Quick and Easy “Cheater Bone Broth.”

Turn any broth into a rich and satisfying “bone broth” in seconds.

Bone broth has been a staple in diets around the globe for thousands of years. It is made by slowly boiling bones and connective tissue at a low temperature until all the collagen melts out into the liquid. Bone broth is delicious and satisfying. A full-bodied liquid when hot, it is solid like jello when cold. It can be sipped on its own or used in place of broth or stock in soups/ stews/ gravy or any other cooking application. It takes a lot of time to make, and a lot of bones or chicken feet.

In recent years, bone broth has risen to the top of the charts for new health food trends and for good reason. Bone broth is rich in protein, gelatin, and amino acids. It is believed to improve nutrient absorption, immune function, joint function, recovery after exercise, sleep, reduce signs of aging on the skin, and increase bone mineral density (The health benefits of bone broth).

Bone broth is now widely available at grocery stores but it is expensive! A single pint can cost up to $8. So, I’ve come up with an effortless, inexpensive, and versatile method to make a “Cheater Bone Broth” in just a couple of minutes that contains all the richness, and health benefits of the real thing. With this method, you can turn any hot liquid into “Cheater Bone Broth,” all you need is unflavored gelatin powder.

I use this method to add viscosity and richness to homemade chicken broths, vegetable broths, miso broths, shoyu, mushrooms broths and quick ramen noodle flavor packets. But it’s important to realize that gelatin is not vegetarian. It is made by boiling down bones. So if you are cooking for others, and those others are vegetarian or vegan you’ll want to hold off on this.

Below, you’ll find tips for making quick and easy “Cheater Bone Broths” as well as other ways to use unflavored gelatin powder.

How To Make “Cheater Bone Broth”

Mix Gelatin with Dry Spices and Add To Broth

Per each cup of simmering broth (chicken, vegetable, miso, mushroom, pork, beef, etc)

Mix 1-2 teaspoon unflavored gelatin with salt and dry spices.

Stir this mixture into hot broth, simmer for a couple of minutes, taste, season, and serve.

NOTE: For dry soup mixes like “Cup O Soup” or Ramen, simply mix 1 teaspoon per serving with the dry mix before adding water and cooking per package instructions.

Alternatively, Bloom Gelatin in Water and Whisk into Simmering Broth

If the broth or liquid you are using is fully seasoned and does not need any salt or dry spices added:

“Bloom” the gelatin. Add 1-2 teaspoons of gelatin per cup of broth in a small amount of cold water (or broth) for 5 minutes. Add this to hot broth and simmer for 1 minute before serving.

Example: For a quart of “Cheater Bone Broth”, simmer 3 cups fully seasoned broth (home-made or store-bought). Add 6 teaspoons (2 Tablespoons) gelatin powder to the remaining 1 cup of cold broth. Let “Bloom” for 5 minutes. Add this mixture to the simmering stock and whisk until dissolved.

How-To Use Gelatin with Other Liquids

Coffee: Mix 1-3 teaspoons unflavored gelatin with coffee grounds for a pot of coffee. Brew. You won’t taste the gelatin but it will make your coffee extra silky.

Tea: Mix 1-2 teaspoons unflavored gelatin with bulk tea for a 1-4 cup brew.

Home-made Jello: Bloom 1 Tablespoon unflavored gelatin with 1/4 cup water/liquid. Stir this into 2 cups simmering fruit juice, tea, or your favorite alcoholic beverage🍸. Whisk until dissolved. Transfer to a container and refrigerate for 4 hours or until set.

Panna Cotta: Bloom 1 Tablespoons unflavored gelatin with 1/4 cup milk/water. Stir into 2 cups simmering milk/ cream/ almond milk/ coconut milk/ etc with about 1/4 cup sugar/ honey/ sweetener of your choice and any other flavorings you like (matcha, earl grey, lavender, lemon extract, vanilla…). Pour into a container and refrigerate.

Healthy Gummies: Bloom 4 Tablespoons in 1 cup of fruit juice. Bring that mixture up to a simmer, remove from heat and pour into molds or into a container. Refrigerate. Once solidified, remove from molds or cut into squares. Store refrigerated.