4 Bone Broth Mistakes You Might Be Making

We’ve been making bone broth ever since we started Soupure a few years back.  This followed years of making bone broth in our own kitchens.  What we discovered in our years of making bone broth for Soupure is that each of us skipped one or more important nutritional steps when making our own earlier homemade versions.  But, we don’t skip those steps now and neither should you!

Pre-Vinegar Soak

A pre-vinegar soak to the bones is an important step in your broth preparation. Vinegar acts as an acidic medium that leeches out the minerals from the bones. You can use any type of refined or unrefined vinegar, such as apple cider vinegar (which we use), balsamic and white vinegar.  Always soak cold bones with vinegar and cold water (for homemade versions, soak 2 tablespoons of vinegar to 1 gallon of cold water for chicken for 45 mins to an hour before turning on the heat).  Cold water is important because it helps the vinegar penetrate and extract calcium from the bones.  Also, slowly heating from cold water helps bring out the flavors.

Long Cook 

Cooking over long periods of time also helps extract out minerals.  Simmer for at least 6-8 hours or 24+ (we simmer our beef broth for 48 whopping hours) if you want a more concentrated and highly gelatinous stock that is incredibly rich and full of flavor.

Throwing out Veggies

Because we make other soups which use a variety of veggies, we constantly have odd and end pieces of many veggies.  We scrub, trim and use it all. That is part of the reason our broths are so layered and flavorful.  No waste here! For at home chefs, the next time you are cutting celery, carrots or onions for a main dish, scrub, trim and keep the tops and bottoms of the carrots, the leaves and heart of the celery, and onion skins.  Throw them in a ziplock bag and put them in the freezer for the next time you want to make a broth.

Never heard of using the peel of the onion.  We also use fresh veggies so perhaps we say we never waste!  The greens of the leeks are full of minerals and used in our lemongrass consomme.  In addition to the fresh parsley, fennel and other veggies we use in our broth, we use the leaves and stems of other veggies from our products in our broth to make sure we waste nothing that contains valuable minerals and nutrients.

Use the Feet Too 

Don’t be afraid of adding chicken feet to your broth!  Chicken feet, comprised primarily of tendons, bone and cartilage, contain a lot of gelatin, the magical elixir of bone broth. Chicken feet produce a fine golden broth that’s rich in  nutrients, like glucosamine chondroitin, collagen and trace minerals that make a good stock so nourishing. They also make your broth rich, layered and flavorful.  Chicken feet can be hard to find and are not stocked at most grocery stores. Try ethnic markets and farmers markets. To discover how to prepare and cook chicken feet, go to http://nourishedkitchen.com/chicken-feet-stock/

Now go sip your way to good health!


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