Bone broth is rich and nutritious and an extremely cheap way to add minerals and flavor to your meals. We are always looking for better and more simply ways to put together a meal, so we are quite excited about what has been cooking up in our kitchen as late. As a wonderful combination of flavor, nutrition, and cost-savings, we include this post as part of Pennywise Platter.
We have been stewing the same batch of bones for nearly two weeks and straining out the bone broth each day. Each day for twelve days now we have gotten a gelatin-rich bone broth from that same batch of bones. I have uploaded videos so far through Day 9 — you can see that wiggly, jiggly gelatin we are getting each day in the bone broth.
There is a secret involved here: the type of bone is important. Watch the bone broth video on Facebook for the details.
We are using some of my mom’s bone broth ideas to use this great quantity of broth. So far, I have made three kinds of soup: (1) a Thai-inspired soup with vegetables, salmon, and coconut milk (2) a parsley soup for kidney support and (3) a bean soup. I have broth left that I can use to cook beans or grains. I could make gravy as well. The possibilities are endless.
Missy on Facebook asked how in the world I was managing such quantities of broth. It has been more trouble saving the bone broth and letting it gel for videos, but usually it would be dead-simple to manage it: I simple use it as a strain it. When it is hot, I pour it right into the soup pot and then I refill the crock pot with more water and a touch of vinegar to make the next batch. I tried to outline my process in detail on the traditional foods bone broth page. Check it out.
This post is part of Traditional Tuesdays and Real Food Wednesday, Fight Back Friday, and Fresh Bites Friday.
@ Amazon.
I have wondered how many times you could use the same bones.
I don’t have Facebook so i can’t watch the video you link to detailing the type of bone. What type of bone do you use for this, please?
Hayley, the type of bone is mentioned on this website by the same author (search for “type of bone”):
http://www.traditional-foods.com/bone-broth/
It is “beef feet”.
Yes, Haley, what Andrew said.
Feet, eh? I’ve heard of using the tails before but not feet. I’ll have to get in touch with my new favorite farmer….
Thanks for the response!
It sounds stranger than it is, Hayley. The bone just above the hoof is called “beef feet,” so you can find some that look just like soup bones.
Amanda
Man, my attempts at broth sure don’t look like that. It is only by sure willpower that I slog down a glass of broth. I have made mine in a pressure cooker to avoid (i’m told) the scum.
My jar looks like 1/5 fat slim and the orange fluid. Having a hard time with the slim on top. Where’s the gelatin?
I can’t believe I have failed on this. I have tried numerous time to make this and I get NO gelatin. I get chicken water and bones that fall apart but zero gelatin that I can find. I tried to boil it down further and all it did was get brown and go away.
I have failed at boiling.