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Bone Broth Recipe (Gelatin)
I collect bones. Every gnawed on rib, shank or oxtail goes directly into my non-reactive pot or gets warehoused in my fridge or freezer for my next batch of bone broth. As necessary, I buy neck, oxtails and hoofs available specifically for stock. The best gelling occurs when some knuckles and/or hooves are included; and for flavor, use shanks or other marrow bones. But any bone will do; and if it is oversize, ask your butcher to cut it into convenient pieces. Toward the end of cooking you may add vegetables to further enhance the flavor and nutrition.
The Pot Makes a Difference
Yes, a non-reactive pot is important when making stock. That’s because vinegar, salt and the long simmering needed for a good broth hastens the degeneration and pitting of stainless steel. This leaves your best broth pot options as either a slow cooker with a ceramic insert or a ceramic pot as pictured.
Details about broth’s remarkable nutritional and healing properties are at: Traditional Bone Stock. Also see Chicken Stock.
The longer you cook the bones, the more minerals are extracted; however, excessive cooking and/or high heat will result in a thin broth. Not to worry; whether or not in gels, your stock will be both delicious and healing. When a stock includes a good amount of hooves, knuckles or oxtails, then 24 hours of cooking typically yields a thick broth; otherwise cook for up to 48 hours.
Yield: Approximately 3 1/2 quarts stock
Bone Stock
2 pounds raw or cooked natural bones, ideally including some marrow bones and hooves (buffalo, beef, lamb, pork or game)
4 quarts water
1 tablespoon traditionally aged cider vinegar
Optional vegetables; chopped: 2 carrots, 1 onion, and/or 2 celery stalks
Optional seasonings: 2 bay leaves, 2 garlic and/or 1 4-inch strip kombu seaweed
Place the bones in large, non-reactive stockpot or slow cooker. Add the water, vinegar and salt. (For a clear stock, let this rest for 30 minutes and then slowly bring to a gentle simmer.) Bring almost to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum (soluble protein) that rises to the surface. Hold at a very low simmer for 24 to 48 hours. The last 2 to 4 hours or so, add optional vegetables and flavoring agents.
When the stock is cool enough to work with remove the bones with tongs or a slotted spoon. Set aside those that are still firm for use in a second batch of broth. Strain the broth through a fine sieve or a double layer of cheesecloth into a heatproof bowl. Pour into containers and refrigerate, tightly covered, for up to five days; or freeze for several months.
Variations:
* Add meat scraps, raw or cooked, to heighten flavor and nutrition.
* To increase the flavor, first roast the bones until browned.
May you be well nourished,
Rebecca Wood
What brand/size is the ceramic dutch oven in the picture? I am on the hunt for something huge (16-20 quart preferably) for making LOTS of meat and bone stock for GAPS diet.
The pictured pot is 10-quarts.
how do you fix a stock that you inadvertently put too much vinegar into it?
Depends upon how much extra vinegar it has. In a recipe, perhaps use a smaller percentage of stock.
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Hi there,
Firstly – thanks for taking the time to get this information out there. When you say non reactive stock pot here, are you talking about stainless steel? I am just wondering because I just read somewhere else on your site that it is mildly reactive. I am definitely open to other mediums than stainless, so I just wanted to double check. THANK YOU!!!
Warmly,
Sara Krebsbach
Yes stainless is mildly reactive but practically speaking, it is a healthful choice for most purposes and especially for a stockpot (as a large stockpot of enamel or ceramic would be cumbersomely heavy for many people).
Hi Rebecca,
Ive been devouring your site regarding healthy cookware and stumbled on to your bone broth recipe. I cant for the life of me figure out what I’m doing wrong i never get a gelatinous result. I use beef organic pastured knuckle and marrow bones with a few chicken feet thrown in, or organic pastured chicken neck, back and feet, i add ACV, I’ve tried 6 hours, 10 hours, 12 hours, 24 hours, 48 hours, all in a crockpot with 2-2.5 lb bones and 4 quarts water. Help me Im lost I’ve tried everything I’ve read and still no jiggle.
Shay
I’m so sorry for the difficulties with your broth. In a slowcooker, cook for 48 hours and try less water and more bones. As it’s the heat that extracts the nutrients, cooking at low heat (slowcooker) takes longer.
Hi Rebecca,
You say you’ve used calves feet, and I have a question about that.
I’ve had great success in extracting gelatin from various bones. I recently got some calves feet, but the finished product has an odor that can be described as “hoof.”
My last batch was poured out. I roasted them first and boiled the scum out twice, then added vegetables to start the extraction. The hoof odor was still there and somehow the whole thing was terrible and syrupy. Usually I just boil them for a minute, then a day or two later there is great stock from the bones sitting in hot water.
So, my question is about how to get the odor out of calves feet. How do you do it?
Thanks,
Jon
Hmmmm…I’ve not had that problem at all following this recipe. And I’m not tracking your technique: You say that you boil your bones for a minute and a day or two later there is great stock from the bones sitting in hot water??? Try my way.
Hello Rebecca,
I stumbled onto your site when searching out protein rich food sources, for persons healing from wounds. I have used a recipe for stock, from the Dairy Hollow House Inns of the USA for 25 years, and the trick is vinegar. I am glad to finally get the connection, since I see many patients with wounds that fail to heal in good time, secondary to poor nutrition. Some of whom are poor, and either lack the knowledge, money, or energy to help themselves nutritionally. Now if I could just make good bone broth for all of them!! I would be glad to hear any thoughts you have for persons on a budget, who need power foods to heal. It’s only one component of healing, but I feel it’s a big one in this day and age of convenience. Thanks, Tracy
Perhaps the two all around most healing foods for everyone (and also happen to be economical) are bone stock and home ferments like kraut. Add to them a basic diet of freshly prepared whole foods and bases are covered!
Hi Rebecca, I have the autoimmune disease hashimoto and follow a gluten free diet. Do you have any other suggestions. I suffer with very bad circulation and dread the winter months. Make my own chicken stock. So many dietary choices not sure which way to go.
Donna
After simmering for a couple of days in a slow cooker, I cool, freeze into cubes in an ice cube tray, then save in large resealable freezer bags. Then it’s easy to put 2-3 cubes in a large mug, add boiling water from an electric kettle and some fresh garlic grated on a Microplane zester. Fast preparation, and easy cleanup.
Terry Wahls, M.D., in her book Minding My Mitochondria, 2nd edition, 2010, suggests adding dried seaweed (such as 1 tbsp. dried powdered kelp) to the fresh bones when making a batch of broth, as a source of iodine and other trace minerals. I will try this out in my slow cooker broth preparation.
[…] I sort of like making each batch a bit unique. Rebecca Wood, cookbook author and blogger, has a good recipe to get you started. I just made a batch this week and added some chicken gizzards. The flavor is […]
Thank you for your time in producing your articles and guides. I have just found your site and added it to my bloglovin account so I can continue to learn from you.
I think I read in another of your articles, perhaps the one on healthy cookware, that you use a pressure cooker to make stocks too. When you do, how long do you cook them for?
You’re welcome. YOu’ll find pressure cooking times right on this bone stock recipe page.