• Bone Broth 101: How to Make the Best Broth Recipe

    Bone Broth 101: How to Make the Best Broth

    Bone Broth 101 | stupideasypaleo.com

    Steph’s note: Today’s awesome tutorial is brought to you by Ryan Harvey, founder of Bare Bones Broth Co. Bare Bones offers hand-crafted broth shipped right to you, but if you’re more of a DIY type of person, Ryan shares some of the secrets for making the best bone broth right here for you.

    Want someone to make broth for you and ship it to your door? Click here for more info.

    All About Bone Broth

    So what’s the big deal with bone broth these days? It has less to do with bone broth and more to do with the rising awareness of the role our gut health plays in the overall health of our mind, body and soul.

    We’re finally starting to acknowledge that what we use to fuel our bodies directly affects the way we think, the things we do and how well we do them. Often referred to as our “second brain,” the human gut is home to over 10 trillion bacteria, a number no human can fully comprehend, yet we’re always looking for and believing in that one all-inclusive lab-manufactured antidote promised to make us feel better.

    News flash: There isn’t just one food, one medicine or one supplement. There is, however, bone broth, which can be added to any diet as any or all three of these things. What other real food source contains as many bio-available vitamins and easily assimilated nutrients and extracts of pure collagen (A.K.A gelatin), skin, bone and fat – you know, the stuff that pretty much makes us human, gives us our silky smooth skin and allows us to grunt beautifully while hitting our max power snatch with ease.

    Funny thing about bone broth: It’s nothing new. In fact, broths and stocks have been used for centuries by cultures around the world as a remedy to anything and everything. It also happens to be the base for all cooking, as it’s the first thing you would learn how to make in kitchens around the world as a chef’s apprentice or culinary student.

    It’s what stops a stomachache dead in its tracks by soothing and healing the gut, and it quickly returns our joints to normal after an intense workout or rigorous hike. We have the natural occurring gelatin and glucosamine to thank for this; something all commercially available broths lack.

    With that said, I want to share a handful of factors that will influence the outcome of your homemade bone broth. Got gelatin?

    Factor #1 That Makes Great Bone Broth: Animal’s Upbringing

    When deciding how to fuel my body, I always ask where my fuel came from and how it came to be.

    Chances are, if you are here reading this then you and I have something in common. It’s no secret that what the animal eats, we eat. This doesn’t just apply to meat. Bones contain marrow, and marrow in turn pretty much contains the essence of our being.

    If we’re healthy, that’s great but if we’re sick, our marrow is sick. The same goes for animals. The whole idea is that we’re extracting all this healthy good stuff from the animal and using it as both a food and a medicine for our bodies.

    Believe it or not, this all matters on a molecular level, where everything that makes you you is working hard to maintain your optimal health as efficiently as possible. If the animal was factory farmed, ate garbage and didn’t see a pasture a day in its life, you won’t be doing your body any favors in the long run by using its bones.

    Pardon my soapbox, but supporting the ranchers and farmers that raise pastured animals and grow organic produce is the only way we’ll ever see a change in our current food system. You want better access to healthy and sustainably raised meats and fresh produce? Then find and support a farm. I’ve seen numerous farms and ranches here in Southern California grow rapidly under the support of enthusiastic communities looking towards a better future in food.

    Factor #2 That Makes Great Bone Broth: Animal’s Age 

    That’s right. Animals are no different from us in that their bones and joints wear down and degrade over time, reducing the amount of connective tissue and consequently reducing the amount of gelatin that will end up in your broth.

    The younger the animal, the more gelatinous your broth will be. Veal bones, joints, feet and necks would yield the most gelatin, as these animals are butchered very young.

    You can usually find veal bones at a local butcher for a decent price. Stocks made from veal are a chef’s secret weapon in the kitchen, taking everything from soups and sauces to risottos and braised meats to the next level.

    Factor #3 That Makes Great Bone Broth: Bone Type

    This is where most people run into trouble.

    In my experience the most commercially available bones are usually beef or veal femurs. Femurs are great as they contain a ton of marrow but very little collagen. You want a good mix of bones, joints and feet. I suggest using a 1:1:1 ratio of bones, joints and feet. This will almost guarantee you achieve that victorious gel.

    Just remember to always use joints and feet, this is where you will find the most collagen. If you can’t find all of these, go ahead and make your broth with whatever you can get your hands on, you’ll still benefit greatly from the added vitamins and nutrients.

    Factor #4 That Makes Great Bone Broth: Bone to Water Ratio 

    Whether it’s in a crockpot or on your stove, add water just to cover the bones, and no more.

    This is where a lot of folks think they’ve messed up. You’ve spent all those hours simmering away, finally cooling and refrigerating your liquid gold only to wake up in the morning to find no jiggle. You haven’t been defeated! Simply bring your broth back up to a gentle simmer and let evaporation take over. Reduce your broth by an inch or so, cool and refrigerate. If it’s still not jiggling, repeat the process.

    A combination of things could have happened here – too much water, bones from sick animals, or you simply didn’t let it simmer long enough. In most cases, the gelatin simply isn’t concentrated enough to give your broth a Jello-like consistency. This is OKAY. Your broth is still loaded with plenty of good stuff.

    Try not to get so caught up on the aesthetics. I see people everyday crying out for help because their broth didn’t gel, as if the broth gods are smiting their attempt at glory.

    Factor #5 That Makes Great Bone Broth: Time

    The beautiful thing about making broth is that once started, it requires very little attention.

    The biggest issue here is not letting your broth simmer long enough. We simmer our beef broth for 48 hours and 24 hours for our chicken. Simmering for multiple days is a great way to really get everything out of the bones.

    Something we do, and that I highly suggest, is to wait until you have 6-8 hours left to add your vegetables or leafy greens, such as parsley or leaves on your celery. This will prevent any bitter or burnt tastes from being imparted into your broth. The vegetables can only be cooked for so long before they begin to break down, giving your broth and undesirable and often burnt flavor.

    It only takes 8 or so hours at a simmer to extract the nutrients and flavor from them, anyway. Anything much longer than this and the vegetables become sponges, soaking up all your hard-earned nutrients.

    In my opinion, those are the most important things to keep in mind when making bone broth. As with most things, the more you make it the better you will get. And the better you will get at noticing all these little idiosyncrasies during the process, like waiting to add your veggies until later in the process. It took me several burnt, bitter and off-flavored batches before I finally started figuring out at what times to add what ingredients.

    Looking for Instant Pot Bone Broth instructions? Click here.

