I have been making broth for years.  I have baggies of bones in the freezer and my family pulls them out and says- ewww what is this stuff and I say dont touch my bones!  I never thought about the gelatin broth being filled with protein and all the good minerals.  I just like the taste of homemade soup.  After reading this I think I will cook my broth longer.   I usually do my chicken broth 3-4 hours or 1/2 a day.  The crock pot would work too- on low for 8-10 hours.  I was surprised to read that most of our broth flavors now a days are artificial and have MSG.  Another tip for easier cooking.  I often cook a whole turkey in the oven over night at about 250 degrees covered with foil.  I put it in frozen about 9 pm and pull it out the next day (smells wonderful) and let it cool a couple hours and then strip the meat and bones.  I put some in baggies in the freezer for later use if there is 2 much, so we don't get sick of it.  I make gravy with the broth and save the bones later for soup. 

I'm jumping on the broth bandwagon.Thanks for the post Jlopatka! You're right, it can only help us..xo

I am trying this right now.  I bought 2 Foster Farms Chicks yesterday and have one on the stove right now.  The cost between the range chicken and the other was about $10.  I am wondering how critical it is to have range, veg feed chicken, but I will start here.  My husband's great aunts used to do this all the time.  The article brought up the fact that we just buy meat ready to go - like boneless, skinless breasts etc....  How true this is.Tammera

thanks so much for sharing!....... when my belly was RAWWWWWW 24/7..i was having broths (beef and chicken) every day.....they are sooothing and healing on many levels....and yummmmmmy

I tried the broth/stock this am.  I put in a pot and boiled it with carrots and celery.  I used a lid and wasn't sure if this was the right procedure.  When looking for foam or scum 2 hours later, I couldn't really find any.  (was this because I had used the lid and all the scum and foam is in my broth now?  What is the scum?!  Anyway, drained off my broth and the chicken literally started just collapsing. I then had this pile of bone and meat all mixed in with my veggies and I couldn't save them. LOLSo I now have the big pot of broth that apparently has the scum in it in my fridge, and I took all the bones and veggies and put them in my crockpot with more fresh water. OMG.  Then as I was looking at the broth in my fridge, it had a layer on it and it looked kinda gelatin-y and I was wondering is this the scum or the good for me gelatin.Now, I am not a bad cook - really - and this little project just about sent me over the edge in a very comedic way.  I hope someone has some laughs from my morning like I am right now telling you all about this.  PS - I left the dishes - my husand is going to wonder what in the world is going on. Tammera

When I was sick recently I bought Miejer brand organic vege broth..and I flared so bad.  I think MSG is hidden somewhere in it, it did not say on the ingredaints, but there is no way it could be so cheap without it.  This comes at the perfect time cause I am always wondering how to make broth!  Going to go and get me a bird tonight! 

Sorry I have to ask... but how does one "strain the mix?"

Is it necessary to add vegies? do you chop them up and add a lot, or just a few stalks of celery, etc??
I have also wondered--how do you eat it?? plain?? do you make soup out of it??
icnot4me

My next question is about gelatin and fat...So I put my broth in the fridge (non strained yet) and now it has a thick white/yellowish film on top. I don't want to throw that stuff away because I read that gelatin (the good stuff) also hardens in the fridge?So what to do, do I scoop the stuff out? Is it only fat?

about that part of the receipe- that calls for vinagar- I imagine this is so the dense nutrients are extracted into the broth- but since we can't have vinegar -do you substitute with anything?  I saw that you could use lemon juice as a replacement. I'm on list 3 sometimes I stick with list 2 :(  if its a bad week. does lemon juice bother anyone if used in soup? I cannot tolerate it in salads but I can do fresh grapefruit juice squeezed on salads just fine. It makes a FABULOUS dressing! Maybe grapefruit juice splash could also work as a citric acid broth extractor ( does what vinegar does.) also if you can't do vinegar, or ANY citric acid and just cook the broth anyway are you getting same the nutritional value of the broth with vinegar? I really need to make this -it looks like a super key component next to red meat as a way to rebuild the tissue of my body that as damaged by yeast/ inflammation/ibuprofen.any tips here would be appreciated. thanks so much everyone!

wow what a fantastic article! Thanks for sharing, super really."Let food be your medicine". I'll be having a cup of broth instead of tea during my day now. I just couldn't find hooves around here. Must keep searching. The lady at the meat section of my supermarket looked at me like I come from Mars. I guess people really stopped making this stuff.I also didn't let my broth cook long enough last time. Next time I'll leave it overnight and add a little vinegar.

This is a really good topic that I wanted to make active in the forum again. There are 2 really good articles, and a lot of good information regarding Broths/ Stocks. It makes me excited to read this stuff. And it makes me motivated to go out and shop then cook! 
 
Also I was never using vinegar in the stocks I made, but now I am going to use a little to extract the calcium.