Bone Broth

grannykathy · Post by **grannykathy** » Sun Jun 17, 2018 3:11 pm

So I just cooked a whole chicken in my Instant Pot. Now I want to start my bone broth. Should I leave in the 2 cups of water and bird juice in there, put in the bones and fill with water? Or should I dump it and start with all fresh water? Well I won't just dump it because I am going to make chicken vegetable soup when the bone broth is done but...….
Oh yea and can I use an onion in the bone broth for flavoring sense the onion itself will get strained out or is that a no no? Sorry to be so dumb but I've never made bone broth before.

Gabes-Apg · Post by **Gabes-Apg** » Sun Jun 17, 2018 3:45 pm

No to onion.
Keep it as meat bones and salt only.

Yes add water and slow boil for two hours.

If you use search function you will see previous discussions about making bone broth ( I am not able to provide links at moment)

Deb · Post by **Deb** » Mon Jun 18, 2018 11:23 am

Granny, I usually cook the chicken under pressure in the Instant Pot for 30 minutes, remove the meat and add the bones back in for another 90 minutes under pressure. I get a really nice broth that way. Add meat back as tolerated. I can also add onions, garlic etc. for flavoring in now but be careful at first. Deb

grannykathy · Post by **grannykathy** » Mon Jun 18, 2018 11:29 am

Ok so I have 2 gallons of Bone Broth. It didn't gel though like I read about. I cooked on high in instant pot for 100 minutes and then on low for 30 min. That was instructions I got from Pinterest for using the Instant Pot. Is that ok that it didn't gel. I skimmed the congealed yellow looking fat off the top this morning and now took about 1 gallon of it and added some of the chicken meat, potatoes, rice, carrots, and green beans. Its simmering now. Sure hope it sets with me after all this work.

Erica P-G · Post by **Erica P-G** » Mon Jun 18, 2018 12:12 pm

Hi Kathy,
All my bone broths have never jelled (I got a little bit from it and put the jelled portion back into the broth to cook the veges and noodles with and I am ok with that). I know I don't use nearly enough bones to do a TRUE bone broth, but it has been gentle enough on my system and I keep making it the same way over and over....I was leery the first time I made broth too...hoping I didn't react to it because it is a labor of love to get it to the final stage of eating

I leave my meat out of the broth (under cover in the fridge) until all the vegetables are done cooking (since I had precooked it off and removed it from the bone it didn't need to be cooked again while the vegetables were cooking) to me it just made it stringy and not much taste when I cooked meat the first time with the vegetables (didn't like it at all but I ate it).

Sea salt has been the only flavoring I have needed as the vegetables have given the soup a really nice taste.

Post by **tex** » Mon Jun 18, 2018 12:23 pm

The jelling comes from collagen. To get bone broth to jell, throw in a few bone joints or something with more cartilage, such as chicken legs.

Tex

grannykathy · Post by **grannykathy** » Mon Jun 18, 2018 1:18 pm

Ok the saga continues. So this is what happened. Yesterday I cooked a whole chicken in my instant pot. I took the chicken out of the pot and deboned it. I put the chicken meat and the bones in the fridge. Meanwhile, I also put the broth that the whole chicken had cooked in in the fridge also because it was late and I wasn't doing the bone broth until today. So then today I put the bones and fresh water in the instant pot and pressured for an hour and half. And like I said - no jel. Well THEN I open the fridge and find the broth in a pitcher from last night that THE WHOLE CHICKEN had cooked in yesterday and low and behold, the whole pitcher was SOLID JEL! Just like jello! So evidently just cooking the whole chicken for that long in the instant pot pulled the collagen from the bones. That's why when I cooked the bones alone today, I got NO JEL! Soooo I took the jel and put half of it in the soup I had just made (with veggies and some of the chicken) and the other half in the rest of the bone broth that I'm going to freeze. Boy what a learning experience!

Oh and I finally got to eat some of the soup and its very good! Although I ate it BEFORE I found the jelled broth in the fridge. I hope that amount of gelatin is not too much for my system because I already stirred it all in now.

Gabes-Apg · Post by **Gabes-Apg** » Mon Jun 18, 2018 1:50 pm

Keep the jell. That is where the really good stuff is!!!!
Keep the fat on the top, this is also where good stuff is. I roast veges in it, add it to soups/stews

This is not a saga, remove the drama. Breath.
Relax and feel good that you embracing cooking that will optimise wellness.

Deb · Post by **Deb** » Mon Jun 18, 2018 1:52 pm

Granny, I usually cover the chicken in the Instant Pot with water (probably 8-10 cups of water) and cook as stated above. After I refrigerate it overnight it is always jelled. Deb

Janie · Post by **Janie** » Mon Jun 18, 2018 2:05 pm

I too, in the beginning stressed how I ate how I made it etc. I had panic attacks about food in general. But like Gabes said relax and if it jells good and if not eat anyway. Didn't your mom say chicken soup is good for healing? Or my case turkey soup.
Keep it real simple so you know what you react to. Eat this for a long time and don't change it up too much.
Also need to freeze it too cut down histamine issues. Especially if you keep it more than 2 days.

grannykathy · Post by **grannykathy** » Mon Jun 18, 2018 3:01 pm

Thanks all. Yes I kept it - stirred it in with the soup and the remaining broth, but then wondered if I should have saved the jell separate so I could try just heating it up and drinking it, but maybe that would be too strong. By the way is it gel or jell? I'm even stressing over that.

Getting ready to go in and divide it all into serving size containers for the freezer. Or most of it. Will leave a couple of servings in the fridge. It will last me a while. Hubby is not interested. He thinks cooking chicken bones is gross.

grannykathy · Post by **grannykathy** » Mon Jun 18, 2018 3:03 pm

Deb
So then after you cook the chicken and it jells do you still cook the bones again?

Post by **tex** » Mon Jun 18, 2018 3:39 pm

The liquid from cooking the chicken is chicken stock. Yes, it usually jells. But that's not bone broth. You need to cook the bones (without the meat) to get bone broth.

Tex

Deb · Post by **Deb** » Mon Jun 18, 2018 4:26 pm

Granny, I use the same stock (from the chicken) with the bones and get a really good bone broth. It tastes good and is good for you. It's just stock, intensified! Deb

grannykathy · Post by **grannykathy** » Mon Jun 18, 2018 6:37 pm

Ok thanks guys. For the record, based on that then, I ended up with both the chicken stock and the bone broth. Its just the chicken stock jelled and the bone broth didn't. But I ended up mixing it all together so I got both.