@Snow It’s incredibly gelatinous, the result has the hardness and consistency of gummy bears, so it’s very high in collagen content. Cow’s feet are also great for these broths, it’s all basically connective tissue.
So far I’ve only tried beef and lamb feet broth, but I want to try other options, such as beef tripe/tendon broth, or chicken feet, pig feet and ears…
How I do the recipe is as follows:
- Fill a pressure cooker with collagen rich animal parts
- Cover with water
- Close and cook between 2 and 4 hours
- Separate all the connective tissue from the bones, discard the bones
- Blend the connective tissue with the broth
- Strain the broth
- Separate into different containers and freeze them so that it can last you for months.
I like to drink my broth with olive oil, salt and pepper. The taste is incredibly delicious. I like the taste of lamb feet broth a bit better.
The recipe is inspired by @CO3 ’s “master broth”.
While I don’t know exactly how much gelatin it has per cup or 100g, I believe it’s a good amount. I want to do a test where I measure the amount of gelatin in the broth by comparing the viscosity from gummies made with gelatin powder and gelatinous broth made with animal parts.