Looking for some Bone Broth 101 tips...


JimS

Recommended Posts

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 post
Share on other sites
  • Replies 52
  • Created
  • Last Reply

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 post
Share on other sites
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 post
Share on other sites
@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 post
Share on other sites

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 post
Share on other sites

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 post
Share on other sites
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 post
Share on other sites
  • 2 weeks later...

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 post
Share on other sites
  • 1 year later...

Archived

This topic is now archived and is closed to further replies.