    4.6 from 13 reviews
    Bone Broth 101: How to Make the Best Broth Recipe
     
    Instructions
    1. Run through this simple checklist when making any bone broth your gut desires:
    2. Roast any bones beforehand for added depth and flavor, except fish.
    3. Put bones in pot and add water just to cover bones.
    4. Add your acid to help draw out the good stuff. We use apple cider vinegar.
    5. Bring to a boil and then reduce to a simmer.
    6. Skim, skim and skim some more. Scum and impurities rise to the top during the initial simmer phase. Simply skim, discard and keep simmering.
    7. Once there is no longer any scum rising to the surface, keep simmering, adding water only to cover the bones as necessary.
    8. Prep your veggies. Peel onions, as the peel can impart a burnt or bitter flavor.
    9. After about 15-18 hours for chicken and 35-40 hours for beef, add your veggies, herbs and spices. Wait until the final hour to add parsley or celery leaves.
    10. Return to a simmer for the final leg, and this time don’t worry about adding more water. You want the nutrients and gelatin to concentrate as we bring in the flavors from the veggies and herbs.
    11. Add your parsley and / or celery greens if desired. Let simmer for another hour or two.
    12. That’s it. You’ve done it! Strain your broth and cool it down or use immediately for making your favorite soup, stew, sauce or meat dish!

    If you’re ever short on time or can’t seem to procure bones from healthy animals come check us out at Bare Bones Broth Co.! We’ll ship our broths directly to your door, nationwide!

    Pin this How to Make Bone Broth tutorial for later!

    Bone Broth 101 | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    213 thoughts on “Bone Broth 101: How to Make the Best Broth Recipe

        1. Do I really have to cook bones this long?

          A farmer told me to just put some bones in water ..boil for a bit and then throw out the water – gets rid of all the initial blood that was in the bones…put back in pot with fresh water and just boil for several hrs and that was enough. I have been doing pork bones for my dogs…I boiled it for 6 hrs…isn’t that enough to get some ‘good stuff’ out of the bones?

            1. Do you actually leave the bones simmering for 40 hours? You don’t turn it off to go to bed or go to work? I know, sounds dumb. But can you take it off the stove while you’re not around and let it sit on the counter, or refrigerate and then skim? Confused.

            2. For stovetop broth, you need to let it simmer on the stove for at least 24 hours. Turning it off and going to bed or work could allow the broth to cool too much. You don’t want to take the chance of letting bacteria grow. Broth has been made this way for a long long time, and food safety is important.

    1. How does someone at home simmer something for 48 hours? When I make stock, I usually have it on the stove for around 6-8 hours, and that’s a big hassle. How do you reasonably do this, a crock pot?

      1. I have not seen the pressure cooker mentioned when making bone broth. I have never failed to make a batch of bone broth in mine that has not turned to a thick jelly. it takes up to an hour and a half to cook. The results are outstanding.. Lovely thick jelly when cooled. It can almost be cut with a knife and tastes delicious. My favorite broth broth is made from turkey carcass or the wings with meat still on them. I then add all the ingredients and herbs already mentioned of course plus the cider vinegar.
        When cooked I leave it in the refrigerator until it has become a thick jelly. I am them able to scrape off the hardened fat and it is then ready to use.

    2. Thanks for the info Steph. Would the timings that you mention be the same for the slow cooker? And veggies in later as well? I’ve just got one and think broth could be good to do in it as I can stick it all in and leave it.

    3. Great info as always, Steph – thanks! How much ACV would you say is good to use – 1 tbsp per pound of bones?

    4. Thank you so much for this! The first time I tried making my chicken broth in a crockpot it got horribly burnt. I’ve been scared to try again, but now I know the veggies were the culprit. I have a bag of bones in my freezer waiting for some simmer action!

    5. I love the idea of not adding the veggies until the very end. I tend to let my crocks go for a few days at a time though and every 20-24 hours I draw off into a large pot and add back the same amount of water and keep simmering. I usually will mix all the “draws” together to ensure uniform taste/flavour/gelling so I wonder if I did that and then at the end did an 8 hour veggie simmer and added that to the rest of it…just for the flavour of the nutrients.

      There are two of us using the broth and we usually drink at least 16oz each every day (sometimes more) so I prefer to keep going on the bones until I have a good amount of stock done.

      Does Ryan have any tips for doing Continuous Brew over the winter? Ie, the pot cooks for basically a week and everything that we draw off is immediately replaced with fresh water.

      1. Hi Shannon,

        You can absolutely do that! In fact, most chefs will make what’s called a remouillage where you keep making fresh batches with the same bones and new veggies, each time pulling more nutrients, gelatin and flavor into the liquid. Then, all the batches are combined and reduced by half to really concentrate everything. This is usually done with veal broth when the end goal is to have a beautiful, rich and silky sauce, but this method can be applied to any broth 🙂 By reducing and concentrating, you also have the ability to save space since you can package and freeze the concentrated broth and reconstitute it with water based on your application, e.g. drinking vs. sauce making 🙂 Hope this helps!

        1. Ryan, what are your thoughts as to how long you can simmer a single batch of bones? If you’re drawing and replacing from the same batch, how long do you think you can do that with the same bones?

          1. Hi Lauren,

            This depends on what animal and the size of the bones. Chickens, for example have very small bones so anything beyond 24 hours won’t really be worth the effort. Fish, no more than 8 hours or so. Veal or beef on the other hand have such large and dense bones that you can easily make 2-5 24 hour batches or so before you’ve extracted everything. Keep in mind that the longer you simmer each batch the less number of quality batches you will yield. The first will always be the best and you may still extract nutrients beyond 2 batches but the flavor won’t be there. Be sure to never boil and to always use new vegetables and herbs. Hope this helps!

            1. Thank you! I wondered about that, it seemed like something you’d want to do only a few times. Thanks!

        2. Your comment was posted about 2 years ago, so no worries if no reply to this, but…

          I was always told that you *must* bring the remouillage to a rolling boil at least once each 24 hours to keep the nasties away. Do you agree with this advice?

    6. What level do you simmer on a crock pot? Are you using the lowest setting? I believe mine had a burnt taste from the veggies being added in to soon as well…

    7. Hello, Steph, I can’t get the “Print PDF” button to work. I’d love to try this; so well explained with the added comments! You’re right, this is “Stupid Easy Paleo”! I was too afraid to try this until now–silly, huh? Thank you for your help. 🙂

    8. I am almost done with my first ever bone broth using chicken bones. I am super excited! But how can I store it? And no I don’t have a pressure canner.

