A technically “correct” bone broth is one that, after cooking and cooling, thickens and gels. Like Jello. That lovely gel is a sure sign that your bone broth is the best it can be — full of nourishing, gut-healing gelatin, collagen, minerals, and amino acids. Here are my 6 tips for bone broth that gels every time!
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed