The Perfect Gelatinous Bone Broth

Bone broth has to be one of the easiest, yet most nutritious things to make.

How do you know if you’ve made the perfect batch? When it’s set like jelly! This is because it becomes a jelly-like consistency due to all of the gelatine correctly extracted from the bones. This is due to the addition of apple cider vinegar which contains acetic acid and helps to withdraw all of the goodness from the bones.

Bone broth has become so very popular over the last few years, and I jumped on the bandwagon a while ago. Before I started eating meat again, I used to make it for my dog who has joint problems (always ensure it’s onion free if you’re sharing with your furry friends). I now love using bone broth in my own cooking to amp up the nutritional profile of my meals. I love adding it to dishes like spaghetti bolognese, curries, soups, congee, or slow cooked meat (lamb shanks, brisket, etc.) and I cook my rice and quinoa in bone broth for flavour and extra nutrients too! You can also heat it up and drink it straight for a really nourishing warm beverage. I love to add lemon juice and/or garlic, miso paste, herbs, turmeric, chilli flakes, etc. you can have it however you like!

Bone broth is perfect to have on hand for when you’re feeling a bit under the weather too. I almost always have some in the freezer for when anyone in the household is coming down with a virus - including my doggo. It’s perfect for resetting an upset tummy and preventing dehydration. I also regularly use a bone broth concentrate in my cooking too (I like Best of the Bone or Gevitry RX), but making your own broth is super easy and much cheaper. It’s also exciting waiting to see if it’s become perfectly jelly-like while ‘setting’ in the fridge.

I always opt for organic bones when I make my own bone broth which helps to prevent exposure to chemicals and/or toxins. This also helps to ensure you’re receiving the maximum nutrient levels possible!

Bone broth is a high-histamine food, so if you suffer from histamine intolerance, this may not be appropriate for you.

Bone broth is rich in:

• Gelatin - helps to protect and heal the mucosal lining of the gastrointestinal tract, making it perfect for those with intestinal permeability/leaky gut, inflammatory bowel disease or other gut conditions

• Collagen - a key component of our skin, bones, muscles, etc. and therefore consuming foods high in collagen may improve the integrity of our skin, hair, nails, gut, joints and heart

• Glutamine - an amino acid that plays a role in immune health, muscle health and gut health

• Glycine - another amino acid that has anti-inflammatory effects and also enhances sleep quality

• Glucosamine and Chondroitin - support joint health and connective tissue integrity

• Essential fatty acids - help to reduce inflammation

Essential Ingredients

• 1-2kg organic beef soup/marrow bones (as much as your slow cooker can hold) - marrow bones contain all of the good stuff and help to create a great jelly-like broth.

  • If you don’t like beef, you could use chicken frames with a mixture of other bones with lots of connective tissue like chicken feet

• 2 tbsp (or just a good glug if you’re like me who doesn’t measure anything) organic apple cider vinegar with the “mother”

• Enough water to cover the bones in your slow cooker

Optional Additions

• Vegetables, e.g. carrots and/or celery

• Herbs, e.g. parsley, lemongrass

• Spices, e.g. star anise

• Garlic

• Onion (do not include if you’ll be sharing with your doggo friend)

• Mushrooms

• Turmeric

Instructions

• Roast bones in the oven on 180c for 10-20 minutes (optional)

• Place bones in a slow cooker (or pressure cooker) and add enough water so that the bones are covered

• Add approximately 2 tablespoons of apple cider vinegar

• Add any other optional extras

• Slow cooker: cook on high for the first hour or two, then low for 24+ hours. The longer the better, you can leave it on low for 48+ hours

  • Top it up with additional water if some liquid evaporates and the bones are starting to become exposed. If you have added a lot of water, add an extra tablespoon of apple cider vinegar in too

• Pressure cooker: cook for 4 hours

• Allow to cool slightly then strain the liquid and discard bones (never feed cooked bones to your dog)

• Allow to cool completely, pour into either one large bowl or multiple containers and refrigerate for 24 hours or overnight

• Scrape off the fat layer once solidified (I find this easier to do when it’s solid)

  • NOTE: I personally prefer to let it set in one large bowl then scrape off the fat layer, and then spoon out the jelly-like broth into jars/containers to store in the fridge or freezer. Use freezer safe containers if you plan on storing some in the freezer

Happy creating and broth on!

Tag me (@thepillars.naturopathy) if you try it out!