      1. Hi Kara! I let the broth cool completely, then pour it into Mason jars and freeze it. Remember to leave extra space at the top since the broth will expand when frozen. I forgot to do that once and my jar cracked.

      1. Marilyn,

        I’ve seen bones at Whole Foods from time to time. You will most likely need to go to your butcher to find the wider variety of say knuckles and feet – the bones you really want to use. You can also go directly to the rancher if you have any in your area. There is an abundance of cattle and chicken ranches here in Southern California, most of which sell the bones and feet to anyone who will take them.

        1. I would to buy my bones directly from one of the cattle and chicken ranches you mentioned here in So Cal. Can you recommend any specific ones?

          Thanks!
          Kacey

          1. Hi Kacey,

            I can recommend DaLe Ranch for a local beef bone supplier. They are out of Lake Elsinore. I think Ryan may have some other recommendations for you!

            Steph

            1. I would like to buy some bones here in Oklahoma City and start making some of this amazing broth you talk about – any idea where I can get these bones here ?

          1. Hi Ysabel,

            Steph here. I’m also in SoCal…I recommend DaLe Ranch (they go to many of the farmer’s markets in SoCal) or Primal Pastures (they ship, I believe.)

    9. Hi Steph,

      So I am making oxtail with bone broth. Because the oxtail has gelatin itself, when would you recommend adding it into a beef bone broth?

      Thanks

      1. Hi Robert,

        I would save the bones once your oxtail is cooked and add it to your slow cooker, just cover with water and render for a long time.

    10. So, should I consume the sediment that rises to the top as the broth cools? It seems like it is very fine amounts of bone sediment. Similarly, I assume I should enjoy the fat that separates at the top once the broth is fully cooled in the fridge- is that right? Should I discard that for any reason? Thank you!!!!

    11. I have fresh bones from the butcher. I want to roast them first for the best flavor. At what temperature and how long do I roast them?

    12. This is a great post, thank you! Very thorough but easy to understand. I think I’ve finally solved an ongoing mystery of why my neighbor’s bone broth has this distinct burnt coffee taste to it – he’s been simmering it for 24+ hours WITH all the veggies in it! I’ll definitely be passing this post along 🙂

        1. I have used the recipe from Nom Nom Paleo http://nomnompaleo.com/post/16004110328/quick-pressure-cookr-bone-broth many times and i must say it has always tasted amazing and it ends up as a wonderful “gel”. In fact, the only time it did not turn out well both in taste and texture was when i let it cook under pressure for about 3 hours. I was just wondering if using the pressure cooker for only 45 minutes…are there as many of the good bone nutrients being transferred into the bone broth. Could you ask Ryan his opinion on the vitamins & minerals via the 48-hour slow cook method vs 45 minutes in the pressure cooker? Thanks for any insights.

          1. Hi Patrick,

            The low and slow method will always win in depth of flavor and nutrients. This is what separates our bone broth from the stuff on store shelves. Commercial broth makers essentially pressure cook their broths quickly, on a large scale, for rapid flavor extraction. In addition to that, these broths are exposed to extremely high heat once packaged so they can remain shelf stable.

            I cannot speak on the nutritional differences. We just sent our broths to be lab tested, so we’re anxious to see the nutritional difference between the commercial broth makers and our process, which I’ve outlined in this article.

    13. Thanks for these tips. We have been keeping the freezer stocked with homemade organic broth for years. However, you offered some tips that are new to me. Namely, your 1:1:1 ratio of bones, joints and feet. The second great takeaway is using the same beef bones for several batches. I have never considered the age of the bones, but I will make a point of sourcing out veal bones and cooking the bone broths for your recommended times as well. It is unusual for me to go more than two days without enjoying homemade soup. It is one of the most nurturing meals that I can think of. Thanks for sharing your bone broth making tips. 🙂
      P.S. The addition of apple cider vinegar is something I have done for beef broths, I never thought about doing it for chicken broths.

      1. That’s great, Jaime! I am so glad you found the post helpful and you’re taking advantage of the nutrient density in broth. 🙂

      1. Hi Chrissie,

        To simmer in the oven, you will want to set the temp somewhere between 325-350, depending on how hot your oven runs. I’d start out at 325 and check it every so often until you notice it simmering gently. Keeping it covered will prevent a lot of moisture loss but you will still want to check it every several hours just to make sure. Hope this helps!

    14. Hi, I’ve been making my bone broth and keeping it in the fridge in ball jars………not realizing I needed to use it with in a week……..ooops! Mine has sometimes lasted me two weeks……. I hope that isn’t a BAD thing?? I didn’t realize that I could freeze it! That’s what I’m going to start doing. My question is ‘why’ strain it? and The ‘fat’ that comes to the top of the broth once it has cooled in fridge, do I scrape that off or mix it in?
      Is that hardened fat on top a bad thing? Thanks so much for your help! ALL this info from you and others was soooo helpful! I have bouts of diverticulitis now and then and bone broth settles my stomach down right away!

      1. I hate to be a “me too” poster…but Terri’s post was an AWESOME question. I just made a 15 cup batch of Bone Broth by way of my trusty pressure cooker. I have so far converted 6 cups of the beautifully gelatinous results to perfectly frozen 1.5 cup frozen blocks. i tried to remove as much of the fat layer as possible. But i really want to know if i should skim this layer or not. Thanks for any insights.

        1. When procuring the bones at the ratio of 1 : 1 : 1 : ; what is meant by ” feet “? Do you mean hooves also ? I hope not. Also, what are your thoughts on venison bones? Thank-you for all the great info !

          1. I will let Ryan answer from his perspective, but I do chicken feet not hooves. I don’t see why venison bones would be a problem but I’ll let him weigh in with his expert opinion 🙂

          2. Hi Kathy,
            For chicken I use chicken feet. We do use beef feet in our beef broth, as they contain a good amount of collagen – this will be the case for any animal. My thoughts are to use any bones you can get your hands on. Venison is known for its gamey flavor, but their bones and joints will still contain the good stuff. Have fun!

        2. Hey Patrick,

          For beef, you can skim and save the fat, AKA tallow. You can add some to your broth when reheating and drinking or use it as you would any other cooking fat. Sauté or even deep fry with it!

          For chicken, you can skim and save the fat as well, AKA schmaltz, which can be used just the same.

      2. Hi Terri,

        The hardened fat on top is a beautiful thing. We call this a “fat cap” and this airtight layer preserves the quality and flavor of your broth until you’re ready to use it.

