One of the tell-tale signs of a properly made homemade bone broth (also called bone stock) is how well it gels upon cooling.
This gelling is a result of the gelatin that leaches out of the collagen in animal products. Gelatin is what makes Jello giggle and it should do the same for your homemade broths.
But it’s not always a given that you’ll get a gelatinous bone broth when making a bone broth.
I learned this valuable lesson last week when I went a little bone broth crazy.
My little chest freezer was filling up with beef bones fast and I needed to make some bone broth to clear up some space.
So I did. As you can see, I made about 12 quarts of beef broth.
I made them all at the same time which meant that I had to use both my crock pot (also called a slow cooker) and a stock pot.
Now I’m glad I did this because I was able to get a good comparison of the difference between making broths in a crock pot versus a stock pot.
I made sure that I had the exact same ingredients in both the crock pot and the stock pot.
Here’s a quick video showing the gelatinous difference in the outcome:
Yes, I’ll be using stockpots a lot more in the future!
Controlling the temperature is one of the key ways to get a more gelatinous bone broth. And you can’t do that with most crock pots.
Now if you know of a brand where you can set the EXACT temperature, please share in the comments below. I’d love to know.
Controlling the temperature is just one factor in getting a nice gelatinous bone broth.
Other keys to a gelatinous broth are using a variety of bones and using the correct ratio of bones to water.
Sarah Pope over at The Healthy Home Economist has a nice blog that details 5 reasons why your stock won’t gel.
If you’re in the market for a new stock pot I’d recommend one that has deep, straight sides and is at least 12 quarts.
Because I’m making so much stock these days I just got this 20-quart stock pot on Amazon.
I love that I can now make double, if not triple the amount of stock that I used to at one time. It’s very reasonably priced and it’s certified by the National Sanitation Foundation (NSF). NSF is an independent third-party that has strict standards for the safe design of kitchen tools and appliances (among many other things).
These days, I just can’t get enough bone broth. I’m using it more and more in my everyday cooking, not just for a huge variety of soups but also for things like sauces, gravies, cooking rice, and vegetables and even just having a small cup before bedtime. I even give some to the dog with her food and when I do, boy does she light up!
The list of uses for bone broths continues to grow.
Any tips for making a gelatinous bone broth that you’d like to add? I’m always learning and love to hear from others. Please share in the comments!
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.
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