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Help—My Broth Isn’t Gelling!

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Help—My Broth Isn’t Gelling!

Written by Dr. Kellyann Petrucci

 

A perfect bone broth is “jiggly” when it’s cool. That jiggle tells you that it’s super-rich in the healing gelatin you need to make your gut glow.

But what if your broth doesn’t jiggle?

First of all, don’t panic! Your broth is still delicious and nutritious, so don’t toss it out. Instead, enhance its gelatin content with this quick trick:

  • Soften a packet of unflavored gelatin—use high-quality, grass-fed gelatin—in a quarter cup of cold water. Let it sit for a few minutes, until it’s spongy. You can also try the SLIM Collagen Bone Broth To Go.
  • Add a cup of hot (not boiling) broth to the gelatin and stir until the gelatin is completely dissolved.
  • Add the gelatin to your pot of broth. It may take a little experimentation to get your broth as wiggly as you’d like.

Now, let’s talk about how to coax more gelatin from your bones when you make your next batch of broth. Here are some tips for getting the best results:

Be sure you have plenty of bones. The more bones, the better! Don’t skimp.

Choose cartilage-rich bones. If you’re making beef broth, go for marrow bones, shanks, oxtails, and short ribs—and add a pig’s foot for an extra shot of gelatin. If you’re making chicken broth, toss in some extra legs, wings, or feet, or a pig’s foot. Don’t worry… the pig’s foot won’t change the flavor.

Avoid adding too much water. Put in just enough water to cover your ingredients.

Be sure to add vinegar. Vinegar helps to make the bones dissolve, releasing more gelatin.

Cook your broth long enough. Aim for at least six hours for chicken, and up to 48 hours for beef.

Simmer, simmer, simmer! If you cook your broth at too high a heat, the gelatin will break down.

That’s all there is to it. If you follow these guidelines, your broth should be beautiful—and when you chill it, I’m betting that it’ll jiggle like a hula dancer!

Keep Thinking Big & Living Bold!

drkellyannsign

 

 

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