        When you’re ready to use your broth, just remove the fat into a sauce pot and heat it up. Allowing the fat to melt by gently simmering it, you will remove any liquid/broth and be left with pure fat that can be cooled and stored at room temp for pretty much eternity and used as a cooking fat in the same matter as butter, ghee, oil, etc.

    15. Uuuuh, so my slow cooker boils on low. I tried to find what temp a good simmer is, and came up with 200F. So on “keep warm”, it’s hovering at 197F-200F. It boiled my bones for a couple of hours last night though before I realized it was going so hot. Will the broth be okay even though it was pretty much boiled for a bit? I started it at 9pm and noticed it was boiling at about 4am. (Sick kiddo keeping me up so I checked on it.) Now I’m like hover mom with the thermometer for the broth too! Can it be saved?

      1. Hi Kim,

        The broth should be fine. The main reason for not wanting a boil is that it can lead to emulsifying fat and other impurities into your stock or broth. In the culinary world this is mostly an aesthetic thing. So, unless you boiled it to point of burning, it should be fine.

    16. If I have beef bones from a local butcher, should I roast them before I make the broth? And on what temperature and for how long should they be roasted?

      1. Hi Kristi,

        I would definitely recommend roasting beef bones for two reasons.

        1. Roasting will give your broth a much deeper and richer flavor.
        2. Not roasting bones from beef, veal or other dark meats can sometimes leave an undesirable and acrid flavor.

        Have fun!

    17. Thanks for the great tips! I haven’t been able to get my broth to gel – but hopefully some of these tips will help.
      I have been trying something recently – and wonder if it’s useful or not. When making chicken broth (usually from the remains of a whole chicken cooked in a slow cooker) after 12 hours I cut the bones. They always cut easily – and I just assumed this would allow more nutrients to be released into the broth. Is that reasonable, or unfounded?

      1. Also the tasting spoon can be a culprit. If saliva gets in, the enzymes can start digesting the food right in the pot. I know. Yuck.

        1. Hi April! The main digestive enzyme in saliva is called amylase, and it breaks down starches. If there aren’t any starches present, nothing will be harmed, and if the liquid in the pot is boiling, the enzyme will be denatured. I always recommend using a clean spoon to taste food just out of good practice.

    18. Do you get as much nutrients from an already cooked chicken carcass as raw parts? I have read mixed reviews? Which bones produce the most gelatin?

      1. Hi Cara,

        You’ll still get a nutrient-rich broth from a cooked carcass. In fact, there is more flavor when the bones are cooked ahead of time. The bones that release the most gelatin are cartilaginous bones like beef knuckles and chicken feet as opposed to long bones.

    19. Just wondering what the difference is between this and stock? I’m kind of confused why there is such a trend lately about “bone broth” specifically, when it appears from the recipe it is just a delicious stock. Is this something that is recommended as a daily supplement to drink, not just as a culinary ingredient? Thanks so much!!

      1. Hi Betsy,

        Great question. Bone broth is typically cooked longer than stock so it’s really imparted with collagen / gelatin.

        Many people are drinking it as a daily supplement because it’s a natural source of collagen which is great for joints, skin and gut health. The longer it’s cooked the more nutrition is extracted.

        Hope that helps!

    20. I just made your slow cooked oxtail recipe, which was fantastic. Thank you.
      My question is, are the bones from a 6 hour slow cook acceptable bone broth bones to make a broth, or have they lost the components that would create the broth?

    21. Ok got a quick question for you guys: I’ve been making bone broth for a while. I use grass fed beef bones and pasture raised chicken carcasses. The broth gels and tastes great. However I can’t help but notice a gamey smell that comes with it. I roast the bones, skim the scum etc. Does anyone else notice this? Are there ways to minimize it? From what I read it may be just due to the bones themselves but I’d love to get a professional opinion :). Thanks!

      1. Hi Niki…beef is definitely a stronger flavor than chicken in my opinion! Not sure about how to minimize that. Ryan may be able to pipe in here 🙂

    22. Hi, I am making this bone broth for the first time (thank you for the VERY helpful 101, without which this adventure would have been impossible :))

      I have had it in the slow cooker for 10 – 12 hours but I don’t see this ‘scum’ you are referring to. There is stuff on the top but it looks like good gel type stuff. How do I tell the good from the scummy?? (haha)

      Thanks!!

      1. Hi Vanessa,

        In my experience, slow cooker broth tends to get less scum on the top because of how slowly the liquid heats up, but I’m sure if Ryan has some tips he’ll add those here 🙂

      2. Hi Vanessa,

        The “scum” that they are referring to tends to show up in the first hour or so as you bring your contents up to temperature. I’ve found that my pork bones are never scummy but anytime I do poultry it always requires some scum removal. In my experience the scum is sort of like frothy white dirty looking bubbles that are actually pretty easy to remove from the surface with a spoon.

          1. Hi Sky! I’ve not heard that one, but it very well may be true. In my experience, there’s much more “scum” when making chicken broth than with any other animal. Happy cooking!

        1. I would say this is certainly not true. I know the cows my meat comes from and it is 100% pasture for life which can’t be said for a lot of grass fed cows.

      1. Hi Jae, I’ll also let Ryan answer with this thoughts.

        While the slow cooker is convenient, I’ve found it’s my least favorite method to make broth because the flavor always tastes burnt to me (and that’s without adding any vegetable matter). I believe all slow cookers come up to 220F, just that the low setting takes it longer to get there.

        I’ve started using a pressure cooker. They’re relatively inexpensive and you don’t have to have the burner on your stove on for a whole day.

        1. I actually tested out my slow cooker on the weekend. I found that if I brought it up to simmer on Low and then switched it to Keep Warm, the Keep Warm setting maintained it at 180C the entire cooking duration (this time was 60 hours). I actually really like that….er…..brown (burned?) flavour in mine so the crockpot works well for me.

      2. Jae,

        Shannon nailed it with keeping the slow cooker on “warm”. Because the slow cookers are covered the temperature while on the “warm” setting is perfect. 220 would be a bit high in my opinion and most likely result in an off-flavor. Also, at such a high temperature the broth will be boiling which will emulsify all the scum an impurities into the broth. That would be my only concern with using a pressure cooker, as they can raise the temperature at which water boils depending on how much pressure you use. On a positive note, they can reduce cooking times by 70%! It’s really a personal preference, I would say go for it on the “low” setting and see how it comes out.

