast a chicken/drumsticks the day before and have that for about 3/4 days as dinner. the chicken costs like $23 total but i get a lot of meals out of it plus the broth. my family also eats the chicken so i don't think the cost is bad.

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3432 · December 11, 2012 at 8:59 PM

If I'm watching my Omega ratios, should I avoid (or limit)chicken bones? Or are the fats not translated through the broth? I do eat chicken, but try to keep it once every 2-3 days. The broth will be a daily staple.

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