I already explained my situation in previous posts. Just to summarize I was felling badly for 7 years on T4 (200 mcg) and I just started to self medicate with T3 by lowering T4 and adding T3. There is also obviously something wrong with absorption of meds in my gut and I was advised by a wonderful lady here, called Greygoose I think, that I should try healing this with bone broth. However I never made something like this in my life and I don't have a clue how to do it. I know this isn't a cooking channel and I am not searching for Jamie Oliver, I just need someone who knows basic recipe. Just please not with chicken, we don't eat chicken in our house, we have 5 parakeets and 7 year old pet ruster who is toilet trained (meaning he has the place where he does this ) and sometimes likes to sleep in bed with my husband and me
P.S. Ruster is in fact rooster but my youngest didn't know how to spell it correctly when he came so this name stayed.
Thanks. Oh my... this sounds time consuming. I am usually a "fast cook" I don't usually make any dish that takes more than 45 minutes to prepare Do you cook only bones or meat as well? I can't tolerate garlic, I feel very sick every time I have it. Do you consume this once a day or more?
Me? No, I do that sort of thing for my hypo dog, but I wouldn't consume it myself. I'm not very hot on animal produce?
I suggested to the OP that she post a question asking if anyone had a recipe because I don't have one myself. But, I have heard it's great for healing leaky guts.
Thank you. Only in my case it can't be made of chicken bones. Birds are part of our family so we don't eat them. No chicken, turkey, duck, goose or anything with feathers (I hate to use word "poultry" it is degrading to domestic birds like they are some kind of thing and not a living being). So maybe I can do it with beef but I never did any cooking with bones. Wow, it's going to be hard...
I've never made bone broth myself, but as far as I can tell it is just a fancy name for meat stock. I know that it can be made with different types of bones e.g. beef, poultry, lamb. I've never heard of anyone using pig/pork bones though, but I don't know why.
If I was going to make bone broth I'd probably want to try beef bones.
Oh goodness. As I child my gran used to get fish scraps from the fishmonger and boil them up in an old pan for the cats , honestly I’ve never eaten bouillabaisse since. When we go to northern France where seafood and fish reigns there are all these people tucking in and loving it and all I can think and smell is the cooking cat scraps. Yuk!
I've never seen bouillabaisse in the North of France. You wouldn't have the right type of fish. Bouillabaisse is a dish from Marseilles. It's pretty awful, anyway. lol Tried it once but never again. And, yes, I can remember the smell of fish scraps being boiled up for the cat. Ugh!
We used to give our cats "Lights", a piece of sheep's lungs from the butcher, boiled in plain water. It looked and smelled disgusting but our cats loved it!
I've cooked lungs for the dog - many years ago, they used to sell them in France for human consumption! Don't think I could eat them myself, though. You don't see them anymore.
You’re right - Marseilles for bouillabaisse and huge piles of fruits de met for Normandy and I think they do some sort of fish stew. It’s all ‘cat fish’ to me.
Oh, that would be much easier for me. We eat beef (not that much of it) but looking at the beef bones would make me real sad. Fish would be definitely easier. So I guess it's something like a fisherman soup only with no tomatoes, potatoes and other vegetables they put in it?
I've never cooked bone broth of any kind myself. I've just read about it quite often (including using fish) and I keep meaning to do it, but never quite get my act together. But "fish bone broth" is easy to find instructions for on the web.
Thank you! Is there a brand that you can recommend? It would be so much easier for me. I don't know what will I do with my husband if I have to cook the soup myself for 12 hours and he hates the smell of cooked meat. I would be able to do that only when he is away
I've tried several brands & none taste anything like homemade. Commercial bone broth tends to taste like thin broth. Homemade is rich & delicious. The trick is to cook on low heat for as long as possible (around 24 hours is best). I make a lot at once & freeze it. The recipe link shaws posted is good. There's nothing you can do wrong making bone broth.
Try to get bones from organic, grass fed beef. You don't want to be cooking down toxins from commercial beef.
If making bone broth is a problem, you can buy powdered collagen. Look for a brand that's from organic, pastured beef & tested for toxins like heavy metals, pesticides, etc.
