Each week, I get lots of terrific questions from people doing my Bone Broth Diet—especially questions about the broth itself. Over time, I’ve noticed that four of these questions keep popping up over and over again. So in today’s post, I’m going to tackle all four of them. Here they are:

Can I reuse the bones for a second batch of broth?

I’ve never tried this myself, but there’s a comment in Nourishing Broth (by Sally Fallon Morell and Kaayla T. Daniel) from a farmer who does this all the time. According to her, “The second and even third batch of stock is just as flavorful as the first and often gels just as well too.” However, I don’t recommend you exceed more than 24-36 hours of total roasting time of the bones in batch one and/or two.

I don’t have time to babysit a stockpot. Do you have tips for making broth faster?

Sure! You can make bone broth in two hours or less in a pressure cooker. Or you can go the opposite route, and let it simmer away in a slow cooker overnight. Also, your broth will get done more quickly if you use chicken carcasses or bones that are already cooked. This can shave an hour or more off your time. And don’t worry about carefully peeling and chopping your veggies; just toss them in whole or roughly cut.

Finally, give fish broth a try. It cooks very quickly, and it has a lovely, subtle flavor. Here’s how to make it.

I like drinking bone broth straight, but are there other ways to use it?

You bet! I use it all the time in soups, stews, and chili, and there’s plenty more you can do with it. For instance, one of the most delicious ways to add bone broth to your diet is in a cocktail (once you’re on your 80/20 maintenance plan). Check out my free Cocktail Recipes Booklet for ideas.

Also, freeze some of your bone broth in ice cube trays. It’s easy to give veggies or other dishes a quick bone broth “boost” by tossing in a few cubes.

And here’s a fun idea: bone broth popsicles! Check out this video about a Greenwich Village café that’s selling these tasty treats. I’m planning to experiment with them myself, and if I come up with a great recipe, I’ll share it with you.

I make my bone broth in a slow cooker, but recently I’ve heard that there are concerns about these cookers leaching lead. Should I stop making broth this way?

Instead of abandoning slow-cooker broth, look for slow cooker brands that are lead-free. Clay and stainless steel slow cooker inserts are something to look at for a lead-free option. On their website Proctor Silex states there is no lead or cadmium in their crocks. According to The Wellness Blog, “KitchenAid: States their slow cooker glazes are lead-free”.
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Have still more questions about bone broth—or about the Bone Broth Diet? Let me know, and I’ll answer them in a future post!

Keep thinking BIG and living BOLD!