My recipe for Gelatinous Bone Broth

 How to Make Gelatinous Broth

Nov  21

 

 

It’s that time of year — The kids all seem to be getting sick. The elderly are getting their yearly flu symptoms  .

 However  Les , a school bus driver and myself a Nursing aide at the  Hospital in day surgery are doing anything except hiding out trying to get them to keep their dang germs to themselves.

We have a secret weapon…

well not so secret , but the Pharmaceutical companies don’t want you to know that you can feed your IMMUNE system and it will work for you the way Nature intended.

But if you cant there is always a drug or vaccine to fall back on if that’s your bag.

With that, I’ve been getting back on the immune support train and made a batch of healthy meat broth yesterday. Plus I started some seeds today for my indoor winter greens and veg garden.

 Sicknesses aside, I love this time of year when we focus more on nutrient dense warm and comforting meals.

I was posting about it on social media and I was flooded with messages asking how the heck I can make a simple pot of chicken broth turn into gel. Here’s the thing about broth, the magic is in the gel.

Gelatinous broth is not just delicious but full of collagen, amino acids, minerals, and gut healing gelatin.

But that gel seems to be a little elusive with many making broth that turns out a bit more loose than they’re hoping for. But the benefits are still there and you might just have to tweak her and there.

 So what’s the secret? Check out my tips!

 

 

 

 

 

Broth Ingredients:

Bones and Meat : To make a gelatinous broth, you’ll need a mixture of bones and meat. Chicken, beef,  pork or lamb bones, are all great choices — Shameless plug, all are available from Catherwood Organics Premium Meats  Farm.

Including meat with some fat will enhance the flavour. And adding marrow bones will give even more nutrition.  If I have some I always add chicken feet and or wing tips, The more cartilage and tendon you use the better to really get that rich gel.

Remember, high quality organic bones and meat are important for making great broth!

Vegetables: You’ll want aromatic vegetables like onions, carrots, celery, and garlic for added depth of flavour. Sometimes I will toss in a few pieces of ginger for extra flavour and it is also a good gut spice..

Herbs and Spices: Bay leaves, thyme, and peppercorns are common choices to season the broth but in our house, I just add some  pepper . Then the broth can be used for soups or stews.  You can add herbs and spices at that point depending on the flavour you are looking for the final product.  Keep in mind what your plans are for the broth so you don’t over salt it — You can always add extra when using your broth like I do.

Cold Water: Use cold water to cover the ingredients.

Apple Cider Vinegar: This is key.  Without 1 tblsp of ACV /gallon you leave behind so much of the minerals. 

 

:Large Pot: You’ll need a pot large enough to accommodate all your ingredients and water.

Fine Mesh metal Strainer: This is essential for straining out solids.

Optional Cheesecloth or Muslin: You’ll use this to strain the broth further for clarity. I don’t do this because I’m ok with “stuff” in my broth and mine still comes out pretty clear.

Containers: Have jars or containers ready to store your finished broth.

Now, let’s get started making meat and bone broth:

 

Step 1: Add bones and water to the pot

 

 You want the right amount of water, The water should just cover the bones.

Bring to a boil for about 5 minute and then reduce to a simmer.

 Skim off any foam or impurities that rise to the surface during the initial simmer. I do this with a small metal strainer.

Once there is very little or no froth you can now add the vegetables .

THE MIREPOIX

I use whole carrots ..maybe 2 or 3..

whole celry stalks 2 – 5,

 large cooking onion cut in half or 1/4s

 

  Simmer minimum 24 - 36 hrs for beef pork or lamb.. Chicken 24 max minmum 12

     

 Maintain a  bubbly steady simmer throughout the cooking process. Not a heavy boil but I don’t have time for that weak one bubble every few seconds kind of simmer either.

Keeping the lid off can help concentrate the broth due to water evaporation but to be honest, I often leave the lid on and still always get the gel I’m looking for.

Check the water level occasionally and add more as needed to keep the bones covered but don’t overdo the water, you don’t want to dilute it.

 

Straining the Broth

 

Once the broth has simmered to perfection, let cool down a little, strain it through a fine metal strainer into a clean pot or large bowl.

If desired, for even clearer broth, strain it again through a cheesecloth or muslin.

You eat the meat. But it is pretty mushy and lacking flavour. So I only use it to put back into soups and stews. Or I feed to my chickens in winter for extra protein (Not Chicken)

 

 Storing the Broth

Allow the broth to be cool before transferring it to jars or containers for storage.

You can store it in the refrigerator for up to a week or freeze it for longer term storage.

 

What do I use my broth for?

In our house, typically we simply drink  broth warm from a mug but it’s also great for making soup, gravies, and to add a healthy boost to rice, quinoa, Barley and other dishes.

 

There you have it, my quick tips for making gelatinous, broth at home. Now for those new to making broth, you won’t know it’ll gel until its cold and once warmed it goes right back to a thin consistency. And, don’t worry if it doesn’t gel — It’ll still be healthy and delicious and you can try again next time.

Betty

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