Last week, I posted photos from my latest bone broth batch on Instagram. The photos showed a beautiful spoonful of gelatinous goodness. Well, I immediately received tons of comments from those of you who were unable to reach that level of gel in your bone broths. That’s when I decide to post my recipe for bone broth.
I have been making bone broth for years, using my grandmother’s recipe. It always came out flavorful and gelatinous. Then, after going paleo, I wanted to try other bone broth recipes. I gathered a few online and tried them. Some of them were good; but, mine was better. Then, I tried a few from some of the paleo cookbooks I had purchased. They were good; but, I wasn’t getting the gel results I was looking for. So, I started experimenting, mainly with the cooking times.
What I found was that 24 hours seemed to be the cut off point for a more gelled bone broth. In fact, 8 to 24 hours, seemed to be the optimal cooking times. Needless to say, I simply went back to my grandmother’s recipe, with a few minor tweaks.
Also, I usually keep my bones in the same animal family, poultry or red meat.
This nutritious bone broth will provide you with lots of natural gelatin. It's a bowl full of sunshine!
2 pounds bones; chicken, turkey, beef, lamb, bison, etc.
1 onion, cut into four
2 carrots, halved
2 stalks celery, halved
3 cloves garlic, peeled
1 bay leaf
1 bunch fresh thyme
1 sprig fresh sage
2 tablespoons apple cider vinegar
Fresh or dried herbs of your choice (optional)
Filtered water, enough to cover bones (usually 1.5 to 2 quarts)
Place bones, vegetables and herbs into slow cooker.
Pour water into slow cooker until bones are covered.
Add apple cider vinegar.
Set slow cooker to high.
Let cook until water comes to a low boil (about 1 hour).
Lower setting to low.
Cook for another 7 to 23 hours. Try not to cook for over 24 hours. In my experience, you’ll get better gel from cooking for 8 to 24 hours.
Turn off slow cooker, remove lid, and allow to cool.
Prepare 3 large glass or stainless steel bowls.
Sift through broth, collecting bones in first bowl, vegetables in second bowls, and discarding bay leaf and herb bunches.
Pick through bones, discarding any small pieces, while saving larger bones to reuse. Place saved bones in plastic resealable bag or other container. I usually place my saved bones into the freezer for the next batch. You can reuse bones 2 to 3 times.
In second bowl, mash vegetables, squeezing out broth. Strain out broth into third bowl. Discard vegetables.
Strain remainder of broth from slow cooker into third bowl.
Remove any fat that has risen to top of broth. Discard or save.
Pour broth into glass jars and/or large ice trays (to freeze for later).
Simply reheat when needed.
Utensils needed: slow cooker, 3 large bowls, strainer, 1 resealable bag, jars and ice trays (optional)
Now, for something totally cool! We, in the AIP blogger community, have come together to provide you with a FREE AIP Holiday Guide! We have included over 80 AIP recipes for you to enjoy over the holiday season. The lovely and talented Mickey Trescott of Autoimmune Paleo has put them all together for you in this handy-dandy ebook. It’s our way of saying thank you for reading and participating in our blogs and social media platforms. We appreciate you so much! And, we want you to succeed over the holiday season. You can download your holiday guide here.
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!