The long, slow simmer is necessary to extract the collagen for a proper bone broth, as opposed to stock. Both can be tasty, but when a well-made bone broth is chilled, it's very gelatinous, almost like Jell-o, because of the high collagen content.
November 28, 2025 at 6:00 PM
The long, slow simmer is necessary to extract the collagen for a proper bone broth, as opposed to stock. Both can be tasty, but when a well-made bone broth is chilled, it's very gelatinous, almost like Jell-o, because of the high collagen content.
It makes me sad to think about all the bones that are wasted - especially when I consider how expensive high-quality bone broth is. I let it simmer for around 12 hours to extract the collagen. Good stuff.
November 28, 2025 at 5:44 PM
It makes me sad to think about all the bones that are wasted - especially when I consider how expensive high-quality bone broth is. I let it simmer for around 12 hours to extract the collagen. Good stuff.