9 Ways to Maximize the Health Benefits of Your Bone Broth

If you read our last blog post, you already know how to make a beautiful, healthful bone broth, but if you want to make it even better then these are the tips and tricks for you!


Don’t Skimp on Meat

Of course bone broth requires bones since they provide most of that wonderful gelatin, but without meat on those bones, you won’t achieve a flavorful broth!


Simmer without a Lid On

This allows evaporation of liquid and concentration of flavor and nutrients.

Buy Quality Bones

Grass-fed, pasture-raised, and optimally local. Some great places to start are farmers market, local butchers, and websites like US Wellness Meats or Butcher Box.

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Change Up Your Bone Game

When picking bones you want to get a mix of bones, cartilage, tendons, and meat so don’t just get one kind of bone and consider it a done deal. Try out neck bones, knuckles, feet, marrow bones, oxtails, beef shin, chicken backs and cages - whatever you can find! When picking some of those less common cuts, not only are you getting a different nutritional profile, but (bonus!), you’re usually getting a cheaper product. Remember: generally speaking, the exact bones don’t matter as long as you’ve got a good mix with some meat and cartilage thrown in.

Add Some Apple Cider Vinegar

When chilled, for maximum nutrition, the bone broth should be "jiggly." The "jiggliness" of the broth is proportional to the amount of gelatin you have gotten out of the bones. Adding in some of those cartilage-rich bones we just mentioned (like feet, knuckles, ribs, and even wings) will help but you can also simply add in some apple cider vinegar.

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Add Salt at the End

Typically when cooking you want to start salting early. However, with broth you only want to salt at the end. With the long cooking time and concentration of flavors that happens during the broth-making process, if you salt at the beginning, you risk ending up with an over-salted broth.


Chop It Up

If you are using a whole chicken carcass as you broth bones, chop it into smaller pieces before throwing it in the pot. This way you can fit more bones in. If you just throw a whole carcass in and leave a bunch of empty space, you’ll end up with a less flavorful, watery broth.


Yup, we’ve got tips and tricks for days. Stay tuned for more!

Or you can always set up a free initial consult with us and get personalized tips, tricks, and recommendations just for you! Book one now!

Kelly Fox