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Bone Broth FAQ: For All Seasons

Bone Broth FAQ: For All Seasons

By now you are probably familiar with bone broth, which has been consumed around the world for thousands of years.  This traditional food offers collagen, amino acids, trace minerals and numerous health benefits. It is important to remember bone broth is not just for the winter months but should be consumed all year long! Even in the heat of summer we have you covered with tips and tricks to keep you sipping on all those health benefits.

Keep your home cool and check out our selection of ready made Bone Broths - Click Here

Bone broth is one of the most nutrient-dense foods for healing the digestive system and is one of the best natural sources of collagen. Collagen is the most abundant protein in the body and can be found in bones, skin, muscles, eyes, nails, hair, tendons and ligaments. Within collagen are other special nutrients including amino acids like proline and glycine, along with gelatin, which may help promote probiotic balance, muscle recovery and improve sleep. 

Bone broth is made from animal parts including bones, marrow, skin, feet, tendons and ligaments. The broth is slowly simmered over several days, normally with veggies, an acid (optional), fresh herbs and additional animal parts, which allows all the ingredients to release their stored nutrients in forms the body can easily absorb. 

Check Out 3 Ways to Make Bone Broth - Full Recipe!

Poultry bones should simmer for at least 8 hours, or 12 hours for beef bones; less than that will likely not draw substantial amounts of nutrients or gelatin out. However, to get the maximum health benefits poultry bones can cook for 24 to 48 hours, while beef bones can cook 48 to 72 hours or until bones are soft. A good rule to follow – the larger the bones, the longer you’ll want to cook them! The longer it cooks, the better it tastes and the more nutritious it becomes. Depending on your cooking appliance, times will vary with specific bones but they're done when the bones are soft and brittle.

Potential Benefits from Bone Broth

  • Stronger immunity against common illnesses or allergies.
  • Reduced symptoms related to digestive issues (leaky gut, IBS or IBD), bloating, constipation and acid reflux.
  • Improvement in sleep and memory.
  • Stronger bones, joints, ligaments and tendons.
  • Cumulative anti-aging effects makes your skin glow thanks to the collagen and key vitamins and minerals such as, calcium, phosphorous, magnesium and potassium.  

Breaking Down Bone Broth 


What kinds of bones are used for broth?

You can use bones from any type of animal – beef, bison, chicken, yak or pork. Make sure to get a variety of bones such as our popular 5 pound beef mixed bones (neck, knuckle and marrow) or for chicken use a combination of frames and feet. Larger bones such as beef knuckles or chicken feet contain more cartilage, which will make a broth that will become jiggly at room temperature.

What can you do with broth?

You can drink broth right out of a mug. In fact, a warm cup of broth first thing in the morning will help jumpstart your digestive system. Use bone broth as a cooking liquid for grains, legumes or as a base for sauces and soups.

Check Out 12 Unique Ways To Use Bone Broth - Read More

How to store bone broth?

For a quick addition to any recipe, freeze some in an ice cube tray. Larger amounts can be stored in mason jars, containers or sealable bags. But make sure the broth is cooled before transferring, especially into glass! Also, leave enough space in the jar, about 1 inch, for the frozen broth to expand otherwise it can break.

Why add vinegar to broth? (optional)

Adding an acid is an optional ingredient (like lemon juice, apple cider vinegar, white vinegar) may help pull the minerals from the bones as it slowly simmers. Use a mild flavor vinegar so it won’t overpower the final flavor. Acid is typically added at the beginning with the water.

Should you roast the bones first?

Roasting bones browns and caramelizes them, which means more flavor. Keep in mind, this will also create a darker bone broth color. You can skip this step if you like but we always roast our bones!

Should you skim foam from the top of bone broth?

Skimming the white or gray foam is completely optional and this step can be skipped in the bone broth recipe. When the broth begins to simmer the proteins start to denature, which can create a foamy top. However, that foam will eventually disperse but it will leave the broth a bit cloudy. So if you're already roasting the bones as well, that broth will already have a darker color. It won't hurt the taste of the broth, only the appearance.

How to choose between pressure cooking on high vs. slow cooking on low in the Instant Pot?

If you're short on time a pressure cooker takes about 2 to 4 hours depending on the bones, plus the natural release time. While the slow cooker will take anywhere from 24 to 72 hours. We love using the slow cooker as it builds a nice flavor; however, you can get a great bone broth using the pressure cooker too.

Pressure Cooker Time Tips
Poultry bones do cook in a shorter amount of time with any method, while beef, bison or pork bones will increase the cook time by about 2 hours in the pressure cooker, plus the optional natural release. This time will vary depending on your bones of choice. You will know when the broth is done when the bones are falling apart and brittle. However, if this has not happened, place the lid back on the pressure cooker and cook on high for another 60 to 120 minutes. You can either allow the Instant Pot to release its pressure naturally or open the steam valve to release pressure to check on broth right away. It's about experimenting and finding what works for your recipe.

Lets Get Cooking!

It doesn’t matter if it’s Winter or Summer below are 3 cooking techniques to make bone broth from the comfort of home. 


Make your own Bone Broth - See Recipe

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