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Chicken Bone Broth Question

Answered on August 19, 2014
Created October 02, 2012 at 2:36 PM

This was my first attempt at making any type of bone broth. It turned out to be pretty thick, I skimmed the fat off the top but the whole batch is still pretty gelatinous. Is this normal? I was picturing something less viscous.

5e816d3249fd4bceb096d4ae7183df1a

(508)

on January 24, 2013
at 12:48 AM

Try doing it for 24 hours. Also, I think you need to add vinegar to get it to release the gelatin from the bones.

47edf681280750c3712a3a56f2eae33b

on October 02, 2012
at 06:41 PM

Oops, threw my muffin tins away figuring I'd never be baking cupcakes again. Oh well...

78964c5cc470f86a5897db8e1ce8e6f9

on October 02, 2012
at 04:30 PM

Yep, gelatinous is normal and good. It's generally gelled when cool and liquid when heated. If you make multiple batches of stock with the same bones, subsequent batches will be less gelatinous than the one before. If I'm using homemade stock to make soup, I usually thin it half and half with water.

3228f776e86815bf674a672fc312c4ff

(126)

on October 02, 2012
at 02:57 PM

I followed the recipe in Balanced Bites. I just tossed 1.5 chicken skeletons into 4 quarts of water (using a crockpot). Ran it on high until it boiled and then switched it to low for 10 hours.

Ba1c998b18470309687f07606767668a

(161)

on October 02, 2012
at 02:41 PM

How did you make it?

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8 Answers

best answer

7
D8612a7c536e74f9855b70d8e97919b5

(1042)

on October 02, 2012
at 03:08 PM

Gelling is a good thing. It means you extracted lots of gelatin into the broth. This is one of the constiuents that makes it such a healthy thing to consume. If you want a looser texture you can always add more water. Or just heat it up so the gelatin melts.

4
518bce04b12cd77741237e1f61075194

(11577)

on October 02, 2012
at 03:10 PM

Gelatin is fabulous. I love to make a chicken foot bone broth that can stand straight up on a smooth. Super good and easy on the gut. When heated in stews it creates a really lush texture if you use it straight, but you can also add water (..or wine) to loosen it. If you do dilute it, it really stretches out the broth, so freezing it in a muffin tin to create ~1/2 c portions is really useful.

47edf681280750c3712a3a56f2eae33b

on October 02, 2012
at 06:41 PM

Oops, threw my muffin tins away figuring I'd never be baking cupcakes again. Oh well...

2
2c3120f8d132d21818a59198b70be3c1

(50)

on October 02, 2012
at 03:18 PM

That's really good broth! Quickie recipes that try to recreate homemade, long simmered soups and stews often include the addition of packaged, plain gelatin to get that mouth(lip)feel of a more time consuming preparation.

1
3aded3eff5b0303d4a28cf77991f8808

on January 23, 2013
at 02:31 PM

put ours in the fridge to cool before freezing. baby got sick so I decided to go ahead and make chicken soup today. the entire thing is gel! glad to read that this is good :)

1
089dd41b18fbb95ebb5347cded708d98

(5635)

on November 09, 2012
at 08:42 PM

this is great! once you heat it up on the stove, it gets like liquid broth again and won't have that fatty texture. i get so sad when my broth doesn't turn into a big mass of gelatin.

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on November 09, 2012
at 12:55 PM

I agree that the gelatin is a good thing, and a good sign. If you want it more like broth (as in soup broth) add some water to it. If the taste is not a powerful as you'd like you can cheat and use a good quality bouillon cube or organic chicken broth.

1
Bd0cc8b4305346b6f4868c26cffe756c

on November 09, 2012
at 12:35 PM

When I was younger (a long time ago) the "skin" mags were choice. Now in my senior years (67 th) I find that cooking and recipes are my choice. My son is 15 and I have him 1/2 day a week and try to cook for him. I make a wicked Spagetti Carbonera that he loves. Chicken stock is called for, and my first stock was about as thick as molasses. After reading the posts about broth/stock I feel good. Back to stock, I add everything, spices, herbs, peper and corns, but no salt. I never use salt in anything including my sons meal(s). Sugar is also a no no, especially refined. No substitutes either, only molasses. Thanks for letting me gab endlessly and the poor spelling. Mark K

0
72044aaf926a2e511630eb7aef70e648

on January 23, 2013
at 07:30 PM

I have made several batches of chicken bone broth and mine is never gelatanous. What am i doing wrong? I use 1 chicken carcass and maybe 6 quarts of water, add some onions and celery and peppercorns and put it in the crock pot with some onions for about 12 hours. I cook it at low setting, but even on low my crockpot is boiling the water. Maybe i need to find another crockpot with a lower temperature?

5e816d3249fd4bceb096d4ae7183df1a

(508)

on January 24, 2013
at 12:48 AM

Try doing it for 24 hours. Also, I think you need to add vinegar to get it to release the gelatin from the bones.

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