This is beautiful versatile and highly healthy fat that I utilize fully and have no need for much else, nor would I EVER throw this miraculous stuff away. Hi Lara, the first boil has lots of gelatin and fat. Now that I pour off the “stock/skim the fat” after 2-3 hours and then recover the bones in fresh water & cook in the crock pot to make bone broth, the “bad” smell has pretty much disappeared. Still on my quest for good bones as I make calls to the farms. It falls apart and is succulent! , Pondering and questioning the resulting nutritional benefits if bone broth is pressure canned…I wonder, would it be possible to roast the beef bones (we raise our own cattle) and then place one bone in a qt. I greatly appreciate the details of your post on how to make nutritionally rich bone broth. May these guidelines and tips be helpful to you. This pic does not do justice to the deliciousness! But we don’t pressure can it. Then place dish towel or hot pad over steam valve and open it carefully to release any remaining steam. Find a local pasture-raised chicken farmer. Yes, I use broth for all the things you mention: in a mug, in soups and stews etc. I personally love adding fat into You’re welcome and cheers! (I would not make broth with conventional bones.). The responses ranged from “Its so bad, I can’t make it” to “I really like the smell of it”. Hi Josephine! , Thanks so much Megan. Also, what if we start with a whole, raw, FROZEN chicken? Only a small amount did. The broth is just beginning to be chilled enough to tell that it is gelling up nicely so there must be plenty of good collagen and gelatin in there but I don’t want to waste any goodness so, for next time…should I fire up the instant pot again if the bones are still solid after the two hours at pressure (and one hour coming down) and let them go for longer? Bone broth is typically very low in calories, but can still satisfy hunger. I want to know if I did correct. I do not enjoy the smell of broth cooking in my house. (Find organic nettles here.) I used venison bones. If all your bones are fresh you can skip this step. BTW – love your site. There are some great things about our modern world, one of which is the ability to order good stuff when it’s not grown locally. That would be my only precaution to add, since you still have so much fat in that second batch, better for it to cook very low and slow than to simmer. It has all sorts of brown goobers floating around in it. Healthy. Hair, skin and nails. And don’t be so quick to throw away that extra animal fat! But with our big family of 5 consuming broth 3 times a day each, we never have too much broth, lol! Thanks so much! If so, it’s fine to eat it or cook it longer, first. They are both nutritious in different ways. The second option will give you two batches: one, a meat stock that's high in fat and gelatin, rich and flavorful. If you are in good general health, then I think occasional bone broth, with the bones you can afford, and supplementation with well-sourced gelatin may be the best happy middle. Hi Anna, I’m sorry to have not responded sooner, just seeing your comment now. Can you tell me how you do that, please. CALORIC RATIO PYRAMID™ This graphic shows you what percentage of the calories in a food come from carbohydrates, fats, proteins, and alcohol. Hi Megan….I recently bought your new cookbook and I can’t wait to make the warm green smoothie once I make my first batch of broth. This bit from the Notes answers your first question: “The fat from the first 2-3 hour boil NEEDS to be consumed (or skimmed Either is fine for the first 3 hours. I’m wondering what is the reason for the full hour of releasing steam? Did the refrigerated first batch show no fat? You can freeze bone broth, and you probably will have to because this makes a lot! Question on beef: We got some sawed marrow bones from the local butcher that they sell from locally raised cows over here in Central, OR – no particular ranch, just a grab bag from what they process for local farms. , Hi Meg, This last time, I get a bad batch for just putting in some Kirkland “Organic No-Salt Seasoning” mix that includes onion, garlic, carrot, …. Fat begins to break down after a long cooking time. If you keep them separate, yes, you can combine the two broths, for sure. The process takes about 5 minutes or less. And that price includes the meat. Are these in the photo pressure canned? If you aren’t getting a gel then you need a greater bone AND JOINT ratio to water. The bones must be very fresh, or frozen very fresh. Thanks so much for answering my comment Megan. This method is very economical, because for every set of bones, you get one batch of meat stock and one to two bone broths. Your time guess sounds good to me. 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