Better than Bullion

I’ve shared my bone broth recipe with you, but today I’m going to share something even better–my recipe for gelatin.

Gelatin is a wonderfully useful substance.  It is loaded with nutrients, it takes up little space, and you can use it in almost any recipe.  You can reconstitute it with water, in the same way you would use bullion cubes.  You can use it in its concentrated forms, to make some wonderful sauces.

I make gelatin at least once every other week, using whatever bones are on sale.  If I happen to cook something with bones–generally a chicken, in this area, then I use those bones.

Here is my gelatin recipe:

1.  Start with a good amount of bones.  Two trays full, from the grocery store (or one whole animal, such as a chicken) will do it.  Place them in a stockpot (or pressure cooker) and cover with water.

2.  Add a fair amount of an acidic medium.  I use apple cider vinegar and lime juice.  You may also use lemon juice, or wine.  Add some salt.  Cover and let soak overnight.

3.  Cook over low heat, at least 12 hours.

4.  To make gelatin, boil down as much as possible.  Remove the bones, then chill the liquid.  It should solidify in a couple of hours.

What can you do with gelatin?  You can mix it with vinegar and spices to make a delicious sauce.  You can reconstitute it and use it to cook rice or other grains.

Or you can try my lovely gluten-free French onion soup:

1.  Fry up 4 sliced onions.  Use animal fat, or at least a vegetable fat that does not contain omega 6’s or trans fats.  I recommend bacon fat, butter, or coconut oil.

2. Add 2 chopped garlic cloves, 2 bay leaves, 2 tsp thyme, sea salt, and pepper.  Cook until onions are soft.

3.  Meanwhile, toast gluten free bread slices in the oven.

4.  Add 1 cup red wine.  Cook until wine evaporates.

5.  Add 3 heaping tablespoons gluten free flour, and 1 heaping tablespoon flaxmeal.  Cook for 5 minutes.

6.  Add two quarts water and 1 cup gelatin (I use pork).  Cook 10 minutes.

7.  Place in individual bowls, and top with toasted bread and shredded cheese (I use pepper jack).  Bake in oven, until cheese is melted.


French Onion Soup -

7 thoughts on “Better than Bullion

  1. Better than bouillon perhaps? Though a good recipe is worth its weight in gold…

    I used to do a vegetarian French onion soup fairly regularly; I think the only potentially glutenous material in it was soy sauce. I’ll have to have a look…

  2. I was just looking for a beef broth recipe yesterday. I tried but the link didn’t work so I’ll look through your posts and see if I can find it. The acupuncturist recommended it to boost my nutrition. I’ve never made it before but going to give it a try. Very synchronictic..

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