Recipes
Bone broth: slow method, real gel, sippable.
Adults making bone broth as a base technique, for sippable mugs, soups, joint and tendon support, or post-illness recovery.
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A real bone broth gels solid when it's cold. That single test, does it set into a wobbly aspic in the fridge, is what separates broth from glorified stock. The slow method below runs 24 hours on the lowest setting your hob or slow cooker can hold and produces something you can sip from a mug or use as the foundation of any soup in the anti-inflammatory cluster.
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Frequently asked
Questions readers send.
- Why 24 hours and not 4?
- Collagen extraction from chicken bones is largely complete by hour 8; from beef bones it continues up to 24. The visible test is gelation: a 4-hour broth runs liquid cold, a 24-hour beef broth wobbles like aspic. The longer broth has the substrate (glycine, proline, hydroxyproline) you came for.
- Does bone broth replace collagen powder for joints?
- Lena (our RD): not a like-for-like swap. A mug of broth carries roughly 6–10 g of collagen-derived protein; clinical trials showing tendon-support effects (Shaw 2017, Clark 2008) used 10–15 g of hydrolysed collagen with vitamin C 30–60 minutes pre-loading. Broth is good. If you're running a serious BPC-157 or TB-500 protocol, broth is breakfast, the powder is the dose.
- How does this pair with the chicken soup recipe?
- The 24-hour bone broth is the base. The anti-inflammatory chicken soup uses 4 cups of it, make a double batch on Sunday, freeze in 500 ml portions, the soup comes together in 35 minutes any weeknight after that. The two recipes cross-link explicitly.
- Is store-bought broth fine?
- If you're using it as a soup base, yes. If you're sipping it for the collagen and minerals, the gel test is a deal-breaker, most cartons run liquid cold because they're not simmered long enough. Brands that gel: Bonafide, Kettle & Fire bone broth (not the broth concentrate), Brodo. We don't take affiliate fees on any of them.