How to Make the Most Gelatinous Bone Broth

Not everyone likes sipping bone broth all summer BUT since it’s officially fall, it’s time to get back to adding bone broth into your diet. Bone broth has been popular in the holistic health space for sometime but it goes back to our great grandparents as a tool to not only utilize the entire animal but also because bone broth has such great healing properties.

Bone broth is a tool that I use not only for my family and but also for my clients. It’s a great way to assist with symptoms from poor digestion, gut health and even low progesterone. Bone broth helps seal the gut living because of the collagen and minerals that it contains to help support digestion and blood sugar. It is also super high in protein which is helpful in pregnancy, postpartum and with regulating hormones.

My go-to bone broth recipe is included below but if you’re unable to make it homemade, other great options for buying it pre-made are Denver Bone Broth, Bonafide Provisions and Kettle and Fire.

And if you’re not the kind of person that likes sipping broth, add it to soups, rice and cooking dishes in lieu of water to get the benefits bone broth has to offer.

How to Make Bone Broth

It’s been tricky trying to get my bone broth recipe perfected so that it’s as gelatinous as possible. When bone broth is more gelatinous, it offers more health benefits! I especially like to recommend more dense and nutrient-dense bone broth for my prenatal and postpartum mama clients.

I’ve tried several different types of bones, cooking styles, etc. and this has been the method that works best to get bone broth that truly looks like jello. I used all organic ingredients and filtered water! My favorite recipe is below:

Ingredients:

• 1 lb Chicken Feet (I like to source from US Wellness Meats)

• 1 Whole Chicken Carcass

• 1 Onion

• 1 Whole Garlic

• 2 Celery Stalks (cut in half)

• 1 tbsp Salt

• 1 tsp Black Pepper

• 1 tbsp Apple Cider Vinegar

• 2 Carrots (cut in half)

• Handful of Fresh Herbs (I used parsley!)

Add all ingredients to pot and cover with filtered water (we use the water from our Berkey). Bring pot to a boil and after boiling lower to a light simmer for 48 hours. If water starts to evaporate, add filtered water back in during the first 24 hours. After it has lightly simmered for 48 hours, strain out all ingredients over a mixing bowl.

Divide broth among glass mason jars and store in the fridge for up to 8-10 days! It’s also easy to freeze in cubes or in mason jars (just make sure you only fill the jars to 3/4 full). Look for the beautiful gelatinous broth and heat over stove daily and enjoy!