bone soup turned into jello

[Carol Orr]

I made my first bone soup using chicken feet. 6 hours with some onion, garlic,
carrots and celery and couple tablespoons of apple cider vinegar. I used about
15 chicken feet..organic. I made a cut on inside of claw. The whole thing
turned into gel. I've read a hundred blogs about this and never found anyone
who had all gel. I added some water to a half cup of gel to make a hot broth.
Tasted good. Is having all gel not the ideal outcome or is it really a good
thing? It was so clear it looked like jello. I wonder if I did something to
make it sweet that kids would lap it up as jello.

[Rachel]

it's the gelatin, Carol. that's a big part of the benefit of bone broth. read up on gelatin. it's all good.

________________________________

From: "'Carol Orr' carolorr@usa.net [minutus]"
To: minutus@yahoogroups.com
Sent: Sunday, December 21, 2014 8:09 PM
Subject: [Minutus] bone soup turned into jello
I made my first bone soup using chicken feet. 6 hours with some onion, garlic,
carrots and celery and couple tablespoons of apple cider vinegar. I used about
15 chicken feet..organic. I made a cut on inside of claw. The whole thing
turned into gel. I've read a hundred blogs about this and never found anyone
who had all gel. I added some water to a half cup of gel to make a hot broth.
Tasted good. Is having all gel not the ideal outcome or is it really a good
thing? It was so clear it looked like jello. I wonder if I did something to
make it sweet that kids would lap it up as jello.

[Ginny Wilken]

Depends on your bones. I've had that most times, and from beef and other large animal bones. Savory gelatin is quite a delicacy!

ginny

--

Ginny Wilken

gwilken@fastmail.fm

[Vicki Satta]

Carol... it is what all of us working on our health dream of. You had all gel because you used 15 chicken feet! Did you just strain the liquid off one time and that was it? I used about 6 the first batch, but you might have gotten a less gelatinous broth if you had added chicken + feet... Maria says to remove the broth when the chicken and veggies are done. Then add new water, new everything. Unless your pot was huge/huge you shouldn't need 15 feet!!! LOL. You can put that back in the pot with more water, chicken and new carrots/veggies/onions and the original feet unless they totally collapsed. I ended up using 2 chickens and a bunch of backs and other stuff I've been saving. I did get 1 small jar of small gelatin and I've been living on broth and eggs until I ran out of eggs, but I also make my own beef tallow (doing everything I can to get well) so I saute a few veggies (like tiny strips of carrot/garlic and kale or any other green I have). I drop in a big cup about 3 grains of Himalayan salt and a couple tips of parsley. Then I add raw onions/more garlic and a tad bit of manuka honey for the medicinal properties because I have an infection. You don't have to go that far to drop the raw stuff in the cup, but it you're sick it makes a difference. That (raw onion/garlic/manuka) is Dr. Joe's specialty. I ferment some batches because my gut can't handle as much as I'd like to eat.

Maria or I can send her recipe... but I did 4 or 5 batches over several days. I would have continued on but I didn't have anymore chicken or any money to buy more! So I stopped. The last batch was too watery, not as tasty and no gelatin as far as I can tell. That was when the chicken ran out. The second batch of feet were either not cooked long enough or something was wrong. She uses a cow's foot... so I'm trying to find a local GRASS FED source w/no hormones or antibiotics.

Broth made Maria's way is fantastic. She should market it and sell it on her site. Do you have one Maria? It's better than the recipe that Sally Fallon Morrell (the President of Weston A. Price Foundation). It's almost the same basic recipe, but Sally doesn't tell you to continue on and on! That makes it better.continue

Anyway, redo it and it will be something that you'll want to use in basic cooking or as a health tonic every day... but save some of the gelatin because if you ever get sick it is powerful. I put about 2 tsp. in an 8 oz mug w/all of the sauteed veggies I mentioned. The taste is really divine and it's much better with the extra gelatin.

Vicki

[Tanya Marquette]

So if I am understanding you need the feet because of the cartilage in the bone joints?
Is that why I couldn’t get get with the large bones of the turkey as there was no joint material?

t

[Maria Bohle]

Gelatin will not last long so freeze it if you can. Otis wonderful gor building up joints. My thoughts are to make it taste great. Yes it is delicious. Feel free to share the recipe and alter it to your taste. It is a wonderful base for any kind of soup. I make it really concentrated and use it almost any time I need liquids in cooking. Enjoy.
Maria

Sent from my iPhone

[Carol Orr]

I'd love Maria's recipe. I did do a second batch with the 15 chicken
feet....absolutely NO gel.

I added water to about a half cup of the gel to make about a cup and a half of
broth and drank half and put the rest in refrigerator where it re-gelled.
Maybe it was making that cut in the foot that got all the gel out. Anyway,
after I drink it...I notice that I don't feel hungry at all. I did put the
pink salt in there while the first batch was cooking...maybe that drew out all
the gel.

[Maria Bohle]

You have to be careful with the gelatin, if you boil the stock too vigorously it will damage the gelatin.

Organ Therapy, that is a branch of nutrition that says if you eat the organ or tissue the you want to repair, all of the nutrients, DNA, RNA factors are there to help repair that organ or tissue. The idea is that the organs and what you are eating have similar characteristics and it is easier for the body to repair with all the nutrients in balance.

I started making that 'cow foot soup - or bone soup' when I started Karate at an older age. I was warned that my bones and joints were not used to the impact and I would be having structural problems. When the joints or bones did start feeling it, that was my 'medicine' and it did indeed repair most of the problems.

This is why, in my recipe, I drain off the stock, and refill and simmer for more than one day, it takes two days for the cartilage to be removed from those cow feet. (Imagine how much weight and abuse a 2,000 pound cow can put on their feet) . By the third day, most of the cartilage is gone so I wanted to calcium from the bones and added the vinegar.

Enjoy this process, life is not worth living if you cannot enjoy it.

Warmly, Maria