1

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Should I Drink Bone Broth That Didn't Gel?

Answered on September 12, 2014
Created December 12, 2012 at 10:26 PM

I put some marrow bones in a crock pot for 24 hours with apple cider vinegar, and unfortunately the batch didn't gel. I'm going to try soaking longer next time.

Is there any decent nutrition in the watery broth from the bones, or even from the veggies that simmered with it? Should I drink it, or toss it and pray for better luck next time?

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 13, 2012
at 04:43 AM

Gelatin's good for joints!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 13, 2012
at 04:42 AM

If you boil off some of the liquid, it might gel. Sometimes it's just too dilute. But yeah - drink it! Full of mineral-y goodness.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on December 12, 2012
at 11:59 PM

As with any stock I'd strain the veggies. Otherwise this is still liquid gold so enjoy it. If you want it to thicken up try adding some joints in next time.

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6 Answers

5
1da74185531d6d4c7182fb9ee417f97f

on December 12, 2012
at 10:36 PM

Heck yeah you should. The aminos are just broken up too small to gelatinize. Still full of goodness. I find that short cooking times make the firmest broth. But either way, it still has the same stuff in it.

3
Fa666905e4ed72858084dbcfed164daf

on December 13, 2012
at 04:12 AM

bones don't provide gelatin. connective tissue does. things like knuckles, skin, tendons. if you did not have these things in the pot you won't get gelling. it's probably still full of minerals so enjoy!

3
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on December 13, 2012
at 03:17 AM

It's too dilute, too much water. But then the 'gel' comes from gelatin, which isn't what makes both broth so awesome - it's the mineral content.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 13, 2012
at 04:43 AM

Gelatin's good for joints!

2
089dd41b18fbb95ebb5347cded708d98

(5635)

on December 13, 2012
at 12:18 AM

of course!! don't waste all those beautiful nutrients! my broth never gels and i drink the whole batch every time.

1
4517f03b8a94fa57ed57ab60ab694b7d

on December 13, 2012
at 03:32 AM

Use the liquid to prepare another batch of stock (boil the bones a second time in the same liquid), or prepare a pot roast in the liquid.

0
10ba058cb03015c0617598857206b1d3

on January 07, 2013
at 01:53 PM

if you really want gelatin, the best sources are to use an oxtail, chicken feet or pig feet in your stocks.

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