Bone broth is always wildly popular through the winter in real food circles. It’s an awesome, nutrient-dense food full of wonderful gelatin and minerals. If you learn how to make bone broth right, you can pull many minerals out of the bones. The bones will soften and easily snap under a little pressure. That’s a sure sign that mineral migration into your bone broth has happened.
Bone broth is a ‘found food’ for many people. That means it can be made out of scraps instead of purchased ingredients, making it highly economical when money is tight. But I often see new real foodies not maximizing the nutritional punch and spending too much money on stock making. Here are the five biggest mistakes you might be making with your bone broth.
