Hi Alan – sorry for any delay here. There should be adequate water when the broth is cooking – so if it seems a bit low go ahead and add in some more.

Nobody has adequately answered the evaporation thing. is it detrimental to the broth to add more water during the slow cooking process or not?
I’m watching my liquid getting less and less and wondering, Hmm!
Alan.

Can you name a brand of coconut oil and recipes using it please.
Thank You,
Dawn

HI Layla – since nourishing broth is made from the bones of healthy animals (like chickends and cows) it is hard to find an alternative for that in terms of food. We’d suggest taking L glutamine in a capsule form, although all the other benefits will not be included. https://healthygut.com/l-glutamine-7-dos-and-donts/

If it tastes foul, you’ve got some issues. It should taste like the broth when making a roast. Did you use rotten bones?

HI Kat – it really depends on how many other veggies you steam with it (if any), how much you skim off the top, etc. It sounds like they way your doing it is great:) We recommend starting small and drinking a couple of ounces per day. Some can tolerate more and some can tolerate less, so start small and find what works for you. There isn’t one magic amount your trying to work up to, but in general a few cups per day should be suffice.

(Method: I blanch them for 20 minutes, remove the scum at the top, bake for about 50 minutes at 450 degrees, then slow-cooker them until they’re falling apart, about three days. I read the longer the better, but once they start getting soft and falling apart that they’re basically used up.)

Thanks!

HI Stephanie – yes you can use beef broth. Just be sure to skim the fat off the top on the intro diet, as fat can be hard on an impaired digestive tract.

Hi Babs – here is some info on how to clean and prepare chicken feet (you might be able to buy them already ready to sue, as well) https://delishably.com/meat-dishes/How-to-Clean-Chicken-Feet-Before-Cooking

We recommend adding a few chicken feet to your other broth bones – not making broth just from feet!

What do you mean by properly prepared chicken feet? I just found a clean source and don,t quite know what to do ..I hear you needs less feet as they have the most collagen…is that true..looking forward to my first batch ?

Thank you for that advice. I would have had broth and broken glass all in my freezer!

Hi Sheryl – sorry you had trouble making the north. It is definitely a process of trial and error.

We don’t see any problem with re-using the bones but if you do, you’ll likely have a less rich, flavorful stock the second time.

Ndver would have thought to add ginger….thanjs for the suggestion!

Hi Carolyn – that doesn’t sound good!!!

Are you using a high quality beef bone?? Choosing grass-fed beef will make a big difference in flavor!

Are you using salt and pepper (and other spices if tolerated??)

@Noelie, Thank you for the information on the quart size glass jars. I was just going to put my bone broth in them.
I’ll have to lookup which jars are safe in the freezer.
@MarielHeiss, this was going to be another question of mine regarding the marrow in which I grew up eating.
Thank you for clarifying the nutrients it contains and to put it into the broth in which I will do. I love all this info you have
Provided and I hope it will help my colitis/IBS problems that are flaring up more.
Wonderful information from all comments……thank you!

@Stephen – by the time the broth has cooked, the marrow should have fallen out.

It has a lot of important nutrients in it, so you do want to get it out the bones and into your broth!

Hi Donna – great point! Steve (and myself) give the VEGGIES from the cooked broth to our dogs – not the bones! Cooked bones are dangerous for dogs, but they love the flavorful vegetables 🙂 Thanks for commenting!

I work with dogs and nutrition for both pets and their humans. NEVER give dogs “cooked” bones raw are fine

Hi Andra – I’m so sorry you had this reaction to the broth! You definitely should not experience pain after you drink it.

There are a few reasons why this could have happened:

First: be sure you skimmed the fat off the top of the broth (after it cools, a hard layer of fat will form on the top of the broth that is easy to scrape off). Later on you may be able to tolerate all that healthy fat, but in the early stages many people have difficulty digesting fat and it is a good idea to remove it. The fat could have caused your stomach discomfort if you didn’t skim enough off.

You can also try digestive enzymes to help in your body’s ability to digest fats, like this one from Thorne: http://amzn.to/1bQ6aHM
We recommend you begin at 1 capsule (or even just 1/4 capsule if you’re sensitive) per meal and slowly work your way up until you experience symptom relief (no more than 4 per meal). Most people use 1-2 capsules per meal.

It’s also possible you had a reaction to the meat you used to make the broth. If you used beef, you might try chicken (or the other way around!)

Finally, some people just don’t handle broth well – sometimes because of histamine intolerance or because they have gut disbyosis (SIBO).

This article from Chris Kresser explains a bit more about histamines: http://chriskresser.com/headaches-hives-and-heartburn-could-histamine-be-the-cause/

If you find that you can’t tolerate broth right now, that is okay! Focus on the other aspects of the diet and try broth again a little later on when you’re in the “feel good zone.”

