Hi.
Suffering from suspected Adrenal Fatigue (already have bloodworm results, waiting for DUTCH test results to come back). Likely causes: Crazy stressful year, coupled with being post-menopausal, 12 months of a Vegan diet and a possible genetic predisposition. Pending a definitive and comprehensive diagnosis, my Dr. has put me on what is akin to a Paleo-ish diet for now - mainly lean animal protein, dairy & gluten free low sugar, limited carbs, selected vegetables and limited fruit.
Just made my first 2 batches of Bone Broth; 1 chicken and 1 beef. I used organic, grass fed beef soup bones & marrow bones, and organic pasture raised chicken soup bones & necks.
I roasted them first (450* for 40 mins), then they sat 30 minutes in the cold water/ACV bath. I slow simmered the chicken for 24 hours; strained then cooled it to close to room temp. I then fridged it in a large bowl overnight. This morning I skimmed off the fat- its gelled beautifully btw - and portioned it out into glass canning jars (left headroom) and froze them. I plan to cook the beef for a total of 48 hours and then follow the same protocol.
Q1: Do you see any flaws in my production?
Q2: Must Bone Broth be heated to boiling prior to consumption for safety reasons?
Q3: I read somewhere that if I choose to dilute my broth before consuming I should make sure I'm getting at least 150mls of the pure gel per serving; is this valid? I'm actually fine with eating it undiluted, I'm just wondering if I can stretch out a batch that way or if I need to resign myself to making it more often (I got 32 oz from the chicken batch).
Q4: I made mine over the stove in a stock pot; have you noticed any appreciable difference in the results when you use the crock pot?
Thanks in advance!
Suffering from suspected Adrenal Fatigue (already have bloodworm results, waiting for DUTCH test results to come back). Likely causes: Crazy stressful year, coupled with being post-menopausal, 12 months of a Vegan diet and a possible genetic predisposition. Pending a definitive and comprehensive diagnosis, my Dr. has put me on what is akin to a Paleo-ish diet for now - mainly lean animal protein, dairy & gluten free low sugar, limited carbs, selected vegetables and limited fruit.
Just made my first 2 batches of Bone Broth; 1 chicken and 1 beef. I used organic, grass fed beef soup bones & marrow bones, and organic pasture raised chicken soup bones & necks.
I roasted them first (450* for 40 mins), then they sat 30 minutes in the cold water/ACV bath. I slow simmered the chicken for 24 hours; strained then cooled it to close to room temp. I then fridged it in a large bowl overnight. This morning I skimmed off the fat- its gelled beautifully btw - and portioned it out into glass canning jars (left headroom) and froze them. I plan to cook the beef for a total of 48 hours and then follow the same protocol.
Q1: Do you see any flaws in my production?
Q2: Must Bone Broth be heated to boiling prior to consumption for safety reasons?
Q3: I read somewhere that if I choose to dilute my broth before consuming I should make sure I'm getting at least 150mls of the pure gel per serving; is this valid? I'm actually fine with eating it undiluted, I'm just wondering if I can stretch out a batch that way or if I need to resign myself to making it more often (I got 32 oz from the chicken batch).
Q4: I made mine over the stove in a stock pot; have you noticed any appreciable difference in the results when you use the crock pot?
Thanks in advance!