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-   -   How do you make your bone broth? (http://www.lowcarbfriends.com/bbs/nutritional-ketosis-high-fat-low-carb/822456-how-do-you-make-your-bone-broth.html)

Galveston Gal 02-09-2014 10:34 AM

How do you make your bone broth?
Do you only put in bones?
Do you add seasons and veggies?
Do you strain out all added items with a strainer or cheesecloth?
Do you add vinegar?
Do you use only beef or chicken?
Do you break open the bones after a few hours of cooking?
Do you stove top simmer or crock pot cook?

I have made chicken, turkey, beef...all dependant on the cost:mad:..they have all gotten more expensive...
...I think because more of us nutrition conscious folks are buying more!:clap:

MtherGoos 02-09-2014 03:43 PM

I'll be interested to hear more on this too! I tried making some in the crock pot, I let it cook for a full 48 hours and it was terrible! It never gelled either. I have no idea what I did wrong!

cfine 02-09-2014 04:18 PM

I throw a chicken carcass in the crockpot, fill with water, add some salt and about 2tnsp apple cider vinegar. The only way I can get mine to gel is to add chicken feet. I usually cook mine on high for 24 hours. I don't like it by itself, but with some butter, cream and salt it's delicious. I keep some on hand for making soups for the family. I don't add onions, carrots etc to keep the carbs out.

Galveston Gal 02-09-2014 05:58 PM


Originally Posted by MtherGoos (Post 16793651)

It never gelled either. I have no idea what I did wrong!

After I cook/break up the bones/strain... I put it in big glass jars(saved from my sons peanut butter)...then I put it in the refrigerator.
I doesn't gel until it has gotten completely cold.
If I get a little fat settled on the top...that is a bonus.
Recently I have upped my broth/salt intake.
I usually don't cook it for more than 12 hours.
My crock pot is too little...so I use the stove top and a stew pot.
I usually plan a day that I am cooking for the week...I don't like leaving the stove unattended...Our son has 2 cats I can't trust!!!;)
I do season with various spices, usually measure carefully so I know carb content.
I keep adding filtered water thru the day as it simmers off.
Love the broth.

Ntombi 02-09-2014 06:09 PM

I have some on the stove now.

I save the bones from any chicken and other poultry I eat in one grocery bag in the freezer, and pork and beef bones in another. When I have enough, I throw them into my large stock pot, add a few veggie bits and ends that I've frozen (not too many, just a handful), add sea salt, peppercorns, and a bit of vinegar, then cover with filtered water and bring to a boil. Once it's boiling, I move it down to a low simmer for a looooooong time. I'm talking 24-36 hours, depending on the amount of bones. Once the liquid tastes like broth and the bones crumble in my fingers, I strain it and then reduce it to the strength I want. It always gels once it's refrigerated.

Maryposa 02-10-2014 12:47 PM

I have an Asian market across the street from which I buy chicken feet to make broth

Galveston Gal 02-10-2014 01:24 PM


Originally Posted by Maryposa (Post 16794766)
I have an Asian market across the street from which I buy chicken feet to make broth

I'm jealous !!!:cry:

Maryposa 02-10-2014 02:03 PM


Originally Posted by Galveston Gal (Post 16794824)
I'm jealous !!!:cry:

I love that place. They also have fresh pork side (same cut as bacon; totally unseasoned though)... so fatty! And Korean seaweed. Crispier/thinner and has oil (vs Japanese style)

Maryposa 02-10-2014 02:06 PM

Here is my favorite broth recipe. It was served in the hospital when I had my VSG and the patient coordinator gave me the recipe since I thought it was so delicious!


2-3 pieces of chicken for every 2 bowls of broth
1 celery stalk
1 chayote (hispanic grocery stores)
1 carrot
2 zucchini
2 small tomatoes
2 small onions
salt to taste

- BOIL chicken pieces for approx. 20 minutes
- ADD celery, chayote, and carrot
- SIMMER 30 minutes
- ADD zucchini, tomatoes and onions
- SIMMER15 more minutes (after adding cilantro)
- STRAIN and serve

the bone and skin should be left on the chicken when boiling. They should be whole pieces of chicken.

