Just made my first batch of “cool weather” bone broth and it turned out perfect! You can tell it is rich in collagen protein because it firmed up in the refrigerator (note the lump sitting on top), a property of the gelatin form of collagen protein.
So below is what I did in a nutshell. You can find more detailed tips on making good bone broth and why collagen protein is so important for health in my book, The Collagen Diet: Rejuvenate Skin, Strengthen Joints, and Feel Younger by Boosting Collagen Intake and Product, just released this month!
10 steps to perfect bone broth:
- Buy the best bones you can find and include a mixture of marrow and knuckle bones that have a lot of connective tissue on them. I got mine frozen at a farmer’s market – pastured beef bones.
- Place bones in a lightly oiled heavy stockpot. I used a Le Creuset enameled pot with a bit of olive oil on the bottom to prevent the bones from sticking.
- Roast bones, uncovered, until medium brown in a 375-degree oven, about 15-30 minutes. I set my oven on convection roast however I needed almost 40 minutes because they were frozen when I started. I broke up any clumps as the bones began to warm so they would brown more evenly.
- Remove pot of bones from oven and add purified water to cover, or spring water as available. Bring to a gentle boil over medium heat, but do not put the lid on.
- Reduce to a simmer and continue cooking for 12-24 hours. (I cooked for 20 hours) Add more water as needed to keep the bones covered. If leaving unattended for any length of time, cover the pot so to limit evaporation.
- Using a slotted spoon, remove bones and allow bones to cool so you can handle them. I remove the bits of meat and connective tissue and save that for adding to soup or just eating – super good for you!
- Pour broth through strainer into a smaller pot that will fit in your refrigerator. Allow to cool at room temperature for 30 minutes or so. You can also transfer to heat-resistant glass jars, just take care that the broth has cooled a bit so not to risk breaking the jars.
- I add several ice cubes before putting warm broth in the fridge, if cool enough outside (less than 40 degrees and providing that no animals will get into it!) the broth can be placed outside to cool for a few hours or overnight before placing in fridge.
- Remove fat from surface and use broth in recipes for soup, grains, legumes, and even cooking vegetables like collard greens and kale. Stores up to one week refrigerated, the fat on surface will keep it fresher.
- If you want, you can scrape the broth off the fat chunks and pat the fat dry with a paper towel, place in freezer, and use for cooking: roasting potatoes, browning meat, making refried beans, etc.