      3. Hi Jae,

        Absolutely not. The main reason for simmering and not boiling is to avoid emulsifying the fat and impurities that rise to the top into the broth. In your case, just be sure to skim meticulously and you should be fine. It may turn out cloudy, which is a chefs worst nightmare, but doesn’t have a huge impact on flavor. Cheers!

    23. Thank you for a reply. Another fewquestions please. Now I know why my broth taste is so HORRIBLE. The parsley, onion bits and celery tops. A burnt tasting mess. However, I brace myself an swallow it down as a cup of MEDICINE 2 times a day and use to coddle eggs. Since temp was probably too high and veggies cooked with it for 3 days…..taste is awful….is it still nutritious? I did not want to dump it because of all the money ($23.00 for grass fed marrow bones), energy (3whole days). Also, the slow cooker suggests NOT leaving setting on LOW for longer than 4 hrs. 🙁
      I put the bones (they are quite large and very hard) in the freezer. Are they good for another go?
      By the way, I roasted the bones in the oven on 400 for 45 mins and then in filtered water with 1/2 cup Braggs acv for 1/2 hr before turning the slow cooker on. I really thought I had done all to make something beautiful.
      My slow cooker directions are to NOT use WARM cycle for more than 4 hrs.
      What is the ideal temp for the bones to simmer in?
      Also, I probably should have stripped the bones of their marrow when I took out of oven instead of after 3 days. I ate the marrow anyway with a little celtic salt.
      Thank you for a reply.

      1. My slow cooker says the same thing, don’t use for more than 4 hours. But I really think that is just some butt-covering legalese on their part. The really old slow cookers of our parent’s day never ran as hot as the new ones do and based on the research I’ve done, the reason for that was a legislation that they had to increase the running temperature of a slow cooker in order to comply with food safety regulations. That said, I bought a slow cooker that had a “Keep Warm” setting because 180F is the temperature that the old slow cookers used to run at “Low”.

        I personally put all my veggies in at the same time as the bones and let it cook for anywhere from 24 – 80 hours. My veggies that are floating at the top almost always “brown” and give the broth a “cooked” taste which I happen to enjoy. To each their own. I used to put parsley in also but I actually hated the way it tasted so I don’t bother to include it anymore. My veggies of choice are carrot, celery, onion and an entire fennel bulb, stalks and bulb all in.

        I try to keep my broth just barely simmering. A couple teeny bubbles here and there, but never at an active simmer. I really think it’s a matter of testing it and perfecting what YOU like.

        As far as cost, try asking your butcher if their pork bones and feet are cheaper, pork makes a lovely broth!

        1. Update from Jae:
          I threw out all the bones I had frozen. Bought a new batch. Started a new batch of healing gold… (roasted bones in oven 45 mins on 400, placed in filtered water after scooping out the marrow, 1/2 C Braggs ACV in water for 45 mins before placing in slow cooker.) pepper corns is all I added. I started with 1/2 hr on slow to bring temp up and then changed temp to WARM. This happened at 4 a m.
          At 11 a m I checked the temp, I was heartbroken….temp was 146.
          I put all in a stock pot and continued it on my stove. My stove is glass top and at lowest temp it was still a study boil. 🙁
          I let it go for another 10 hrs. Cooled it down quickly and placed in refrigerator after straining.
          Next morning……no gel. A thick layer of white grease on top.
          Please help.
          1. What should the ideal temp be to simmer bones in
          2. The burnt tasting batch of broth, is it still nutritious or should I toss it
          3. This new batch, cooking at the low temp for 7 hrs then approx 215 for 10 additional hrs……is it good
          4. Can I reuse the bones after freezing….if so, how many times.
          Thank you for any help you can offer.

          1. Jae, maybe you didn’t have enough bones for the amount of water used. Also, not that this affected your temperature situation, 1/2 cup of vinegar seems like a lot unless you had an absolutely giant pot. In that case, you’d need a giant amount of bones, too.

            I’ve never really had good luck with slow cooker broth. I know Ryan addressed that in another comment, but my best gelling broth comes from a pressure cooker. Next best from the stovetop.

            You can reuse bones but the final product will not have as much gelatin.

    24. I have a question about my Bone Broth…I cooked beef marrow bones with Apple Cider Vinegar in a crock pot which does boil it for approx 30 hours and then the timer shut off and it automatically went to “warm” …I am not sure how long it was on warm…I am guessing 3-4 hours….I stuck a cooking thermometer in it when I realized this and it showed 165 degrees…since that still above the danger zone is it ok? I have been ill and eat bone broth to stay nourished so I cannot afford to eat additional bacteria/pathogens….I decided to turn it back on to high for 5 or 6 more hours but now my broth is all cloudy looking….I do not care about the aesthetics of it, just need to know it is safe to eat? Could I have cooked it too long now?

    25. Hi. My first attempt at beef stock.
      I have cooked my bones by pressure cooked twice 30 min each then slow cooked for 8 hours adding veggies in the last 2 hours. I also added a tbs of ACV. The bones were covered at all times. I have a large amount of gel after straining with a layer of fat on top. WITH NO LIQUID. !!!! (Nearly 2 litres).
      The bones are high quality grass fed yearling beef bones. I’m confused shouldn’t I have lots of liquid with gel on top and a layer of fat????

      1. Hi Yolanda…gel is good. When the broth cools and it gets very gel-like, it means you have a lot of collagen in the broth. Then, when you heat it up, it will liquify again.

        1. Thanx Steph. I’ll thank my butcher.
          All new at this & loving it. Just finished cook up for third week meal plan. Thanx again.

    26. Hi. I have meaty soup bones that I am going to roast before throwing in my crock pot to make broth. Do I put the bones and meat in the crock or just bones? If adding both meat and bones, what do I do with the meat when broth is done? Can I use it for anything?

    27. What about the sediment at the bottom of the broth after straining and after cooling in fridge? Grey looking cloudy stuff that settles to the bottom. Is it healthy to eat? I don’t care how it looks just if I should chuck it out or use it. Any flavour problems if it is included?

    28. Pingback: Bone Broth
    29. Hi! I’m wondering if it’s normal that my bone broth hasn’t darkened at all. I bought just shy of 2 lbs of beef marrow bones from the butcher last week Friday, took them out of the freezer earlier this week, and last night I threw them in a large stainless steel pot with water almost to the top, about 3 TBSP of Bragg’s ACV, and chopped garlic started a boil then lowered it. I took it off heat after 4 hrs overnight then put it back on for the last 8 hours. It’s still clear to the bottom and the marrow turned brown and plopped out of the bone. Is that normal? If so, when will I see brown? Thanks so much!

