bone broth questions

Answered on August 19, 2014
Created January 27, 2013 at 5:50 PM

  1. what are the best bones (beef) to use for bone broth?
  2. once you cook it and put it in the fridge, how long does it last for?

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2 Answers


on January 27, 2013
at 08:13 PM

Oxtail is one of the best for beef. (I have never tried calves feet, but this is probably very good for gelatin). Beyond that, any joint type bones like neck, knuckle, etc...I also use chicken feet.

Chill and store in stainless steel, ceramic, or glass. Best to store in smaller batches w/ the fat cap on. This will minimize exposure to air in the containers not in use. Once the "seal" is broken, it should keep up to 5 days. After 5 days, put it on the stove and bring to a simmer. Re-chill and keep another 4 or 5 days, then re-heat/re-chill, and so on...

The undisturbed broth will keep a few days longer, but at a week or so, it too should be brought up to a boil. It will keep indefinitely this way, but if you aren't using that fast, freezing it might be more manageable.


on January 27, 2013
at 06:12 PM

I tend to use a variety of bones but mostly beef & lamb, use knuckle joints, pigs feet & chicken feet for that jelly like consistency. When you have cooled it down it will have a layer of fat on the top, leave this in place & it will be good for 3 or 4 days (i've never left it beyond 4) To make sure i always have it on hand I myself, cool it down by refrigerating overnight, remove the layer of fat, warm it back up i a pan so it liquifies again & pour it into ice cube trays & silicone cake molds & freeze them. It's mega convenient as you can just use them like regular stock cubes & they will last for months.

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