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Old 02-02-2013, 08:20 AM   #31
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I am sure the answer is somewhere on this board, but how many cals. per cup (assuming all fat is skimmed off). Also are the benefits the same if you simmer raw bones or do they need to be precooked then simmered? I've always made my own broth but never knew about all health benefits! I'll also be saving the eggs shells to throw in, too! TIA!!
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Old 02-02-2013, 08:34 AM   #32
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First answer to saving bones. I throw mine in a ziplock bag and keep in freezer. I wouldn't keep in fridge, it just sounds like it could be an iffy thing to me.

On calories, if you skim off the fat, the calories are pretty low as in between 40 to 60 cals per cup. I the fat and so mine is going to be higher.
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Old 02-02-2013, 08:45 AM   #33
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Also, I just want to add that you aren't supposed to boil bone broth. It is simmered for 12 hours or more for chicken and 24 hours for beef. I make mine in the crockpot at low temp. It is a slow process and I learned from a youtube video.

Easy Bone broth instructions.

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Old 02-02-2013, 08:45 AM   #34
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I kept my already cooked chicken bones in the fridge for 4 days before starting my broth. Probably too long...next time I will cook them sooner or freeze it first.
I don't know if the bones have to be already cooked before using them for bone broth?
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Old 02-02-2013, 08:49 AM   #35
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And one last thing, if you find that your broth is not very tasty, try roasting the bones in the oven before making the broth. Just for about 10 minutes on 325. This makes a darker more savory broth.
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Old 02-02-2013, 08:51 AM   #36
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Quote:
Originally Posted by hot-in-texas View Post
I kept my already cooked chicken bones in the fridge for 4 days before starting my broth. Probably too long...next time I will cook them sooner or freeze it first.
I don't know if the bones have to be already cooked before using them for bone broth?
It won't hurt for 4 days, but especially if they are uncooked, I would worry that they may have been out too long. Does this make sense? Hot, are you buying the bones from the butcher? You could ask him how long they stay safe. The great thing about freezing the bones, is that you have them for use at anytime and it doesn't really slow the process. In other words, you don't have to defrost.
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Old 02-02-2013, 09:10 AM   #37
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I just used the bones from a rotisserie chicken, it was very dark and very good. Can't wait to try beef bones!
My kids thought it was weird that I was cooking bones, and I couldn't get them to try it.
Most of the meat I buy is already off the bone. I guess I could ask the butcher if they sell bones, never thought of that lol
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Old 02-02-2013, 09:53 AM   #38
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You are doing great! I have made the broth with the meat a few times because I was slow cooking the meat and then took the meat off and left all of the bones. Very delish.

I don't know if you all knew this, but some bones can be re-used many times. I am going to re-use beef cartilage and leg bones and just see how many crockpots of broth I can get. If you do a search on youtube they have a fantastic video about 12 pots of broth. It is so fun to have such an economical health dish that can bring our body so much good.
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Old 02-02-2013, 10:05 AM   #39
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Also, for anyone who doesn't know where to buy bones, they mention that a lot of ethnic grocers will have all types of bones saved. I have been picking up mine from my Natural Grocer and local butcher.

For some reason the butcher told me that he quit selling the best cartilage bones, may not have had a big enough need? That surprised me. So I started searching online for local and found a site Eat Wild and US Wellness that both sell the grassfed bison, lamb, & beef bones, marrow, & cartilage for broth.

I am ordering bison marrow and knuckle bone cartilage to make several batches of broth. Only $5 to $7 dollars for enough to make several batches.
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Old 02-04-2013, 08:20 AM   #40
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Made my bone broth and it is delicious!! However I forgot the ACV and it did not get gelatinous. Does it need to get gelatinous to have the health benefits? I made everyone save their chicken bones from the Super Bowl wings I made last night and I plan to make more broth
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Old 02-04-2013, 09:46 AM   #41
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The bone broth is delicious , isn't it? I don't know the answer to your question though, it probably is good for you, just not as good.
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Old 03-22-2013, 06:14 AM   #42
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Ok, the video that I watched on making bone broth says NEVER cover it completely and don't let it come to a boil at any point in the process?? Anyone have any input on this? Seems like you guys are doing just fine without these constraints....

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Old 03-22-2013, 06:20 AM   #43
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I wish I liked it. To me it tasted "gamey"... Not rich and creamy like the jarred boullion I use.
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Old 03-22-2013, 06:48 AM   #44
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I wish I liked it. To me it tasted "gamey"... Not rich and creamy like the jarred boullion I use.
I concur. I did not like it at all and to me it smelled bad too. I tried it on DH who will eat anything and he has not had a second serving so I am going to feed it to the dog. We shall see if he will eat it.
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Old 03-22-2013, 06:58 AM   #45
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Adi, did you try turkey or chicken? Some folks don't like beef. I have to roast the bones for an hour before making the broth.
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Old 03-22-2013, 07:23 AM   #46
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Family vet, I haven't watched the video, probably need to do that!! I did cover mine all the way though, but it never came to a full boil. I really liked the bone broth from the rotisserie chicken, it did not taste gamey at all, just very rich and good. I bought a femur from the butcher(beef) and cooked bone broth from it for 24 hours, but I could not bring myself to eat it-gave it to my dad, don't know if he ate it though.
I wonder why you shouldn't cover it?
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Old 03-22-2013, 07:56 AM   #47
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Ok, the video that I watched on making bone broth says NEVER cover it completely and don't let it come to a boil at any point in the process?? Anyone have any input on this? Seems like you guys are doing just fine without these constraints....
Do you mind telling me where it said this? I have several bb videos and they report the opposite. You don't have to put the link, but just a couple of words from the link. Thanks!
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Old 03-22-2013, 02:21 PM   #48
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Boiling it can turn it cloudy--
I've read that you shouldn't boil it if you want a clear broth.

