Susan W Posted May 12, 2013 Share Posted May 12, 2013 I have a running bag in the freezer for bones. I will buy a whole pastured chicken once a week and then add whatever bones are in my freezer bag. Having a chicken neck (he pastured chickens I buy come with them attached) and back (I cut the back out to spatchcock) seem to really add nicely to the gelatin factor. Ive heard feet are great but I don't have a good source ATM. I want to get into more beef bones, but I do like to have just beef broth on hand for cooking. So I tend to keep my animal Classes (Orders? --Mammals and birds) separate. But I know I should mix them all up for max nutrition. I've always wanted to be more consistent in my stock making, and this WOE forces my hand. I love it. A hot cup of broth feels so good and nourishing. Beets sometimes I mix my bones but I love a good beef stock. I roast the bones for an hour at 400 degrees first. Then everything goes in the crockpot for 24 hours. I end up with the tastiest beef broth. So gelatinous and rich. Link to comment Share on other sites More sharing options...
Moluv Posted May 12, 2013 Share Posted May 12, 2013 I have been adding the Great Lakes brand grassfed beef gelatin powder to all my broths lately just because. I also mix beef and chicken and roast the beef bones first for more color. Sometimes I add a thick strip of kombu (a sea veg) with the mirepoix. broth Link to comment Share on other sites More sharing options...
Susan W Posted May 12, 2013 Share Posted May 12, 2013 I have been adding the Great Lakes brand grassfed beef gelatin powder to all my broths lately just because. I also mix beef and chicken and roast the beef bones first for more color. Sometimes I add a thick strip of kombu (a sea veg) with the mirepoix.broth Moluv, the kombu is a great idea. I love that flavor. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted May 15, 2013 Share Posted May 15, 2013 I add beef gelatin to my dogs food because it's good for their joints. I keep a stock of chicken and beef stock in the freezer at all times. One day I will take a pic of my rows of stock and post. Link to comment Share on other sites More sharing options...
scrapstitching Posted May 16, 2013 Share Posted May 16, 2013 Skim the fat and re-melt it, let that cool. When it is almost solid, add sunflower seeds. Pour it in a mold - a paper cup, a bowl, whatever you have. You have just made a little something special for the birds (especially woodpeckers) in your yard. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.