I wanted to ask that but I didn't want to sound stupid. When somebody earlier mentioned collagen I though could I just buy one of those liquid collagen they sell around. This would be such a relief, I mean not having to cook bones for 24 hours.
Oh, that is such a relief! Thank you so much. I was already having doubts will I ever really force myself to cook bones for 24 hours. When I posted the question I didn't have a clue that it is so complicated. Buying collagen or already made bone broth is definitely going to be my choice. I really don't care does it taste good, just that it works and that I don't need to make it myself
I mentioned commercial bone broth not tasting as rich as homemade because I wonder if it's really just regular broth. Or, watered down bone broth. Just be careful that source of the collagen are grass-fed, antibiotic & hormone free. There are different types of collagen depending on what part of the animal is used. I'm in the US & use Dr. Mercola's bone broth capsules. I've also used Great Lakes Hydrolyzed Collagen (powder). You want the hydrolyzed form because it's broken down for easier absorption.
I do have a recipe which a brilliant herbalist gave me, it will take me a couple of days to find it though, but it really is worth doing, I use a slow cooker, when I post I will pm you
I usually add onion, celery, carrot and a broccoli stalk. I try to use peelings (tops and bottoms of carrots, onion peel, just the stalk of the broccoli) so I'm not wasting veg. I tend to put scraps in the freezer and pull them out when I need them.
I also will boil the stock down afterwards, until it's about 1/5 the volume, and then pour it into an ice cube tray to freeze it. That's handy if you want to use it in soup, but would work if you just added a couple of cubes to a mug of hot water.
Butchers usually sell beef or lamb bones, and will break them into smaller chunks for you if you ask. I make stew by getting some bones and pieces of stewing steak or lamb pieces or even chops and add seasoning (I'm lazy and use an OXO cube or two). Several hours in the slow cooker makes the meat very soft. I add veg in maybe the last hour so they don't get too mushy, or cook separately.
Not strictly broth perhaps, but tasty...
There is usually too much fat, so I let it cool, put it in the fridge and skim it off afterwards.
I do mine in a big slow cooker with a whole chicken. I add celery, carrots,onion and a bay leaf or whatever veg is lurking in the fridge and needs using up. Once the chicken has cooked I remove it from the slow cooker and let it cool enough for me to strip it ( keep the stripped chicken for meals). I return the bones to the slow cooker and add some apple cider vinegar (the vinegar leaches the marrow out of the bones) and I leave the slow cooker on high all night and turn if off when I get up in the morning. Doing it in the slow cooker means I can just put it on and leave it and don't have to keep checking (otherwise I would probably forget about it!)
My butcher told me that it was important to bake the bones first so you get a good colour. That is for meat not chicken (which you don't want to make anyway). You also have to skim off the top as its cooking and discard. I haven't done it yet with meat but I make chicken broth all the time by just adding carrots, onions and sometimes celery along with a bay leaf or two and salt and pepper. I'll start adding the cider vinegar (with its mother lol) now that I see it's been recommended above. Just slow cook for several hours and then skim everything off and store in the fridge. It's also great for making gravy and adding to savoury recipes that call for water.
I was wondering, does vegetables in broth interfere with healing? I was just wondering, if what we need to heal our guts is basically collagen, can vegetables put in a soup somehow lower the effect of it?
I've made it with pork bones, I came across a recipe saying pigs trotters were the best to get the collagen out, but I preferred the taste of using just the bones. First roast them in the oven for about 30 minutes, then boil them in water with vinegar (with mother) for 24 hrs, i'd turn it off overnight and on again the next morning. You may need to top up the water if too much evaporates. I only added onions and garlic. Then you just sieve the lot to get rid of the bones (which at that point all break into little bits with little effort, I usually tried to smash them with the spoon and leave them boiling for a few more hours, just to get more of the collagen and marrow out). Once you get the clear broth you can eat it like that or use it for cooking (i made vegetable soup just by adding loads of veg).
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) and sometimes likes to sleep in bed with my husband and me 
Do you cook only bones or meat as well? I can't tolerate garlic, I feel very sick every time I have it. Do you consume this once a day or more?
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