BY SARAH GAVIGAN · FOUNDER OF OTAKU RAMEN

Everything you've been told about bone broth is half wrong.

15 years. 700,000 gallons. One ebook.

Instant PDF · 68 pages · yours forever

WHAT YOU'LL LEARN

Five things the wellness blogs got wrong.

Every recipe in the book is built on the science behind these five corrections. None of them are theoretical — they're what 15 years of running professional stockpots actually taught me.

01
Apple cider vinegar does not pull minerals from bones.
The acid is too weak and the temperature is too low for any meaningful demineralization. What actually extracts collagen, gelatin, and amino acids is heat, time, and the right bone-to-water ratio.
02
Longer is not better. 24-hour stock is over-cooked.
Chicken peaks at 6 hours stovetop, 90 minutes pressure cooker. Past that, you're degrading what you already pulled.
03
The scum is a natural clarifier. Leave it alone.
After the initial protein burst, that filmy foam is denatured protein doing the work. Skim once. Stop fussing.
04
A pressure cooker is not cheating. It is better.
Higher temperature, no oxygen, no evaporation. Tonkotsu in 2 hours. Chicken in 90 minutes. More golden than anything stovetop.
05
There is one right way to make stock.
There are two. French builds flavor with roasted bones and mirepoix; Japanese extracts pure essence from bones and water alone. The goal decides — that's the whole next section.

TWO TRADITIONS, ONE BOOK

The French way. And the Japanese way.

清

chintan · the clear first stock

180°F. Six hours. No stirring.
Liquid chicken essence.

白

paitan · the cloudy second stock

Violent boil. Marrow cloud.
Immersion blender. Silk.

ABOUT THE AUTHOR

Sarah Gavigan.

Twenty years as a music agent in LA. Fifteen years running stockpots in Nashville. Founder of Otaku Ramen. Author of Ramen Otaku: Mastering Ramen at Home. Trained under Master Chef Jack Nakamura at Sun Noodle's Ramen Lab. Made and served over 700,000 gallons of stock professionally.

This is the guide I wish existed 15 years ago. It would have saved me 200 pounds of wasted bones, three failed batches of tonkotsu, and a second freezer that lived in my dining room for a year.

Everything you've been told about bone broth is half wrong.

Five things the wellness blogs got wrong.

Apple cider vinegar does not pull minerals from bones.

Longer is not better. 24-hour stock is over-cooked.

The scum is a natural clarifier. Leave it alone.

A pressure cooker is not cheating. It is better.

There is one right way to make stock.

The French way. And the Japanese way.

Sarah Gavigan.

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