Hope this helps!

That’s great Brian 🙂 Keep up the awesome progress.

Hi Lib! For this recipe, we recommend about 5 pounds of bones. Add your green onions and herbs (and other veggies you’re using) once the bones have been cooking for 24 hours and continue to cook for about 12 more hours.
Steve feeds the veggies from his broth to his dogs after they’ve cooked.
You can use the broth as a base for soup or stew or drink it straight.

Hi, what is your recipe for the beef bone broth?

I suggest trying the wide mouth jars and filling cooled liquid to the fill line. I’ve heard from others that the jars with curved ‘shoulders’ and narrower mouths are more likely to break (due to expansion and pressure at the point where the shoulder curve begins). I’ve frozen in Ball wide mouth jars and have had no problems. Just to be on the safe side though, I’ve stored numbers of filled jars in the freezer inside of a plastic trash bag. If they were to break, contents would be contained and cleanup should be easier.

Try not to water it down and use a straw to just drink it. When cooking it use spices in it from day one. I use cilantro, spinach, Mrs. Dash garlic seasoning, mild red pepper, and iondized or sea salt. Look must things that are good for us do not taste good. Tasting good is a new theory for 21st century… eat to live not live to eat.

cool the broth completely. Take the fat that solidifies the fat and that can be used for other cooking. I throw the fat out. This has assisted me in healing my gut with no flares with a gluten free, yeast free, and wheat free diet. Every day drink 10 oz or so for breakfast like a cup of coffee.

Hi Margarita, thanks for reaching out! Go ahead and start with smaller amounts and also make sure to skim the fat, as fat can be hard to digest for impaired GI tracts.

Hi Brandi, thanks for reaching out! My best suggestion here is to use a crock pot, as this will allow for cooking through out the day.

Be sure to ONLY use grassfed, or at least all-natural, bones. Numerous studies have confirmed toxic levels of lead in feedlot bones. Do not poison yourself or your family by using factory farm feedlot bones. If you cannot obtain grassfed or all natural bones pass on making broth. Lead poisoning is the last thing you want. Google bone broth and lead for more info and make an informed decision.

Hi Rebecca, thank you for reaching out. Yes, grassfed is the best and this is where the most benefit will come from. There are still healing properties in general bovine bones and i would encourage you to continue making the broth with the bones you do have.

Joseph and others, I have been making broth/stock/veggie soup the way you wrote above for 50 yrs.. Alternately, using peelings alone as throw-away-later veggies (children called it “garbage soup”) I’m writing to mention that one can use lamb, veal, turkey, etc., as well as beef and chicken; each offers different nutrients. It is helpful to add just a little salt, no pepper and the vinegar, which burns off, during cooking, as one will want to season it towards the end according to taste. Also, the parsley is best added toward the end of cooking. Someone asked about freezing…it’s almost a must with any quantity although, the gelatin/stock will last a very long time in the refrig. if allowed to have a coat of fat left over the top. You needn’t buy jars if you buy your tomatoes, etc. in jars unless they are too thin to hold up in the freezer; remember to leave a couple of inches for expansion on top of the jar. Thank you, Jordan, for telling us of the healing properties; I only knew of the chicken broth for colds and beef broth for recovery from gunshot wounds! Read those old westerns. Ha, Ha.

I cooked my broth 12 hours and added water every 1 1/2 hours because was loosing broth level during cooking. Thought I was making a mistake. The last 2 hours I mixed the bovine gellatin into 1/2 cup cold water and stirred into the broth. The herbs I used were: 3 bay leaves, rosemary and oregano from the garden. The only veggies I had: onions and 4 garlic. Also 1/4 cup of acv.

Next day: I must say, for me the taste was delicious. It appeared liquity as it cooled, but overnight in the fridge became like jello. At that time, I skimmed off the fat. The taste, better than any store bought broth and it has been a great base for soups. The flavor must have concentrated over those hours. And yes, the cooking odor was just atrocious. Now I am ready to try the beef bones and ox tails.

I would not for any reason try this, unlless you have about 3 eppi pens handy and a. hospital close by. This lyme/tick allergy is very serious. I’m no doctor but my niece has developed it and each attack gets worse. Recently she was at a cook out and brought some chicken burgers that she had made up herself. Never giving a thought to cross contamination. Well she almost died from cooking her burgers on the same grill and spatula.
Jackie in virginia

Wow, no no no. Coconut milk gives me crazy GI problems, and I don’t even have IBD. I know many people find coconut milk is a gut irritant. It’s not allowed on the initial stages of the SCD diet, anyway, because it can cause problems for folks. It’s also high in FODMAPs, which can be a huge trigger for a big portion of the SCD population.