As a great source of gelatin and collagen, Knuckle Bones are the perfect addition to your stock pot for creating a thick, mineral rich broth. Making broth is simple! Read further below for easy instructions.
What's the secret to making the most nutrient dense bone broth? How do you get bone broth to stand on a spoon like Jello? How do you ensure that the broth you're using for soups, cooking, and drinking is filled with gelatin? Knuckle Bones are the answer to all. These prized bones from the joints are the absolute best source of collagen -- when cooked, collagen becomes gelatin.
Collagen is the most important protein in connective tissue, skin, and bones - you actually have more collagen in your body than any other type of protein. Degradation or lack of collagen can cause problems from skin wrinkles to osteoporosis and everything in between. Even more critical to know is that our bodies stop replacing collagen as quickly around the age of 40. In addition to providing that stiff, gelled structure to bone broth once it's cooled, collagen has MANY more benefits:
We always recommend including at least one Knuckle in the pot with your other bones, but if you're really looking for a concentrated broth, try making it from nothing but Knuckles - the results will amaze you.
Either on the stovetop, in a crockpot, or using an Instant Pot...making bone broth is simple. Add bones to pot, cover with water, add a good size splash of apple cider vinegar to assist with drawing out the minerals....then cook according to the directions below depending on the method.
For a deeper flavor, roast the bones first in the oven at 400 degrees for 30-45 minutes, or until they begin to brown, before adding them to your cooking pot.
Stovetop Stock Pot: Set to high heat and when broth comes to a boil, reduce heat and simmer for at least 24 hours. Strain and pour into jars.
Crockpot: Set to low and cook for at least 24 hours. Strain and pour into jars.
Instant Pot: Using the manual setting, cook on high pressure for at least 6 to 7 hours. Allow to naturally release pressure.
How do you know if you've cooked the bones long enough??? They should become soft and brittle. If you can easily chip the bones apart with your fingernail, you've cooked them long enough.
Strain and pour into jars. Recook the bones once more if desired and combine both batches of broth. Add salt to broth before consuming.