Hi Be! Yes you can! The skins will add a lot of flavor and fat to your broth. If the additional fat is an issue for you, you can either reduce or leave out the skins, or you can remove the layer of fat once it solidifies after cooling. Let us know how it turns out for you!

Hi Kelly! Yes—you can definitely use marrow bones to make bone broth. We recommend you roast them first for flavor purposes—but you can find the easy instructions for that in the post! Let us know how it turns out for you. =)

Hi Eve! It’s possible that the temperature setting on your slow cooker was too low to break down the collagen. We mention in the notes that our slow cooker runs too hot on Low and too cold on Warm to make good bone broth—so it’s best to keep an eye on yours when making it. If we had to guess, we’d say that could be the culprit!

Hi Gail! We recommend you check with your health care team about this. They’ll have the expertise to guide you towards choices that’ll help you heal. Best of luck, and we hope you’re symptoms settle down soon!

I’m very interested in making bone broth because I am currently having a severe flareup of my ulcerative colitis and every time I eat food it’s horrible for me pain wise digestive wise so forth, and so on.
The bone broth was a suggestion as nutritional value instead of eating.
This will be the first time that I have ever done something like this, so I’m excited to give it a try.
My question is, will this be a good “ food replacement“ with all the protein values added in the recipes?
Are there other recipes that will also help in my digestive problems.

Hi Andrea! You don’t need to bring it to a full boil, but you will want to get the broth up to temp as quickly as you can for food safety reasons. We recommend starting it on a higher temp to get it back to a simmer, then bringing the heat down on your burner to maintain a nice low simmer the whole time.