MAKE THIS INEXPENSIVE COLLAGEN BOOSTING RECIPE TO LIFT YOUR FACE AND REDUCE SAG


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24 replies
  1. Fancy Forest Person
    Fancy Forest Person says:

    We started turning everything we kill into bone broth and can it; elk and deer so far. We did several turkeys. We even made crab shell broth and canned. It all makes excellent soup base. I’ve used it in whipped cauliflower and hearts of palm, used it in meat pies. All kinds of stuff.

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  2. Tish Ratcliff
    Tish Ratcliff says:

    Bone broth is also wonderful for making your other recipes richer and tastier. When you make a big batch, freeze some of it in cup-sized portions to plop into your sauces and soups. I just let it cool and ladle into sandwich bags. Yum!

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  3. Alice
    Alice says:

    My cousin was just telling me about this very recipe but she doesn't make it for the collagen. Sthe was serving it to her boss because he was using the little cubes and she felt this would be better for him. Thank you so much Dr. Rajani I have got to call and let her know and I will make it too.

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  4. dam mar
    dam mar says:

    An important ingredient is vinegar, about a tsp. It helps extract the collagen from the bones. I use balsamic, gives an extra flavor.
    Also, the bones should be cooked first, like a rotisserie chicken. I collect bones after a dinner. Then I simmer them with the vinegar and some salt.

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  5. Marion
    Marion says:

    I make bone broth all the time and mine is pretty dense and gelatinizes in the fridge (as it should). For better flavor you can sear those bones in the pot first, then cover with cold water. ADD 2 tsp-1 tbsp apple cider vinegar to really draw all the nutrients from the bones. Simmer for 24 hours if you are using red meat bones. At least 5 hours for chicken.

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