Get Started Making Bone Broth

Many years ago, we would hear home cooks say that they simmered their beef bone broth for 24 or 48 hours. Some would even brag that they simmered their bone broth for 72 hours. That’s three days!

When I first started making bone broth, I used to be part of the three-day simmer crowd, as were many other traditional cooks. But after a bit of research, I learned that beef bone broth really only benefits from a 12-hour simmer.

Frequently Asked Questions

How to Keep beef Bone broth Gelatinous

After you bring your bone broth up to a boil, immediately turn the heat down to the lowest setting possible. Bone broth of any variety is best simmered at 180°F to created a gelatinous bone broth.

How to make Chicken Bone Broth

When it comes to making the most flavorful bone broth, it’s best to use three carcasses from roast chickens along with any leftover chicken scraps including cartilage and skin. This not only makes for a very tasty bone broth, it also only costs pennies to make!

Where do you get your Beef bones?

Most grocery stores carry beef bones as do speciality grocery stores. But if you have a local farm or ranch nearby, be sure to check with them first. Chances are you will be able to buy beef bones for considerably less. And if you are in search of an online source for bones, be sure to visit the US Wellness Meats website. And don’t forget to check out my shopping guide for a discount coupon code!

Tip: Keep Your Bone Broth Gelatinous

If you simmer bone broth for more than 12 hours, your bone broth can begin to degrade. You can, in essence, “break” the gelatin with a long simmer time. For example, if you chill a beef bone broth that you have simmered for three days, you may discover it is no longer gelatinous.

New to making bone broth? Start here!

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