Galveston Gal 02-10-2014 02:45 PM


Originally Posted by Maryposa (Post 16794894)

the bone and skin should be left on the chicken when boiling. They should be whole pieces of chicken.

When I buy a package of chicken breasts with bone/skin...I trim the skin, season it and bake it on a Silpat till crisp.:yummy:
Yes, I put onion + celery in for season...but I strain everything out before I bottle it up for the refrigerator. I usually add a little extra salt.


When I maintain LCHF, salt doesn't bother me. If I go off plan and eat wheat/high carb anything...I blow up like a baloon:laugh:


luckymuma 02-10-2014 05:21 PM

I do my broths differently. Chook broth I use the carcasses of roast chooks we've eaten, usually two, sometimes three, and if I want one that bells, I use extra uncooked wings as we can't get organic chickens feet in Australia ( but you can get masses of conventionally farmed ones...we don't eat those though). Chooks go in a slow cooker ( crock pot) and covered with water and 1T apple cider vinegar. Sit on off for 2 hrs. I then add carrots and celery and cook for 24-36hrs and strain through a mesh colander. I generally skim the fat once it's cold as my kids don't like it greasy.

Beef bones I make sure I have ones with lots of cartilage on. I use them raw, not cooked as we prefer the milder taste of raw. I them put them in a big stick pot and cover again with water and ACV and sit for 2hrs cold. Then add the same carrot and celery and simmer ( scooping off the scum) for three hours. I find this is enough time to get a good gel, good flavour and good amount of nutrients.

I only add seasonings to the finished product when using it in soups or recipes. We tend to eat both broths pho style or I make minestrone or a big 'vegetable' soup for my family. It's summer here, and has been a hot one, so we haven't had as much broth as we do in the winter :)

Liz1959 02-11-2014 04:31 PM

I make mine in a pressure cooker. Takes about an hour. I bought some grass fed soup bones last week and they had so much meat on them, I cooked them like a roast and then pulled the meat out, added some other bones from the freezer and some more water and a tsp of vinegar. Cooked the broth for another hour.
I don't strain. I scoop out any solids with a slotted spoon and pour the broth into peanut butter jars. Let cool and put in the fridge or freezer.

Ntombi 02-11-2014 04:41 PM

3 Attachment(s)
This is the result from my latest batch. Like I said upthread, I freeze all the chicken and other poultry bones in one bag, pork and beef bones in another. I save the bones until I have enough to fill the stock pot. I cook them the same, though these pics are chicken bone broth.

Add a handful of bits and ends of veggies I've saved in the freezer from cooking (onion and garlic ends and skins, a few ends or insides of other veggies)--not too much, as I want the flavor of the meat to come through. Add sea salt, peppercorns, maybe a few bay leaves, and a small glug of vinegar. Add filtered water to just over the bones, cover and bring it to a boil. Skim off any bubbly scum that comes to the surface and reduce to a low simmer. Simmer for a long time, stirring every several hours.

Seriously, it takes a long time. My chicken broth takes about 30-36 hours with a full stock pot, and the pork/beef version takes a bit longer, as the bones are denser. I just let it go until the bones easily crush between your fingers and the broth has a depth of flavor.

Once the broth tastes good, strain it. I use a cheesecloth in my strainer, but any fine sieving method will work. When you refrigerate it, it will gel because of the collagen you've released from the vinegar and long cooking. That's what you want.

I've never had it not gel.

MtherGoos 02-11-2014 04:45 PM

Looking at your pictures, I'm wondering if I didn't have enough bones in mine. Maybe that's why it didn't gel. I'm not sure. I let it cook a full 48 hours in the crockpot, and it was in the refrig for a full week and never gelled.

