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Old 03-24-2013, 07:10 AM   #61
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WOE: Atkins on and off for years, JUDDD
Start Date: JUDDD 2/20/13
Sunday-someone unplugged my crockpot while I was cooking my broth
I dl'd Deep Nutrition to my Kindle and have just started it. Have you read it?
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Old 03-24-2013, 07:14 AM   #62
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I am so sorry! If you don't know how long it was unplugged, you probably should dump the product. I will try and do a search about the dangers of bacteria. I know if it is fowl, especially turkey bones, that would be seriously dangerous.
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Old 03-24-2013, 07:35 AM   #63
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The best link for bone broth (no ads)
The Jade Institute | Bone Broth for Health Building: Nourishing the Liver and Kidneys

Quote:
Cooking and storing the broth

Heat the stock very slowly, gradually bringing to a boil, then turn heat down and simmer for at least 6 hours, removing the scum as it arises. 6 - 48 hours is an ideal cooking time for chicken bones and 12 - 72 hours for beef. If the bones are cut into smaller pieces first, this will reduce the necessary cooking time. Do not allow the broth to come to a fast boil, and if more water is needed to keep the bones covered, add only hot water, not cold or lukewarm.

Cooking in a crockpot on low setting is an easy way to cook broth for a prolonged time. Though it is not necessary to remove the surface scum that arises, doing so occasionally during the cooking process will result in a nicer tasting broth.

After simmering the bones for several hours, other vegetables may be added for the last 1-2 hours of cooking. This adds to both the flavor and nutritional value of the broth. When finished cooking, the bones and vegetables can be removed and discarded, and the liquid strained through a colander. For a clear soup, it should be strained a second time through a hair sieve or a colander lined with cheesecloth. Parboiling and rinsing the bones before cooking and cooking on a low heat can also help produce a clear broth as it greatly reduces the amount of residue in the liquid.

The broth should be set to cool until the fat hardens on top, then remove the fat and refrigerate the broth. It will keep for about 5 days in the refrigerator, or 10 days if it is boiled again in 5 days, and can be kept for months in the freezer. Before re-heating, always remove and discard any residual fat from the top. Properly prepared broth will cool to a rubbery, jellylike consistency due to the high gelatin content of the collagen. It can be re-heated and used as a simple nutritious drink, or for a more complex soup, add steamed or sautéed vegetables, meat, and/or beans.

Adding Chinese herbs to broth

Chinese herbs such as Huang Qi (Astragalus) and Dang Shen (Codonopsis) may be added to increase the medicinal properties of the broth. These herbs not only enhance the nutritional status of the broth, but are flavorful and add to the sweet taste. Huang Qi and Dang Shen tonify the qi, support digestion, build energy, and strengthen immune function. Gou Qi Zi (Lycii berries) may be added for additional blood tonification.
Famvet, If you will google a blog called "Nourished Kitchen Reviving Traditional Foods" she has a fantastic post that I love, Perpetual Soup: The Easiest Bone Broth You’ll Make

In fact, you will probably find a gob of recipes on her site that you will enjoy because she cooks using Nourishing Traditions as her guide.
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