By now, I’m pretty sure most of us in the AIP/Paleo/Health community have heard of the many benefits of consuming bone broth. If not, please let me pass along some wonderful articles that have been written about this nutrient-dense superfood. The Paleo Mom wrote an article entitled “Why Broth is Awesome” and Eileen Laird, the blogger behind Phoenix Helix, wrote an excellent piece called “Healing Foods: Bone Broth” which even goes into detail on the best bones to use and how to get bone broth to gel.
Here are a few tips I’ve personally learned from my broth-making endeavors.
- When I prepare a chicken for roasting, I remove the neck (usually found in a bag inside the cavity) and place in a zip-top plastic bag in the freezer. When I make chicken bone broth, I add in a few necks to the pot.
- I also like to add a few chicken wings (or you can also use chicken feet) to the chicken bones to increase the gelatin content. (See how to prepare chicken feet HERE.)
- I like to roast a chicken (or two) for dinner, and then make a “packet” of sorts out of tin foil with a layer of unbleached parchment paper on top. Once I’ve pulled the meat off the bones, I place the bones in the packet (on top of the parchment) and seal it up. I keep these packets in the freezer until I’m ready to make a batch (or two) of bone broth.
- When making beef broth, I roast the bones (marrow, oxtail, and knuckles if I can get them) in a 400F oven for about 45 minutes, turning to brown on all sides.
- I add 1-2 tablespoons of apple cider vinegar to the pot to help break down the bones and draw out the minerals. The vinegar doesn’t impart any flavor to the finished broth.
- When I make bone broth on the stove, I cook it at least 24 hours, covered, at a low boil. Since getting an Instant Pot, I can have the same results in only two hours. Either method will work and they both have the same nutrient content.
- Even if your broth doesn’t have the sought-after “gel”, don’t be discouraged! It still contains the gelatin you want, just not in concentrated amounts. Remember that bone broth is full of other minerals and nutrients and is still beneficial.
I hope this round-up inspires you to make your own bone broth. As if the healing properties aren’t enough, once you’ve tasted homemade bone broth you will not be able to go back to the canned or carton varieties.
- Beef Bone Broth (Dr. Axe – omit peppercorns for strict AIP)
- Instant Pot Bone Broth Tutorial (Phoenix Helix)
- Gut-Healing Bone Broth Recipe (Paleo Hacks, Deanna Dorman)
- Mineral-Rich Bone Broth (Diane Sanfilippo)
- How to Make Bone Broth (Stupid Easy Paleo – great tips on getting a flavorful bone broth)
- Slow Cooker Chicken Broth (The Yummy Life – omit peppercorns for strict AIP and cook 24 hours)
- Chicken Bone Broth Recipe (Dr. Axe – omit peppercorns for strict AIP)
- How to Make Bone Broth in Your Slow Cooker (The Healthy Maven)
- Slow Cooker Bone Broth Asian Style (Steamy Kitchen)
- Lemon Scented Fish Broth (Paleomantic – do NOT use salmon or oily fish to make fish broth. Use a milder, non-oily fish such as cod, halibut, sole, or snapper)
- How to Make Pork Broth (The Prairie Homestead)
- Fish Bone Broth (Dr. Kellyann – omit peppercorns for strict AIP, sub coconut oil for ghee)
Here are some helpful articles on how to use bone broth and other tips to make your bone broth endeavors successful.
- Why You Should be Drinking Bone Broth Every Day (The Health Nut Mama)
- How to Make Stock from Chicken Feet (Simply Recipes)
- Why Didn’t My Bone Broth Gel? (Primally Inspired)
- 20 Amazing Benefits of Bone Broth (Sweet Beet and Green Bean)
- How to Make, Drink, and Store Bone Broth (Strictly Delicious)
