Johnny M Posted January 7, 2013 Share Posted January 7, 2013 FYI once you have some good broth there's a lot you can do with it. I add some veggies and cook 20 minutes then drop a scrambled egg into it for an awesome soup. I also cook with my bone broth. I cook cauliflower in an inch of it in a covered pot for cauliflower mash then just blend everything, broth included. I also use it to deglaze pans when i'm making a pan sauce for steaks. Link to comment Share on other sites More sharing options...
Nicole M Posted January 7, 2013 Share Posted January 7, 2013 Sweet.. I am determined to make this this weekend. This might have been discussed and I missed it... but can I just ask a butcher for "stock bones"? Or is there something specific to ask for (besides Oxtails... I've seen that one) Link to comment Share on other sites More sharing options...
Johnny M Posted January 7, 2013 Share Posted January 7, 2013 just beef bones. Tell him you're making broth and he might suggest some. The joints and knuckles will give you more gelatin which is good for you. Link to comment Share on other sites More sharing options...
Susan W Posted January 7, 2013 Share Posted January 7, 2013 Sweet.. I am determined to make this this weekend. This might have been discussed and I missed it... but can I just ask a butcher for "stock bones"? Or is there something specific to ask for (besides Oxtails... I've seen that one) When I get bones from my butcher, he brings out a leg and gives me marrow bones and slices up the joint bones in a manageable size. Link to comment Share on other sites More sharing options...
caitlin Posted January 7, 2013 Share Posted January 7, 2013 @slw600 - do you cook and eat the marrow? It's one of my favorite treats in the world. It's like an extra meal out of soup bones. Link to comment Share on other sites More sharing options...
Susan W Posted January 7, 2013 Share Posted January 7, 2013 @slw600 - do you cook and eat the marrow? It's one of my favorite treats in the world. It's like an extra meal out of soup bones.<br /><br />This is what weirdo me does..I roast all the bones and veggies before turning them into stock. Why do something simply if you can make it complicated. <img src='http://forum.whole9life.com/public/style_emoticons/<#EMO_DIR#>/smile.png' class='bbc_emoticon' alt='<img src='http://forum.whole9life.com/public/style_emoticons/<#EMO_DIR#>/smile.png' class='bbc_emoticon' alt='' />' /> I maow down on some of the marrow but not all of it.<br />Eta: sorry about the goofy symbols. It always happens when I edit using tapatalk. Link to comment Share on other sites More sharing options...
caitlin Posted January 8, 2013 Share Posted January 8, 2013 Awesome! I think roasted bones do make a nicer stock. I'm such a cheapo that when we get bones from the farm, I roast them first for a marrow-dinner (with nice bitter veggies on the side), then add the bones to the stock pot right after. Win win win! I agree with you on complicating things. I once made a salsa verde to put into a meatloaf, only to have my boyfriend tell me ' normal people use salsa in meatloaf to save themselves time.' Oh well! Link to comment Share on other sites More sharing options...
OuisieQ Posted January 10, 2013 Share Posted January 10, 2013 I made a batch last week. I used "stock bones" I purchased from a grocery chain. Placed it in the slowcooker with veggies and seasonings and let it cook for 24+ hours. It is delicious, but it is liquid, not gelatinous at all. Should I use more ACV? Different type of bone? Few to no options for a local butcher who supplies grass fed meat in my town. Just curious! Link to comment Share on other sites More sharing options...
Renee Lee Posted January 10, 2013 Share Posted January 10, 2013 If you cook it too long, the gelatin can denature, and then it won't solidify. You haven't lost any nutrients, they're just in smaller pieces Link to comment Share on other sites More sharing options...
kb0426 Posted January 10, 2013 Share Posted January 10, 2013 Oh! I thought the liquid meant I was not cooking long enough! I think my crock pot is extra hot, and I bet that has been denaturing my gelatin! This was very helpful - thanks! Link to comment Share on other sites More sharing options...
Renee Lee Posted January 10, 2013 Share Posted January 10, 2013 Hah! Yep! Will definitely happen in a too hot crock! Link to comment Share on other sites More sharing options...
