How to Make Bone Broth that Gels

 

Natural gelatin in broths is a Superfood that transforms your health and your beauty too.
In this post, I would like to share the ‘secret sauce’ of making broth that actually gels! I made a video with step by step instructions to brake it down for you. Check it out! If you prefer written instructions, scroll down below the video.

  • For making chicken broth, you need a good quality chicken, pasture raised from a local farm.
  • You can use leftover bones from a roasted chicken, instead of the whole chicken
  • Adding chicken feet, neck and head to the broth is the ‘secret sauce’ for the broth to make it gel really well! Add these to your broth too, for extra gelatin!
  • You can add gizzards to your stock if you can get them from your local farmer or butcher shop. These will make the broth gel very well.
  • You can make broth from pasture raised turkey, duck or goose, too.
  • If you want to make beef broth, use different kinds of beef bones, whatever you can get from your local grass-fed farm of butcher.
  • These parts are usually sold as ‘soup bones’
  • Beef tongue is an other ‘secret sauce’ to make your broth gel perfectly. Add a whole beef tongue to your broth!
  • Once you have the bones and the parts for the broth, it is time to get your largest stockpot out.
  • If making chicken stock, place the chicken, the bones, the feet&head and the gizzards into the pot.
  • Cover with filtered water.
  • If making beef stock, place the different kinds of bones and the beef tongue into the pot, then cover with filtered water.
  • Add a head of cleaned whole onion, leaving some of the brown skin on. It will give a nice color to the soup.
  • Add a 1/4 cup of apple cider vinegar to the pot, it will help draw minerals from the bones into the water.
  • Bring water to a boil and skim off any foam that comes to the top.
  • Add a tablespoon of unrefined salt to the pot.
  • Reduce heat, cover and SLOWLY simmer for a long time.
  • Chicken broth: minimum of 6 and up to 24-48 hours.
  • Beef broth: minimum of 12 and up to as long as 72 hours.
  • About an hour before taking the stock off the heat; add carrots, parsnips, turnips, celeriac root, celery stalks – all chopped as desired, and optionally add a tomato, a bell pepper and a bunch of parsley too.
  • DO NOT FORGET! Tomato and bell pepper are NOT options if you are following the AIP protocol! Just omit these veggies to make your broth AIP-friendly.
  • All those extra roots, veggies and herbs will add more flavor and nutrition to the stock. Simmer the broth along with the veggies for an additional hour or longer.
  • Remove the veggies, the chicken and the bones from the pot.
  • Once cooled, remove the remove the soft cooked meat from the bones and use it for salad toppings or add it to your soups along with the cooked veggies.
  • Strain the stock into a large bowl or into another pot and keep it in the fridge until the fat comes to the top.
  • Skim off the fat, which you can reserve in a glass jar for later, to sauté vegetables.
  • Don’t forget to use plenty of gelatinous parts for the broth, cook them for long enough on a low simmering, and you will get a superfood healing broth that gels perfectly!
  • Store the broth in smaller containers. It will keep in the fridge for about 5 days. Freeze whatever you don’t use in that time.
  • Eat this healing broth every day, or as often as possible. Enjoy!

I made these instructions according to my own experience in making gelatinous healing broths. The photos in the video are all my own snapshots of me making bone broths and experimenting with different methods of making it actually gel. The healing traditions – based on which these broths are made – are the ones that Dr. Weston A. Price put down into his book ‘Nutrition and Physical Degeneration’.  The Weston A. Price Foundation is on the mission to educate people about these healing traditions, and I am one of the Foundation’s chapter leaders in Budapest-Hungary, Europe.
I incorporate these traditional healing principles in my work as a Functional Diagnostic Nutrition Practitioner.

I hope you enjoyed watching my bone broth video, and hope you will make this perfect healing superfood for yourself, too!

AIP 4 Weeks Mealplan

This recipe is part of the 4-Weeks-AIP-Mealplan, which you can download for free!

Click here and start the Autoimmune Protocol healing journey!

This Mealplan will give you a great kick-start, and inspiration of what to eat for 4 weeks on the AIP protocol.

Dowload the Mealplan from HERE! It is great and it is for free:)!

 

 

 

 Shared at Paleo AIP Recipe Roundtable.

 

Resource:
http://www.westonaprice.org/beginner-videos/stocks-and-soups-video-by-sarah-pope/

Leave a Reply

Your email address will not be published. Required fields are marked *