Leaving it uncovered allows steam to escape,
which reduces the volume and concentrates the flavor.
Also keeps the temperature lower so that it doesn't boil.
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Old 03-22-2013, 03:03 PM   #49
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I used a rotesserie chicken carcass which I thought would be perfect, but it wasn't (to me). Even when I make chicken soup, I usually pour out at least half of the cooking water and replace it with store-bought broth, which I prefer.
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Old 03-22-2013, 03:06 PM   #50
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While the broth is cooking the aroma is not very pleasant. I don't really mind it, but DH is complaining when this cooks all night. The end product is delicious after I add some celtic sea salt before serving.

I make it with either lamb or turkey bones (roasted in the oven at 400 for 1 hr), I use whole onion, couple of carrots, parsnips, green celery plus celery root, 4-5 cloves of garlic, few springs of thyme, 1 bay leaf, squeeze of half lemon, water to cover and cook for 18-24 hrs on very low heat. Next time I am going to try to cook in the pressure cooker. I hope all the goodness can come out of the bones in just 1 hr pressure cooking.
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Old 03-22-2013, 03:33 PM   #51
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I used beef and another batch with pork. Won't be trying it again though since I don't like it. I like chicken broth I make but not bone broth. The vinegar part I am thinking is what I dislike.
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Old 03-22-2013, 06:42 PM   #52
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How much vinegar are you putting in, adi?
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Old 03-22-2013, 06:49 PM   #53
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Quote:
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Boiling it can turn it cloudy--
I've read that you shouldn't boil it if you want a clear broth.

Leaving it uncovered allows steam to escape,
which reduces the volume and concentrates the flavor.
Also keeps the temperature lower so that it doesn't boil.
I apologize, but I meant keeping it covered? I agree that we shouldn't let it come to a boil, that is why I said to slow cook on low. I was asking because I have never seen a recipe that said to keep the pot uncovered?
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Old 03-22-2013, 07:06 PM   #54
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Family vet, I haven't watched the video, probably need to do that!! I did cover mine all the way though...
I wonder why you shouldn't cover it?
This is what I was responding to.
I don't know what video they're talking about, though...lol...
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Old 03-22-2013, 07:09 PM   #55
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How much vinegar are you putting in, adi?
2 T
Maybe I should try it again with chicken. I don't have any turkey but turkey broth (regular homemade kind) is my favorite.
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Old 03-22-2013, 07:52 PM   #56
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The video I watched was from underground wellness. It was recorded by the authors of Deep Nutrition, Cate and Luke Shanahan, and the particular one I watched was beef bone broth cooked on the stovetop. I ended up doing mine in the crockpot (chicken because that was what I had on hand) on low so that it didn't boil. I covered it because I was afraid it would not get warm enough to get above 140*F and out of the danger zone otherwise. Not sure how it will turn out...
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Old 03-22-2013, 07:54 PM   #57
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I also used red wine instead of vinegar because I don't care for vinegar.
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Old 03-23-2013, 12:32 AM   #58
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I concur. I did not like it at all and to me it smelled bad too. I tried it on DH who will eat anything and he has not had a second serving so I am going to feed it to the dog. We shall see if he will eat it.

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Old 03-23-2013, 12:52 AM   #59
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@ Marika Next time I am going to try to cook in the pressure cooker. I hope all the goodness can come out of the bones in just 1 hr pressure cooking.[/QUOTE]

When you do this I hope you can report back how it worked. I first read about bone broths in "Eat Fat Lose Fat" by Enig and Fallon, but the thought of all the energy involved ie baking for hour and then simmering for 48 hours turned me right off. If one hour in pressure cooker would reap the same benefits I would consider getting one. I actually love buillion but even the low sodium ones still taste salty.

In the book they advise to use vinegar or acidic wine - so wine my be an option if some cannot stand the vinegar.
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Old 03-23-2013, 07:35 AM   #60
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@ Jen,

Mojo, Yes it is true that a pressure cooker is only one hour. I just tried the crockpot, because it seemed easier, but I have never slowcooked any beef/bison broth over 24 hrs and chicken is 12 hours, they all work out perfectly.

Familyvet, I remember their video, I will go watch it. I must have missed the reason to have it uncovered? Cate Shanahan knows her business.
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