2

votes

Did my bone broth turn out right?

Answered on August 19, 2014
Created March 10, 2013 at 6:29 PM

I made my first bone broth. I strained it and put it in the fridge. I read on here that the whole thing would turn into jello or something and then the fat would be at the top. what happened was there was a fatty layer at the top that was solid, and then underneath that it is all liquid.

was there no gelatin in there ors omething? i had like 2 lbs of bones on the crock pot for 24 hours, mayeb i added too much ACV?

also, how do i eat this? should i just pour it in a cup and drink it with food?

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on March 10, 2013
at 09:53 PM

I don't do bone broth regularly or intentionally (it's one of the over-hyped paleo principes.) If I have a whole chicken, I will roast it, pick it, then make broth and soup of the remains. You can add aromatics as you like to flavor. Anise stalks make tasty broth.

B70311e1e5daa092e1e5d7bdb9a48372

(10)

on March 10, 2013
at 06:36 PM

okay thanks matt. should i eat this with every meal do you think or what are some good ways to take advantage of this? do u ever add anythin gfor flavor?

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6 Answers

best answer

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on March 10, 2013
at 06:32 PM

Too dilute, it's fine otherwise. Bone broth isn't so much for the gelatin, it's for the mineral content, which you can't see.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on March 10, 2013
at 09:53 PM

I don't do bone broth regularly or intentionally (it's one of the over-hyped paleo principes.) If I have a whole chicken, I will roast it, pick it, then make broth and soup of the remains. You can add aromatics as you like to flavor. Anise stalks make tasty broth.

B70311e1e5daa092e1e5d7bdb9a48372

(10)

on March 10, 2013
at 06:36 PM

okay thanks matt. should i eat this with every meal do you think or what are some good ways to take advantage of this? do u ever add anythin gfor flavor?

1
A74ed86d38f5fd7b62fb5be9f2b7fcfe

on March 12, 2013
at 01:25 PM

Bryce - A few things to consider: - bones to water ratio (try adding less water next time) - simmer long and slow as opposed to boiling - bone type (bones with a lot of cartilage tend to produce thick gelatinous broth - try chicken feet, beef knuckles, marrow bones, etc.) - source of bones (one theory is that bones from conventionally raised animals may not be as chock full of collagen and nutrients)

But rest assured that broth, even if it doesn't gel, is still super nutritious and full of minerals and nutrients. Enjoy it with a bit of salt, garlic and seasoning (i.e. parsley or dill) or use it as a base for soup, stew or curry. My go-to is butternut squash soup - just add some cooked butternut squash, salt and garlic to chicken bone broth and puree it with an immersion blender - delicious!

Check out my blog for additional ideas - www.bonebrothforhealth.com. Good luck!

1
4610451431ec7155c87a5698be682a95

(1122)

on March 11, 2013
at 12:18 AM

Same thing happened to mine. I'm going to not bother with the broth next time, as the marrow is delectable by itself. Little bit of salt and roast in oven until brown.

1
89fa2da4805b0b4e54b77a5a20a2e206

on March 10, 2013
at 07:58 PM

If you followed all the directions slow and low heat for24-72 hours it should be fine. It may still congeal ..it could be it hasnt been in the fridge long enough yet. That happen to me a few weeks ago.. but then next day it was nice and gelatinous. I made some a few days ago though and this time it didnt gel-up. I think its the bone to water ratio. If you find this doesnt go jelly like next time you make it just use more bones and it should.

It still has lots of vitamins and nutrients :) You can have it on its own with maybe a dash of salt to bring out the flavours.

Or you can use it as a base to make some soup. Pour some into a smaller pot.. add some carrots, celery leaves, bay leaf, salt, pepper, tumeric, tomatoe (or paste), cilantro, parsely. Let it simmer on low with lid on until the broth is infused with additional flavours and then add whatever other spices you enjoy and proceed to make your soup of choice. I sometimes add some leftover chicken, or beef or even shrimp.

1
C05c51380046f4361701c3e4fe2ca1c9

on March 10, 2013
at 06:40 PM

drink it or make a soup out of it. i love using it with veggies and meat.

0
07d8ff43993e6739451e58ae7459cfe2

on March 12, 2013
at 10:56 PM

I like dilute broth because I prefer to drink warm beverages than cold. I save the fat to cook stuff. Bone broth is my favorite savory hot drink.

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