{"id":19783,"date":"2018-01-11T09:45:44","date_gmt":"2018-01-11T17:45:44","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=19783"},"modified":"2023-04-17T13:33:08","modified_gmt":"2023-04-17T20:33:08","slug":"bone-broth-doesnt-gel","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/bone-broth-doesnt-gel\/","title":{"rendered":"The Trick to Making Gelatinous Broth"},"content":{"rendered":"\n
\n

Gelatinous bone broth <\/em><\/strong>that jiggles and bounces when cooled is a sure sign of well-made broth. It indicates that the broth contains plenty of protein. In addition, gelatinous broth has a silky texture that makes your homemade soups absolutely luxurious.<\/em><\/p>\n\n\n\n

But there's a trick to making it right. And if you've tried batch after batch of homemade broth and are left wondering why it won't gel, here's what you need to know.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Gelatinous<\/figure>\n\n\n\n

Why does bone broth gel?<\/h2>\n\n\n\n

The bones you use for homemade broth are rich in connective tissue. Collagen is the primary protein in connective tissue. It is a good source of various amino acids, especially glycine and proline, which support gut health.<\/p>\n\n\n\n

When you simmer these collagen-rich bones in water for an extended period of time, all those amino acids in the collagen dissolve and reform to make gelatin. As a result, a well-made broth will jiggle and bounce when it cools. And that gelatin will dissolve again when you heat the broth.<\/p>\n\n\n\n

It sounds simple, right? Unfortunately, there are a few factors that can mean the difference between perfect bone broth gelatin and no gel at all. You need to pay attention to ingredients, recipe, temperature, and timing.<\/p>\n\n\n\n

Start with High-Quality Bones<\/h2>\n\n\n\n

Using a variety of bones is the key to high-quality, gelatinous bone broth. While herbs, spices, sea salt, and vegetables can flavor your broth, the real secret is in the bones.<\/p>\n\n\n\n

That's because some cuts of meat and some bones contain more collagen than others. The more collagen-rich ingredients you add to your pot, the more gelatinous your broth will be. <\/p>\n\n\n\n

What Kind of Bones to Use<\/h3>\n\n\n\n
    \n
  • The bones from young animals <\/strong>tend to be richer in collagen.<\/li>\n\n\n\n
  • Beef knuckle bones<\/strong> may be large and bulky, but they're one of the best sources of collagen and the key to good beef bone broth.<\/li>\n\n\n\n
  • Neck bones<\/strong> from pork, chicken, or beef are also a good source of collagen, and they give your broth good flavor, too.<\/li>\n\n\n\n
  • Chicken feet, wing tips, and backs <\/strong>are some of the richest sources of collagen and can be the key between a rich, gelatinous bone broth and a weak chicken stock.<\/li>\n\n\n\n
  • Ham hocks and trotters<\/strong> are loaded with connective tissue and excellent for making pork bone broth.<\/li>\n\n\n\n
  • Marrow bones<\/strong> are popular additions to bone broth, but they are a poor source of collagen and don't make for a very gelatinous broth. So only use a small number.<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n