Mama.epstein Posted January 4, 2015 Share Posted January 4, 2015 So I was given a bag of beef bones for the dogs and decided to brave up and make beef broth to use in several recipes. While perusing the google I ended up more confused than ever. Here is my situation : In a large stock pot I have bones, onion, celery, carrot, apple cider vinegar and several spices. Covered the whole thing with water. Brought it to a boil, covered it and it's now simmering. 1 website says simmer for 48 hrs!!! Another one says 6 is enough but then it's stock, not broth. (???). 1. So .. If I leave it to simmer for let's say 9 hrs (that will take me to bedtime) will that cook it long enough? 2. Will the end result be stock or broth? 3. Does it really matter if it's stock or broth? I just need compliant beef broth for three seperate recipes I need to make. Thank you in advance for any clarification you can give me! Link to comment Share on other sites More sharing options...
missmary Posted January 4, 2015 Share Posted January 4, 2015 When people talk about the amazing health benefits of bone broth, usually they are talking about the collagen, gelatin and mineral content. The vinegar, combined with a long simmering process works together to leach these components out of the bone and into the broth. If you are just looking for stock to make a recipe, 9 hours of simmering is probably enough time, but I would encourage you to keep it going for 24 hours or more to get the full nutritional benefit. Personally, I tend to use a crock pot, but simmering on a low burner overnight is also an option. Link to comment Share on other sites More sharing options...
Mama.epstein Posted January 4, 2015 Author Share Posted January 4, 2015 Thank you Mary!! So the difference between stock and broth is the amount of time it simmers? Link to comment Share on other sites More sharing options...
missmary Posted January 4, 2015 Share Posted January 4, 2015 it kind of depends on who you ask. In the culinary world, stock is the neutral ingredient that comes from simmered bones, while broth is seasoned (salted). Some people will say that stock is made from bones alone while broth is made from meat and bones and vegetables. In practice, people seem to use these terms interchangeably. "Bone broth" is specifically the kind of broth or stock that has been simmered long enough to get at those extra nutrients. Link to comment Share on other sites More sharing options...
Tina R Posted January 4, 2015 Share Posted January 4, 2015 I believe you can use a pressure cooker to shorten the time. Check out Nom Nom Paleo. She has recipes for the crock pot and pressure cooker. Link to comment Share on other sites More sharing options...
Mama.epstein Posted January 4, 2015 Author Share Posted January 4, 2015 Thanks! I have neither right now (crock pot is at a friends house) , that's why I used the stock pot. Here's hoping for some brown broth in the morning! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 5, 2015 Administrators Share Posted January 5, 2015 I just did my Christmas turkey carcass in a 20L stockpot on the stove (my turkey was 30# so plenty of bones) and cooked it on low for 3 days. In order to stop it getting too hot, my hubby made me a swirly-ring-thing to put on the ceramic stovetop under the pot. I ended up with 15L of the richest and most gorgeous turkey broth! I normally use the crockpot and pork bones but had perfect success using the enormous stock pot this time. Link to comment Share on other sites More sharing options...
Mama.epstein Posted January 5, 2015 Author Share Posted January 5, 2015 3 days?!?! Wow! And everything I read on this subject says it's so easy lol! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 5, 2015 Administrators Share Posted January 5, 2015 3 days?!?! Wow! And everything I read on this subject says it's so easy lol! Haha, well, sure, 3 days probably seems like a long time, but it IS super easy. Bones in pot, veggies in pot, add water, salt & pepper and some ACV and bring to a boil. Skim whatever foam or scum comes up and then turn it down and very barely simmer it, stirring occasionally for anywhere from 24 hours to 3-4 days. When I do pork broth I let the crockpot go for almost 5 full days. There's not much to it besides time. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 5, 2015 Share Posted January 5, 2015 I second the lllooonngggg cooking time! I do chicken bone broth for at least 48 hours in my big stock pot (12 qts) and it is nearly as dark as beef broth when done. I usually roast the bones and veg that I am going to use for the broth before dumping them into the stock pot for extra flavor--yummy! I did a turkey broth with wings and extra turkey necks for Thanksgiving and did that for nearly a day in my large crock pot and that came out really good too. Love that broth! Link to comment Share on other sites More sharing options...
michmosh13 Posted April 9, 2016 Share Posted April 9, 2016 Hi All: So is it safe to say that if a recipe calls for "chicken broth" but I only have chicken bone broth" on hand that I can use the latter and it will be fine? I have so much bone broth….and want to use it all. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted April 9, 2016 Moderators Share Posted April 9, 2016 Hi All: So is it safe to say that if a recipe calls for "chicken broth" but I only have chicken bone broth" on hand that I can use the latter and it will be fine? I have so much bone broth….and want to use it all. Yes. Link to comment Share on other sites More sharing options...
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