      Amanda

      1. Hi Amanda…in my experience, if there is little to no meat on the bones, you won’t see a darker color. I’m sure Ryan will weigh in on this, too.

    30. Hi,
      I just finished making a large batch of bone broth and I think it turned out pretty good but I have a question?
      Why is this water based broth so oily? I was draining the bones out and could not believe how greezy this stuff is.
      I can’t stand the way it feels so I’m nervous about drinking this stuff.
      Why is the commercial broth not have this greezy feeling?
      Thanks for your help.

        1. Hi Candace,
          No, I didn’t have any skin but the chicken carcass had that thin layer still intact on the rib cage. Would that have produced all this oil?
          Should I be drinking this or giving it to the dogs???
          Thanks

          1. Hi Susan,

            Some of that fat comes from the marrow inside of the chicken bones. Marrow = fatty. It’s perfectly fine to drink but if you’d rather not, chill the broth in the fridge. The fat will rise to the top and you can skim it off.

            Steph

            1. Thank you Steph, I appreciate you taking the time to get back to me.
              I will do just that and skim it off.
              Thanks a bunch.
              Susan

            2. You’re very welcome!! I think they dogs would probably appreciate some on their dinner 🙂

    31. Argh! I roasted a whole pastured chicken yesterday and had all the bones set aside to make my bone broth. But I left them at room temp all night… Can I use them in any way? boil them to kill the germs then get to simmering? Roast to kill the germs?

    32. I really want to try making bone broth, but I keep reading that it raises a “big stink”. Can you speak to this??

    33. If making 12 quarts at a time, what do u suggest my water to bone ratio be? If i simply cover the bones, i won’t yeild much broth? Please advise.
      Thanx;-)

      1. Hi Jena,

        I always go by the volume of the pot I’m using. And you’re right, if you’re using a 12 quart pot, you won’t get 12 quarts of broth because the bones take up space in the pot.

    34. i purchased my beef bones from a local butcher and they said that their cows are corn fed. when I got the bones home, I roasted the bones for an hour or so and the put the bones in a stock pot with some braggs apple cider vinegar. I brought the temperature up and the reduced it to a very low simmer. Now here is where the problem starts. The smell is bad. It smells like dog food not like a beef broth. I tasted it and there is no beef flavor what so ever. I have not yet added any vegetables or herbs because I don’t think it’s going to help. The vegetables and herbs are supposed to enhance the beef flavor and there is absolutely no beef flavor in my pot! My bones have been boiling for about 15 hours. Did I go wrong with getting bad bones? The bones I got we’re marrow and knuckle bones.

      1. Hi Scott…unfortunately, that is the way beef bones smell when you make broth. They’re not bad or rotten. You’d need to make “stock” to get more actual beef flavor by cooking meaty bones (bones with meat still on them, scraps, etc) along with the veggies.

        1. Thanks Steph. I am going to give it another try. This time I will make sure I have a 50/50 ratio of meaty bones to marrow and knuckle bones as well as add vegetables.

    35. Different slow cookers cook at different temperatures. I use 3 (yes 3 – large family! 🙂 ) and 1 barely raises steam, another one looses a little bit of water and the 3rd has to be regularly topped up so must be filled well up to last overnight.

    36. I have a Logastina pressure pot . It cooks at a much faster rate than an open pot and might get more out of the bones
      Would it be good to use ?

      1. Hi Geof,

        Steph here. I do most of my broths in a pressure cooker. Bring it up to pressure and let it go 45 to 60 mins and it’s all set.

    37. I am right in tune with Steph. I have a Fissler Pressure Cooker and I typically get it up to full pressure and cook it for 60-90 minutes (but i am considering backing off from that amount of time based on Steph’s comments and re-reading the Nom Nom Paleo recipe). I don’t know if this is considered cheating but I sometimes add Great Lakes Gelatin, Collagen Hydrolysate to make sure it ends up like firm jello. Nom Nom Paleo has a very good pressure cooker specific recipe at: http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth

      1. I learned my recipe from Michelle, too 🙂 I don’t think there’s much harm in letting it go a little bit longer other than you’ll end up with less actual volume of broth.

    38. When using chicken feet to make broth is it very important to first blanch to remove yellow membrane? I tried it and it was VERY laborious and time intensive. I’d prefer to just throw them in as is and skim as it cooks? Is that OK?

    39. I read that it adds more calcium to our broth if we include egg shells as we cook. I have a pot of broth cooking now which includes the veggies and shells. I’m wondering if we are typically supposed to discard the veggies after straining broth – or is it tasty to eat? I’m not excited about eating eggshells in the veggies. Crunchy!!

    40. Good Morning- I’ve been making bone broth for several years– trial and error and was thrilled when I read to add veggies AFTER a couple of days in the crockpot. I strained the broth and what a beautiful color and barely any fat/sediment as I was diligent in scumming the top. I added the bones back and added 4-5 chicken feet from a local farmer–HUGE, the ones in our local Oriental Store are much smaller. My question is the ACV and roasting bones before hand. Do we soak the bones first, keep the water and then roast the bones, or roast them first and then add to water and soak with the ACV? Also, on the 2nd and 3rd broths, do you add fresh veggies, and if so, right from the get go? Thanks for such great info–even for seasoned broth makers!

      1. Hi Rudy…I would roast the bones first, then add to water and just add the ACV. I don’t soak mine in ACV. I’ll let Ryan handle the question about adding veggies to 2nd or 3rd broths 🙂

    41. In my humble opinion the reason you get a burnt taste is that you are using direct heat instead of indirect. I found a stainless steel rack that sits on top of the stove over two burners raising the pot about an inch up. I also never boil, although takes longer, (3-5 days) keeping the temp around 180 to 190, both small burners set at a setting of 3 with lid on.
      I did a ham bone with the vegetables in my 6qt crock pot for 108 hours with the setting on warm, it was delicious. The trick with the crock pot, don’t remove the lid.
      Just learning how to do this,
      Thanks for the tips.