Renee Lee Posted January 10, 2013 Share Posted January 10, 2013 Actually, depth of flavor is really a better indicator of adequate cooking time than jiggly-ness is. If you took it off too soon, it won't be nearly as rich and pretty watery. You can tell Link to comment Share on other sites More sharing options...
SpinSpin Posted January 10, 2013 Share Posted January 10, 2013 When I have roasted my chicken bones and the vegg I put in with the bones, and let it go for a long time, it comes out as dark as beef broth and very very tasty! Link to comment Share on other sites More sharing options...
praxisproject Posted January 11, 2013 Share Posted January 11, 2013 If the bones had joints in, probably denatured, but if they didn't, might need to add something with joints. Pig trotters are also supposed to be good for a proper wiggle. Link to comment Share on other sites More sharing options...
OmniscientOwlet Posted January 16, 2013 Share Posted January 16, 2013 stock = bone broth, yes? I've made stock forever for soups etc... Link to comment Share on other sites More sharing options...
praxisproject Posted January 16, 2013 Share Posted January 16, 2013 Yes, but when people say bone broth, they mean it's cooked with bones in, not just meat, and preferably the ones full of gelatin and/or marrow Link to comment Share on other sites More sharing options...
SpinSpin Posted January 17, 2013 Share Posted January 17, 2013 Getting technical broth is made from bone in meat and aromatics, like cooking a whole chicken for soup. Stock is made from bones and aromatics. Link to comment Share on other sites More sharing options...
Susan W Posted January 17, 2013 Share Posted January 17, 2013 Getting technical broth is made from bone in meat and aromatics, like cooking a whole chicken for soup. Stock is made from bones and aromatics. True but either Mark Sisson and/or Dallas and Melissa coined it bone broth. We had this discussion a while ago and decided bone broth is fun to say. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 17, 2013 Share Posted January 17, 2013 Yep yep I know Susan! Just clarifying for PP about the difference between stock and broth that's all. Link to comment Share on other sites More sharing options...
Susan W Posted January 17, 2013 Share Posted January 17, 2013 Yep yep I know Susan! Just clarifying for PP about the difference between stock and broth that's all. Got it. Link to comment Share on other sites More sharing options...
Mj Slazak Courchesne Posted January 29, 2013 Share Posted January 29, 2013 When you put it in the fridge overnight, just the fast rises and hardens and it's super easy to just take it off. The remaining broth has all the gelatin good stuff. A good batch is wiggly like jello. But even if your broth is still liquid when you cool it, it's still super healthy. I just get extra excited when it turns out with the more jello consistency - it feels like it's Super Broth or something. I got even a bit more hard core on this last batch. After it had been cooking overnight, I took the chicken bones out and smashed them up with an ice cream scoop to make more of the marrow accessable. (Please keep in mind that until January, I had been vegetarian for 18 years and had never even cooked meat, let alone smashed up the bones.) I put that all back in and cooked it for another 8 hours or so. That batch turned out thicker and more wiggly than any others I've made, so I think that was a good move. Sooo relieved to see that the gelatinous goo that I found in my fridge this morning (topped with fat) didn't mean that I wrecked my bone broth! <phew!> Thanks for posting! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted February 1, 2013 Share Posted February 1, 2013 Getting technical broth is made from bone in meat and aromatics, like cooking a whole chicken for soup. Stock is made from bones and aromatics. I went to culinary school so the "broth" name gives me the same reaction. Just smile and nod.... smile and nod Link to comment Share on other sites More sharing options...
SpinSpin Posted February 1, 2013 Share Posted February 1, 2013 Yep same here... remember my soups and stocks chef drilling the difference into us, as well as not using the stock pot as a garbage pot. Only good things in the stock pot cause garbage in, garbage out. Link to comment Share on other sites More sharing options...
cadarad Posted April 7, 2014 Share Posted April 7, 2014 Can you reuse the bones from a first broth to make another broth? I know that may sound silly, but I just made my first batch and cant wait for the next! Link to comment Share on other sites More sharing options...
dizilizi Posted April 8, 2014 Share Posted April 8, 2014 Question for everyone, I'm allergic to beef, suggestions for stock? Link to comment Share on other sites More sharing options...
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