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Article: 4 Things Every Expert Gets Wrong When Making Bone Broth

4 Things Every Expert Gets Wrong When Making Bone Broth

4 Things Every Expert Gets Wrong When Making Bone Broth

Apple Cider Vinegar in Bone Broth

I get questions all the time on how to make a simple yet delicious bone broth. After years of making it daily, I’ve learned what works and what doesn’t.

The worst part is that all the recipes and info you read online is mostly wrong. Blogs and news sites tend to post the same misinformation on how to make crappy bone broth or bone broth vinegar. 

I’m not sure where some of these mistakes started but I see most internet marketer food expert types peddle the same info on bone broth. It’s all wrong.

As a result I constantly get the same troubleshooting questions from friends and customers alike. 

top 4  bone broth mistakes infographic

This article will go through the 4 things every supposed expert and website gets wrong about making bone broth. Ready? Let’s go!

Mistake #1: Adding Apple Cider Vinegar

Everyone and their mother thinks you should be adding apple cider vinegar or some type of acid to your bone broth.

Acid is typically added at the beginning with the water.  Perhaps these armchair quarterbacks even recommend letting the bones sit with the acid in cold water for 30-60 minutes before turning on the heat.

Read the definitive list of bone broth brands you can trust.

The thought is that acid helps draw out nutrients from the bones even before you start simmering the bone broth.  

What these charlatans and bloggers haven’t done is lab tested as much bone broth as I have. We send our bone broth for lab testing twice a year for vitamin and nutrient analysis, amino acid profiles and nutrition facts.

I suspect this is where some of the misconceptions around nutrient content in bone broth comes from. Similar uninformed bloggers peddle the notion that bone broth is rich in calcium. After all, it is made of bones, isn't it?

This is completely wrong. Look on the back of any bone broth and you’ll see at most 5% of your daily calcium per serving.

We’ve directly compared two batches of our bone broth for nutrients and vitamins. The first batch is made with apple cider vinegar, while the second without.

Calcium in bone broth with and without adding apple cider vinegar

Guess what? There was no significant difference in vitamin and mineral content. A few percentage points here and there with respect to iron, calcium and vitamin C.

It is important to put things in context in terms of nutritional benefits to you. While 10 mg vs 12 mg is a 20% increase, it amounts to nothing in your daily intake of calcium. 

Let me explain why. The recommended daily intake for calcium is 1000 mg.

10 mg serving represents 0.5% of your recommended daily intake.
12 mg serving represents 0.6%

If you want to save time and money in your homemade broth, I would argue it is a waste to use ACV to get an extra 0.1% of your daily intake. 

But if you still prefer using it, then go for it. 

Bone broth is not about the vitamins and minerals. It is about the gelatin, collagen, glucosamine and proteoglycans.

Next time you make bone broth, skip the apple cider vinegar. Your money is better spent elsewhere. If you do insist, you will end up with bone broth vinegar. 

Read our secret recipe to making bone broth.

Mistake #2: All about the HEAT!

4 things experts get wrong about bone broth

How hot should you cook your bone broth? Lots of websites encourage you to look for the perfect low simmer with the occasional bubble surfacing every couple seconds.

This is a recipe for weak broth with no gelatin and thus no nutritional benefit.

You should think of making bone broth as harvesting collagen and gelatin from bones and connective tissue. You need heat to harvest collage and gelatin in an efficient manner.

A low simmer will still work, but your cook time will be significantly longer. Perhaps two days at a lower temperature. Why wait when you can have it done quicker?

We recommend cooking your bone broth as hot as you are comfortable with without the broth spilling over your pot. If you have a thermometer, I’d recommend 98 degrees celsius.

This is a hard rolling simmer with lots of bubbles popping up. Don’t be afraid of letting it boil from time to time as well. Especially if you are home and able to watch over it every hour or so. If you go out or go to sleep, better to turn down slightly to 95 or 96 celsius.

With this temperature, you can make a collagen rich chicken bone broth in 10-12 hours and beef bone broth in 16-18 hours.

If you’re using a crock pot or slow cooker, then heat on high with the lid on. On the stove it is better to keep the lid off. Since you can achieve a higher temperature, the lid is not needed.

Moreover leaving the lid off lets the broth reduce naturally which results in more gelatinous and concentrated bone broth. If you notice it reduces too much, you can always add more water to the level you started with.

If you just want to try one and not obsess over making the best one, then read my guide on where to buy bone broth

Mistake #3: Bones to Water Ratio

It takes a lot of bones to get that nice gel in your bone broth. This is where the big misconception around high prices for bone broth comes in.

Bones are expensive, and you need more than you’d think to make bone broth. This translates into why bone broth is not inexpensive these days, though we are working to change that.

So how many bones do you need for properly gelly bone broth? Think of your pot filled with bones as a cup filled with ice. You add water to the ice which fills in the nooks and crannies. The ice is the bones you’re using in this case.

For chicken bone broth we recommend 1.4:2 ratio of bones to water. If you have access the chicken feet to mix in with your chicken bones, then the ratio is closer to 1:2 bones to water (ex: 1 KG of bones per 2L of water).

For beef (or other ruminants) bone broth the ratio is closer to 1:2 bones to water, although this greatly depends on the type of beef bones you’re using.

Your mileage will vary depending on the bones you use, so best to experiment with a smaller batch before testing a larger one. There is nothing worse than finishing a lengthy simmer only to find you have average bone broth for your efforts.

Mistake #4: Poor Skimming Practises

Yes I’m calling you out for poor skimming practices. The first 1-2 hours of cooking bone broth is crucial as it sets the stage for the whole batch.

If you neglect skimming the fat, foam and impurities as they rise, you may end up with cloudy broth. There is nothing wrong with cloudy broth. In fact, this is how certain culinary cultures (Korea and Japan) prefer to make protein rich broths

This happens to the best of us. In our early days we had to pour out full batches of bone broth once or twice due to cloudy and murky broth. You know it when you see it. It looks like milk.

This is mainly due to not skimming properly, but also from stirring bone broth during the cook. Do not stir it, ever.

Take pride in skimming all the foamy bits every 20 minutes or so for the first 1 hour or however it takes to boil the broth for ten minutes or so. It is quite relaxing. After that you are good to go!

“Homemade broth, of course, is a whole food product. It’s a slow food, whole food, and real food that has been nourishing and healing people for tens of thousands of years.”

― Sally Fallon Morell, Nourishing Broth: An Old-Fashioned Remedy for the Modern World

Bottom Line

There you have it, 4 mistakes many people make when getting started making bone broth.

If you are considering purchasing bone broth then make sure that you find a quality product. The best one in my mind is the chicken bone both powder from Bluebird Provisions.

You can find it on Amazon prime for free shipping.

Have you made bone broth? Leave a comment and let me know how it went!

Sources:

(1) https://pubmed.ncbi.nlm.nih.gov/2592713/

(2) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1975347/

(3) http://jn.nutrition.org/content/7/5/535.full.pdf

(4) http://www.ncbi.nlm.nih.gov/pubmed/8082052

(5) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5533136

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