    42. Hi,

      Loving this article and comments. Ok, I’ve made about 10-12 bone broths over the past 4-5 months. Out of those 10-12, I would say about 4 or 5 of them came out tasting like chicken noodle soup, which is what I was hoping for. Yum! The beef is always nasty with a strong taste. It seems that my best ones were the ones I made with some turkey meat/bones and some chicken bones (feet, necks) too. I can’t tell you why those particular ones came out nice. I’ve also had many that really didn’t gel, some gelled a little while a few really gelled, better than jello. And I usually do roast my beef bones and use cooked chicken bones.
      I just made some chicken broth (chicken feet, necks, backs and turkey necks, pig’s foot) and beef broth (marrow bones, 1 buffalo marrow bone, chicken feet, pig’s foot) last week. The chicken gelled really good, but the beef didn’t gel much at all.
      I first started cooking it on my stove, then moved to my crockpots. The crockpot method in my garage works best for me.
      Anyway, I have tried different ways to make this right. I used apple cider vinegar at first, then moved to fresh lemon juice, because I thought that maybe it was the vinegar that was giving it the funny/nasty taste. Sometimes they taste burnt, boney, and nasty, other times they’re just down right nasty with a fatty taste. I’ve used just bones in a few, but most times I like to add meat, hoping to get that chicken/beefy soup flavor that my tummy can tolerate.
      Most times I add the veggies (onion, celery, carrots) in the beginning, but a few times I waited half way through cooking to add the veggies.
      Here’s my biggest problem. It’s not with the gelling, it’s with the taste. I see so many people talking about how delicious it is. But most all of mine taste like bones (yuck), and some burnt and with a strong/nasty taste that I can’t really describe. Like I said, I though it was the vinegar, but it’s the same when I use lemon juice too. And I only use about 2 tbsp of vinegar or ¼ c lemon juice in my crockpot.
      There’s broth sitting in my fridge and plenty in my freezer right now. But when I think about drinking it, my stomach turns. Oh, and I normally cook the chicken for 12 – 24 hours, and beef for 24 – 48 hours on very low simmer or sometimes warm in my crockpot, which sometimes tend to boil some. Have no idea why warm setting would make it boil.
      Anyway, here’s a dumb question::: should bone broth taste like bones? I really want to be able to drink a cup everyday, but I can’t stomach the burnt taste or the bone taste. This is why I add the meat, hoping for the delicious flavors of chicken or beef.

      Does your bone broth taste yummy like chicken or beef soup or like crap, like mine? I can do a cup of good chicken soup or beef soup every day, but not crap soup. lol
      Please, any suggestions would be greatly appreciated.

      1. Kim, beef has a very strong flavor and bone broth (if made with only bones) doesn’t have much of a taste like “soup” which is often made with bones with meet still attached. Hope that makes sense. I prefer to make broth using chicken carcasses because I think it imparts a really nice flavor to the broth.

    43. So after I make a chicken meal with the bones I can then use them for broth or would I need to roast them again before I would make a broth? Also do you freeze the bones till you get enough to make a bone broth?

    44. Hello, Steph,
      I just found this site about bone broth–very exiting for me. I have made broth 4 times, somewhat different each time. I will certainly apply your suggestions listed here. My question: how does long, slow simmering compare with Korean bone broth which is done at a somewhat higher temp for a relatively short time. The Koreans obtain a milky white broth. I have made this with success. I am curious about health benefits of a higher temp at shorter duration as opposed to lower temp for longer duration.
      Thank you,
      Harry

      1. Hi Harry,

        I’m sorry but I’m not familiar with the Korean bone broth so I don’t really know how to compare them.

        Steph

      2. Hi Harry,

        I can tell you the milkiness comes from the emulsification of the fat and scum that would normally be skimmed off during a longer, slower cook. Based on our experience with large scale bone broth production, and lab analysis, I would confidently suggest that the low and slow method yields a product of higher nutritional value – most notably for the protein content, which equates to the collagen/gelatin most are looking for when consuming bone broth.

        Cheers,

        Ryan Harvey

    45. Hi guys, great post! My questions are about bone broth for pescatarians. Can it be done? If so what bits of the fish should I use? What is the cook time like? And finally, should i even bother…will it yield similar benefits/nutrients as broth from meat bones? Thanks so much in advance!

      1. You could make broth from fish bones. You’ll still get collagen. It might be an acquired taste and you’ll have to cut the cooking time way down, though.

    46. Steph, I have questions about pressure cooker bone broth. I just got a small Aroma brand pressure cooker, which is the right size for just me and my man to have broth to use in cooking. I’d rather make it fresh regularly and not freeze it, don’t have a lot of space in freezer and I think it’s better fresh. But I can’t get a gelly broth out of the chicken backs I’ve been using; I tried one batch at high pressure (10 psi) and one at medium pressure (5 psi) and neither of them gelled. They have great flavor, though. I cooked them for 60 minutes and then refrigerated and skimmed fat off later.

      I wonder if I’m not using the right kind of bones to get a gelly broth. I’ve used chicken backs before for stovetop broth and it gels better. Or maybe I’m not using the pressure cooker right. I have some confusion about how the pressure cooker works, if the higher pressure is generated by higher heat or what? There is no pressure gauge on the lid of the cooker so I don’t think the pressure is adjusted by some mechanical device, it must be heat!

      Anyway, if you can give any tips on what I might be doing wrong, I’d appreciate it. My main focus is to get a gel broth that will be good for my joint health, as I am aging and feel the effects of arthritis in all my joints.

      1. Hi Jeri,

        There’s no indicator on the pressure cooker at all? Mine has a little yellow piece of plastic that pops up like a turkey thermometer when it’s at pressure. Search the manual for yours and see if you can find that. It’s possible you’re not getting it up to pressure.

        Also, even if the broth doesn’t gel, you’re still getting gelatin from it. You’re never going to get the same effect out of a pressure cooker batch as you will out of a very slow cooked stovetop. I’ve gotten some pressure cooker batches to gel and most not. If you’re really interested in it gelling, find some chicken feet at the butcher and throw those in. Sometimes that’ll do the trick.

    47. There is an indication of when the cooker has reached full pressure, it beeps and the timer starts to count down.

      You have reassured me that at least I’m extracting gelatin from the chicken backs, even if it doesn’t get to the “jiggly” stage. I was mostly wondering if I would get better results cooking at lower pressure, though, because if it’s anything like stovetop broth, you don’t want a lot of high heat, and that’s why I had questions about what creates the different pressure levels, if it is heat or some other effect created by the cooker. The lower pressure cooked broth seemed to have a little more gel quality to it.

      I did get some chicken feet and plan to add those to my next batch. Thanks for the information.

      1. Is it an InstantPot, Jeri?

        It’s the only kind of electric pressure cooker I’m familiar with other than my stovetop Fagor model.

    48. I have a Fizzer stovetop pressure cooker and I have it go at high pressure for a minimum of 45 minutes and a max of 1:30. I have had good success with chicken feet. But if you really want to make sure you get the gelatin I would suggest including Gelatin (Great Lakes Unflavored, the orange one).

