Bone broth that gels every single time.
I’ve been making bone broth for a long time but it wasn’t until I started making it in an instant pot that I have bone broth that gels every single time. When I made it in a stock pot on the stove I had tasty broth but it only gelled some of the time. Plus, now I have ready to use bone broth in about 4 hours vs 24 hours or more.
After 4 hours of cooking under pressure the bones are soft enough to crumble when pinched between my fingers. That tells me all the good stuff is no longer in the bones but in the broth. This is exactly what I want. I want my broth to be a superfood. I want it so full of collagen it’s solid after a night in the refrigerator.
The benefits of consuming bone broth are plentiful.
A good, collagen rich bone broth is touted as contributing to more youthful skin, gut health, easing joint pain, and increasing immunity. It can even be used to extend a fast if you’re into that sort of thing (which I totally am!). This is the most comprehensive article I’ve ever read about the health benefits of bone broth. It’s definitely worth a read and a bookmark if you want to delve into the whys of the need to consume bone broth.
Use your leftovers, it’s economical and healthy!
I usually use bones from rotisserie chickens because that’s what my family likes to eat. As you accumulate bones save them in a zip lock freezer bag and freeze until you have enough to fill your pot. Don’t throw away any of the chicken juices or drippings, scrape them into your bag too. By adding this to your bones and water you’re adding a lot of flavor and helping your broth to gel.
Throw some chicken feet into your pot and you will be rewarded with a luscious sipping broth.
A word about chicken feet – please don’t get squeamish and skip this step! A lot of the collagen you want in your broth is going to come from the tendons in the feet. This addition is also going to make your broth rich and silky and nutritionally dense. Using the feet takes your broth from good for soups and cooking to a straight up delicious and satisfying sipping broth. Even my picky kids will admit sipping on a cup of bone broth is pretty tasty.
I started out blanching, skinning and cutting off the nails. Then I skipped to just blanching and cutting the nails off, then only blanching. Now I just throw them all into the pot. I have noticed no difference in taste or appearance of my broth by cutting out the extra steps.
What if you followed all the steps and your broth didn’t gel? You can leave a comment and I’ll try to help you troubleshoot but in the meantime drink it anyway. You’ve still got a nutritious and hopefully delicious broth waiting for you.