Ntombi 02-11-2014 05:49 PM

Maybe. When I don't have many bones, but still want to make it, I have to reduce the broth after straining to get it to a rich flavor. It does gel, but I wonder if it would if I didn't reduce.

You use some form of acid, right?

MtherGoos 02-11-2014 05:50 PM

Yes, I added some Apple Cider Vinegar. That should have worked, shouldn't it?

Ntombi 02-11-2014 06:35 PM

Yes, it should have. It might have been too much water for the amount of bone.

MtherGoos 02-11-2014 06:38 PM

I'm sure you're right. Your pictures really showed me what I should have done differently. Thank you!

Ntombi 02-11-2014 06:40 PM

Glad it helped!

clackley 02-11-2014 06:43 PM

I add a fist full of dried kombu or plain dried seaweed in the last hour of cooking. It adds a very nice element of favour and additional micronutrients.

clackley 02-11-2014 06:49 PM

I think the lack of 'gel' may be due to the lack of meat. I find that when I have meaty bones, the result is a very gelatinous batch. It doesn't seem to be due to the length of time it is simmered. Long simmering however makes for a much more flavourful broth! I let mine go for 20 hours or so.

Ntombi 02-11-2014 06:55 PM

I never have more than a few scraps of meat in mine. :dunno:

clackley 02-11-2014 07:01 PM

I don't know what it is but a couple of times I have started a pot of bone broth by boiling a whiole chicken, removing it and then adding my saved bones. Those batches have always been the most gelatinous. This follows when I use raw carcasses that tend to be meaty. When I only used previously cooked bones that are picked clean, I don't get the gelatinous broth. Can't explain it. Just my observations.:dunno:

Ntombi 02-11-2014 07:19 PM


I mean, it gels when I make chicken soup of course, but I never have an issue when I use only bones either.

Maryposa 02-11-2014 09:34 PM

What's the benefit of the vinegar? Just curious, because I've never added vinegar to my broth and I noticed several comets about it here.

Ntombi 02-11-2014 10:19 PM

Some form of acid, usually either vinegar or lemon juice, is necessary to leach the calcium and other minerals from the bones. You only need a touch though, I use like a TBS in my stock pot.

CK31040 02-12-2014 07:17 AM

I used raw bones from a half of beef purchased from my MIL. You just have to ask when they take them in. Got 2 half full garbage bags full plus the traditional soup bones w/more meat.

I've found it works best in a pressure canner. Put in bones, water, tbs plus vinegar and some salt then boil for an hour plus, skim occasionally. When you think most of the "sludge" has been skimmed, add a sliced carrot, 1/2 onion roughly chopped, 2 stalks celery chopped (or the inner part of a stalk). Throw in a tbsp or so of whole pepper corns. Simmer until bones are soft. Last batch I did 9 hours and it didn't gel. Time before I left it in canner overnight (stove off) and was plenty warm still in the morning, closer to 24 hours is better. Add salt to taste at end. Strain. Since the bones are not cooked first this broth is not dark like commercial broth but it tastes pretty good.

I do same basic thing with chicken but cook time not quite as long. I think 8 hours would be fine there since bones are smaller. I have heard some commercially purchased chicken will never jell since the nutrition is not as adequate as home farm chickens. I've never had that problem but i generally use only hind quarter bones that have been boiled with meat& fat (we take meat out to eat within first hour).

Ntombi 02-12-2014 08:18 AM

That's a myth that someone started recently (meaning within the last several years); the chicken bones I use are from commercial chickens and it always gels. There is no difference in the collagen from commercial chickens to home-raised or true free-range chickens.

When I was a younger, there was never this myth about commercial chickens lacking collagen. There are definitely benefits to pastured chickens, especially to their omega 3: omega 6 ratios, but the made up nonsense annoys me.

JennyP 02-12-2014 03:02 PM

A couple dried shiitake mushrooms added to the pot gives it GREAT flavor.

Ntombi 02-13-2014 12:19 AM

That sounds great! I'm going to my Asian market next week; I'll put that on the list!

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