    49. The electric pressure cooker I have is an Aroma brand, model #APC-804SB, supposedly a 2.5 liter capacity as touted on their website, but in reality barely holds two quarts.

      I am looking for the nutritional components such as found in those expensive, hard-to-swallow caplets of glucosamine/chondroitin complex. I don’t find that the pills do me much good, but I have had an improvement in the health of my joints, feet, and back, during the time period that I was cooking bone broths and using them regularly in my soups, sauces, beans, rice, etc. I stopped doing the broths for a while because cooking them on the stovetop became too much of a hassle, and didn’t get around to buying the electric pressure cooker for several months. During those several months I actually noticed that my joints, back, and feet were suffering more pain and weakness than during the time I was consuming bone broths regularly. So I think there is a great health benefit for myself particularly. I don’t know if adding gelatin, as you suggest, Patrick, would give me the same nutritional benefits. I kinda think that having the gelatin coming from an animal source would be more to the point, nutritionally speaking. Does anyone know more about this?

      1. I prefer to get it from broth as well. Gelatin / collagen supplements are still processed. This is the most natural form you can get.

    50. I have chicken broth mastered. I struggle with beef. I use about 2 lbs bones – soup bones and leg bones…. but it seems bland…not dark at all. Any suggestions?

      1. Beef broth is tough, Carol. It never seems to come out as good for me, even with including bones like knuckles. In my experience, it’s because you need some bits of meat to produce better flavor. With a chicken carcass, you tend to have bits of meat stuck to the bones and those enhance the flavor.

    51. In reference to the off taste sometimes of the beef bone broth I have found that I get that if I ignore what Grandma said and don’t blanch the bones first.
      Fifteen minutes or so at a good boil in lots of water, starting them off in cold water and bringing them to the boil. I get a pile of frothy scum that can smell off putting at that stage sometimes but then it never ever gets into the broth part of the process. Drain the bones and then bake them within an inch of their lives and, for me at least, the beef broth never gets that funky taste or smell. Might need to skim some fat during the simmer or after it cools depending on the bones. Worth a try for those having issues.
      I have not needed to do that with chicken or turkey bones but it seems to help with the bones from bigger beasties.
      Thanks Grandma!

    52. I’m about 1/2 way thru the comments & just wanted to say thank you for all this info. I just started my 1st grass fed beef broth this morning 3 femurs & a knuckle, 6.5 lbs, in a large oval stock pot (I roast & simmer in the same pot). I’ve done half a dozen or so chicken broths recently with pekin duck carcasses & chicken feet (pastured chicken but not duck/feet). I haven’t noticed any off tastes but now hold off on the vegs until the last 6-8 hours or so. I also started reusing bones, 24 hours then strain & add new water/vinegar simmer 10 hours or so & blend both batches for consistency. I just wanted to say that I haven’t had any “scum” issues & can only attribute it to using Ozarka spring water & never boiling. I bring it up to temp slowly & get it to a slight bubble. I may be late to the broth party but I think I’ll stay for a while. Also, after an ice bath, I pour into 12-16 oz disposable cups then freeze & vac-seal 2 cups per pack. Then thaw as needed & thin with an equal amount of water.

      1. Hey Tom! haha I love your sense of humor. I’ve never worked with them but I’m assuming you’d treat them like beef bones. Hoping one of my readers may have some better advice for you 🙂

    53. I purchased almost 2 lbs of grass-fed beef femur bones cut in 2″ sections with no meat on them and I’m in the process of making my first batch of broth. I did not add any other bones or meat. Just the femur bones. My question is, how many times can I reuse these bones for broth? Because, based on videos I’ve seen, I don’t think the marrow will be totally dissolved from one or two batches. Can I keep reusing in additional batches until all marrow is totally dissolved and the bone is nearly hollow? I know the broth will become weaker with subsequent batches, but I can add other forms of bones to it. Thanks! Happy TG.

    54. Can I use the chicken bones from the shredded chicken I made in the pressure cooker and then roast it or does it have to be raw bones to make the bone broth? I just got an instant pot and i’m eager to try bone broth!!

    55. I have a question about using a pressure cooker to make stock. I’ve always made chicken stock with chicken thigh bones. I buy bone in chicken thighs and debone them before using so I have bones for stock. (I roast thebones first) I have an old small crock pot that I use and it simmers nicely on low and my stock stays pretty clear. I strain through cheese cloth and clarify with a eggshell/egg white raft afterwords in a stockpot on the stove for perfectally clear stock. So here’s the question. If I use a pressure cooker to make bone broth won’t this emulsify the fats and impurities and make it impossible to clarify? I’ve been searching for a large crock pot to use for this since I can only get a couple quarts of stock from the small one I have. I want to make a huge batch and pressure can for storage. But as mentioned in the comments, it seems like all the new crockpots cook at too high of a temp even on the low settings now. Would a large electric roaster be a better choice? I see some of these have temp ranges from 200* to 450* I’d like to stay closer to 180* if possible. Any suggestions would be greatly appreciated.
      I already do have a 41.5 quart All American pressure cooker model 941, I use for canning. I’d like to try a batch of stock in this but like I said, I’m concerned about emulsifying everything and not being able to clarify afterwords. Also how many lbs of chicken bones would you estimate I’d need to fill a 41 quart cooker?

      1. Pressure cooker broth is usually cloudy unlike a consomme but the fat still floats to the top once its cooled. Unless you’re a stickler about aesthetics, cloudy broth tastes just as good and is nutritionally sound.

        As for how many bones to fill a 41 quart cooker, I have no idea. Usually I use a couple pounds of bones to make about 3 L of stock so you can try to do the math from there.

    56. How do you recommend storing the stock? What type of container and what’s a good amount per container? I would like to freeze some and keep some in my refrigerator.

    57. Just made first batch of beef broth. It’s dark and a little bitter, I now know it because I should have waited to put the veggies and herbs in later. I noticed the it seemed to boil continually in crock pot. My question is, is it still good to drink , or should it be tossed and start over?
      Thanks!

      1. Hey Vickie…as long as the broth was boiling, it should be suitable to drink. But if it’s too bitter I’d throw it out.

    58. We are a small family. We buy chicken in bulk and separate breasts into 2 pieces and thighs into 3. Can you save used bones in the freezer for use when you have gathered up enough? We just don’t use enough chicken at once for quite such a yield as one would want.

    Leave a Reply

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

    Rate this recipe: